Kurnik on kefir recipe with chicken and potatoes. Appetizing kurnik with chicken and potatoes on quick puff pastry with kefir Kurnik with kefir

Kurnik is a hearty chicken pie that can be served not only with tea. These baked goods can be a full dinner or a good snack. There are an incredible number of chicken recipes, but the result largely depends on the test.

A variety of options are collected here. How and from what to knead the dough for chicken?

Kurnik dough - general principles of preparation

The dough for kurnik is usually kneaded with white wheat flour. The higher its quality, the better the result will be. It is advisable to sift the dough before use. The procedure will get rid of random debris and lumps, and the flour will be easier to combine with the liquid. If the dough is yeast, it will require ripening in a warm place. All other types can be used after kneading. Puff pastry also takes a lot of time, but it can be used immediately after final rolling.

What is the dough for chicken kneaded from:

Milk, water, kefir and other liquids;

Butter, margarine, fat;

If the dough is not yeast, then baking powder can be added to it. It is often replaced with regular baking soda. You can extinguish it with acid or kefir, if it follows the recipe. Kurniks with different fillings are formed from the finished dough.

Yeast dough for chicken with milk

Recipe for a simple yeast dough for kurnik made with whole milk. The yeast used for this is fast-acting dry yeast; you need one small packet. Vegetable oil can be replaced with melted butter.

Ingredients

A glass of milk;

10 g yeast;

15 g sugar;

500 g flour;

Two tablespoons of oil;

1 tsp. salt.

Cooking method

1. Heat the milk. To knead yeast dough, always use a liquid slightly warmer than body temperature.

2. Add sugar and yeast, stir, add 5-6 tablespoons of flour. Leave for 15 minutes.

3. Add a level teaspoon of salt, stir, add flour and add oil. Mix everything together first with a spoon, then with your hands. Add flour until you get a thick, soft and non-sticky dough.

4. Put it in a warm place. Be sure to cover with a towel; the fabric should allow air to pass through, but protect the crust from drying out.

5. After an hour and a half, the dough will rise, you need to lower it. Then we let it stand a little more, rise, and you can start forming the chicken pot.

Puff pastry for chicken

Puff pastry is easy to buy in the store, it is inexpensive, but cannot be compared with its homemade counterpart. The cheapness of the product is explained by the composition, there is nothing supernatural in it, the products are the most primitive, cheap and there are few of them.

Ingredients

200 ml water;

0.3 kg margarine;

Four tbsp. flour;

0.5 tablespoons of vinegar;

A couple of eggs.

Cooking method

1. Puff pastry loves the cold. Therefore, there is no need to heat or melt anything for it. On the contrary, we cool the water. It is advisable to use ice liquid for kneading.

2. Pour vinegar into the water, add salt, stir. Beat the eggs separately with a fork.

3. Sift three glasses of flour onto the table, make a well, add eggs and water, knead the dough. If necessary, add a little more flour and check the consistency. Making tough dough. Let it sit for a quarter of an hour for the gluten to swell.

4. Cut the margarine into slices and lay out in one layer on a piece of parchment paper. Cover with a second sheet of the same sheet and roll it slightly with a rolling pin. It should be a square in one layer.

5. Roll out the dough into a piece twice the size of a square, that is, into a rectangle. Place margarine, cover with loose dough, pinch the edges together, roll out the margarine and dough.

6. Fold the prepared layer 3-4 times, put it in the refrigerator for a quarter of an hour, or in the freezer. We take it out, roll it out, but without unfolding it. Fold again 3-4 times. Place in the freezer for 15 minutes.

7. You can roll out and fold the dough in this way ad infinitum, there will be more layers, but for kurnik two or three times are enough. At the end we simply roll it out and form a pie.

Dough for kurnik with kefir

One of the classic recipes for kurnik dough with kefir or yogurt. Margarine and butter can replace each other. But this dough made with lard (melted lard) is especially successful. This fat does not contain water, gives good consistency, and allows you to prepare a tasty and crumbly pie.

Ingredients

A pair of eggs;

Half a kilo of flour;

0.25 liters of kefir;

Sugar 2 tsp;

A pinch of soda;

110 g butter;

1 tsp. salt.

Cooking method

1. Melt the butter and leave for a while to cool. If it has been kept warm, then you don’t have to do this; we will use a softened product.

2. Break the eggs into a bowl with kefir, add soda, salt and sugar to them. Whisk the mixture thoroughly until smooth, add softened or melted fat.

3. Add wheat flour. Mix the dough. When using liquid kefir (or yogurt, another fermented milk product), a little more flour may be needed.

4. Cover the dough with a napkin, put it in a bag or simply leave it on the roof, covering it with an inverted bowl. Let it sit for a quarter of an hour. After this, you can begin to form and subsequently bake the chicken.

Kurnik dough with sour cream and margarine (shortbread)

To prepare the dough according to this recipe you need only three ingredients, not counting salt. But you can cook without it if the margarine is salted. It is very important to use good sour cream with at least 20% fat content.

Ingredients

260 g flour;

220 g margarine;

110 g sour cream.

Cooking method

1. Pour flour into a bowl. It is advisable to sift it. We measure according to the norm; if necessary, you can add a few more spoons at the end.

2. Add chopped or grated margarine and rub everything together.

3. Add salt and sour cream. Mix the dough. Bring it until smooth, the mass will stick a little to your hands. Place the dough in the refrigerator.

4. After half an hour, the dough will become hard. We take it out of the freezer, divide it into two parts, and form a chicken pot stuffed with poultry and vegetables.

Dough for chicken with margarine

Very often the dough for kurnik is kneaded with margarine. This is one of the cheapest fats, although not very healthy. It is better to take fatty margarine. This is easy to check - you need to press on the product lying in the refrigerator. If it kneads easily, then the percentage of fat in it is small.

Ingredients

250 g margarine;

250 g sour cream;

5 tbsp. flour;

5 g baking powder.

Cooking method

1. Measure out three and a half cups of flour and place in a bowl. Add a couple of pinches of salt to it. Remember that margarine also contains it. Immediately add baking powder, half a standard sachet is enough. Mix.

2. Add all the margarine at once. Grind together with the flour mixture until smooth. If there is not enough margarine, you can partially replace it with butter. Fat rendered with wine (lard) will do. If the margarine is frozen, you can grate it first or simply chop it together with the flour with a knife.

3. As soon as the flour and margarine turn into crumbs, add sour cream to them, knead the dough, add more flour if necessary. The amount depends on the consistency of sour cream. Let the prepared dough rest for half an hour in the refrigerator. Then we sculpt and bake a chicken chicken out of it.

Dough for kurnik with mayonnaise “Criable”

Mayonnaise contains a lot of fat and also contains eggs, so the sauce is ideal for kneading dough for kurnik. This recipe is egg-free. That is, the dough is made from those products that can easily be found in the refrigerator.

Ingredients

Three tablespoons of oil;

400 g flour;

0.3 tbsp. water;

Salt (about 0.5 tsp)

Cooking method

1. Add salt to the water and stir. Add mayonnaise and continue stirring. It's okay if it's a little flaky, that's normal for this type of sauce.

2. Add flour and knead. The amount will depend on the thickness of the mayonnaise. Make soft and elastic dough.

3. Let the lump lie in the refrigerator for half an hour. To prevent it from drying out, it is better to put it in a bag or cover it with cling film.

Kurnik dough with sour cream and milk

Recipe for tender dough for making kurnik with sour cream. Additionally, you will need regular whole milk, the fat content does not matter. This option is with eggs. If they are large, then two pieces are enough. The amount of flour indicated is average; it may vary slightly up or down.

Ingredients

0.6 kg flour;

Five spoons of sour cream;

140 ml milk;

Three eggs;

7 g soda;

Salt, sugar.

Cooking method

1. If the sour cream is sour, then you don’t have to extinguish the soda separately, just mix it with the sour cream and leave it for now.

2. Add a teaspoon without a tubercle of salt and twice as much granulated sugar to the milk. Dissolve and combine with sour cream.

3. Beat the eggs with a fork and pour into a bowl with sour cream and milk. Mix everything thoroughly.

4. We begin to introduce flour. If soda has not yet been added, then quench it with vinegar and pour it into the dough. Knead it until you obtain a plastic mass that will not stick to your hands. But you shouldn’t make the dough too hard either.

5. Can be used immediately. But it’s still better to let the dough sit for a little while, at least a quarter of an hour. You can simply place it on the table or place it in the refrigerator.

Yeast dough for kurnik on water

Another version of the dough with yeast. This recipe uses plain water, but if desired, mix it partially with milk. The recipe uses regular butter. We melt it in advance so as not to use boiling water; you can replace it with margarine.

Ingredients

300 ml water;

0.6-0.7 kg of flour (approximate amount);

70 g butter;

One and a half spoons of sugar;

1 tsp. salt;

One egg;

11 g yeast.

Cooking method

1. Mix sand with warm water, add dry yeast. Leave for a few minutes until everything dissolves.

2. Combine the egg with salt, stir and pour into warm water.

3. Add warm butter, stir and begin adding flour. Knead soft, but not liquid dough. We knead it until it becomes plastic.

4. Transfer to a large bowl, cover with a towel, leave until well risen, then release once.

5. Form a chicken pot, grease and bake.

Any dough will be easier to knead and will turn out to be of high quality if you use products of the same temperature. They never add sour cream or fat from the refrigerator to a warm liquid, just as they never try to pour boiling oil into flour.

Yeast dough cannot be stored; it must be used immediately as soon as the mixture has risen and soured. But other types of dough (with kefir, sour cream, fats) are great in the refrigerator, some can even be frozen. Therefore, if necessary, knead in advance.

Kurniks are usually prepared with a raw filling, so there is no need to add a lot of sugar. Otherwise, the crust will quickly burn and the inside of the pie will not be baked.

Kurnik is a traditional Russian pie that has maintained its popularity over time. There are many ways to prepare this truly royal pie, and they differ both in variations of the filling and in the type of dough used. Some prepare kurnik from puff pastry or yeast dough, using several types of fillings separated by pancakes, while others prefer a simpler version and prepare it from unleavened dough. Today we will look at options for preparing dough for kurnik with kefir. It turns out to be delicate in taste, airy, very easy to prepare and does not require special culinary skills.

How to make dough for kurnik with kefir - recipe

• kefir 3.2% fat – 250 ml;
• cream margarine – 250 g;
• salt – 1/2 teaspoon;
• soda – 1/2 teaspoon;
• vinegar 9% – 1 teaspoon;
• wheat flour.

Mix kefir with a fat content of 3.2% or more with soda, quenched with vinegar, salt, melted and cooled margarine and mix well. Now add sifted wheat flour little by little and make a soft, but not sticky dough.

We wrap it in cling film and place it in a quiet place at room temperature for one and a half to two hours. After the time has passed, the dough for chicken kefir is completely ready, you can begin to form the pie.

Recipe for kurnik dough with kefir and eggs

• kefir 3.2% – 250 ml;
• butter – 150 g;
• eggs – 1-2 pcs.;
• salt – 10 g;
• soda – 10 g;
• vinegar – 10 ml;
• granulated sugar – 35 g;
• wheat flour - 700 g or how much the dough will take.

Beat eggs with granulated sugar until light and fluffy, add salt, baking soda, melted butter, add kefir and mix. Now add sifted flour in small portions and make a soft dough. We wrap it in cling film, place it in a bowl and place it in the refrigerator for a couple of hours to mature. After the time has passed, we begin to form the product.

We offer the most common recipe for making kurnik from this dough.

Kurnik with potatoes made from kefir dough in the oven

• kefir dough;
• chicken meat (pulp) – 450 g;
• potato tuber – 700 g;
• onion – 120 g;
• butter – 75 g;
• ground black pepper - to taste;
• salt - to taste;
• egg – 1 pc.;
• spices of your choice - to taste.

Let's prepare the kefir dough, using one of the above recipes as a basis, and while it sits, prepare all the ingredients for the filling. Wash the chicken meat, dry it thoroughly with a paper towel and cut into small slices. Remove skins from potatoes and cut into small cubes. Peel the onions and chop them into small cubes.

When the dough is ready, divide it into two parts, roll one out and place it in a greased baking dish. Place potato cubes on the bottom, after salting them, peppering them and seasoning them with spices. Then distribute the chicken meat with onions. Don't forget to season it with salt, pepper and spices. Place pieces of butter on top and cover with a second layer, rolled out to the desired size. We seal the kurnik very carefully, closing the two layers together and tucking the edges, coat the top of the pie with beaten egg and make a small hole on top to allow steam to escape.

Place the dish in an oven preheated to 170 degrees for about one hour or until cooked and golden brown. Cooking times may vary depending on the capabilities of your oven.

womanadvice.ru

Kurnik on kefir

I’ll tell you how to cook kurnik with kefir, tasty and satisfying. It's even tastier than you think! It just melts in your mouth. Nourishing, tender and hot, incredibly aromatic, you will definitely love it! I recommend!

INGREDIENTS

• Kefir 250 Gram
• Flour 300 grams
• Butter 250 grams
• Chicken 500 grams
• Potatoes 4 pieces
• Onion 5 pieces
• Soda 0.5 teaspoons
• Salt 1 To taste

1. Let's make the dough: dissolve soda and salt in kefir, wait until bubbles appear. This means the soda has reacted. Add melted butter and begin to add flour little by little. Mix thoroughly.

2. Peel the potatoes, wash the chicken, and cut these ingredients into small cubes. We combine them, not forgetting about the spices and chopped onions. Let's mix.

3. Roll out the dough and form the sides. We spread the filling, and from the rest of the dough we make a “top”. If desired, we decorate it with patterns, laying them out from the dough. Leave a hole in the center so that excess liquid from the filling can evaporate.

4. Bake the chicken at 200 degrees until golden brown for about an hour.

5. And this is how beautiful it will turn out! Bon appetit!

povar.ru

Kurnik on kefir

Amaze your guests and loved ones by preparing a delicious kefir chicken for the festive table. Today I will tell you all the secrets of making this delicious pie according to the classic recipe. I’m sure yours will turn out no less tender and fragrant. We will make the dough for kurnik according to a popular recipe using kefir and butter or margarine (optional).

Before we cook the chicken, we need to make all the fillings for the pie. For the first filling, boil the chicken fillet until half cooked. Let's wash it and remove films and grease. To preserve the juiciness of the meat, lower it into already boiling water.

This will seal the top layer of the meat and prevent the juices from leaking out of the meat while cooking. We will boil the meat in one piece for 10 minutes. Then remove it from the broth and cool completely. We won’t pour out the broth; it will be useful for our recipe later. While the fillet is cooling, let's start with the onions. Peel the onion and cut it into small cubes.

Pour some refined sunflower oil into a non-stick frying pan. When it warms up, put the chopped onion in it. Stirring occasionally, fry the onion until transparent. It is important that the onion becomes soft and does not crunch on your teeth.

Cut the chicken fillet, cooled to room temperature, into medium-sized cubes.

Add the chopped chicken to the fried onions and stir. Sprinkle the mixture with ground black pepper and fine salt. We will simmer the ingredients over low heat for 3-4 minutes, as required by the recipe.

Then add 5 tablespoons of sour cream to the mixture and mix. Sour cream will bind all the ingredients and make our filling tender and juicy.

When the sour cream boils, add finely chopped dill to the filling, stir and remove the pan from the heat.

The chicken filling is ready.

Now let's prepare the second filling. To do this, rinse the rice thoroughly, changing the water several times. Pour purified water into the pan in a ratio of 1:2, that is, 300 ml and put it on the fire. When the water boils, add a little salt and pour the washed rice into the pan. Boil it for 10 minutes covered over low heat until it is half cooked. Thanks to the fact that we added the cereal to boiling water, the starch will remain inside the rice, it will turn out viscous, and the filling will not crumble. Let the rice cool to room temperature.

While the rice is cooking, wash three chicken eggs and boil them for 7-8 minutes after boiling. Then cool the boiled eggs in cold water and peel them. Grate the eggs on a fine grater. Thanks to this, the rice filling will become creamy, homogeneous and will not spill out of the finished piece of chicken.

Mix cooled rice and grated boiled eggs.

According to the recipe, wash and finely chop the green onion feathers.

Add it to the filling, add a little salt and mix all the ingredients.

Let's wash and clean the champignons. Cut the mushrooms into medium-sized pieces, as required by the step-by-step recipe.

Pour a tablespoon of refined oil into the frying pan and wait until it warms up. Then put the mushrooms in it and, stirring, fry them until half cooked. The champignons should be slightly golden, but still remain elastic. Season them with salt and pepper. Fry the mushrooms over medium heat for 5 minutes and remove from the stove. Now they also need to be cooled to room temperature.

To ensure that the pancakes inside the chicken pot retain their shape, we will cook them in water. Thanks to this, the pancakes will turn out denser, will not tear and will hold the filling well. To prepare a classic kurnik, we need 4 pancakes. I usually make twice as much batter in case the pancake breaks. In addition, you need to try a few pancakes thoroughly so that the kefir chicken is sure to be a success. For the pancake dough, beat two eggs into a deep bowl.

Using a whisk, beat them thoroughly.

Then add a little water to them (about ¼ cup) and mix the mixture again.

Then add sifted wheat flour, granulated sugar and a little salt. Mix the mixture with a whisk until all the lumps disappear.

Then pour in the remaining milk, a spoonful of vegetable oil and mix the dough. Due to the fact that the milk was introduced in parts, the dough is homogeneous.

According to the recipe, let the finished dough rest for 10-15 minutes.

To bake pancakes, it is advisable to use a frying pan of the same diameter as the baking pan. Then the pancakes will completely cover the fillings, and they will not mix. Before baking the first pancake, grease a non-stick frying pan with a pastry brush dipped in sunflower oil. Pour half a ladle of dough into the pan. Rotating the pan in a circular motion, distribute the dough around its perimeter.

When the pancake is fried on one side, carefully turn it over to the other, helping yourself with a spatula. We will bake the pancakes over medium heat until done. Place the finished pancakes in a stack on a plate and cover with a towel to prevent them from drying out.

Sift the wheat flour into a deep, dry bowl to saturate it with oxygen.

According to the recipe, cut the chilled butter into small cubes and add it to the sifted flour.

Using your hands or a fork, rub the flour and butter until fine crumbs form.

In a separate bowl, mix room temperature kefir with a chicken egg.

Add a tablespoon of full-fat sour cream to the mixture (I use sour cream with a fat content of 20%). The classic pie recipe does not contain this ingredient, but I always add it to make the dough tastier and more elastic. Next, add a little salt and sugar to the resulting mixture.

Whisk everything until smooth. There is no need to beat the mass too long and hard, the main thing is that all the components are mixed.

Let's extinguish the baking soda with vinegar and add it to the mixture of kefir and eggs. Mix the ingredients and pour them into the wheat flour and butter crumble.

Knead a soft and elastic dough, kneading it until smooth for 8-10 minutes. You may need more flour. If necessary, you can add it to the dough so that it does not stick to your hands.

Cut off ⅔ of the finished dough. This will be the base of our pie. Roll out the dough into a circle with a diameter of 35 cm and a thickness of 5 mm.

Line the bottom of a springform metal baking pan with parchment. We will not grease the pan with oil, since the dough already contains a sufficient amount of fat. According to the recipe, place the rolled out dough on the bottom of the mold so that it reaches the edges of the mold. These will be the sides of our pie.

Place one pancake on the dough. It will not let in the hot juices that form from the filling during baking, so the dough will not be wet and will bake well.

Place the least juicy filling on top of the pancake - a mixture of rice and boiled eggs. Pack the filling tightly so that the layer is even and dense.

Now let's cover the egg-rice filling with the second pancake. Place the chicken filling on top of the pancake, forming a mound. In the center the layer should be thicker - 3-3.5 cm, and thinner at the edges - 1.5-2 cm.

Cover the filling with the pancake again.

Place the last filling of fried champignons on top. Distribute the mushrooms in an even layer.

Roll out the second part and cut out a circle of the same diameter as the baking dish (mine is 22 cm). Cover the pie with the rolled out dough and pinch the edges, forming a beautiful braid. We'll make a small hole in the center so that steam has a place to escape during cooking. From the remaining dough we will form decorations for the chicken pot.

Brush the finished chicken with whipped yolk to make the pie golden brown.

Place the pan with the chicken on a baking sheet and put it in the oven for 20-25 minutes. We will bake it at 220 degrees. After 10 minutes, remove the chicken from the oven, pour 100 ml of chicken broth into the hole in the center and cover it with foil so that the top does not brown too much.

Carefully remove the finished pie from the oven, cover with a towel and cool. Then remove the baked goods from the mold.

Kurnik with chicken, rice and mushrooms is traditionally served warm.

vkusno-i-prosto.ru

Kurnik dough - a modern interpretation of an ancient Russian pie

The dough for kurnik can be made unleavened, flaky, or sandy, because the main thing in this pie is the filling.

Kurnik is an old Russian pie, the pinnacle of culinary art with a long history. During the time of Ivan the Terrible, kurnik was served at the royal table on especially solemn occasions, and then for centuries it was a mandatory treat at the wedding table.

Kurnik of our ancestors was a tall closed pie made of unleavened pastry with a complex puff filling - chicken meat, porridge, mushrooms, eggs, thick milk sauce. The preparation took a long time. The pancakes were layered with different fillings. The pie was baked in a Russian oven on birch logs. Served with thick milk sauce. The dish is truly royal. It was simply impossible not to like it.

Modern chicken pies are prepared using a simplified version. Buckwheat and millet are replaced by rice or potatoes with onions, fewer layers of filling are used, and different types of dough are used. Kurniks made from yeast, puff pastry or shortbread dough turn out just as good. How to prepare delicious dough for chicken will be discussed below.

Simple dough for kurnik with kefir

Photo No. 1. Recipe for a delicious simple dough for kurnik with kefir

The simplest dough for chicken is made with kefir. It is prepared quickly and easily, it turns out soft, and does not lose its taste if it sits in the refrigerator for some time.

Recipe ingredients:

• flour 500 g.
• eggs 2 pcs.
• kefir 250 ml.
• margarine 100 g.
• salt 1 teaspoon
• sugar 2 teaspoons

Method for preparing dough for kurnik with kefir:

1. Melt the margarine. Let it cool a little.
2. Whisk the eggs. Add margarine, salt, sugar. Gradually adding flour, knead into a soft dough. Wrap the dough in a plastic bag and put it in the refrigerator.
3. Can be used after an hour. Or store in the refrigerator for 2-3 days without deteriorating in taste.

Crumbly dough for kurnik with mayonnaise

An interesting recipe for crumbly dough with mayonnaise will appeal to those who love kurnik with thin dough. The dough resembles shortbread, but is softer and more elastic. It is easy to work with, it does not stick to your hands, rolls out thinly, and does not tear.

Recipe ingredients:

• mayonnaise ½ cup
• water ½ cup
• vegetable oil 3 tbsp. spoons
• flour 400 g.
• salt to taste

1. Mix water and mayonnaise until smooth. Add salt and vegetable oil. Stir again.
2. Gradually add sifted flour. Knead soft, elastic dough.

Butter dough for chicken with sour cream

Photo No. 3. Recipe for kurnik dough with sour cream

Butter dough for kurnik is considered classic. It is tender, plastic, does not tear and retains the shape of the shaped decorations well, because initially the kurnik was a festive pie, so it was decorated richly and variedly.

Recipe ingredients:

• wheat flour 600 g.
• eggs 3 pcs.
• milk 150 ml.
• sour cream 5 tbsp. spoons
• salt, soda, sugar 1 teaspoon each

Method for preparing dough for kurnik with sour cream:

1. First remove the milk and sour cream from the refrigerator.
2. Beat eggs with salt and sugar. Add sour cream, soda and milk. Stir. Gradually stir in flour. The dough should not be too tough, but also not stick to your hands. Not all flour may be needed.
3. Cover the lump of dough with a towel and let it stand for 20 minutes, after which you can start preparing the chicken.

Shortbread dough for chicken with margarine

Sand pestle makes delicious portioned chicken like in the photo - small pies with chicken meat, cereals, mushrooms and vegetables. Eating such pies is more convenient. You can put them in your child's school or take them with you on a picnic.

Recipe ingredients:

• flour 3-4 cups
• margarine 1 pack (250 g)
• sour cream 250 ml.
• baking powder 1 teaspoon
• salt to taste

1. Melt the margarine. Let it cool a little. Mix margarine with sour cream.
2. Sift the flour. Mix it with baking powder. Gradually adding flour to the mixture of sour cream and margarine, knead a plastic dough. Place it in the refrigerator for 1 hour.

Puff pastry for kurnik with margarine

Kurnik for everyone can be baked from puff pastry. It's easier to buy ready-made frozen puff pastry, defrost it and use it for baking. We recommend making puff pastry at home.

Recipe ingredients:

• flour 4 cups
• margarine 400 g.
• cold water 200 ml.
• eggs 2 pcs.
• vinegar 9% ½ tbsp. spoons
• salt ½ teaspoon

Method for preparing dough for kurnik with margarine:

1. Sift 3 cups of flour onto a work surface. Leave one glass. Make a slide. Make a funnel in the center of the slide. Beat eggs, pour in cold water, vinegar, add salt. Knead soft dough. It should not stick to your hands.
2. Mix softened margarine in a bowl with ½ cup flour.
3. Roll out the dough into a layer. Place margarine in the center. Fold the layer into an envelope, tucking the ends inward. Roll out again into a layer. Repeat the procedure 3-4 times. Between rolling out, place the dough in the refrigerator for 30-40 minutes. The finished dough can be frozen and used as needed.

• Sift the flour before preparing the dough. The flour is saturated with oxygen, so the finished product comes out soft and airy.
• The taste of chicken improves if it is prepared from quality ingredients. Instead of margarine, take high-quality butter, and instead of store-bought sour cream. The taste of the chicken will be incomparably better.
• Shortbread, puff pastry, kefir dough can be made in advance and stored in the refrigerator.
• Before rolling, divide the dough into 2 parts. Less dough goes into the base of the chicken pot (1/3 part). Leave most of it for the top of the pie so that you can easily cover the filling and seal the edges.
• Brush the top of the chicken pot with egg yolk. The finished dish will be shiny and appetizing.

fabfood.ru

You can prepare a delicious kurnik with chicken and potatoes at home. Kurnik is a pie with chicken and potatoes. You can make one large and filling pie, but I suggest making mini chicken pie: it’s convenient, beautiful, and you get quite a lot. You can make pies from puff pastry and bake them in the oven.Today I will also share with you a recipe for a quick dough for chicken: it is thin, flaky and prepared with kefir.

DOUGH:

• flour - 480 grams;
• egg - 1 piece;
• margarine - 180 grams;
• kefir - 200 milliliters;
• salt, sugar - 0.5 teaspoon each;
• vinegar 70% - 0.25 teaspoon.

FILLING:

• chicken fillet - 300 grams;
• potatoes - 600 grams;
• onion - 200 grams;
• salt, pepper - to taste;
• turmeric - 0.5 teaspoon;
• paprika - 1 teaspoon.

Additionally:

• egg for greasing - 1 piece;
• butter for filling;
• sesame seeds.

Delicious mini-chicken with potatoes and chicken in the oven. Step by step recipe

1. Let's first prepare puff pastry using kefir. Grate frozen margarine on a coarse grater, periodically dipping it into flour. Rub it a little, mix it with flour, and grind it in that order.

2. In a separate cup, mix one egg, sugar and salt with a fork. Add kefir and a little vinegar, stir thoroughly.

3. Pour the resulting mixture into the flour with margarine, quickly mix with a fork and then with your hands.

4. You should not knead the dough for a long time; as soon as it comes together in a lump, stop kneading. For convenience, cut the finished dough into two parts, press each one down a little - this will allow it to cool faster. Wrap in cling film or a bag and refrigerate for 30-40 minutes.

5. During this time, prepare the filling: cut raw potatoes, onions and chicken breast into small cubes. Salt and pepper to taste, add turmeric and paprika if desired. Mix the filling thoroughly with your hands.

6. Take out the chilled half of the dough. Roll out into a rectangle or square 3-5 mm thick, divide into squares - approximately 15 cm x 15 cm. Put the filling in the middle; if desired, you can also put a piece of butter in the filling for juiciness.

7. Form a square chicken coop. To do this, we connect all the corners in the center, pinch the resulting sides, and wrap the seams with a pigtail. You can leave a hole in the middle.

8. This is how the pie turns out. Place on a baking sheet with baking paper. And immediately put it in the oven - preheated to 220 degrees. Bake for 20 minutes.

9. After this time, take the pies out of the oven, brush with egg and sprinkle with sesame seeds. Place in the oven and bake for 30-40 minutes until the filling is completely cooked. The temperature should already be reduced to 200 degrees.

10. The dough turns out thin, slightly flaky and very tasty. The filling acquires a beautiful color and aroma due to seasonings. The results are very tasty and satisfying chicken chicken. Try it!

A step-by-step recipe for preparing a delicious chicken chicken with potatoes can be seen in the video:

Kurnik has long been considered one of the most interesting and beloved dishes of Russian cuisine. At first glance, it may seem like an ordinary pie, but just try one piece of this delicacy, and all analogies will seem inappropriate. The only similarity is that the dough for kurnik can be prepared the same as for other baked goods with filling. It doesn’t matter which recipe the housewife usually uses.

Kurnik dough can be yeast or yeast-free. Most often it is based on some kind of dairy product. This can be milk, kefir, sour cream, mayonnaise, etc. Sometimes plain water is used, for example, during fasting. The dough also includes eggs, salt, sugar, soda or baking powder, premium flour, butter or margarine.

Kneading the dough for kurnik is very simple, you just need to combine all the ingredients step by step. How long the kneading process will take depends only on the recipe. After this, the yeast dough is placed in a warm place, and the yeast-free dough is placed in the refrigerator. You have to work most hard with puff pastry, but baked goods in such a frame turn out truly royal.

You can use any filling for the chicken at your discretion. This does not affect the way the dough is prepared.

Secrets of making the perfect chicken dough

You can choose almost any dough for chicken, based only on your own taste preferences. This variety allows you to prepare a delicious dish from those products that you can find in the refrigerator without having to buy anything extra. How to prepare dough for chicken at home without unnecessary time and financial costs, culinary experts will tell you:

Secret No. 1. Don't worry if the margarine or butter doesn't completely dissolve while kneading the chicken dough. This will not damage the consistency of the dough at all, and the lumps will go away during kneading and further baking.

Secret No. 2. In all recipes, butter can be replaced with margarine, and vice versa.

Secret No. 3. For a more fluffy dough, the flour must be saturated with oxygen. To do this, you just need to sift it through a sieve once or twice.

Secret No. 4. Before putting the finished dough in the refrigerator, you need to put it in a container greased with vegetable oil or wrap it in cling film.

Mayonnaise dough is valued by experienced housewives not only for its delicate taste, but also for its convenience. It is easy to prepare, and further work with it compares favorably with other cooking methods. The dough turns out buttery and very elastic, which allows you to roll it out without additional flour.

Ingredients:

• 150 g mayonnaise;
• 4 cups flour;
• 3 tsp. Sahara;
• 1 glass of water;
• 25 g yeast;
• Salt.

Cooking method:

1. Heat the water, dissolve a teaspoon of sugar and flour in it, dissolve the yeast.
2. After 5 minutes, add mayonnaise, remaining sugar and salt to taste to the yeast, mix.
3. Sift the flour and add it to the rest of the ingredients in parts, knead the dough.
4. Wrap the dough in a towel and keep warm for 30 minutes.

Interesting from the network

This recipe will especially appeal to those who love the combination of meat filling with a sweetish dough. For everyone else, it is recommended to reduce the amount of sugar to two teaspoons or eliminate it altogether. It is better to take thicker kefir, otherwise you will have to add even more flour to obtain the desired dough consistency.

Ingredients:

• 700 g flour;
• 150 g margarine;
• 3 tsp. salt;
• 7 tsp. Sahara;
• 1 glass of kefir;
• 3 eggs.

Cooking method:

1. Melt margarine, add salt, sugar and eggs, mix until smooth.
2. Pour kefir into the resulting mixture, add flour, knead the dough.
3. Place the dough in a saucepan greased with vegetable oil and refrigerate for 30 minutes.

With shortbread dough, the kurnik will turn out tender and crumbly. For this recipe you will only need yolks, and the whites can be used to coat the chicken chicken. Baking powder can be replaced with regular slaked soda. This will not affect the quality of the test at all. After cooling in the refrigerator, the dough must be divided into two parts and the larger one used as the bottom of the pie.

Ingredients:

• 200 g margarine;
• 200 g sour cream;
• 2 cups of flour;
• 1 tsp. baking powder;
• 1 pinch of salt;
• ½ tsp. Sahara;
• 2 eggs.

Cooking method:

1. Sift the flour, add baking powder and mix.
2. Separate the yolks, beat together with salt and sugar.
3. Soften the margarine and add to the egg mixture along with sour cream, mix again.
4. Add flour in small portions, knead the dough, leave for 20 minutes in the refrigerator.

Puff pastry is a great option for a meat pie. More often it is bought ready-made in supermarkets, but at home it will turn out much tastier. The process of making puff pastry is not at all difficult, the main thing is to be patient and follow the recipe exactly. You should try to make as many layers as possible. This will make the chicken even more tender.

Ingredients:

• 3 ½ cups flour;
• 1 tsp. salt;
• 300 g butter;
• ¾ glass of water;
• 2 eggs;
• 1 pinch of citric acid.

Cooking method:

1. Dissolve salt and citric acid in cold water.
2. In one bowl, mix 3 cups of flour, eggs and water, knead the dough.
3. Cut the butter into small pieces, add the remaining flour and form into a ball.
4. Roll the ball into a thin rectangle and keep in the refrigerator for 20 minutes.
5. Also roll out the dough into a thin layer, place the butter mixture on top and fold the edges.
6. Roll out everything to a thickness of 1 cm, then fold the dough, trying to make as many layers as possible.
7. Place the “roll” in the refrigerator, after 20 minutes roll it out again and roll it again.
8. Repeat the described procedure 3-4 times.

Using this recipe, you can relatively quickly make tasty and soft dough for chicken. Combining all the ingredients will take no more than 5 minutes. In this case, you do not need to knead the dough too much and wait until it rises. You just need to let it cool and immediately start preparing a delicious pie of any suitable shape.

Ingredients:

• 400 g flour;
• 100 g butter;
• ¼ glass of milk;
• 3 tbsp. l. sour cream;
• 1 pinch of soda;
• 2 tbsp. l. Sahara;
• 1 egg;
• Salt.

Cooking method:

1. Melt the butter until liquid, pour into a deep bowl.
2. Add egg, sugar, sour cream and milk, salt to taste.
3. Mix everything thoroughly and gradually add flour and soda.
4. Knead the dough, roll into a ball and wrap in cling film.
5. Keep the dough in the refrigerator for 40 minutes, then start preparing the chicken.

The sour cream dough has a special delicate consistency, which makes it an excellent companion for chicken fillet. With it, the chicken turns out fluffy, and after baking it is decorated with a beautiful golden brown crust. To make the dough perfect, you need to take milk with a high percentage of fat content and the freshest possible sour cream.

Ingredients:

• 4 tbsp. l. sour cream;
• 1 egg;
• 100 g butter;
• 2 pinches of soda;
• 1 tsp. salt;
• 500 g flour;
• ¼ cup milk.

Cooking method:

1. Beat the egg with a fork, add sour cream and mix until smooth.
2. Soften the butter, pour into a common plate along with the milk, stir again.
3. Pour baking soda and salt into the egg-milk mixture.
4. Add flour and knead into a stiff dough.
5. Place the dough in the refrigerator for 30 minutes, then divide into two parts and form a kurnik.

Now you know how to prepare dough for chicken according to the recipe with photo. Bon appetit!

Russian and Slavic cuisine is famous for its baked goods. Pie, or kurnik, is considered most delicious only after proper preparation of the dough. It should be soft, airy and very delicate in taste.

Dough for kurnik with kefir

A recipe for its creation will help you figure out what exactly makes the dough in a chicken kurnik into aromatic and tender pastries. The process is very simple, not complicated, and most products are available in almost every kitchen.

In this case, the preparation for the kurnik should be made in such a way that it becomes possible to use several types of filling, separated by pancakes.

The dough can be prepared in advance and stored in a cool place for three days. To knead it, you first need to melt the butter in a frying pan, then pour it into a deep bowl. Then beat the egg into the same bowl, add sugar and salt.

After beating the mixture well, pour in the kefir and begin adding flour in small portions through a sieve.

Then start kneading the dough. Only when it becomes soft and elastic can it be placed in a plastic bag, wrapped in cling film or placed in a pan greased with vegetable oil.

You can start cooking chicken chicken using the previously prepared base blank immediately after selecting and preparing the filling.

Margarine dough recipe

Yeast, yeast-free, puff pastry can turn into a fragrant, tasty kurnik. You can choose the type of batch yourself, and to create a wonderful, simple workpiece you will need:

• fat kefir (3.2%) – 0.25 l;
• cream margarine – 0.25 kg;
• flour – 0.8 kg ± 100 g;
• soda and salt - 5 g each.

You can start baking kurnik two and a half hours after you start creating the dough, while kneading the dough takes only 20 minutes. The calorie content of 100 grams of kefir and margarine preparation is 355 kcal.

Soda and salt are poured into kefir. The margarine must first be melted and then cooled. It needs to be combined with the liquid kefir mass and mixed.

Flour can be sifted through a sieve while pouring into the liquid mass. This is how the dough kneading process begins. It must be continued until the dough becomes soft and elastic and stops sticking to your hands.

After finishing, the workpiece is wrapped in film and placed in a quiet place for 2 hours before baking or moved to the refrigerator for storage.

Sandy base with sour cream

Kurnik is a Russian pie baked in the oven. Lovers of delicate, crumbly pastries will love this dish, which is based on a wonderful shortbread pastry. To create a dough with sour cream you will need:

• 200 g each of sour cream and margarine;
• 2 chicken yolks;
• 250 g wheat flour;
• 5 g each of salt, baking powder and sugar.

The kneading time will be only half an hour, and the calorie content of one hundred grams will be 410 kcal.

Having taken a couple of eggs, you will need to separate the yolks for the dough, but do not throw out the whites - they will be useful for greasing the chicken pot. Dissolve sugar in egg yolks, then salt.

Sift the flour and mix with baking powder, and combine the softened margarine with sour cream and egg mixture. Only after this can you start kneading, adding flour in small portions.

This preparation is infused for only twenty minutes; it can be used to prepare a hearty pie with meat or with curd filling for tea.

Most recipes for kurnik dough suggest softening butter and margarine when heated, under the influence of high temperatures. However, the vitamin can be preserved in a larger amount of useful minerals by softening the creamy product with a fork, and then dissolving it, even if not completely, in sour cream, kefir, and milk. You also need to remember that:

1. The options for preparations for such a pie are very diverse, but in all of them margarine can be replaced with butter and vice versa;
2. Flour is sifted not only to prevent debris from getting into the dough, but also to enrich it and saturate it with oxygen. It is not superfluous to even carry out such an action twice;
3. You can avoid chapping and drying out the dough only by placing the dough in a bag, wrapping it in film, and placing it in a greased bowl.

Not only the process of creating the main component of the chicken - the dough - is very simple, but also the process of choosing the filling - everything that is in the kitchen. This can be potatoes, cabbage, any type of meat, as well as fish fillets, various fresh and canned fruits, and berries.