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Kurnik dough made from mayonnaise. Homemade dough for chicken. Chicken legs in "Mummy" dough

Not every housewife can prepare homemade dough for chicken the first time, which is why many cooks prefer to buy this product in a store. But personally, I always try to use homemade dough for cooking, including for baking chicken.

Today I bring to the readers’ attention a rather sensible, in my opinion, selection of options for preparing dough for kurnik, which includes those recipes that are most popular among experienced cooks. The list below contains both simple and quick options for preparing the dough, as well as those that will require a little more effort and time from you. As always, yeast dough needs to be given time to grow, but yeast-free dough made with kefir, milk or sour cream will be ready in 15-20 minutes.

Depending on the recipe, to prepare dough for kurnik we will need such affordable and cheap products as: flour, sugar, salt, eggs, butter, yeast, milk, sour cream, kefir and mayonnaise. Housewives always have most of these ingredients in stock, which allows them to cook chicken at home spontaneously and without prior planning.

After the delicious chicken dough has been kneaded, before using it, you need to give it half an hour to rest in the refrigerator. This time is enough for you to prepare your favorite filling for the chicken, thereby not wasting an extra minute standing in the kitchen.

Shortbread dough for chicken in a food processor

The first version of the chicken dough is prepared using a food processor. Of course, if you don’t have such an assistant at home, you can knead the dough with your hands, but I recommend entrusting this part of the cooking to a man.

Ingredients:

• 500 g flour
• 250 g butter
• 2 pinches of salt
• 2 eggs
• 2 tsp water

Cooking method:

1. Pour the pre-sifted flour into the bowl of a food processor.
2. We take the butter out of the freezer/refrigerator, cut it into cubes and let it defrost slightly.
3. After this, add salt and melted butter to the flour. Grind all the ingredients together until crumbly.
4. Then add eggs to the flour mixture and add water. Mix all ingredients using a food processor until smooth.
5. Form the resulting dough into a flat cake and wrap it in cling film.
6. Place the dough in the refrigerator for 30 minutes, and after this time, use it to prepare chicken.

Elastic dough for kurnik with sour cream

The second most popular option for preparing dough for kurnik involves cooking it with a dairy product such as sour cream. I can’t objectively tell you whether it’s better or worse than the others, but from time to time I use this particular recipe.

Ingredients:

• 1 egg
• 4 tbsp sour cream
• 50 ml milk
• 100 g butter
• 2 pinches of salt
• 2 pinches of soda
• 500 g flour

Cooking method:

1. Drive the egg into a deep container and beat it with a fork or whisk until smooth.
2. Pour sour cream into the egg mixture and mix.
3. Then add milk and melted butter to the main ingredients.
4. Also add salt and baking soda, then mix everything thoroughly.
5. After this, it’s time to add sifted flour in small portions and knead a stiff dough for the kurnik.
6. Wrap the finished dough in cling film and put it in the refrigerator for half an hour. This will make the dough more flexible and easier to work with.
7. After thirty minutes, remove the dough from the refrigerator, divide it into two equal parts and roll it out.
8. Place your favorite filling between the layers of dough and bake the chicken in the oven.

Kefir dough for chicken

Perhaps I won’t be much mistaken if I say that kefir makes the dough for kurnik the most tender and soft. This dough is not only pleasant to work with, but also the chicken prepared from it turns out to be very, very tasty.

Ingredients:

• 150 g butter
• 2 eggs
• 7 tbsp Sahara
• 2 tsp salt
• 1 tbsp. kefir
• 700 g flour

Cooking method:

1. Transfer the butter to a saucepan and melt it over low heat.
2. Drive the eggs into a deep bowl and beat them with a whisk until smooth.
3. Add sugar, salt and melted butter to the egg mixture. Mix everything well.
4. Pour in the required amount of kefir.
5. Sift the wheat flour through a sieve and add it to the main mass in several stages, without stopping stirring it.
6. Knead the dough into a soft and elastic dough, roll it into a ball and wrap it in film.
7. Keep the dough in the refrigerator for about 20-30 minutes, after which we use it to prepare chicken.

Homemade dough for kurnik with margarine

Any dough prepared with margarine turns out sandy and crumbly. If you like this type of baking best, I advise you to take note of the recipe.

Ingredients:

• 2 eggs
• ½ tbsp. Sahara
• ¼ tbsp. salt
• 1 tsp soda
• 250 g margarine
• 150 ml milk
• 1 tbsp. baking powder
• 4 tbsp. flour

Cooking method:

1. Separate the egg yolks from the whites. We don’t need proteins for cooking, so you can use them to prepare other dishes: meringues, protein glaze, etc.
2. Add sugar, salt, soda and melted margarine to the yolks. Grind all ingredients with yolks.
3. After the whole mixture becomes homogeneous, pour milk into it and mix everything thoroughly.
4. Sift the flour through one hundred and mix it with baking powder. Add the resulting mixture of flour and baking powder to the main mass a little at a time.
5. Knead the stiff dough, which should be elastic and stick well to your hands.
6. Wrap the finished dough in film and place in the refrigerator for 30 minutes.
7. After half an hour, the dough will be completely ready for baking the chicken.

Yeast dough for kurnik with mayonnaise

Connoisseurs of yeast baking can rejoice, since kurnik can even be made from yeast dough. The whole cooking process, of course, will take a little more time, but the result is worth all the effort and time spent.

Ingredients:

• 1 tbsp. water
• 25 g yeast
• 3 tsp Sahara
• 150 ml mayonnaise
• 1 pinch of salt
• 4 tbsp. flour

Cooking method:

1. Heat the water slightly and dilute the yeast in it.
2. Add 1 tsp to the yeast. sugar and flour. Leave the dough alone for 10-15 minutes.
3. After a quarter of an hour, add mayonnaise, salt and the remaining granulated sugar to the dough. Mix well.
4. In several approaches, add wheat flour to the dough.
5. Place the container with the dough in an oven preheated to 30 degrees for 30-40 minutes.
6. After the specified time, the dough will rise well, increase in volume, and it will be possible to prepare kurnik from it.

Now you know how to prepare dough for chicken. Bon appetit!

Kurnik dough is much easier to prepare than many housewives think. The whole cooking process will not take much effort and time, unless, of course, we are talking about the yeast dough option. Despite the fact that today any dough can be bought in a store, I recommend that my readers at least once try to prepare such dough for chicken at home on their own. In order for all the cooking to go smoothly and without problems, I want to finally give you a few tips:

• In all the proposed recipes, ingredients such as butter and margarine can be replaced with one another, without any harm to the final result;
• Before adding to the dough, butter and margarine must be softened, or even better, melted in a saucepan;
• In order for the dough to breathe and the finished baked goods to be fluffy, do not forget to sift the wheat flour through a sieve;
• Before proceeding to the actual preparation of the chicken, the dough should lie in the refrigerator for half an hour;
• If you don’t have cling film, then before putting it in the refrigerator, the ball of dough can be placed in a regular pan, having first greased it with a small amount of vegetable oil along the bottom and sides.

Step-by-step recipe for kurnik dough with mayonnaise with photo.

• National cuisine: home kitchen
• Type of dish: Baking, Kurnik
• Recipe difficulty: Simple recipe

• Preparation time: 7 minutes
• Cooking time: 50 min
• Number of servings: 6 servings
• Calorie Amount: 252 kilocalories
• Occasion: In a hurry

Good, long-lasting and non-hardening kurnik dough with mayonnaise. Excellent for baking not only chicken chicken, but also pies of any complexity.

It is a pleasure to work with ready-made mayonnaise dough. You don’t need to sprinkle the table with flour; the dough itself is olive and elastic. Try this recipe for kurnik dough with mayonnaise at home. The pies turn out very tasty and rich.

Number of servings: 6

Ingredients for 6 servings

• Flour - 4 Cups
• Yeast - 25 Grams
• Salt - To taste
• Sugar - 3 teaspoons
• Mayonnaise - 150 grams
• Water - 1 Glass

Step by step

1. Dissolve yeast in warm water. Add a teaspoon of flour and sugar. Wait 5 minutes for the yeast to rise.
2. Add 150 grams of mayonnaise.
3. Add salt and 2 teaspoons of sugar. Stir.
4. Gradually add sifted flour.
5. Leave the dough for half an hour until it rises. Fill a saucepan with warm water and place the dough in a bag. Place in water.
6. After half an hour, the dough will rise and you can work with it!

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. Such variety allows you to prepare a delicious dish from those products that are in the refrigerator and 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 in parts to the rest of the ingredients, 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 up 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 chicken dough according to the recipe with photo. Bon appetit!

Kurnik is an original multi-layer pie that has long been extremely popular in Rus'. The filling for it was originally made from poultry meat. This is where this unusual and quite self-explanatory name came from. Depending on personal taste preferences, kurnik dough can be prepared in different ways.

To make your work as easy as possible, it is best to make dough for chicken using kefir. In addition, this can significantly reduce the time allotted for preparing the pie.

To work you need to take:

• 2 eggs;
• 50 grams of sugar;
• 1 glass of kefir;
• a pinch of baking soda;
• 10 grams of salt;
• 110 grams of butter.

Method of preparing the semi-finished product:

1. First you need to melt the butter. You can melt it in a frying pan or simply take it out of the refrigerator and keep it on the table for a while at room temperature.
2. Pour kefir into a bowl.
3. Add eggs, salt, soda and sugar to it, and then beat it all thoroughly with a mixer.
4. Add melted butter.
5. Without stopping stirring, add flour in small portions.
6. Cover the lump of dough with a napkin and leave it on the table for literally 15 minutes.

After this, you can start rolling out the kurnik dough, and then start shaping the pie itself.

Sand cake base

Very often used for cooking chicken shortbread dough.

Thanks to its original consistency, it perfectly absorbs moisture and flavors of the filling.

As a result, the pie turns out juicy and very tender.

To prepare this dough you will need:

• 0.5 kilograms of wheat flour;
• 2 eggs;
• 2 pinches of salt;
• 300 grams of butter;
• 40 grams of cold water.

You can make this dough by hand, but it is better to use a special food processor for this purpose.

In this case it is necessary:

1. Pour flour into the combine bowl.
2. Add salt, slightly softened butter and grind it all into crumbs.
3. Beat the eggs into the resulting mass, add water and mix well. To make the dough more homogeneous, you can knead it intensively with your hands for an additional couple of minutes.
4. Slightly flatten the semi-finished product into a flat cake, wrap it in film and place it in the refrigerator for 30 minutes.

After this treatment, the dough rolls out well, and the pie itself turns out simply amazing.

Cooking with sour cream

To prepare good kurnik dough, you can use a variety of fermented milk products. The option with sour cream is considered one of the simplest and does not require the housewife to have any serious culinary skills.

In this case, only five main components are usually used:

• 450-500 grams of wheat flour;
• 5 grams of fine salt;
• 250 grams of butter;
• 6 grams of baking soda;
• 300 grams of fat sour cream (not less than 20%).

The dough is prepared in three stages:

1. In a separate plate, mix sour cream well with pre-softened butter.
2. In another plate, collect all the bulk ingredients (sifted flour, soda, salt) and mix them too.
3. Combine the contents of both plates. After thorough kneading, you should get a soft and very plastic dough.
4. Place the finished product in a plastic bag and leave it on the table while the filling is prepared.

The “rested” semi-finished product can only be slowly rolled out and prepared for molding.

Puff pastry for kurnik

Some chefs claim that the best kurnik is the one that uses puff pastry as a base. It is easy to verify this by personal example.

To work you need to take:

• 3 full glasses (+ 90 grams of butter) wheat flour;
• 150 milliliters of water (cold);
• 2 eggs;
• 7-8 grams of table salt;
• a little lemon;
• 300 grams of butter.

How to make this dough correctly:

1. Combine all ingredients (except oil) in one bowl and mix them thoroughly.
2. The prepared elastic, but quite tough dough should be covered with a towel and allowed to rest for 30 minutes.
3. Chop butter with flour. Roll this mixture into a layer, and then put it in the refrigerator for 20 minutes.
4. Now you can begin the main procedure. First, the ripened dough must be rolled out into a thin rectangle. Then put an oil layer on it. Fold the edges of the dough over and roll it out again.
5. Fold the workpiece several times, wrap it in a towel and put it in the refrigerator for 20 minutes.
6. Take out the dough, roll it out again, and then fold it again. Repeat similar actions at least 3-4 times.

After this, you can immediately begin assembling the pie.

Recipe with margarine

Using butter to prepare dough is expensive and not always justified. If desired, it can be replaced with margarine. This option is not as useful, but more affordable.

To make kurnik dough in your home kitchen, you will need:

• 0.8 kilograms of wheat flour;
• 250 grams of margarine and the same amount of sour cream;
• a little salt;
• 5 grams of baking powder.

The way this dough is prepared is extremely simple:

1. In a separate container, mix dry ingredients.
2. Add margarine and grind it with the flour mixture into crumbs.
3. Pour sour cream here and make the final knead.
4. Let the dough rest for 30 minutes in the refrigerator.

In this recipe you need to be very careful with salt, because it is already included in margarine. An excess amount of salt will spoil not only the taste, but also the consistency of the semi-finished product.

Crumbly mayonnaise base

Depending on the chosen filling, crumbly dough can also be used to prepare kurnik. The easiest way to make it is with mayonnaise.

For this recipe you will need the simplest ingredients:

• 2.5 cups wheat flour;
• 50 grams of refined vegetable oil;
• 0.5 cups of mayonnaise and the same amount of boiled water;
• a little salt.

It takes just a few minutes to prepare this dough:

1. First, mayonnaise must be diluted with water.
2. Add butter to this mixture, add salt and mix well.
3. Add flour. It must be introduced in parts, without stopping the mixing process.

The result of these simple steps will be a lump soft and very elastic dough. It's a pleasure to work with him. This semi-finished product rolls out easily, does not stick to your hands and does not tear.

Yeast dough for chicken

Supporters of classic baking will prefer kurnik dough prepared with yeast. As a liquid base, you can use water, milk or a mixture of both.

For one of the options you will need:

• 0.5 kilograms of wheat flour;
• 2 eggs;
• 250 milliliters of milk;
• 8 grams of sugar;
• 30 grams of pressed yeast;
• 5 grams of table salt;
• 35 grams of sunflower oil.

How to properly prepare yeast dough:

1. First of all, dissolve the yeast in warm milk, adding sugar and a little flour.
2. As soon as the mixture begins to foam, pour oil into it.
3. Add eggs beaten separately with salt and mix.
4. Add the remaining flour little by little. To stir thoroughly.
5. Knead the dough by hitting it forcefully on the table several times. This is necessary so that excess air comes out and the mass becomes softer.

The finished dough should be allowed to rest for a while so that it can rise well. The cake it will turn out to be simply airy.

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 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 clarified sunflower oil into a non-stick frying pan. When it warms up, add the chopped onion. 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.

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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 as 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.

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