Simple and tasty shortcrust pastry for chicken - the best recipes. Fragrant shortcrust pastry chicken: different filling options

Many housewives know that cooking chicken takes a lot of time and effort. Today I suggest you prepare a delicious lazy chicken chicken quickly and easily. This version of chicken is different from the classic one, but it turns out no less tasty and aromatic. The dough for chicken with sour cream is very easy to prepare: you need to mix all the ingredients with a whisk, add wheat flour and you’re done.

In the old days, this traditional Russian pie was called the Father Pie or the King of Pies. It was usually prepared for a special occasion or a major holiday. For the wedding, two festive chicken cakes were baked at once, one pie for the groom, the second for the bride. This multi-layered dish with various fillings was beautifully decorated by making a braid, flowers or curly patterns from the dough.

There are two versions of where this pie got its unusual name. Some believe that its name is due to the fact that the filling is based on chicken meat. Others claim that the Cossacks came up with this name because the pie externally reminded them of their home - a large round kuren. Moreover, a hole was specially made in the pie, from which steam escaped during cooking - the smoke “smoked”.

This version of kurnik is a jellied pie with aromatic filling of meat, mushrooms and vegetables. The dish turns out very tender, soft and satisfying.

In addition to chicken, the filling of a traditional kurnik includes buckwheat porridge and a boiled egg with fried onions. Nowadays, cooks use a variety of mushrooms, potatoes, pickles, sauerkraut and different types of meat as fillings. There are also sweet kurniks with cottage cheese, fresh or frozen berries and fruits, a variety of nuts, raisins and dried apricots. The main thing is that the pie has a lot of filling from a variety of ingredients.

Ingredients:

For the test:

premium wheat flour 450 g

chicken eggs 3 pcs.

sour cream 15% fat 0.5 tbsp.

mayonnaise “Provencal” (you can use homemade) 0.5 tbsp.

purified water 250 ml

fine table salt a pinch

For filling:

chilled chicken fillet or breast 300 g

fresh mushrooms (champignons or oyster mushrooms) 200 g

medium size onion 2 pcs.

large potatoes 1 pc.

table salt to taste

ground black pepper 0.5 tsp.

seasonings for chicken (curry, Italian herbs) 1 tsp.

fresh herbs (parsley, cilantro, dill) a few twigs

sesame seeds for decorating the pie 2 tsp.

Number of servings: 8 Cooking time: 90 minutes

Recipe

Step 1: Beat the eggs for the dough

First of all, turn on the oven to maximum so that it warms up well. Now, according to the recipe, beat three chicken eggs into a deep bowl or bowl.



Using a whisk, beat the eggs until smooth. Do not use a mixer for this purpose or beat the eggs too long or vigorously. The main thing is that the whites and yolks mix well.



Step 2: Add sour cream and mayonnaise to beaten eggs

Now add sour cream and mayonnaise in equal proportions to the egg mixture. For this recipe, you can only use sour cream or mayonnaise. Then you will need 1 cup of product. I decided to add homemade mayonnaise to the sour cream to make the kurnik softer and more tender.



Mix the mixture thoroughly with a whisk until all ingredients are combined.

Step 3: Add purified water to the egg mixture

Next, according to the recipe, pour a glass of purified water at room temperature into the mixture. Mix all the ingredients again with a whisk until the mixture becomes homogeneous.



Step 4: Add sifted wheat flour and salt to the mixture

Next, add sifted premium wheat flour into the mixture. We will do this in several stages to avoid the appearance of lumps. After adding some of the flour, mix the mixture thoroughly until smooth. Then add the next portion of flour. In this way, add all the flour to the dough. To prevent it from being bland, add a little fine salt and mix.



The finished dough for kurnik should be homogeneous and thick enough, like pancakes.



Step 5: Chop the onion for the filling

Clean two onions. It is better to use sweet salad onions without bitterness. Cut the onion into thin rings, as indicated in the recipe.



Step 6: Chop the mushrooms

Let's wash and clean the champignons. If desired, you can use other mushrooms for this recipe, such as oyster mushrooms or chanterelles. Cut the champignons into slices of medium thickness so that they can be felt in the pie filling.



Step 7: Prepare the chicken meat for filling the kurnik

For this dish, it is better to use chilled meat rather than defrosted. Fresh fillet is more juicy and tender. Wash and dry the chicken fillet from excess moisture. Clean the meat from films and fat. Cut the chicken fillet into small square pieces as required by the recipe.



Transfer the chopped meat to a deep plate or bowl. Sprinkle the fillets with salt, pepper and chicken seasonings. I used curry, you can use a ready-made chicken spice mixture or add your favorite spices: turmeric, dry garlic, ground ginger, basil, oregano. Mix chicken fillet with spices and salt.



Step 8: Three raw potatoes on a coarse grater

For the filling in this recipe, we will use raw ingredients that have not been pre-cooked. Wash and peel large potatoes. Grind it on a grater with large holes. It is better to do this step last so that the potatoes do not darken when exposed to air.



Step 9: Prepare the Pie Pan

If you are using a silicone mold, you do not need to prepare it first. The metal form must be greased with odorless vegetable oil and covered with parchment paper. To make it easier to remove the chicken from the mold, it is better to use a springform pan.

Step 10: Forming a Lazy Chicken

Pour half of the batter into the bottom of the prepared pan. Using a silicone spatula, spread it evenly over the mold.





Next we will lay out the onion rings. Try to make the layer of onion even.



Place champignon slices on top of the onions. Salt the mushrooms a little.



Now put the grated potatoes on the mushrooms. Distribute it over the chicken pot in an even layer. Also add a little salt to the potatoes. If desired, it can be seasoned with ground black pepper.



Pour the second half of the dough over the filling. Try to pour the dough in a thin stream so as not to damage the filling layer.



Sprinkle sesame seeds on top of the pie (you can use flax seeds).



Step 11: Bake kurnik with sour cream

Reduce the heat in the oven to 180 degrees. Carefully place the pan with the pie on a baking sheet and place it in the oven. We will bake the dish according to the recipe for 45-60 minutes until golden brown on top. Check readiness with a wooden skewer or toothpick. Let's stick it into the pie for a few seconds. If it is dry, without traces of dough, the chicken is ready. Carefully remove the finished product from the oven. Let the cake cool slightly at room temperature. Carefully remove it from the mold and cut it into portions.



Step 12: Serve the dish

Serve the finished chicken warm, garnished with fresh herbs. The dish goes well with fresh or pickled vegetables. This simple pie is convenient to take with you to work or outdoors.



Bon appetit!

Kurnik is a traditionally Russian savory pie, for the preparation of which you can use absolutely any dough. It is worth noting that the yeast-free base for such a dish is made several times faster than its sponge counterpart. That is why today most housewives have begun to use shortbread dough for chicken more often.

Required ingredients:

• baking powder - one full dessert spoon;
• creamy margarine - 250 grams;
• fat milk - 150 milliliters;
• soda - half a dessert spoon;
• chicken egg (yolks only) - two pieces;
• sugar - 0.5 large spoon;
• salt - ¼ part of a small spoon;
• wheat flour - three to four faceted glasses or until the base thickens.

To properly knead the base for a savory pie, you need to consistently follow all the instructions presented below. Wheat flour should be sifted through a fine sieve and mixed in one bowl along with a dessert spoon of baking powder. After this, you need to break two chicken eggs into a deep bowl and separate the yolks from the whites. It is worth noting that we do not need proteins to make the pie. That is why they can be safely frozen and used in another culinary masterpiece. Next, two yolks need to be mashed together with a small amount of sugar, salt, baking soda and softened margarine. When the mixture turns into a homogeneous yellow mass, it is recommended to pour in 150 milliliters of full-fat village milk. All products should be mixed well, gradually adding wheat flour and baking powder. As a result of the described steps, you should get a stiff and elastic dough that easily sticks off your palms.

After the base for a savory dish has acquired the desired consistency, it should be placed in the refrigerator. After twenty minutes, you need to take out the dough, cut it into 2 parts and roll out the same number of layers. One tortilla should be placed on a baking sheet, and the second should be used to cover the potato and chicken filling.

Dough for chicken with sour cream: necessary ingredients

• baking soda - a couple of pinches;
• butter - one hundred grams;
• salt - 2/3 of a small spoon;
• fresh sour cream - four large spoons;
• chicken egg - one large piece;
• wheat flour - five hundred grams;
• full fat milk - one fourth of a faceted glass.

Kurnik dough: kneading process

Four full large spoons of fresh sour cream should be mixed with one beaten chicken egg, softened butter and full-fat milk. After this, you need to pour a little baking soda, salt and wheat flour into the resulting mass. It is worth noting that the dough must be kneaded until it reaches a stiff consistency.

Kurnik dough: forming a pie

It is better to keep the sour cream base, like shortbread dough, in the refrigerator for several minutes. This will make it more flexible, and rolling it out with a rolling pin will be much easier. Having divided the dough into a couple of parts, you need to form a pie from them, and then put it in the oven for fifty minutes.

The taste of the old Russian pie evokes the admiration and envy of housewives who do not dare to cook it. It used to be that dough for kurnik was a difficult undertaking. This opinion is erroneous; you can bake kurnik using proven and simple recipes.

The kefir-based pie is prepared very quickly, it turns out crumbly and tastes good.

Required Products:

• 1 glass of kefir;
• flour - 550 gr;
• sugar - 1.5 tbsp. l;
• 1 egg;
• butter -150 gr;
• 0.5 spoons of salt.

Cooking technology:

1. According to the old recipe, the butter needed to be melted in a frying pan or saucepan. Today, microwave ovens are used more often. Pour the melted butter into a bowl.
2. Beat in an egg, add sugar, salt, and a portion of kefir. Next, the dough for kurnik with kefir needs to be mixed thoroughly until a fluffy mass is formed.
3. Gradually add the prepared flour and mix the base. Roll the dough and place it in cellophane - this will allow it to rise.
4. Use the prepared baking base immediately or store in the refrigerator for three to four days. At the same time, be sure to keep it in cellophane, otherwise the batch will dry out.

Kefir is suitable for any fat content; in the old days they used sour milk (yogurt).

Sand cake base

The shortbread base recipe is universal and suitable for any savory baked goods.

Required Products:

• 400 gr. flour;
• margarine (spread) - 200 g;
• sour cream - 5 tbsp. l;
• a pinch of table salt;
• baking soda - 1 teaspoon;
• flour - 400-450 gr.

Cooking technology:

1. Beat softened margarine and a portion of sour cream into a fluffy mass, add salt.
2. Sift the amount of flour into a bowl, add baking soda and knead. If the mass is not mixed, you can add sour cream (milk).
3. Wrap the kneaded crumbly dough in food cellophane. Leave inside the refrigerator for 30-40 minutes. After the time has passed, form the cake and bake.

Cooking with sour cream

Required Products:

• sour cream - 200 gr;
• wheat flour - 350 gr;
• 1 egg;
• soda or baking powder - 1 tsp;
• vegetable oil - 3 tbsp. l;
• salt, sugar - 1.5 tsp.

Cooking technology:

1. Place sour cream in a mixing container, add soda (baking powder), salt, sugar. Mix all the products, wait for the soda to react with the sour cream.
2. Beat in the egg, pour in the vegetable oil. If desired, the butter can be replaced with melted margarine.
3. The next step is to add the sifted flour and knead the shortbread dough for the kurnik in the usual way. For convenience, you can lubricate your hands with vegetable oil.

If we cook with homemade sour cream, you need to add a little milk, otherwise the dough yield will be small.

Puff pastry for chicken

Today they prefer to buy ready-made puff pastry for baking, but it is much tastier to make it at home.

Required Products:

• butter - 100 g;
• wheat flour - 2 tbsp;
• mayonnaise - 5 tbsp. l;
• baking powder - 3 g;
• salt to taste.

Cooking technology:

1. Chop the butter into small pieces. Add flour, salt, baking powder. Grind all ingredients into crumbs.
2. Next, add mayonnaise and knead the resulting mass. Form a ball, cover it with cellophane, roll it into a layer with a rolling pin.
3. Place the resulting layer inside the freezer for 15 minutes. Remove the layer from the refrigerator, roll it into an envelope, do not roll it out thin. Place back in the refrigerator.
4. To make the puff pastry kurnik porous and crumbly, roll it out in several stages, each time keeping it in the cold.

Adherents of a healthy diet may notice mayonnaise instead of sour cream, milk or kefir. The taste of the pie will not change by changing the ingredient.

Recipe with margarine

1. The principle of preparation lies in the main ingredient - margarine and additives. It is taken out of the refrigerator in advance, crushed and combined with flour. It should be crumbly; you can knead it with your hands or a blender.
2. The amount of ingredients depends on the desired size of the pie.
3. In addition to margarine, any lactic acid products or mayonnaise are added; they add viscosity and additional taste.
4. Knead the soft dough so that it is crumbly after baking and keep it in the cold.

Dough for chicken chicken with meat and potatoes is suitable, but this does not exclude the use of any other filling. In baking, the main thing is the base; you can fill the pie with anything.

Crumbly mayonnaise base

Required Products:

• mayonnaise - 300 gr;
• wheat flour - 450 gr;
• baking powder - 1 tsp.

Cooking technology:

1. Place the mayonnaise inside a deep bowl and add flour.
2. Be sure to sift the flour and mix with baking powder. If you don't have baking powder, you can use baking soda.
3. Knead into an elastic mass and wrap in food-grade cellophane. Place inside the refrigerator for half an hour.
4. A recipe made with margarine is also suitable for chicken. The option should be chosen based on the available ingredients, as well as taste preferences.

Yeast dough for chicken

Homemade yeast recipe will not take extra time and will delight you with delicious baked goods.

Required ingredients:

• flour - 0.5 kg;
• milk - 250 ml;
• pressed yeast - 30 g;
• sugar - 1 tsp;
• 2 eggs;
• vegetable oil - 2 tbsp. l;
• salt to taste.

Cooking technology:

1. Dissolve yeast in warm milk. Add sugar and a little flour to the bowl. Place the dough in a warm place, cover with a towel. It is best to use a preheated and turned off oven.
2. When the dough is ready, pour in the oil, beat in the eggs, and sugar.
3. Mix everything and add wheat flour in parts, knead the dough. More flour may be needed, it all depends on its quality and the size of the eggs.
4. Cover the finished dough with a napkin and let it rise again. After 30 minutes you can bake the cake.

The large traditional kurnik is rightly called the king of pies. It was this amazingly beautiful pie that was once a mandatory attribute of the festive wedding table. That is why, in fact, it is called a wedding chicken. In Rus', every housewife could bake one of these. And, despite the fact that nowadays quick and “lazy” pies are in increasing demand, modern hearth keepers can also bake a classic kurnik. The step-by-step recipe with photos will help you cope with the task. Fortunately, it is not at all as complicated as it might seem at first glance. I tried to analyze each step in as much detail as possible so that you can see for yourself. You just need to do a little more operations than when baking a regular chicken pie. Not only knead a simple yeast-free dough and make a filling of mushrooms, chicken and potatoes, but also bake several pancakes so that layers form inside the chicken - they help to fit a record amount of filling into the pie. I’ll tell you in detail how to do everything right, so that the end result is not just a pancake pie with chicken and mushrooms, but an incredibly tasty, satisfying and beautiful classic chicken pot!

Ingredients:

• 500-700 g flour,
• 130 g butter,
• 100 g each of sour cream (10-15%) and mayonnaise,
• 150 ml milk 2.5% fat,
• 1 egg,
• salt.

• 400 g chicken fillet,
• 300 g mushrooms,
• 2 potatoes (medium),
• 1 head of onion,
• about 30-50 g dill,
• salt and black pepper (ground) - to taste.

Auxiliary ingredients:

• Vegetable oil and egg yolk for greasing.

How to cook traditional chicken

Cooking a classic chicken can be roughly divided into 4 steps.

Step 1. Preparing the dough for the pie base.

We will knead the dough for kurnik semi-layered. To do this, first sift some of the flour, about 500 g, into a container of a suitable size. Throw in a couple of pinches of salt and chopped butter. It is advisable to remove the butter from the refrigerator in advance so that it has time to melt a little and become soft. Grind the flour and butter into dry crumbs, adding more flour if necessary.

In a separate bowl, mix sour cream, mayonnaise and so far only 100 ml of milk until smooth.

Then gradually add in butter crumbs into this milk mixture - as much as flour. Therefore, we introduce and be sure to stir, thus controlling the consistency of the dough. The result should be a very soft (softer than dumplings), pliable dough. It happens that the flour you come across is not of very high quality. This is usually not visible to the eye, but when kneading the dough it will be clear that such flour absorbs less liquid.

Place the resulting dough on a cutting board, mix it a little, dust it with flour and put it in the refrigerator, covering it with cling film.

Step 2. Baking pancakes.

Next, we move on to the next step – pancake dough. Pour the remaining milk (50 ml) and egg into the remaining milk mixture. Lightly shake the mixture so that the egg disperses, and add the flour, kneading the dough of medium thickness. Pancakes made from such dough should not turn out thin and lacy, but denser and even plump.

The pancake dough is ready - bake the pancakes in a well-heated frying pan greased with butter.

This amount of dough usually yields 2-3 thick pancakes.

Step 3. Filling for chicken.

Let's deal with the mushrooms first. In general, you can use almost any, I use honey mushrooms. Boil fresh mushrooms in salted water, gently squeeze out the liquid, then sauté. If you take frozen mushrooms, you just need to defrost them, squeeze them out and lightly fry them.

Remove the mushrooms from the frying pan. Pour some oil. Chop the chicken fillet and peeled onion into cubes and fry together until cooked.

Only potatoes remained unattached. We clean it, rinse it and cut it into small cubes.

Add potato cubes and a little chopped dill to the chicken and mushroom mince - and the filling is completely ready!

Step 4. Formation of the chicken coop.

We take the dough ball out of the refrigerator and divide it into two main parts, one of which should be slightly larger than the other, plus leave a small piece for decorating the chicken pot. Roll each bun into a layer, dusting the work surface with flour if necessary. Using flat plates, we give the layers the appearance of neat round cakes. Ordinary plates with a diameter of 25 and 30 cm helped me with this. The smaller one will be the basis of the chicken pot, the larger one will be the final touch.

Grease a baking sheet with oil and place the smaller flatbread on it. Next, stepping back a little from the edge, we put the prepared minced meat on it (a third of the total amount - depending on the number of floors of the chicken chicken - with three pancakes you will get three).

We cover the structure with a second cake, after making a small cut in it right in the center. We fasten the cakes at the base, simultaneously forming a curly braid. Decorate the top with a set aside piece of dough and grease the entire surface of the chicken with yolk. Bake the pie in the oven for 40 minutes. at a temperature of 180°.

Carefully remove the finished chicken pie from the baking sheet and let it cool, covering it with a waffle towel.

When serving, the kurnik is cut into triangular pieces, like a cake.

Kurnik is a native Russian, beautiful and very tasty pie, which has been called the king of pies since ancient times. It was prepared for the most significant events in life - weddings, various religious festivals. It was also served at the royal table, and hence another name for it - royal.

It doesn't cook quickly. Its preparation requires time, patience and skill, or at least a great desire to prepare it. You need to be prepared for the fact that cooking time may take from 3 to 4 hours, and only if you do everything quickly and efficiently. For example, prepare all the fillings at once. And we have 3 different ones at once.

The dough in the classic version of preparation uses yeast, and it also takes time to knead and infuse. Although now they have found a way to cook it with store-bought puff pastry. This speeds up the process a little, although only slightly. You also need to knead the pancake dough. And then bake pancakes.

Therefore, we have a lot to do today. There's not much time to talk. Let's start cooking right away.

Kurnik of pancakes and yeast dough with chicken and mushrooms

We will need to knead two types of dough - yeast and pancake, and also prepare three types of different fillings. Since this is not a simple matter, for ease of explanation I will tell you how to do everything one by one. And at the end I will share my experience of how I combined all this over time.

When you cook, look in each section to see what ingredients are needed. You will also need a lot of different ones. It’s best to prepare them right away so that everything is at hand. Defrost what is required in advance and boil what is required.

And the first thing we will start with is kneading the dough.

How to make yeast pie dough

We need yeast dough for the base of our pie. The fact is that the traditional kurnik has the shape of a dome, or the famous Monomakh hat. Pancakes are divided inside layers with different fillings so that they do not mix. And the shape itself is set from the dough, that is, for us this will be the first and last layer.

We use the most common dough, which we always knead for pies. And you can take your favorite recipe for this. And I use this one:

For yeast dough:

• milk – 1 glass
• egg – 1 pc.
• butter – 100 g
• sugar – 1 tbsp. spoons
• live yeast – 25 grams
• flour – 500 gr
• salt – 0.5 teaspoon
• egg yolk for brushing

How to cook:

1. Warm the milk until it is barely warm. Make sure that it does not turn out hot so that living bacteria do not die in it. Thanks to them, the dough increases in volume and becomes fluffy and tasty.

2. Crumble the yeast into a bowl.

Add half the milk. Stir until all the lumps are gone. Add sugar and a little sifted flour, about 2 - 3 tbsp. spoons. Stir until lumps disappear. The mass should turn out like liquid sour cream. Place it in a warm place. I usually put it near the battery, and that's enough.

3. After 5 minutes, or even faster, you will be able to see that an active reaction is taking place in the dough. Many bubbles appear and the mass begins to increase in size right before our eyes. The faster this happens, the fresher and better quality the yeast used.

And after 15 - 20 minutes, a dense “cap” appears on top, and you can see with the naked eye that the mass has at least doubled in volume. The dough is “alive”, the processes in it are visible, and this is good. This means that our dough will “heal and play.”

This means it's time to knead.

4. Sift flour into a bowl, preferably even twice.

During the sifting process, the flour particles will be saturated with oxygen, and the dough will rise easier.

5. Make a dimple in the middle and break an egg into it.

Add salt and stir. When the egg is completely mixed with flour, also pour the remaining milk and melted butter into the middle. Mix again. And then add the dough that has arrived at that time.

Knead the dough.

To do this, first mix the mixture with a spoon, and when it becomes difficult to do, continue kneading with your hands dipped in vegetable oil.

If you think the dough is a bit runny, you can add a little flour. For convenience, you can finish the kneading on the table. But it shouldn’t be very thick either. This dough will be heavy and difficult to rise.

6. Transfer the resulting mass into a deep bowl and place in a warm place. Cover with a towel or napkin to prevent the crust from drying out. Leave for an hour or an hour and a half. The time depends on the quality of the yeast.

The finished dough will have to increase in size by 2 - 2.5 times. And as you can see, it has become plastic and smooth.

In the meantime, let’s prepare the other ingredients.

Preparing pancake dough and pancakes

Classic chicken is always prepared with pancakes. As I already said, they are used to overlap the layers in the pie so that the filling does not mix.

And the pancake dough can also be different. You can cook them, or. The main thing is that they are thin. Such pancakes will not interrupt the main taste of the pie. In addition, thin products will perfectly replicate the entire topography of the filling. This will allow you to get a neat and beautiful chicken coop.

I prefer to bake pancakes for this royal pie, also royal ones - thin, with a lot of holes. The dough for them will be choux. By themselves, they turn out very tasty, and with filling, of course, even tastier.

For pancake dough:

• milk – 500 ml
• boiling water – 250 ml
• flour – 2 cups (250 ml)
• egg – 3 pcs
• sugar – 1 tbsp. spoon
• salt – 0.5 tbsp. spoons
• butter – 1 tsp. spoon
• vegetable oil – 1 tbsp. spoon

Preparation:

The advantage of this recipe is that you can bake pancakes of any thickness using it. If you want, you can make them very thin, but if you want, they will turn out thicker. They do not tear, no matter how thick you bake them.

1. Sift flour through a sieve. You can sift it directly into the bowl in which you will knead the dough. Add salt and sugar there. Mix all dry ingredients.

2. Heat the milk in a saucepan until slightly warm and pour into the flour while stirring.

3. Add eggs and mix until smooth. I use a mixer for this. The lumps are quickly broken up and the dough is kneaded without any problems.

4. By this time we should already have the kettle warmed up. We will need boiling water, 250 ml. Pour it into the dough, holding the mug with one hand. Pour in a thin stream, and mix the second stream intensively. You can mix with a spoon, whisk or the same mixer. No matter how you mix, the dough should be homogeneous.

5. Leave to infuse for 30 minutes.

6. We haven’t forgotten about butter. We will add it after insisting. So as not to “clog” the dough ahead of time. That is, we’ll add it just after half an hour, just before baking the pancakes.

7. Simply pour in the vegetable oil, and the butter must first be melted in a water bath. Mix it all until the oil stains disappear. And you can start baking.

8. It’s good to bake pancakes in a preheated frying pan. My pancake pans are small, but I want to make a large chicken pot. Therefore, I bake in a regular large frying pan with a diameter of 28 cm.

But in this frying pan there are very few holes in the pancakes. However, it's not scary. We will use them as a layer.

9. For the first time, you can grease the pan with a small amount of oil. Although this may not be necessary. The dough is not problematic, and the products turn over perfectly, no matter how thin you bake them.

From this amount of dough you will get several more pancakes than you need to prepare kurnik. But it’s not scary, they won’t stay around for long. Today I’m making two pies at once. The second one will be with puff pastry. And I will just need all the baked goods.

Or take half as many ingredients to prepare the dough.

10. Fold the finished products into a stack and leave for the time being.

That is, until the time we start assembling the pie.

What filling is used in kurnik

Many people ask this question. And you need to know that the classic version uses 3 fillings: chicken fillet, mushrooms and rice. And now I will tell you how to prepare them.

Chicken filling

We will need:

• chicken fillet – 2 pcs
• parsley, dill - a small bunch
• chicken broth – 50 ml
• salt, ground black pepper - to taste
• peppercorns, bay leaf - for cooking broth

Preparation:

1. Boil chicken fillet in salted water until cooked. I use chicken breast from a fairly large chicken. If there is any meat left, it will be better than not having enough of it.

5 minutes before turning off, add bay leaf and a few black peppercorns. The chicken will be juicy and flavorful.

2. Remove the meat from the broth, let cool and disassemble into fibers. There is no need to grind it too much; let the pieces remain tangible.

3. Wash, dry and chop the parsley and dill.

4. Mix the ingredients. If necessary, add a little salt and be sure to add ground pepper. To make the filling more juicy, add warm broth.

Mix everything. Cover with a lid to prevent the filling from drying out.

Mushroom filling

You can use any mushrooms for the filling. In fact, you can use salted, pickled, and fresh. In the winter season it can be champignons. In summer - any forest representatives.

I have frozen boletus mushrooms, and I’m going to prepare the filling with them.

We will need:

• mushrooms – 300 gr
• onion – 1 – 2 pcs
• salt - to taste
• ground black pepper - to taste and optional
• frying oil

Preparation:

1. Cut the onion into small cubes.

2. Cut the mushrooms into small, but not small pieces. If these are champignons, then first cut them into 4 parts, and then cut them into pieces.

In my case, the mushrooms should be thawed. But I don't defrost them for too long. As soon as the ice has disappeared, I start preparing them. Until they get lumpy.

3. Place them in a frying pan with oil. Pour in as much oil as you see fit. But don't go too hard. We need to fry the mushrooms, and we only need oil for this.

Fry them for 12 - 15 minutes. That is, until the fresh mushrooms are reduced by half, and all the moisture has evaporated from the frozen ones.

4. Transfer the fried mushrooms to a bowl. If there is any oil left in the pan, do not pour it out. You can fry onions on it. That's what we do. If there is not enough oil, add a little.

When the onions are lightly browned, add the mushrooms to the pan. Add salt to taste. If you want, you can add a little pepper.

Don't be afraid to overpower the taste of the mushrooms. It will not happen. But the pie will be tastier. Please note that all components for all three types of filling are quite bland. That's why I think it needs to be added.

5. Transfer the filling to a bowl and let cool.

Filling with rice and egg

For this filling, you must first decide on the rice. If you want it to be crumbly, use steamed long grain rice. It does not stick together during cooking and retains its appearance. The grain of rice moves away from the grain of rice. But please note that rice grains greatly increase in size after cooking. And therefore it can be taken in smaller quantities than stated in the recipe.

If you need a viscous filling, then use Krasnodar short-grain rice. It increases in size less and the filling will “keep its shape” (so to speak).

We will need:

• rice – 1 cup (if Krasnodar)
• water – 2 glasses
• egg – 3 pcs
• green onions - a small bunch
• salt, ground black pepper - to taste
• heavy cream or sour cream – 50 ml

Preparation:

1. Pour water over the rice and let it cook. Salt the water. You can add spices to add flavor. I can't resist adding cumin. It's really good in combination with rice. Although the pie is Russian, the spice is mainly used in Asia to prepare other oriental dishes. But it is simply impossible to deny yourself the pleasure. I also add a mixture of aromatic spices into the water, which will only make the taste better.

For this type of rice, the stated amount of water should be enough. Cook until done for about 20 minutes. If you took steamed rice, it will take a little more water and will cook a little longer, since it is harder. By the way, I use this exact variety.

Allow the finished dish to cool.

2. Boil the eggs. Cook them for no more than 10 minutes so that the yolk does not turn grey. Peel and cut into cubes. Or you can put them through an egg slicer. What I am doing. If the rice has already cooled, then the eggs can be added directly to it.

3. Chop the green onions into a mass. The aroma was just crazy. I immediately remembered the first spring pies with onions and eggs.

4. Gently mix the ingredients. Season with salt and pepper and season with sour cream or heavy cream. Some people mix it with mayonnaise. But earlier in Rus' there was no such product, so they added what was available. And we use what our grandmothers prescribed for us.

This filling is ready. However, like all the components for assembling chicken.

Collecting and preparing chicken

There are two stages left. The first is to assemble the pie from what we have prepared, and the second is to bake it in the oven. This is what we will do.

1. We already have the dough ready. This can be determined by the way it rose.

Grease the working surface of the table with a small amount of oil, and grease your hands too. Place the dough and knead it with your hands. It is necessary to release the gas bubbles accumulated inside. Then divide it into two parts. One part should be smaller, and the other one and a half times larger.

2. Roll out the smaller part as thick as possible so that it is slightly larger than the size of the baked pancake. The photo shows that I had about 2 cm left. Subsequently, as it turned out, this distance was a little short for me to braid the braid and close the pie. So leave a little more distance. As a last resort, we’ll cut off the excess later.

3. Cut off excess dough. Place the pancake in the center. Sometimes the first filling is placed directly on the dough. This is not entirely true in the sense that we have a lot of filling. The pie will turn out quite heavy. And when we transfer it to a dish, the bottom may not withstand the load and tear. And in this regard, the pancake will play the role of an “airbag”.

4. Prepare a baking sheet and line it with parchment paper. Grease it with oil. And now there is silicone-coated paper. This one doesn’t need to be lubricated.

Place the pancake batter on paper.

5. It's time to add the first filling. As a rule, it is chicken with greens. Lay out exactly half of what we have prepared.

6. Cover the filling with another pancake. And you can lay out the second one - rice filling. We also only lay out half of it. And again pancake.

7. Then mushroom filling. However, a hill has already begun to emerge here. Therefore, it is already more difficult for mushrooms to stay on its slopes. Hold the filling with your hand and form a layer anyway. Cover with a pancake and press lightly so that nothing falls out.

8. Chicken layer again. Lay out everything that's left. Anything that is not held tightly at the edges, lay it out as it turns out, that is, more on top. Let the edges remain empty somewhere. Cover this layer with a pancake.

9. And repeat the rice layer, damn it.

Then mushrooms and pancake again. As a rule, the last pancake for the entire slide is no longer enough. Therefore, they can be laid out overlapping each other. It took me three pancakes to cover the entire structure.

10. And we need to cover everything with the remaining yeast dough. And to do this, you need to roll it out and place the pancake in the middle, measure another 5 - 6 centimeters from each edge.

11. Roll out a layer of dough onto a rolling pin and transfer it to our structure. Spread evenly over the entire surface and press the edge with the back of your hand.

See if there is too much remaining dough around the edges, then you can cut off the excess. The edges need to be sealed. To do this, we fasten it in the form of a pigtail. Just like we fasten dumplings with a patterned edge. If you don’t know how to do this, then you can tuck the top edge under the bottom and simply pinch it, but do this quite often.

Our filling is not liquid, so you don’t have to be afraid that it won’t work out or that the pie might leak.

12. And of course, the royal cake needs royal decoration. But first you need to not miss one important point. During baking, steam will form inside and you need a hole to escape. Let's make it from the top center. In this case, you only need to cut the dough layer. Don’t touch the pancake, just let it cover the layer. Moreover, there are holes on it and steam will escape unhindered.

For decoration we use the scraps of dough that are left. We cut out leaves, flowers, and anything else you want.

For example, since the time of Ivan the Terrible, two kurniks have been baked for weddings - for the bride and groom. The pie for the bride was decorated with flowers - so that she would always be beautiful and tender, like them. And the groom's pie was decorated with children's figures, or just figures of people, so that there were many children in the family.

13. You can attach leaves and flowers as your imagination dictates. To make them stick better, you can grease them with yolks.

14. Then grease the entire pie with yolk. He'll just get away from just one egg.

15. Preheat the oven to 180 degrees. Place the chicken in it and bake for about 30 minutes. Everyone’s oven bakes differently, and many also have different baking modes. Therefore, keep an eye on the color of your pie. Some people will need 25 minutes to bake, while others will need 40.

We have all the fillings ready, and all we need is for the dough to bake.

The finished pie will be golden brown and a simply divine smell will flow through the kitchen. Get ready for everyone in your family to come running to it.

This means it's time to get it out. When you take it out, let it sit for about 10 minutes. You can grease the top with butter for additional taste and smell. Then transfer it to a plate. Although it is quite large and heavy, moving it is not difficult.

I just slightly tilt the baking sheet over the dish, and the chicken easily slides where it is needed. At the same time, the parchment on which it was placed during baking is easily removed.

16. Well, and most importantly. It's time to try what we got. To be honest, it’s even a pity to cut it. Our handsome man turned out to be simply unspeakable.

But they didn’t cook it for admiration. And the guests were tired of waiting. So we cut it. It is cut very easily, the layers are preserved without any loss. Beautiful and appetizing just like this.

I serve it with chicken broth left over from cooking. Delicious, words just can’t describe it! Therefore, be sure to prepare it! After all, Maslenitsa is coming soon. And when not on this “pancake” holiday, kurnik!

However, I said that if you don’t have time to prepare yeast dough, you can make it from store-bought puff pastry.

In principle, this recipe need not be described. Because it completely repeats the past. Except we're skipping the dough-making step.

And so, we need to prepare three fillings and bake pancakes. If your dough is frozen, and this is often the case with store-bought products, then defrost it in the refrigerator. So get it out early.

Otherwise, do everything exactly the same.

By the way, layers can be swapped. And it happens that some filling is located in only one layer. It should be said that all this is acceptable.

Kurnik made from puff pastry can be greased with both yolk and white. There is no need to bake it until it is too brown. When ready, it has this pleasant, slightly yellowish color.

I admit that I cooked it without a layer of chicken meat. Not everyone eats it here. Of course, such a pie can no longer be called chicken. But I’m showing you how it will turn out in the end. By the way, immediately after Maslenitsa, Lent begins. So take note of the recipe. It will surely be useful to you. Moreover, the pie tastes no worse than with chicken.

Kurnik is also prepared with potatoes. As a rule, this is made from yeast dough. And in this case there are only two layers - chicken and potatoes. Therefore, such a cake is not given a cone shape. Prepared as usual.

I made this pie not too long ago. And this is how it turned out for me.

Someday I will share his recipe with you. Although everything is simple there. I use boiled chicken, and I also take boiled potatoes. The first layer is potatoes, then sour cream and chicken. Bake the pie for 30 minutes and eat with pleasure. And the recipe for yeast dough is given in today's article.

And in conclusion, I would like to say that chicken is not only a tasty dish. It is also filled with various symbolism. That is why it is prepared for weddings. Each ingredient means a wish. For example, grain - prosperity and wealth, eggs - procreation. There are symbols denoting longevity, prosperity, love and fidelity.

The ability to cook such a pie was considered in Rus' to be a real conquest of the culinary peak. Today I conquered this peak. And I hope that she will submit to all of you too. In any case, I sincerely wish this for you.

Bon appetit!