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Homemade chicken dough. Good chicken dough is the key to a delicious pie


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

It is a pleasure to work with a ready-made mayonnaise dough. You don't need to sprinkle the table with flour, the dough itself is olive and elastic. Try this mayonnaise chicken dough recipe at home. The pies are very tasty and rich.

Servings: 6

A simple mayonnaise chicken dough recipe home cooking step by step with a photo. Easy to cook at home in 50 min. Contains only 202 kcal.


  • Prep time: 7 minutes
  • Cooking time: 50 minutes
  • Calorie count: 202 kcal
  • Servings: 6 servings
  • Occasion: Haste
  • Complexity: Simple recipe
  • National cuisine: home kitchen
  • Type of dish: Baking, Kurnik

Ingredients for six servings

  • Flour - 4 Glasses
  • Yeast - 25 Grams
  • Salt - To taste
  • Sugar - 3 Teaspoons
  • Mayonnaise - 150 Grams
  • Water - 1 Glass

Step by step cooking

  1. Dissolve yeast in warm water. Add a teaspoon of flour and sugar. We 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 the sifted flour.
  5. Insist the dough for half an hour so that it comes up. Dial warm water in a saucepan, place the dough in a bag. Dip into 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 regular pie, but it is enough just to taste one piece of this delicacy, and all analogies seem out of place. The only similarity is that the chicken dough can be made the same as for the rest of the filled baked goods. It doesn't matter which recipe the hostess usually uses.

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

It is very simple to knead the dough for the chicken, you just need to combine all the ingredients in stages... How long the kneading process will take depends only on the recipe. After that yeast dough placed in heat, and yeast-free - in the refrigerator. Most of the work has to be done with puff pastry, but baking in such a frame turns out to be 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 poultry, starting only from your own taste preferences. This variety allows you to cook tasty dish from those products that can be found in the refrigerator and do not buy anything extra. How to make chicken dough at home without unnecessary time and financial expenditures, culinary experts will tell you:

Secret number 1. Do not worry if the margarine or butter does not completely dissolve while kneading the chicken dough. This will not in any way damage the consistency of the dough, and the lumps will go away during kneading and further baking.

Secret number 2. In all recipes, butter can be replaced with margarine, and vice versa.

Secret number 3. For more lush dough flour must be saturated with oxygen. To do this, you just need to sift it through a sieve once or twice.

Secret number 4. Before sending the finished dough to the refrigerator, you need to put it in a container greased with vegetable oil, or wrap it with cling film.

Dough with mayonnaise is appreciated by experienced housewives not only for delicate taste but also for the convenience. It is easy to prepare, and further work with it compares favorably with other cooking methods. The dough is oily and very elastic, which allows it to be rolled out without additional dusting with 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 in it a teaspoon of sugar and flour, dilute the yeast.
  2. After 5 minutes, add mayonnaise to the yeast, the remaining sugar and salt to taste, mix.
  3. Sift the flour and add portions 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 meat filling with a sweet dough. Everyone else is advised to reduce the amount of sugar to two teaspoons or eliminate it altogether. It is better to take kefir fatter, 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 to it, mix until smooth.
  2. Pour kefir into the mixture, add flour, knead the dough.
  3. Transfer the dough to a saucepan greased with vegetable oil and refrigerate for 30 minutes.

With shortbread dough, the chicken will turn out to be tender and crumbly. For this recipe, you only need yolks, and the whites can be used to coat the 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 part used as the bottom of the cake.

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

Puff pastry is a great option for meat pie... More often they buy it already in finished form in supermarkets, but it tastes much better at home. The process of making puff pastry itself is not at all complicated, 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 a 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 flour, eggs and water, knead the dough.
  3. Cut the butter into small pieces, add the remaining flour and form a ball.
  4. Roll out the ball into a thin rectangle and keep in the refrigerator for 20 minutes.
  5. Roll out the dough into a thin layer, put the butter mixture on top and wrap the edges.
  6. Roll everything out 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, roll it out again after 20 minutes and roll it up again.
  8. Repeat the described procedure 3-4 times.

According to this recipe, you can relatively quickly make delicious and soft dough for kurnik. Combining all ingredients will take no more than 5 minutes. In this case, the dough does not need to knead too much and wait until it rises. You just need to let it cool down and immediately start cooking delicious cake any suitable shape.

Ingredients:

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

Cooking method:

  1. Melt the butter to a liquid state, 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 with cling film.
  5. Keep the dough in the refrigerator for 40 minutes, then start cooking the chicken.

The sour cream dough has a special delicate texture, which makes it an excellent company for chicken fillet. With it, the kurnik turns out to be lush, and after baking it is decorated with a beautiful ruddy crust. To make the dough perfect, you need to take milk with a high percentage of fat and as fresh sour cream as possible.

Ingredients:

  • 4 tbsp. l. sour cream;
  • 1 egg;
  • 100 g butter;
  • 2 pinches of baking soda;
  • 1 tsp salt;
  • 500 g flour;
  • ¼ glass of 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 with milk, stir again.
  3. Pour baking soda and salt into the egg-milk mixture.
  4. Add flour and knead hard dough.
  5. Put the dough in the refrigerator for 30 minutes, then divide into two parts and form a chicken.

Now you know how to make chicken dough according to a recipe with a photo. Bon Appetit!

Not every hostess can make homemade chicken dough the first time, therefore many cooks prefer to buy this product in the store. But personally, I always try to use dough for cooking homemade, including for baking kurnik.

Today I bring to the attention of the readers a rather sensible, in my opinion, selection of options for cooking dough for a chicken, which includes those recipes that are most popular among experienced chefs... The following list is presented as simple and quick options cooking dough, and those that require a little more effort and time from you. As always, yeast dough needs time to grow, but yeast-free dough on kefir, milk or sour cream, it will be ready in 15-20 minutes.

Depending on the recipe, for cooking chicken dough, we need such affordable and cheap products as: flour, sugar, salt, eggs, butter, yeast, milk, sour cream, kefir and mayonnaise. Most of these ingredients are always available from hostesses, which allows you to cook chicken at home spontaneously and without prior planning.

After delicious dough for the chicken will be mixed, before using it, he needs to be given half an hour of time for it to lie in the refrigerator. This time is quite enough for you to be able to prepare your favorite filling for the chicken coaster, thereby not losing a single extra minute while standing in the kitchen.

Shortcrust pastry for kurnik in a food processor

The first version of chicken dough is prepared using a food processor. Of course, if you do not have such an assistant in the household, then you can knead the dough with your hands, but I recommend entrusting this part of 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 that, add salt and melted butter to the flour. We grind all the ingredients together to a crumb state.
  4. Then add eggs to the flour mixture and pour in water. Mix all the ingredients with a food processor until smooth.
  5. We form the resulting dough into a cake and wrap it in cling film.
  6. We put the dough in the refrigerator for 30 minutes, and after this time we use it to cook the chicken.

Elastic chicken dough with sour cream


The second most popular option for making chicken dough involves cooking it on such dairy product like sour cream. I cannot objectively tell you whether it is better or worse than the others, but from time to time I use this particular recipe.

Ingredients:

  • 1 egg
  • 4 tablespoons sour cream
  • 50 ml milk
  • 100 g butter
  • 2 pinches of salt
  • 2 pinches of baking 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 mass and mix.
  3. Then add milk and melted butter to the main ingredients.
  4. We also add salt and soda, after which we mix everything well.
  5. After that, it's time to add sifted flour in small portions and knead the tough dough on the chicken.
  6. Ready dough wrap in plastic wrap and put in the refrigerator for half an hour. From this, the dough will turn out to be more plastic and it will be easier to work with it.
  7. After thirty minutes, remove the dough from the refrigerator, divide it into two equal parts and roll it out in a layer.
  8. We spread our favorite filling between the layers of dough and bake the chicken in the oven.

Kefir dough for kurnik


Perhaps, I will not be greatly mistaken if I begin to assert that the dough for the chicken on kefir turns out to be the most tender and soft. It is not only pleasant to work with this dough, but the chicken made 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 oil 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 mass. Mix everything well.
  4. Pouring in required amount kefir.
  5. Sift the wheat flour through a sieve and add it to the bulk in several stages, without stopping to stir it.
  6. We knead soft and elastic dough, roll it into a ball and wrap it in film.
  7. We keep the dough in the refrigerator for about 20-30 minutes, after which we use it to cook the chicken.

Homemade chicken chicken dough with margarine


Any dough cooked in margarine turns out to be short and crumbly. If you like these baked goods the most, then 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 for cooking other dishes: meringues, protein glaze, etc.
  2. Add sugar, salt, soda and melted margarine to the yolks. We grind all the ingredients with the yolks.
  3. After the whole mixture becomes homogeneous, pour milk into it and mix everything well.
  4. Sift the flour through a hundred and mix it with baking powder. Slightly add the resulting mixture of flour and baking powder to the bulk.
  5. Knead the hard dough, which should be elastic and stick well from your hands.
  6. Wrap the finished dough in foil and put it in the refrigerator for 30 minutes.
  7. After half an hour, the dough will be completely ready for baking the chicken.

Yeast dough on kurnik with mayonnaise


Connoisseurs of yeast baked goods can rejoice, as chicken can be made even 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. We slightly warm the water and dilute the yeast in it.
  2. Add 1 tsp to yeast. sugar and flour. We 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. We send the container with the dough into 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 cook chicken from it.

Now you know how to make chicken dough. Bon Appetit!

Chicken dough is much easier to prepare than is commonly believed by many hostesses. The whole cooking process will not take very much time and effort, unless, of course, we are talking about the yeast dough variant. Despite the fact that today any dough can be bought in a store, I recommend that my readers try at least once to make such a chicken dough at home on their own. In order for all the cooking to go through simply and without problems, I want to give a few tips in the end:
  • In all the proposed recipes, ingredients such as butter and margarine can be substituted for one another, without any harm to the final result;
  • Butter and margarine, before adding to the dough, should be softened, and even better melted in a saucepan;
  • In order for the dough to breathe, and ready-made baked goods was lush, do not forget to sift the wheat flour through a sieve without fail;
  • Before proceeding to the direct cooking of the chicken, the dough should lie in the refrigerator for half an hour;
  • If you did not have cling film available, then the dough ball, before being sent to the refrigerator, can be put in a regular pan, having previously greased it with a small amount of vegetable oil along the bottom and sides.

The chicken dough can be made unleavened, flaky, shortbread, 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. In the days of Ivan the Terrible, chicken was served at the royal table on especially solemn occasions, and then for centuries it was an obligatory treat on the wedding table.

The kurnik of our ancestors was a tall, closed pie made from unleavened butter dough with a complex puff filling- chicken meat, porridge, mushrooms, eggs, thick milk sauce... The preparation took a long time. Various fillings layered with pancakes. The pie was baked in a Russian oven on birch woods. Served with thick milk sauce. The dish is really royal. It simply could not be disliked.

Modern chicken pies are made in a simplified way. Buckwheat and millet in them replaced rice or potatoes with onions, fewer layers of filling are used, different types test. Kurniki from yeast, puff or shortcrust pastry turn out to be no worse. How to make delicious chicken dough will be discussed below.

Photo # 1. Delicious recipe simple test for kurnik on kefir

The simplest dough for kurnik is with kefir. Prepares quickly and easily, it turns out soft, does not lose taste if it has been in the refrigerator for some time.

Ingredients for the recipe:

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

Method of preparing the dough for chicken coral with kefir:

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

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

Ingredients for the recipe:

  • ½ cup mayonnaise
  • 1/2 cup water
  • vegetable oil 3 tbsp. spoons
  • flour 400 g.
  • salt to taste

Cooking method:

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


Photo # 3. Recipe butter dough for kurnik on sour cream

Puff pastry for kurnik is considered a classic. It is delicate, plastic, does not tear and retains the shape of curly ornaments well, because the chicken was originally a festive cake, therefore it was richly and variedly decorated.

Ingredients for the recipe:

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

Method for preparing chicken dough on sour cream:

  1. Remove the milk and sour cream from the refrigerator first.
  2. Beat eggs with salt and sugar. Add sour cream, baking soda and milk. Stir. Stir in flour gradually. The dough should not be too steep, but also not stick to your hands. Not all flour may be needed.
  3. Cover the dough ball with a towel and let it stand for 20 minutes, after which you can start cooking the chicken.

From the sand pestle, delicious portioned chicken poultry is obtained as in the photo - small pies with chicken meat, cereals, mushrooms and vegetables. It is more convenient to eat such pies. You can put them in school for your child or take them with you on a picnic.

Ingredients for the recipe:

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

Cooking method:

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

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

Ingredients for the recipe:

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

Method of making margarine chicken dough:

  1. Sift 3 cups flour onto your work surface. Leave one glass. Make a slide. Draw a funnel in the center of the slide. Beat in eggs, pour in cold water, vinegar, add salt. Knead a soft dough. It shouldn't stick to your hands.
  2. Combine softened margarine in a bowl with ½ cup flour.
  3. Roll out the dough into a layer. Place the margarine in the center. Fold the slab into an envelope, wrap the ends inward. Roll it out again. Repeat the procedure 3-4 times. In between rolling, send the dough to the refrigerator for 30-40 minutes. The finished dough can be frozen and used as needed.
Whatever dough you choose for the chicken, there are general rules and small subtleties of cooking. Knowing how to make chicken dough, your pie will be as it should be, and the dough will be tasty, soft, pliable:
  • Sift the flour before making the dough. Flour is saturated with oxygen, so the finished product comes out soft and airy.
  • The taste of the chicken is improved if it is prepared from quality products. Instead of margarine, take high-quality butter, instead of store-bought - homemade sour cream... The taste of the chicken will become incomparably better.
  • Shortbread, puff pastry, kefir dough can be made in advance and stored in the refrigerator.
  • Divide the dough into 2 pieces before rolling. Goes to the base of the kurnik less dough(1/3 part). Leave most of it for the top of the pie to close the filling and pinch the edges without any problems.
  • Lubricate the top of the chicken egg yolk... The finished dish will turn out to be shiny and appetizing.

Kurnik is a traditional Russian pie that has retained its popularity over time. There are many ways to prepare this truly royal pie, and they differ in both the variations of the filling and the type of dough used. Some prepare kurnik from puff or yeast dough, using several types of fillings, separated by pancakes, others prefer a simpler version of it and are prepared from unleavened dough... Today we will consider the options for making a dough for a chicken chicken on 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 chicken coral with kefir - recipe

  • kefir with a fat content of 3.2% - 250 ml;
  • cream margarine - 250 g;
  • salt - 1/2 tsp;
  • soda - 1/2 tsp;
  • vinegar 9% - 1 tsp;
  • 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 a little sifted wheat flour and start a soft, but not sticky dough.

We wrap it with cling film and set it in a quiet place at room temperature for one and a half to two hours. After the time has elapsed, the dough for the chicken on kefir is completely ready, you can start forming the pie.

Recipe for dough for chicken on kefir 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, soda quenched with vinegar, melted butter, pour in kefir and mix. Now add the sifted flour in small portions and start a soft dough. We wrap it with cling film, put it in a bowl and place it in the refrigerator for a couple of hours to ripen. After the expiration of time, we proceed to the formation of the product.

We offer the most common recipe for making chicken from such a dough.

Kurnik with kefir dough potatoes in the oven

  • dough with kefir;
  • chicken meat (pulp) - 450 g;
  • potato tuber - 700 g;
  • onions - 120 g;
  • butter - 75 g;
  • ground black pepper - to taste;
  • salt to taste;
  • egg - 1 pc.;
  • spices to choose from - to taste.

Let's prepare the dough on kefir, taking as a basis one of the above recipes and while it is infused, we will prepare all the components for the filling. We wash the chicken meat, dry it well with a paper towel and cut into medium-sized slices. We remove the skins and cut the potatoes into small cubes. Onion peel and chop into small cubes.

When the dough is ready, divide it into two parts, roll one out and place in an oiled baking dish. We lay out the potato cubes on the bottom, having previously salted them, pepper and seasoned with spices. Then we distribute the chicken meat with onions... Do not forget to season it with salt, pepper and spices. Lay out pieces of butter on top and cover with a second layer, rolled to the desired size. We seal the chicken very carefully, closing the two layers together and tucking the edges, coat the top of the cake with a beaten egg and make a small hole on top for steam to escape.

We define the dish in an oven preheated to 170 degrees for about one hour or until tender and ruddy. Cooking times may vary depending on the capabilities of your oven.

womanadvice.ru

Kurnik on kefir

I will tell you how to cook a yogurt chicken, delicious and satisfying. It's even tastier than you think! So it melts in your mouth. Hearty, tender and hot, incredibly aromatic, you will definitely like it! I advise!

INGREDIENTS

  • Kefir 250 Gram
  • Flour 300 Gram
  • Butter 250 Gram
  • Chicken 500 gram
  • Potatoes 4 Pieces
  • Onion 5 Pieces
  • Soda 0.5 Teaspoons
  • Salt 1 To taste

1. Let's make the dough: dissolve the soda and salt in kefir, wait until the bubbles start. This means the soda has reacted. Add the melted butter and start adding a little flour. Mix thoroughly.

2. We clean the potatoes, wash the chicken, cut these ingredients into small cubes. We combine them, not forgetting about 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 of dough. We leave a hole in the center so that the excess liquid from the filling can evaporate.

4. We bake the chicken at 200 degrees until golden brown about an hour.

5. And this will be the beauty! Bon Appetit!

povar.ru

Kurnik on kefir

Strike down your guests and loved ones on the spot by preparing for festive table delicious chicken on kefir. Today I will reveal to you all the secrets of making this delicious cake according to the classic recipe. I am sure you will get it no less tender and fragrant. We will make chicken dough according to a popular recipe with kefir and butter or margarine (optional).

Before preparing the chicken, we need to make all the fillings for the pie. Boil until half cooked for the first filling chicken fillet... We will wash it and clean it from films and grease. To keep the meat juicy, dip it into boiling water.

Thanks to this, the top layer of the meat will be sealed and the juice will not leak out of the meat during cooking. We will boil the meat in one piece for 10 minutes. Then we take it out of the broth and cool it completely. We will not pour out the broth, it will be useful for our recipe in the future. While the fillet is cooling, we will deal with onions. Peel the onion head and cut it into small cubes.

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

Cooled down to room temperature Cut the chicken fillet into medium-sized cubes.

Add the chopped chicken to the toasted onion and stir. Sprinkle the mixture with 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, mix and remove the pan from the heat.

The chicken filling is ready.

Now let's start preparing the second filling. To do this, thoroughly rinse the rice, changing the water several times. Pour purified water into a saucepan in a ratio of 1: 2, that is, 300 ml and put it on fire. When the water boils, add a little salt, pour the washed rice into the pan. Boil it for 10 minutes under a lid over low heat, so that it reaches half cooked. Due to the fact that we added cereals to boiling water, the starch will remain inside the rice, it will turn out to be viscous, and the filling will not crumble. Let the rice cool down 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 off. Grate eggs on a fine grater. Thanks to this, the rice filling will become creamy, homogeneous and will not spill out of the finished chicken piece.

Mix the 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.

Wash and clean the mushrooms. Cut the mushrooms into medium-sized pieces as required by the step-by-step recipe.

Pour a tablespoon of refined oil into a 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 gilded, but at the same time 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.

In order for the pancakes inside the chicken to retain their shape, we will cook them in water. Thanks to this, the pancakes will be denser, will not break and will hold the filling well. To make a classic chicken chicken, we need 4 pancakes. I usually make double the amount of dough in case the pancake breaks. In addition, a few pancakes must be tasted well, so that the kefir chicken will surely be a success. For pancake dough Drive two eggs into a deep bowl.

Beat them well with a whisk.

Then add some water to them (about ¼ cup) and stir the mixture again.

Then add sifted wheat flour, granulated sugar and a little salt. Stir the mass with a whisk until all the lumps are gone.

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.

For baking pancakes, it is advisable to use a pan of the same diameter as the baking dish. Then the pancakes will completely cover the fillings and they will not mix. Before baking the first pancake, brush the nonstick pan with a cooking 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, gently turn it over to the other, helping ourselves with a spatula. We will bake pancakes over medium heat until tender. Put the finished pancakes in a pile on a plate and cover with a towel so that they do not dry out.

Sift wheat flour into a deep dry bowl so that it is saturated with oxygen.

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

Use your hands or with a fork to grind the flour with butter until fine crumbs are formed.

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

Add a tablespoon of fatty sour cream to the mixture (I have sour cream with a fat content of 20%). V classic recipe there is no pie of this ingredient, but I always add it to make the dough tastier and more elastic. Next, add some salt and sugar to the mixture.

Whisk everything until smooth. It is not necessary to beat the mass for too long and diligently, the main thing is that all the components are mixed.

Quench the baking soda with vinegar and add it to the kefir and egg mixture. Mix the ingredients and pour them into crumbs from wheat flour and butter.

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

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

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

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

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

Now cover the egg and rice filling with a second pancake. Put the filling with chicken on top of the pancake, forming a slide. 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.

Lay out the last filling from fried mushrooms... 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 (I have 22 cm). Cover the cake with rolled dough and pinch the edges, forming a beautiful pigtail. In the center we will make a small hole so that there is a place to go out during cooking. From the remaining dough, we will form decorations for the chicken coaster.

Lubricate the finished chicken with whipped yolk so that the cake turns out to be rosy.

Put the chicken dish 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.

Gently remove the finished cake from the oven, cover with a towel and cool. Then take the baked goods out of the mold.

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

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Kurnik dough - a modern interpretation of an old Russian pie

The chicken dough can be made unleavened, flaky, shortbread, 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. In the days of Ivan the Terrible, chicken was served at the royal table on especially solemn occasions, and then for centuries it was an obligatory treat on the wedding table.

The kurnik of our ancestors was a tall closed pie made from unleavened butter dough with a complex flaky filling - chicken, porridge, mushrooms, eggs, thick milk sauce. The preparation took a long time. Different fillings were layered with pancakes. The pie was baked in a Russian oven on birch woods. Served with thick milk sauce. The dish is really royal. It simply could not be disliked.

Modern chicken pies are made in a simplified way. Buckwheat and millet have been replaced by rice or potatoes with onions, fewer layers of filling are used, different types of dough are taken. Kurniks made from yeast, puff or shortcrust pastry are no worse. How to make delicious chicken dough will be discussed below.

Simple dough for kurnik on kefir

Photo # 1. Recipe for a delicious simple dough for kurnik on kefir

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

Ingredients for the recipe:

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

Method of preparing the dough for chicken coral with kefir:

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

Loose chicken dough with mayonnaise

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

Ingredients for the recipe:

  • ½ cup mayonnaise
  • 1/2 cup water
  • 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. Add the sifted flour gradually. Knead a soft, elastic dough.

Butter dough for chicken coral with sour cream

Photo # 3. Recipe for butter dough for kurnik on sour cream

Puff pastry for kurnik is considered a classic. It is delicate, plastic, does not tear and retains the shape of curly ornaments well, because the chicken was originally a festive cake, therefore it was richly and variedly decorated.

Ingredients for the recipe:

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

Method for preparing chicken dough on sour cream:

  1. Remove the milk and sour cream from the refrigerator first.
  2. Beat eggs with salt and sugar. Add sour cream, baking soda and milk. Stir. Stir in flour gradually. The dough should not be too steep, but also not stick to your hands. Not all flour may be needed.
  3. Cover the dough ball with a towel and let it stand for 20 minutes, after which you can start cooking the chicken.

Shortcrust pastry for kurnik on margarine

From the sand pestle, delicious portioned chicken poultry is obtained as in the photo - small pies with chicken meat, cereals, mushrooms and vegetables. It is more convenient to eat such pies. You can put them in school for your child or take them with you on a picnic.

Ingredients for the recipe:

  • flour 3-4 cups
  • margarine 1 pack (250 g)
  • sour cream 250 ml.
  • baking powder 1 tsp
  • salt to taste
  1. Melt the margarine. Let it cool slightly. Mix margarine with sour cream.
  2. Sift flour. Mix it with baking powder. Gradually adding flour to the mixture of sour cream and margarine, knead the plastic dough. Put it in the refrigerator for 1 hour.

Puff pastry for chicken chicken on 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 also recommend making puff pastry at home.

Ingredients for the recipe:

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

Method of making margarine chicken dough:

  1. Sift 3 cups flour onto your work surface. Leave one glass. Make a slide. Draw a funnel in the center of the slide. Beat eggs, pour in cold water, vinegar, add salt. Knead a soft dough. It shouldn't stick to your hands.
  2. Combine softened margarine in a bowl with ½ cup flour.
  3. Roll out the dough into a layer. Place the margarine in the center. Fold the slab into an envelope, wrap the ends inward. Roll it out again. Repeat the procedure 3-4 times. In between rolling, send the dough to the refrigerator for 30-40 minutes. The finished dough can be frozen and used as needed.
  • Sift the flour before making the dough. Flour is saturated with oxygen, so the finished product comes out soft and airy.
  • The taste of the chicken is improved if it is prepared from quality products. Instead of margarine, take high-quality butter, instead of store-bought - homemade sour cream. The taste of the chicken will become incomparably better.
  • Shortbread, puff pastry, kefir dough can be made in advance and stored in the refrigerator.
  • Divide the dough into 2 pieces before rolling. Less dough goes to the base of the chicken (1/3 part). Leave most of it for the top of the pie to close the filling and pinch the edges without any problems.
  • Lubricate the top of the chicken with egg yolk. The finished dish will turn out to be shiny and appetizing.

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