Step-by-step recipe for chicken poultry with potatoes and chicken. Cooking chicken pies - Russian pies stuffed with chicken and ...

Kurnik is a pie made from yeast-free or yeast-free dough, which is prepared with meat and potatoes. It takes a little time to prepare the filling, because the products are laid raw. Chicken is especially tasty from unpaired yeast dough, which takes only 1 hour to cook. For the filling, grind the meat into small pieces, and the potatoes into small cubes. For flavor, add onion.

Cooking amazing delicious chicken with chicken, potatoes and onions from yeast dough in the oven. To make the filling juicy, we prepare a pie from chicken thighs... Divide the dough into two parts and form two small cakes. By this principle, you can cook pies with any filling and form one big pie.

Kurnik with chicken and potatoes: a step by step recipe

Ingredients for 4 servings:

• Wheat flour ( top grade) - 2.5 cups;
• Warm water - 250 ml;
• Fast Acting Yeast - 1 tbsp l .;
• Vegetable oil - 2 tbsp. l .;
• Potatoes (medium) - 4 pcs.;
• Chicken thighs - 2 pcs.;
• Onions (small) - 1 pc.;
• Chicken egg - 1 pc.;
• Ground black pepper;
• Salt.

Cooking time: 2 hours 40 minutes.

How to cook chicken chicken and potatoes from yeast dough

1. Yeast dough will rise quickly and well, even if you do not knead the dough for its preparation. Safe dough does not differ in taste from sponge, but cooks much faster. Pour flour (2 cups) into a bowl, add yeast (1 tbsp. Without a slide), salt (1 tsp. Without a slide). We mix.

2. For cooking, be sure to use warm water about 40 degrees. A positive environment is created for yeast at this temperature, they begin to multiply rapidly and the dough rises well. Pour water and vegetable oil into bulk ingredients.

3. Stir first with a spoon, then by hand and add the rest of the flour. Knead the dough until it starts to come out of hand well. It remains sticky, but detaches from the hand. It will take no more than 5 minutes in time. Remove the rest of the dough from the fingers with the blunt side of the knife. Cover the container with a tea towel and leave it on the table for 1 hour.

4. Prepare the filling 10-15 minutes before starting work with the dough. My chicken, cut off the fillet from the bones, cut into small pieces with the skin.

5. Peel the potatoes, chop into small cubes, finely chop the onion and send everything to the prepared meat. Sprinkle with salt, ground pepper, mix, the chicken filling is ready.

6. After 1 hour, the dough will rise to the rim of the bowl. If the dough does not rise well, it must be transferred to a warmer place. For cooking, it is better to use yeast from a freshly opened package. When stored in an open package, the yeast loses its properties.

7. Put the dough out of a bowl on the work surface, divide into two and round.

8. Immediately roll out a not very thin oval-shaped cake from one ball.

9. Visually divide the cake in half and spread the prepared chicken and potato filling into one half. Distribute it evenly, retreating from the edges.

10. Cover the filling with the second half of the dough. We fill the bottom layer of the dough on the top one and fasten it tightly with our fingers. According to this principle, we collect the second workpiece.

11. Make a hole in the middle of the cake and put it in a small tin with foil (grease it with oil beforehand). You can simply place both cakes on a greased large baking sheet. We leave for 15-20 minutes.

12. Then grease the pies with a beaten egg and send to the oven. Pre-enable it by 180 degrees. Cook the chicken and potato pies for about 60 minutes, until they are covered with a nice brown crust.

13. Take out the fragrant delicious chicken chicken and let it stand for about 10 minutes.

14. Cut the warm chicken into portioned pieces and serve immediately. The pie is perfect for first hot dishes, for breakfast and as a snack with milk or hot drinks.

Let's prepare all our ingredients. (there is no salt, oil and yolk in the photo, I used these products for a hike)

First, knead the dough. To do this, we need to melt a pack of margarine, cool a little (you can not completely) add salt, stir well so that the salt dissolves, add a glass of water, there should be enough salt, I took a teaspoon without a slide, since the flour will then be absorbed and if the salt there will be little, the dough will turn out to be bland and add a little flour (no matter how, sift or put with a spoon, as it is convenient for anyone), mix.

add more flour, stir again, and so on until you get an elastic dough that does not stick to your hands.

After the dough is ready, we send it to the refrigerator, and we ourselves begin to deal with the filling. We clean the potatoes and set it into cubes of about 1 cm, it is possible a little less, as you like. Why a cube ... but because it will be more convenient to eat it later. After all, you get not exactly a pie, but a pie that is eaten with a spoon. After the potatoes are cut, put them on the stove and cook after boiling for 2-3 minutes until half cooked, you can until cooked, but then there is a risk of mashed potatoes as a result, it all depends on the type of potato.

while the potatoes are boiling, peel and set the onion into small cubes and chicken fillet

After cooking, remove the potatoes after cooking in a colander so that the water is glass, let it cool slightly, if you do not have the patience to wait, you can rinse gently under cold water, after which we salt, pepper and mix the chicken fillet, onion and potatoes.

Here our filling is already ready and we take up the old one again))) That is, for the dough. Its mode is in two parts, one a little more, the other a little less.

The piece that we roll out first, this will be the bottom of our creation, so you shouldn't roll it out very thinly, it's better to do this, roll it out about 7 mm - 1 cm thick and then make the edges of the circle thinner, thus we get a thick one bottom and thin edges of the patty. The edges should hang slightly from the form, then it will be more convenient to close it up later.

And, I almost forgot, my form is an old, kind cast-iron frying pan, I just greased it sunflower oil... You can sprinkle it with a little flour. So, after we have the first layer in shape, we roll the second. We roll it one to one with the size of the shape, so that there are no beautiful folds. It turns out to be not thin either, and that's okay. Now we lay out the filling neatly and evenly, do not be alarmed if it seems to you a lot, lay it down straight with a slide, It is necessary. (that's why we boiled the potatoes in advance, so as not to worry that the cake will not be baked!) a little butter mode on top.

as everything is ready, cover the cake with the second rolled out piece of dough, close it up and make a hole about 2 cm in diameter in the center.

before sending Kurnik to the oven, it must be well preheated ... let's say, somewhere around 180 degrees. we send it for 30 minutes after which we take it out and pour about 200 ml (I have not a large mug) of salted and peppery boiled water into it. It turns out that the dough for half an hour is in hot oven formed a kind of solid saucepan, and we poured water into it (and if there is chicken bouillon, you can also) create juiciness. Then we send it back to the oven. I covered mine with foil, as I began to burn and lowered the temperature (I have gas, I can't say exactly until what time, but about 100) and bake until cooked for another 20-30 minutes. We take it out 5 minutes before it is ready, grease it with chicken yolk and set it to brown.

For the test:

• 2 cups (260-300 g) plain white flour
• 2/3 cup (150 g) sour cream
• 2/3 pack (150 g) butter;
• 1 egg;
• a pinch of salt.

For filling:

• 2 chicken breasts;
• 2-3 potatoes;
• 1 large onion
• a few small cubes of butter;
• 1 egg for greasing the cake;
• salt and black pepper to taste.

Cooking a classic kurnik

Combine flour, a pinch of salt, soft butter, sour cream, and egg together in a bowl. Then knead the dough with your hands on a floured tabletop. Form a soft, plastic ball of dough.

Place the dough in a bowl and cover with a towel. In the meantime, wash the chicken breasts, pat dry with a towel, then cut into cubes. Peel the potatoes, grate them on a coarse throat grater, and peel the onion and cut into quarters.

Divide the dough into two parts, one should be smaller - this will be the lid (top) for our pie. Place most of the dough on a lightly floured surface and roll it into a flat circle, just a little larger than a baking pan.

Place the circle of dough in a greased baking dish, fold and straighten the sides of the pie so that they rise to the edges of the height of the mold. Spread the first layer of the filling - grated raw potatoes - in an even layer, season with salt and pepper.

Place the chicken and onions in the next layer.

Season this layer with salt and black pepper too. I usually do not regret the pepper - because of it, the filling turns out to be very fragrant.

Then place small cubes of butter on top of the filling (this will add juiciness to the chicken).

Roll the remaining dough into a circle to coat the pie. Pinch the edges of the top and bottom crust together.

There are all sorts of ways to make a "seam" by joining the two edges of the dough. The simplest and strongest is the "pigtail" or "flagellum", I always use it.

Make a small hole in the center of the top of the pie (I just poke it with my finger). If there is a desire and time, you can decorate the chicken with spikelets or flowers cut from the dough. Then brush the cake with whipped yolk.

Preheat oven to 190-200 degrees C, place the dish on the middle rack and bake the chicken for 45-60 minutes - or until golden brown.

Remove the finished cake from the oven, let it stand for 10 minutes so that it can cool slightly. Then slice and serve with broth, soup, hot tea or cold milk.
Bon Appetit!

Classic kurnik is a recipe thanks to which you can cook a primordially Russian pie with your own hands. A multilayer product with various fillings is especially popular today and, despite the laboriousness, is in great demand for home kitchen... Even in a simplified form, the traditional pastry is also good, and pleases with a rich taste and a magnificent appearance.

How to cook chicken chicken?

Kurnik pie was served on holidays and symbolized well-being and prosperity, and therefore was distinguished by a variety of "rich" ingredients. Traditionally, kurnik is made with pancakes, which are separated by several types of toppings. In addition to the pancakes and the filling, the dough for the base and the top layer that covers the cake is kneaded separately.

1. Any dough is suitable for a chicken cob: yeast, shortbread, kefir or sour cream.
2. The filling for the chicken chicken is varied and, in addition to chicken, buckwheat porridge and eggs, it can be fish, meat, mushroom.
3. Having prepared the components, you can start assembling the cake. A layer of dough is laid first, followed by a layer of pancakes. The first layer of filling is laid on them. Further, the layers are alternated.

Kurnik dough recipe allows you to prepare a lush and ruddy pastries... Despite the huge variety, butter is considered a classic yeast dough... It not only gives the product softness and splendor, but also serves as an excellent material for creating traditional kurnik decorations: braids, leaves and ritual figurines.

Ingredients:

• egg - 3 pcs.;
• oil - 150 g;
• milk - 70 ml;
• sugar - 80 g;
• yeast - 15 g;
• flour - 500 g.

Preparation

1. Dissolve yeast and sugar in milk.
2. Add salt, eggs and half flour.
3. Stir, add butter and the rest of the flour.
4. Set aside the kneaded dough for 2 hours.

Kurnik with chicken and potatoes - recipe

It is a baked product that, with the addition of available components, only becomes tastier and juicier. The main condition for cooking homemade pie- quickly prepare the dough and filling. This recipe differs in speed and simplicity, since the dough kneaded with kefir is filled with raw filling.

Ingredients:

• flour - 750 g;
• kefir - 250 ml;
• margarine - 200 g;
• soda - 5 g;
• potatoes - 3 pcs.;
• onions - 2 pcs.;
• fillet - 250 g.

Preparation

1. Mix margarine with soda, kefir and flour. Knead.
2. Chop the onion, potatoes and fillets.
3. Divide the dough into two parts.
4. Lay out the filling, shape the pie.
5. Classic chicken chicken - a recipe that involves baking at 200 degrees for 45 minutes.

One of classic options requiring step-by-step preparation... Some actions can be done in advance: bake pancakes or prepare the filling. Subsequently, all that remains is to knead the yeast dough and collect the pie. Despite the lengthy preparation, the chicken is baked for half an hour.

Ingredients:

• champignons - 400 g;
• onions - 2 pcs.;
• fillet - 550 g;
• egg - 2 pcs.;
• milk - 500 ml;
• flour - 600 g;
• oil - 80 g;
• yeast - 25 g;
• sugar - 20 g.

Preparation

1. For the pancakes, beat the egg with 250 ml milk and 100 g flour.
2. Fry mushrooms, onions and fillets.
3. Dissolve yeast and sugar in 250 ml of milk.
4. Add egg, flour and butter. Knead.
5. Roll out the dough in two layers.
6. Place the filling and pancakes on one.
7. Cover the pie with the second.
8. Bake chicken and mushroom chicken for 30 minutes at 200 degrees.

Classic kurnik - universal recipe and besides pleasant taste, has a number of advantages. The perfect combination of cereals and chicken meat makes the dish hearty, nutritious and healthy. Unlike previous laborious recipes, kurnik is prepared simply and quickly, and can become not only a festive, but also a daily table decoration.

Ingredients:

• flour - 540 g;
• sour cream - 200 g;
• oil - 180 g;
• egg - 6 pcs.;
• fillet - 280 g;
• rice - 160 g.

Preparation

1. Boil the fillet, 4 eggs and rice.
2. Knead a dough of a couple of eggs, flour, sour cream and butter.
3. Roll it into layers.
4. Start and shape the cake.
5. Bake the chicken with rice in the oven at 200 degrees for 40 minutes.

Classic kurnik with pancakes - the recipe is simple, the pie turns out to be juicy and soft. The peculiarity of the dish is that pancakes are shifted with chicken and, and flavored with cheese. The pancake chicken is baked in the oven for only 15 minutes. To speed up the cooking time, you can bake the pancakes in advance. There is less hassle with this dish, and the taste comes out softer and thinner.

Ingredients:

• pancakes - 15 pcs.;
• fillet - 650 g;
• champignons - 450 g;
• cream - 150 ml;
• cheese - 200 g.

Preparation

1. Fry the chicken fillet.
2. Darken the mushrooms in cream.
3. Place the pancakes in a pan, sprinkle each with the filling and cheese.
4. with chicken and mushrooms baked for 15 minutes at 180 degrees.

Kurnik with cabbage and chicken is a simple recipe that will appeal to especially busy housewives. Shop puff pastry will save you from laborious kneading, and cooking chicken and cabbage filling will take no more than 20 minutes. All you need is to put layers of prepared filling on the rolled dough, greasing each one with mayonnaise.

Ingredients:

• puff pastry - 550 g;
• fillet - 350 g;
• mayonnaise - 120 g;
• cabbage - 250 g.

Preparation

1. Boil the fillet.
2. Stew the cabbage.
3. Roll out the dough, lay out the filling.
4. Brush with mayonnaise.
5. Cover with a second layer and bake at 180 degrees for 25 minutes.

Classic kurnik, a yeast-based recipe, is particularly soft, fluffy and airy. Cooking in a multicooker will preserve these qualities, ensuring even baking. Feature of the recipe in milk sauce: By pouring layers on it, you can give the cake an extraordinary taste, juiciness and special tenderness.

Today I have a simple recipe: delicious chicken with potatoes and chicken. I really love to cook pies, I try to make them juicy, beautiful and tasty! Cooking a quick kurnik on kefir, or rather mini-kurniks - this is very convenient and there are quite a lot of baked goods!

The dough turns out to be quite thin, with crunchy layers and one more thing: we will not add yeast to it. Homemade kefir chicken is always appetizing, with a fragrant filling - and, of course, hearty! This is a very tasty chicken chicken with potatoes and chicken, as my grandmother used to cook. I definitely advise you to cook it!

Ingredients:

• flour - 480 grams;
• margarine - 180 grams;
• egg - 1 piece;
• salt - 0.5 teaspoon;
• sugar - 0.5 teaspoon;
• kefir - 200 milliliters;
• vinegar 70% - 0.25 teaspoon;
• potatoes - 600 grams;
• chicken - 300 grams;
• onions - 200 grams;
• salt, pepper - to taste;
• turmeric - 0.5 teaspoon;
• paprika - 1 teaspoon.

Step by step recipe

1. We begin to prepare almost all pies with dough. Margarine should be frozen: we take it out of the freezer. Three grated into flour: grinded a little, sprinkled with flour - and so on.
2. Shake the egg with salt and prepared sugar separately. Then add kefir and vinegar. Mix until smooth.
3. We connect liquid ingredients with margarine and flour. We knead the dough. As soon as it absorbs all the flour: no more kneading is required. We send it to the cold for half an hour, and to cool it faster, we divide it into several parts, slightly pressing down. We wrap it in a film or bag and remove.
4. You can prepare the filling during this time. Raw potatoes cut into small enough cubes, so the filling is prepared faster. Next, chop the onions into cubes and finely chop the chicken fillet.
5. We combine everything, salt to taste and add ground black pepper. If desired, add turmeric and ground paprika: they will add aroma and beautiful color to the filling.
6. Roll out the dough three to five millimeters thick, divide into squares. It is convenient to immediately roll out the dough into a square so that there are no scraps left. By the way, if you wish, you can make one big and beautiful pie: Divide the dough into two parts and make the top and bottom, and distribute the filling in the middle - this will definitely not affect the taste of the chicken.
7. I managed to cut into squares measuring 15 by 15 centimeters: you can make it a little smaller. Put the filling and a piece of butter in the middle (since chicken breast I have dry).
8. Raise the corners of the dough to the middle, connect the sides. Optionally, you can braid a pigtail along the seam.
9. Place the mini pies on a baking sheet lined with baking paper.
10. We bake in an oven preheated to 220 degrees. First 20 minutes.
11. We take out and grease with an egg for a beautiful shade. Sprinkle sesame seeds on top, if desired. We reduce the oven temperature to 200 degrees and bake for another 30-40 minutes: until the potatoes and meat are cooked. If you make a large cake, then bake at 180 degrees for 40-50 minutes.

Kurnik with chicken is impossible not to love: it is always delicious, satisfying and very simple to prepare. Seasonings give the cakes a magical color and flavor. The dough with crispy motives and a toasted crust is incredibly tasty! Make yourself and your loved ones happy delicious pastries... Bon appetit and great mood!