Good dough for chicken is the key to a delicious pie. Various recipes for yeast, puff pastry, kefir, sour cream, margarine. Kurnik - a delicious classic recipe with step-by-step description Butter dough for kurnik

Kurnik is the king of all pies. This pastry, thanks to its excellent taste and aroma, has not lost its popularity for many years. The pie is made from any dough, but it turns out especially tasty when made with shortbread.

Kurnik on margarine - basic cooking principles

Kurnik dough with margarine allows you to get tasty and satisfying baked goods. Knead it with eggs, sour cream or kefir. A pie made from this dough turns out soft and retains freshness for a long time.

The classic dough for kurnik with margarine is kneaded from eggs, margarine, flour and water. To do this, remove the margarine from the refrigerator, cut it into pieces and leave it until it becomes soft. The flour is sifted through a sieve and combined with margarine. Grind everything with your hands until it turns into crumbs. Beat eggs into the resulting mixture and add a little cold water. Knead the dough until it becomes homogeneous and elastic.

It is advisable to place the finished dough in the refrigerator for at least half an hour, wrapping it in film.

The main ingredient of the filling is chicken. In addition, vegetables, rice, eggs and other ingredients are added to it.

The pie is formed in layers, or a base is made from the dough, the filling is placed in a mound on it, the top is covered with a second layer of dough and the edges are tightly pinched. Be sure to make a hole on top into which the broth is poured so that the pie does not turn out dry.

Recipe 1. Classic kurnik dough with margarine

Ingredients

flour - half a kilogram;

table salt;

cream margarine - 300 g;

drinking water - 20 ml;

two chicken eggs.

Cooking method

1. Remove margarine from the refrigerator in advance. Cut it into pieces and place in a deep bowl. Leave it until it becomes soft.

2. Sift the flour through a sieve and mix with salt. Pour it into margarine and quickly rub it with your hands until you obtain uniform fine crumbs.

3. Beat eggs into the resulting mixture and pour in drinking water. Mix all the ingredients with a spoon, and then knead the dough with your hands until an elastic, homogeneous structure is obtained.

Recipe 2. Kurnik dough with margarine and milk

Ingredients

250 g butter margarine;

four stacks flour;

150 ml homemade milk;

kitchen salt;

a packet of baking powder;

10 g white sugar;

6 g baking soda;

two yolks.

Cooking method

1. Sift the flour through a fine sieve. Add baking powder to it.

2. In a separate plate, combine the yolks with sugar, soda, soft margarine and sugar. Grind all ingredients thoroughly until smooth. Now pour in the milk and stir.

3. Without stopping stirring, gradually add the mixture of flour and baking powder. Knead your hands into a fairly stiff dough. It should be elastic and not stick to your palms. Wrap the dough in cling film and refrigerate for 10 minutes.

Recipe 3. Kurnik dough with margarine and sour cream

Ingredients

4 g baking soda;

flour - half a kilogram;

one egg;

kitchen salt;

100 g sour cream;

100 g margarine;

30 ml milk.

Cooking method

1. Break one egg into a cup. Mix thoroughly with a whisk or fork.

2. Add sour cream to the egg mixture, stir until smooth.

3. First remove the margarine from the refrigerator and leave it until it becomes soft.

4. Pour milk into the sour cream and egg mixture and stir. Now add soft margarine and whisk everything until smooth. Add baking soda and salt. Stir.

5. Sift the flour several times and add to the rest of the ingredients. Start mixing with a spoon and then knead the dough with your hands. Place it in a plastic bag and refrigerate for half an hour.

Recipe 4. Dough for chicken with margarine and kefir

Ingredients

kefir 3.2% - glass;

flour - 700 g;

creamy margarine - 150 g;

white sugar - 35 g;

eggs - two pieces;

vinegar - a few drops;

salt - 10 g;

baking soda - a pinch.

Cooking method

1. Beat the eggs into a cup, add white sugar and whisk everything with a whisk or fork until fluffy.

2. Add salt to the egg mixture. Quench the soda with vinegar and also add to the eggs. Melt the margarine and cool. Pour into the remaining ingredients and stir until smooth. Pour in kefir and stir.

3. Sift the flour several times through a fine sieve. Add it in small parts to the liquid mixture and knead into a soft dough. Place it in a plastic bag and place it in cold oil for at least an hour. Form a kurnik from the finished dough.

Recipe 5. Chicken on margarine with rice

Ingredients

margarine dough;

chicken carcass - half;

onion - 400 g;

table salt;

broth - a glass;

ground black pepper;

six eggs;

30 g butter drained.

Cooking method

1. Prepare dough for kurnik with margarine according to any of the above recipes.

2. Rinse half the chicken carcass, place in a pan with purified water, add salt and place on the fire. Add the peeled onion to the pan and cook the meat until tender.

3. Remove the chicken from the broth, cool and separate the fillets from the bones. Grind it up. Peel the rest of the onion and chop into small cubes.

4. Pour vegetable oil into a frying pan and heat over medium heat. Place the onion in it and fry, stirring, until transparent. Now add the chicken and season lightly with pepper and salt. Boil for half an hour, pouring in half a glass of broth.

5. Following the instructions on the package, boil the rice. Cool the hard-boiled eggs and peel them. Chop into cubes. Place the finished rice in a sieve and rinse under running cool water. Combine eggs with rice and stir. Add butter to the rice filling and stir.

6. Divide the dough into larger and smaller parts. Roll out a large part, place it in a mold, making sides. Place half of the chicken and half of the rice filling on the dough. Repeat layers.

7. Cover the filling with the rolled out smaller part. Press the edges of the pie together tightly. Make a hole on top for steam to escape. Coat the chicken with yolk. Turn on the oven at 200 C. Place the pie in it and bake for about forty minutes.

Recipe 6. Kurnik on margarine with potatoes

Ingredients

half a kilogram of margarine dough;

half a kilogram of chicken fillet;

four onions;

four potato tubers.

Cooking method

1. According to one of the above recipes, knead the dough with margarine.

2. Wash the chicken fillet, remove films and excess fat. Cut the meat into small cubes and place in a deep plate. Season with salt and pepper. Stir and leave to marinate for half an hour.

3. Peel the potato tubers. We wash them and chop them into small pieces. Peel the onions and finely chop them.

4. Separate two thirds of the dough and roll it out. Coat the mold with margarine. We put a layer of dough in it and make high sides. Place potatoes on the bottom and lightly salt. Place chopped onion on top of the potatoes. Place pieces of marinated chicken on top.

5. Roll out the remaining dough and cover the filling with it. We connect the edges beautifully and make a small hole in the center. Lubricate the surface with yolk. Turn on the oven at 180 C. Place the pie pan in it and bake for 45 minutes. About a quarter of an hour before the end of cooking, pour a little water or broth into the hole.

Recipe 7. Kurnik on margarine with mushrooms

Ingredients

margarine dough.

Filling:

700 g chicken meat;

kitchen salt;

350 g fresh champignons;

parsley;

five boiled eggs;

a glass of rice.

Sauce:

50 g drained butter;

yolks - two pcs.;

1/2 cup cream;

two stacks chicken broth.

Cooking method

1. Knead the dough with margarine according to one of the above recipes. Boil the chicken over low heat until cooked. Then remove the meat from the broth, separate the fillet from the bones and cut it into pieces.

2. Melt the butter in a saucepan, cool it and add flour and stir well. Pour in the broth and stir until smooth. Add cream. Continue stirring until not a single lump remains. Place the saucepan on a pan of boiling water. Cook the sauce in a water bath, stirring with a whisk, until thickened. Grind the yolks thoroughly with flour, add the sauce to them one spoon at a time, rubbing thoroughly each time. Remove the sauce from the heat and, while stirring continuously, add the yolk mixture.

3. Season the chicken with sauce. Wash the mushrooms and cut into cubes. Heat a spoonful of butter in a frying pan, add the mushrooms into it and simmer over medium heat for about ten minutes, stirring constantly. Season with sauce and lightly salt.

4. Boil the rice following the instructions on the package. Season the finished rice with butter. Peel the boiled eggs and finely chop them. Cut a couple of eggs into slices and set aside. Add chopped eggs to rice and mix. We also send chopped parsley here.

5. Divide the dough into larger and smaller parts. Roll out most of it and place it in a greased pan, making high sides. Layer the filling in this order: egg-rice mixture, eggs in circles, chicken, fried mushrooms. Repeat layers.

6. Roll out the smaller part. Cover the pie with a layer of rolled out dough and seal the edges tightly. Grease the baking surface with yolk. We make a small hole in the middle. Bake the chicken for forty minutes at a temperature of 220 C. As soon as the pie is browned, remove it from the oven.

Kurnik on margarine - tips and tricks

For Britte dough, use only high quality creamy margarine.
Before use, it is advisable to place the finished dough for kurnik with margarine in a cold place for at least half an hour.
For the filling, you can use chicken breast, or a whole chicken, boil it and separate the fillet from the bones.
To make the pie with a beautiful golden brown crust, brush it with yolk before baking.

Surely many have heard of such a dish as chicken. But few people know what it really is.

Kurnik is a large Russian pie with filling. There is an opinion that the dish got its name because it was originally prepared with chicken meat. In ancient times, it served as a real table decoration. Each housewife kept her cooking secrets, which were not disclosed to outsiders. The recipe for the dish was passed down in the family from generation to generation.

A little history

Kurnik dough can be shortbread, puff pastry or unleavened. The main part of the pie is the filling.

An ancient Russian dish is a real culinary masterpiece with a long history. Once upon a time, kurniks were served at the royal table on especially important events. For many centuries he was always present at wedding feasts.

The dish of our ancestors looked like a closed pie, which was made from rich unleavened dough with an incredibly complex filling. It included porridge, chicken meat, eggs, mushrooms, and delicious milk sauce. Nowadays it’s even difficult to imagine such a grandiose dish. Its preparation required a lot of time, because different types of fillings were layered into thin pancakes. The pie was baked, of course, in a Russian oven over birch wood. The dish was served with milk sauce. Chicken pie is truly royal, you just can’t help but like it.

Of course, modern kurnik is not such a grandiose dish as it was in the old days. Nowadays the pie is prepared according to simplified recipes. Millet and buckwheat are replaced with potatoes and onions or rice. For cooking, fewer layers of filling are used, and the pancakes are not layered at all. Housewives use rich unleavened dough less and less often; puff pastry, shortbread, and yeast dough for kurnik appear on the table more often.

Kurnik on kefir

The simplest dough for chicken kefir is very easy to prepare and turns out amazingly soft. The baked goods do not go stale, even if they sit in the refrigerator for a while.

Ingredients:

margarine - 110 g;
flour - 465 g;
1 tsp. salt;
2 eggs;
2 tsp. Sahara;
kefir - 235 g.

Before starting cooking, margarine should be melted and allowed to cool slightly. Beat the eggs with a whisk and add to the margarine. Then add sugar and salt. Without stopping stirring, add the sifted flour in parts. Knead the soft dough for the chicken, wrap it in cling film and hide it in the refrigerator. You can use it to prepare chicken chicken no earlier than an hour later. It can be stored for up to three days, and the dough will not lose its properties.

Mayonnaise dough

Quite an interesting recipe for chicken kurnik dough with mayonnaise. It will appeal to those who prefer thin dough. It resembles sand, only more elastic and softer. It is very easy to work with, it does not tear, does not stick to your hands and rolls out well.

Ingredients:

vegetable oil - 3 tbsp. l.;
flour - 380 g;
120 g of mayonnaise and water.

In a glass, mix mayonnaise with sour cream until smooth. Add vegetable oil and salt. Pour sifted flour into the thick sour cream-mayonnaise mass in portions and knead the elastic and soft dough.

Butter dough

A classic option is kurnik dough. It is incredibly flexible and delicate, never tears and holds its shape perfectly. You can use it to make pie decorations. Yes, once the dish was a real holiday pie, which was generously and richly decorated.

Ingredients:

sour cream - 5-6 tbsp. l.;
flour - 585 g;
milk - 135 g;
3 eggs;
1 tsp each sugar, salt and soda.

Take the sour cream and milk out of the refrigerator and let them warm up to room temperature. Beat eggs with salt and sugar, add milk and sour cream. Mix everything thoroughly and begin to gradually add the sifted flour. As a result, our dough should not be sticky, but not tight either. You may not need all the flour. We form a ball from the dough and cover it with natural fabric. After 25 minutes you can bake a cake from it.

Margarine dough

One of the best options is shortcrust pastry for kurnik. Vegetables, mushrooms, meat and cereals are used as filling for the dish.

Ingredients:

margarine - 1 pack;
flour - 780 g;
a teaspoon of baking powder;
sour cream - 235 g.

The margarine must be melted, cool slightly and add sour cream. Sift the flour in advance, mixing it with baking powder. Gradually add flour to the mixture of margarine and sour cream. Knead the plastic dough and refrigerate for an hour. The dough is ready for baking.

Puff pastry

Chicken dough made with margarine is no less tasty. Layer pies are always good. Many housewives prefer to purchase ready-made dough rather than waste time preparing it. Although nothing beats the taste of homemade baked goods.

Ingredients:

flour - 400 g;
margarine - 385 g;
vinegar - 0.5 tbsp. l.;
water - 185 g;
2 eggs;
salt.

The flour must be sifted on a work surface before cooking. Approximately 200 g of flour should be placed aside. We form the dry mass in the form of a slide. Make a hole in the center and drive the eggs into it, add salt, vinegar and pour in cold water. Knead the dough with your hands and knead it until it stops sticking to your hands.

Mix the remaining flour with soft margarine, roll out the dough into a layer, and put margarine in the center. Roll the dough into an envelope and roll it out again. It is better to repeat this procedure up to 4-5 times. Between each approach, the dough should be cooled in the refrigerator for 30-40 minutes. The finished mixture can be frozen and stored until needed. Preparing puff pastry is not easy or quick, but the result exceeds any expectations. This chicken pot is a real miracle.

Ingredients for cooking chicken

We invite our readers to prepare a classic kurnik from yeast dough. The dish is not at all simple, and therefore it will take us time to prepare it.

The pie can be baked for a holiday table. For the daily menu, you can use more simplified baking options. This ancient recipe is based on the use of several options for fillings and pancakes, not counting yeast dough. Kurnik with potatoes, mushrooms and chicken is a classic version of the dish.

Pancake ingredients:

egg;
milk - 480 g;
sugar 2 tsp;
a pinch of salt;
flour - 185 g.

For the test:

egg;
milk - 240 g)
butter - 65 g;
yeast - 1 tsp. dry mass;
butter - 65 g;
sugar - 1 tbsp. l.;
2 pinches of salt;
flour - 585 g.

For the filling:

chicken fillet - 385 g;
boiled rice - 145 g;
sour cream - 475 g;
2 eggs (boiled),
mushrooms - 480 g;
2 onions.

Kurnik recipe

We start preparing the pie with pancake dough. Beat eggs and milk, adding sugar and salt. Add flour in portions, stirring constantly so that no lumps form. We prepare thin pancakes from the batter in the usual way. Grease the pan periodically with oil. Six pancakes are enough to make the pie.

Next, you can move on to kneading the yeast dough, which is rich, because it is prepared with yeast and milk. We dilute the yeast in warm milk and wait for 10-15 minutes. Meanwhile, beat sugar and eggs with a mixer, add melted butter and salt, add milk and gradually add flour. Knead the mixture until an elastic and soft dough is obtained. Let it sit for an hour and then move on to preparing the filling.

Chicken fillet must be boiled. If you are using any other part of the chicken, remove the meat from the bones after cooking. Add a couple of tablespoons of sour cream, salt and a little pepper to the finished mass. Chop the boiled eggs, mix with boiled rice and add a little sour cream. Salt and pepper the filling.

Chop the mushrooms and onions, fry them in vegetable oil until the liquid has completely evaporated.

Prepare a baking sheet by lining it with parchment. Divide the dough into two equal parts: roll out one of them so that the layer is slightly larger in diameter than the pancakes. Place a layer of chicken filling on it. Place one pancake on top. Next, lay out the rice, on top of it - another pancake, and then a layer of mushroom filling, which we cover with another pancake. If you laid out the filling in a thin layer, you can repeat the layers again. Roll out the second part of the dough much wider than the first. Cover the pie with this layer and seal the edges. In the center of the baked goods, you can make a hole on top to allow steam to escape so that the product does not burst during cooking. Bake the pie for at least 40 minutes at a temperature of 180-200 o C.

Instead of an afterword

Cooking chicken is a rather labor-intensive and time-consuming process. It’s not for nothing that in the old days this dish was considered royal. Modern housewives can use simplified recipes. Of course, the dish will not be as interesting, but still tasty. If you want to surprise guests or please your family, then use an old recipe for the dish and cook a real chicken.

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

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

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

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

Shortbread dough for chicken in a food processor

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

Ingredients:

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

Cooking method:

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

Elastic dough for kurnik with sour cream

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

Ingredients:

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

Cooking method:

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

Kefir dough for chicken

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

Ingredients:

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

Cooking method:

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

Homemade dough for kurnik with margarine

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

Ingredients:

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

Cooking method:

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

Yeast dough for kurnik with mayonnaise

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

Ingredients:

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

Cooking method:

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

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

Kurnik dough is much easier to prepare than many housewives think. The whole cooking process will not take much effort and time, unless, of course, we are talking about the yeast dough option. Despite the fact that today any dough can be bought in a store, I recommend that my readers at least once try to prepare such dough for chicken at home on their own. In order for all the cooking to go smoothly and without problems, I want to finally give you a few tips:
In all the proposed recipes, ingredients such as butter and margarine can be replaced one with the other, without any harm to the final result;
Before adding to the dough, butter and margarine must be softened, or even better, melted in a saucepan;
In order for the dough to breathe and the finished baked goods to be fluffy, do not forget to sift the wheat flour through a sieve;
Before proceeding to the actual preparation of the chicken, the dough should lie in the refrigerator for half an hour;
If you do not have cling film available, then the ball of dough, before putting it in the refrigerator, can be placed in a regular pan, having first greased it with a small amount of vegetable oil along the bottom and sides.

Kurnik recipe

How to prepare dough for puff pastry. There are several different dough recipes and a complete recipe for making chicken with step-by-step photos and video instructions.

2 hours

179.7 kcal

5/5 (3)

Kurnik is one of the most famous Russian pies. Previously, it was prepared only on holidays and was a traditional dish at weddings. It is offered to foreigners in restaurants to surprise them. Housewives baked kurnik only for large celebrations or for especially honored guests, since the best ingredients were selected for it.

Did you know?
The pie got its name because its main filling is chicken. Another version says that the Cossacks called it that because it is similar to their traditional home - kurin.

Kurnik is a large pie with all kinds of fillings, and the more, the better. For kurnik you can use any dough, be it milk, kefir, shortbread or puff pastry, so there are a lot of options for preparing it. Today I will tell you how to quickly prepare dough for kurnik using kefir, mayonnaise, sour cream and margarine without yeast. It comes out with different textures, so it’s worth trying a couple of options.

Classic recipe for kurnik dough

This recipe is the most complex of all, as it involves two types of dough at once: for the dome and for pancakes to transfer the filling. But by correctly preparing the delicious dough for kurnik according to the classic recipe, you will get kurnik the way it was prepared back in the days of the tsars.

Kitchen appliances: two frying pans, a saucepan, an oven, a baking sheet, a knife, a spoon.

Ingredients

For the bottom and dome:

For pancakes:

For the filling:

Cooking process

Ingredients: flour – 400 g, butter – 100 g, egg, a quarter glass of milk, 3 tablespoons of sour cream, a pinch of soda.
Whisk melted butter with egg. Add milk, sour cream, soda and stir. Gradually pour in the flour, knead the elastic dough and divide it into two parts.
Ingredients: egg, milk – 350 ml, flour – 5 spoons.
Beat the milk with the egg and add flour.
Knead the dough and fry 5-8 pancakes.
The more layers of filling you have, the more pancakes you fry.
Ingredients: chicken, mushrooms, eggs, onions, rice, greens.
Finely chop the onion and fry in a hot frying pan.
Mix it with boiled rice, herbs and salt.
Finely chop the chicken, add a little broth and spices.
Boil the eggs, chop finely and mix with fried mushrooms.
Ingredients: dough, filling.
Place a circle of dough on a baking sheet on parchment paper.
Lay out the filling in layers, separating them from each other with pancakes.
Cover with a dome on top
and mold the bottom and top well.
Make a hole in the center of the cake to allow steam to escape, and place it in an oven preheated to 200° for 30 minutes.

Video recipe for cooking chicken

Dough made with margarine and sour cream

Shortbread dough for kurnik made with margarine is crumbly and tasty, although its recipe is very simple.

Cooking time: 20 minutes.
Number of servings: 8-9 servings.
Kitchen appliances: fork, plate, oven.

Ingredients

100 g margarine.
Egg.
2/3 cup sour cream.
2-4 cups flour.
2 tbsp. l. sugar, salt.

Cooking process

Ingredients: margarine, sour cream, egg, sugar.
Mix soft margarine and sour cream until smooth. Beat the egg with sugar and salt.
Ingredients: flour.
Mix margarine, sour cream and egg. Stir. Gradually adding flour, knead an elastic dough. You need to bake it at 180° for about 30 minutes.

Butter dough for kurnik with kefir

Cooking time: 1 hour
Number of servings: 8-9 servings.
Kitchen appliances: fork, plate, oven.

Ingredients

Flour – 600 g
Margarine – 120 g.
Egg – 1 pc.

Kefir – 1 tbsp (200 ml).
Salt – 3 tsp.
Sugar – 7 tbsp. l.

Cooking process

Ingredients: margarine, egg, sugar, salt, kefir.
Melt the margarine and mix it with the beaten egg. Add salt and sugar, pour in the kefir and stir.
Ingredients: flour.
Add flour little by little and knead the dough. Knead it well until smooth and elastic. Wrap in film and leave in the refrigerator for 1 hour. You need to bake it at 200° for 20-25 minutes.

Dough for chicken with mayonnaise

This dough turns out very thin, similar to puff pastry, but crumbles less.

Cooking time: 10 minutes.
Number of servings: 5-6 servings.
Kitchen appliances: plate, fork, oven.

Ingredients

400 g flour.
3 tbsp. l. vegetable oil.
Half a glass of mayonnaise.
Half a glass of water.
Salt.

Cooking process

Mix water, salt, mayonnaise and oil until smooth. Add flour and knead into an elastic dough.

What is chicken served with?

This pie in itself is very satisfying, so there is no need to prepare any additional dishes for it. But the sauce wouldn't hurt. Kurnik is usually served with creamy, cheese, tomato or mushroom sauce. You can prepare any other one that suits your taste.

If you want your chicken to be the most delicious, then do not ignore these tips:

Be sure to pierce the top of the cake to allow steam to escape and prevent it from becoming soggy.
Before putting the pie in the oven, brush it with beaten egg yolk.
After the pie is ready, lightly coat it with strong tea.

Other options

As you can see, the chicken recipe is quite simple and easy to make. But it can take a lot of time to prepare, so you can put it off until the weekend and try simpler recipes yourself. For example, make a regular puff pastry pie with chicken or add some extra potatoes to make it more filling. Try making a different kind of jellied pie

Kurnik is considered the king of all pies because it can be made from almost any type of dough. It tastes simply excellent, and its aroma when cooked simply fills the entire room and attracts everyone to the table. But before you start preparing this delicious pastry, it’s worth learning the recipes for the dough from which kurnik is made.

Classic recipe

Algorithm for preparing shortcrust pastry for chicken:

Cow butter must be taken out of the refrigerator in advance and cut into pieces. Let it stand for 15 minutes until it becomes soft;
Pour flour into a container; it can be sifted through a sieve;
Add a little salt to the flour and mix;
As soon as the butter becomes soft, it should be placed in flour;
Grind the flour and butter with your hands or a spoon. The result should be crumbs;
Break chicken eggs into the flour mixture, add water;
Next, we begin to mix all the ingredients with a spoon;
After this, knead the dough by hand. It should become homogeneous;
As a result, a base with an elastic structure should emerge;
The finished sand base can be used to prepare chicken chicken.

Shortbread dough with sour cream

For preparation you will need the following ingredients:

half a kilogram of flour;
sour cream – 100 grams;
milk – 2 large spoons;
butter – 4 large spoons;
table salt - to your taste;
soda – 1 incomplete teaspoon.

Calorie content – 412 kcal.

Cooking process:

Break the chicken egg, place it in a cup and stir thoroughly with a fork or whisk;
Add sour cream to the egg mixture and stir with a whisk until smooth;
Natural butter should first be removed from the refrigerator so that it softens a little;
Pour milk into the egg-sour cream mixture and stir;
Next, add softened butter, rub with a whisk or fork;
Add salt, baking soda and mix;
The flour needs to be sifted several times and added to the rest of the ingredients;
Mix all the ingredients into a dough. First you need to mix with a spoon;
Next, knead the base with your hands. The result should be a base with an elastic structure;
Place the base in a plastic bag and place in a cool place for 30 minutes;
After the required time has passed, remove the dough;
Divide the base in half, roll them into two layers, and place your favorite filling between them.

Shortcrust pastry made with margarine without eggs

Ingredients for cooking:

500 grams of flour;
4 large spoons of mayonnaise;
sour cream – 4 large spoons;
150 grams of margarine;
half a teaspoon of baking soda;
a pinch of salt.

Cooking time: 30-40 minutes.

Calorie content – 385 kcal.

How to cook:

Margarine must be frozen in the freezer before cooking;
Next, rub the margarine through a grater with coarse shavings;
Then add flour to the margarine;
Grind margarine and flour with your hands until crumbly;
Pour salt and soda into the flour and margarine crumbs;
After this, add sour cream and mayonnaise;
Mix all the ingredients into a soft and elastic dough;
Place the base in a bag and place it in a cool place for a quarter of an hour;
After this, remove the base from the refrigerator and divide it into two parts;
We roll out a layer from each part, lay out the filling and form a kurnik.

Kefir dough

We will prepare from the following ingredients:

a glass of kefir with a fat content of 3.2%;
150 grams of cow butter;
two chicken eggs;
10 grams of salt;
a pinch of baking soda;
a little vinegar;
35 grams of granulated sugar;
approximately 700 grams of flour.

Cooking time: 40 minutes.

Calorie content – 396 kcal.

Let's start cooking:

Break the eggs and put them in a cup;
Add granulated sugar to the eggs and beat with a fork or whisk until fluffy;
After this, add salt;
We extinguish the baking soda with a small amount of bite and pour it into the egg mixture;
Place the cow's butter in a saucepan, place on the fire and melt until liquid;
Pour the melted butter into the container with the egg mixture;
Pour a glass of kefir;
Mix all ingredients with a whisk or fork until smooth;
After this, sift the flour through a sieve, pour it in parts into the liquid mixture and knead the soft dough;
The result should be a soft base with an elastic structure;
Place the base in a plastic bag and place it in the refrigerator for several hours;
As soon as the required time has passed, take out the base and divide it into several parts;
From each part we roll out a layer of rectangular or round shape, put the filling between the layers and form a chicken pot.

Delicious chicken recipe

What ingredients will be needed for the dough:

200 grams of margarine;
200 grams of sour cream;
two yolks;
half a kilogram of flour;
1 small spoon of baking powder;
a pinch of salt;
half a teaspoon of sugar;
one yolk for greasing.

Ingredients for chicken filling:

chicken – ½ carcass;
400 grams of onion;
table salt to your taste;
ground black pepper – a pinch;
half a glass of broth.

Ingredients for rice filling:

one glass of rice;
6 chicken eggs;
130 ml broth;
salt;
30 grams of cow butter.

How long to cook – 2.5 hours.

Calorie content – 350 kcal.

How to do it:

First you need to prepare the dough. It can be performed according to the above recipes;
After the dough with an elastic structure is ready, it should be placed in a plastic bag;
Place the base in the refrigerator for 20 minutes;
Let's start preparing the chicken filling. We wash half the carcass, place it in a saucepan, fill it with water, add some salt and place it on the fire;
Add one peeled onion to the chicken and boil until the chicken is cooked;
Then remove the chicken from the broth, separate the meat from the bones;
Cut the meat into small pieces;
Peel the remaining onions and chop them into cubes;
Add vegetable oil to the frying pan, remove it from the heat and heat it up;
Add onion to oil and fry until translucent;
After this, mix the meat with onions, add salt and pepper;
Pour in a little broth, but the filling should not come out too liquid;
Then you need to make the rice filling. Boil the eggs hard, cook the rice until soft;
Peel the shells from the eggs and cut into cubes;
Wash the rice with cool water;
Mix the eggs with rice, add a little broth. The rice filling should not be too runny;
You need to add a small piece of cow butter to the rice filling and stir;
Next, take out the dough and divide it into two parts, with one part being twice as large as the other;
We roll most of it in the form of a large layer of round or rectangular shape;
We put the layer in the mold and make sides along the edges;
Place half of the chicken filling on the surface of the dough, then half of the rice. Next, add the chicken filling and rice filling again;
Roll out the rest of the dough into a sheet, cover the top of the pie with it, pinch all the edges;
We make a hole in the center of the chicken pot to allow steam to escape;
Lubricate the chicken with yolk;
Preheat the oven to 180-200 degrees and remove the pan;
Bake for 40-50 minutes.

Cooking chicken is not very difficult, but not so simple either. It is important to learn how to make dough for it correctly. The entire taste of this baked goods depends on the dough. It is important that it turns out soft, aromatic and very tasty. Therefore, if you are planning to make this baking, then do not forget to use our delicious dough recipes for it.