Kurnik is a Russian holiday cake, the recipe of which came to us from time immemorial. There are many versions of the origin of its name. So, some researchers believe that it got its name because of the central hole on the “lid”, from which steam comes out (smokes). The filling for the chicken can be very different. For example, pork, potatoes, chicken fillet, mushrooms, sauerkraut and even berries.

Delicious holiday pastries can be made from almost any dough. It can be fresh, yeasty, shortbread or puff. And in some cases, the kurnik is made from ordinary pancakes. The treat was traditionally prepared for big holidays or for a wedding. Popular signs and traditions associated with this pie are known. For example, two cakes were prepared for the wedding: one for the bride, and the second for the groom. The treat was broken over the head of the newlyweds and watched how many crumbs would fall. It was believed that the more of them, the richer the young family would be.

Traditional kurnik stuffing consists of chicken fillet, buckwheat porridge, boiled egg and fried onion. But modern recipes have dozens of variations, and of course you can choose any of them. Professional chefs and culinary enthusiasts prepare fillings from meat, cheese, mushrooms, sauerkraut, herbs and many other products.

The preparation of this pie usually takes a lot of time. Even experienced cooks try to do baking on the day off, redoing all urgent matters. As we have already mentioned, a complex filling is often prepared for a kurnik, consisting of three or four ingredients. But the difficulties don't end there! Keep in mind that you have to knead two types of dough - one for thin partitions that separate the filling and create layers, and the second for the lid or dome.

This cake is usually recognized by the round hole in the top. However, there are other design options. For example, some housewives simply pierce the cake with a fork or make longitudinal cuts with a knife. Quite often the kurnik is decorated with dough figures or simple geometric patterns. This tradition makes the cake even more interesting and original.

Many old pie recipes are passed down from generation to generation, carefully preserved in the family. Some of them are strikingly different from each other in the composition of the products or their proportions. But that is why it is so exciting to find original types of your favorite pastries, each time rejoicing in new tastes and aromas!

Kurnik with chicken. Classic recipe

This traditional Russian treat will require your attention and time. But if you're willing to put in a little effort, you'll end up with a surprisingly delicious and filling cake.

Dough Ingredients:

• wheat flour - 400 grams;
• butter - 100 grams;
• chicken egg;
• milk - a quarter cup;
• sour cream - three tablespoons;
• soda - one pinch.

Pancake Dough Ingredients:

• milk - 350 ml;
• one egg;
• flour - five tablespoons;
• salt and sugar - to taste.

For the filling, take:

• one whole chicken - about one and a half kilograms;
• white mushrooms - 400 grams;
• onions - one or two pieces;
• boiled rice, millet or buckwheat - 200 grams;
• boiled eggs - two pieces;
• salt and spices - to your taste.

Cooking:

1. First knead a firm dough. To do this, combine milk with sour cream, egg and melted butter. Sift flour with soda, add a little salt and mix all the ingredients. Divide the dough into two parts - roll out the base from the smaller one, and from the larger one we will form the dome for the pie.
2. After that, prepare the batter and bake pancakes from it (six or eight pieces).
3. Next, prepare the filling for the kurnik with rice or buckwheat. Mix the grits with fried onions and finely chopped herbs (parsley or dill).
4. Boil the chicken, remove the meat from the bones and chop it finely. Add a little broth, salt and spices to the filling.
5. Fry the mushrooms in vegetable oil and combine them with chopped boiled eggs.
6. Line a baking sheet with parchment paper and grease it with oil. Put on it the basis of dense dough. After that, start laying out the toppings, covering each with a pancake. First comes a layer of rice, then chicken, and after that, mushrooms. Repeat the sequence until all ingredients are used up.
7. Carefully cover the structure with a thinly rolled out layer of dough and pinch the edges. Brush the surface of the pie with beaten egg yolk and make a round hole in the top for steam to escape. Bake the treat for half an hour at a temperature of 200 degrees.
8. You can serve the pie to the table with a sauce made from butter, broth, flour and cream. All these products must be beaten, boiled in a water bath, and then mixed with egg yolks. The broth left after boiling the chicken is seasoned with spices and served separately.

Kurnik with puff pastry potatoes

This time we will show you how to bake a quick puff pastry pie.

Filling Ingredients:

• chicken thighs (we only need fillet with skin) - 500 grams;
• butter - 50 grams;
• boiled potatoes - three tubers;
• onions - two pieces;
• thyme - two branches;
• garlic - one clove;
• chicken egg and one yolk.

Cooking:

How is chicken stuffing prepared? The recipe is detailed below.

1. Peel the onion from the husk and cut into cubes.
2. Cut the fillet together with the skin into large pieces, and then fry it in vegetable oil. Add thyme and garlic to the pan for flavor. At the very end, put the prepared onion to the chicken. When the filling is ready, drain it in a colander and wait for the excess fat to drain.
3. Cut potatoes into cubes.
4. Roll out two sheets of dough thinly, and then cut the edges with a knife, giving the blanks a rectangular shape. Lay the first layer on the silicone mat and pierce it with a fork in several places. Spread the filling in an even layer and cover it with a second layer of dough.
5. Connect the edges of the workpiece and brush the surface of the chicken bar with a beaten egg. If you have some dough left, then make decorations out of it. For example, you can make a geometric pattern, depict leaves or flowers, and also mold figures of birds or animals. You can make any fantasy come true if you mobilize all your creativity and talents.
6. Bake the cake in a well-heated oven for 20 minutes. After that, let it cool down a little, and then immediately bring it to the table. This treat goes well with hot tea, fruit drink, compote, and in some cases with strong drinks.

Kurnik with meat and potatoes

For this dish, you will need ready-made dough, which you can purchase at the nearest cookery or knead it yourself according to your favorite recipe.

Ingredients:

• 450 grams of pork;
• two bulbs;
• two potatoes;
• a raw egg;
• a spoonful of water;
• half a teaspoon of ground pepper and cumin;
• a teaspoon of salt.

Cooking:

1. The filling for the chicken is very easy to prepare. Process the meat and cut into cubes. Peel the onion and potatoes and then cut into very small pieces. Combine prepared foods in a deep bowl, add salt and spices to them.
2. Divide the dough and roll out two layers from the blanks. Lay the first on a baking sheet, and then distribute the filling on it. Close the pie with the second layer and connect the edges. Make a few slits with a knife to release steam.
3. Beat the egg with water, and then brush the dough with the resulting mixture. Bake the treat for 40 minutes, setting the temperature to 200 degrees.

Pancake chicken with mushrooms and chicken

An amazingly tasty treat will decorate any festive table.

Who doesn't love delicious pastries? Fragrant pies are liked not only by adults, but also by children. Pie kurnik with chicken and potatoes is included in the list of ancient dishes of Russian cuisine, which were served on the table of Ivan the Terrible. This type of baking was considered a symbol of abundance and wealth. There are several different interpretations that allow other ingredients to be used.

In ancient times, this cake was baked in the shape of a cone with a hole at the top from which steam escapes. Inside, different fillings were shifted by pancakes, which made it possible to obtain a layered structure.

How to cook chicken and potato chicken?

A traditional pie is made with cereals, but potatoes are considered to be a more satisfying product, which, in combination with meat, gives a pleasant and delicate taste. You can cook with chicken breast or fillet, but for a more economical option, meat from other parts of the bird is also suitable.

Dough Ingredients:

• 3 art. flour;
• a couple of eggs;
• 100 g of oil;
• 3 art. spoons of sour cream;
• 1 st. a spoonful of sugar;
• a pinch of soda;
• salt.

For filling:

• 300 g fillet;
• 300 g potatoes;
• bulb;
• bunch of parsley;
• salt;
• pepper.

Cooking method:

How to cook chicken chicken, potatoes and cheese?

Thanks to cheese, pastries are more fragrant and tasty. You can serve it for the holidays, take it with you on the road and just delight your family on weekends.

Ingredients for the dough:

• 4 tbsp. flour;
• 200 g butter;
• 300 g sour cream;
• 1/4 teaspoon of salt;
• 1/4 teaspoon of soda.

For filling:

• 1 kg breast;
• 5 bulbs;
• 80 g butter;
• 450 g of cheese;
• 4 eggs;
• vegetable oil;
• salt;
• pepper.

Cooking method:

How to cook kurnik with potatoes and minced pork?

If there is no chicken meat, but there is pork, you can cook a delicious pie. In this case, the filling will be more juicy, but no less tasty.

Ingredients for the dough:

• 5 st. flour;
• 1.5 st. milk;
• 200 g butter;
• 1 teaspoon of salt;
• 1 st. a spoonful of apple cider vinegar;
• a pinch of soda;
• 50 ml vegetable oil.

For filling:

• 1 kg of minced pork;
• 1.5 kg of potatoes;
• a couple of onions;
• 150 ml of mayonnaise;
• seasonings for meat;
• a pack of oil.

Cooking method:

How to cook chicken chicken, potatoes and mushrooms?

Another recipe for delicious pastries, which is not only satisfying, but also very tasty. We recommend trying the puff pastry pie.

Ingredients for the dough:

• 0.5 kg of flour;
• 100 ml of milk;
• the same amount of mayonnaise;
• 80 g butter;
• 120 g sour cream;
• 1 teaspoon of soda;
• salt.

Today I have a simple recipe: a very tasty kurnik with potatoes and chicken. I really like to cook pies, I try to make them juicy, beautiful and tasty! Cooking a quick kurnik on kefir, or rather mini-kurniki - it's very convenient and there are quite a lot of baking!

The dough turns out quite thin, with crispy layers and one more thing: we will not add yeast to it. Homemade kurnik on kefir is always appetizing, with fragrant filling - and, of course, satisfying! This is a very tasty kurnik with potatoes and chicken, as my grandmother used to cook. I definitely recommend making 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;
• onion - 200 grams;
• salt, pepper - to taste;
• turmeric - 0.5 teaspoon;
• paprika - 1 teaspoon.

Step by step recipe

1. Almost all pies start with dough. Margarine must be frozen: take it out of the freezer. Three on a grater into flour: ground a little, sprinkled with flour - and so on.
2. Separately, shake the egg with salt and prepared sugar. Then add kefir and vinegar. Mix to an even consistency.
3. Combine 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 in order to cool faster, we divide it into several parts, slightly pressing down. Wrap in cling film or bag and put away.
4. You can prepare the filling during this time. We cut the raw potatoes into small enough cubes, so the filling is prepared faster. Next, chop the onion 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 flavor and a beautiful color to the filling.
6. We roll out the dough with a thickness of three to five millimeters, 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 cake: 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 squares measuring 15 by 15 centimeters: you can make a little smaller. In the middle we put the filling and a piece of butter (since my chicken breast is dry).
8. We raise the corners of the dough to the middle, connect the resulting sides. Optionally, you can braid a pigtail along the seam.
9. Arrange the mini pies on a baking sheet lined with parchment paper.
10. Bake in an oven preheated to 220 degrees. First 20 minutes.
11. We take out and grease with an egg for a beautiful shade. Also, if desired, sprinkle sesame seeds on top. Reduce the oven temperature to 200 degrees and bake for another 30-40 minutes: until the potatoes and meat are ready. If you make a large cake, then the oven should be at 180 degrees for 40-50 minutes.

It’s impossible not to love chicken chicken: it’s always tasty, satisfying and very easy to prepare. Seasonings give the pies a magical color and aroma. Dough with crispy motifs and a fried crust is unrealistically delicious! Delight yourself and your loved ones with delicious pastries. Bon appetit and good mood!

Kurnik is a closed pie, consisting of several layers, the main ingredient of which is chicken meat. The preparation of this dish is a rather laborious process, but the result exceeds expectations: the cake turns out to be juicy and tasty.

Kurnik classic recipe with chicken and potatoes

Kurnik is a popular Russian dish, which in ancient times was prepared for various holidays and celebrations. The housewives liked the pie with chicken filling because it turned out to be hearty, fragrant and tasty. Nowadays, the dish is prepared not only for the holidays, but also to diversify the daily menu.

The modern classic kurnik (potato recipe) differs from the variant of the recipe used in the 16th and 20th centuries. It is much easier to prepare, as it consists of two layers of dough with a filling in the middle, but it turns out no less tasty.

Filling ingredients:

• 5 potatoes;
• 400-500 g chicken fillet;
• 1 head of onion;
• 1.5 tbsp oil drain;
• salt and pepper as needed.

Components for the test:

• 3 stack. flour;
• 2 eggs;
• 100 g drain oil;
• 100 g of kefir;
• 1 tbsp Sahara;
• ½ tsp salt;
• vegetable oil for greasing the baking sheet.

The order of cooking the dish:

1. First, the dough is kneaded. In a water bath, the butter is melted to a liquid state, then salt and sugar are poured in, mixed thoroughly. Kefir and eggs are added to the cooled butter, and after mixing, flour and soda passed through a fine sieve are poured out. The dough is thoroughly kneaded, the container is covered with a lid or cellophane and cleaned in a cold place for 15-20 minutes.
2. Next, the filling is prepared. The bird fillet is cut into small pieces, potato tubers are crushed into cubes of the same size, the onion is finely chopped, the oil is divided into sticks. Each component of the filling is separately salted and peppered.
3. The cooled dough is divided into 2 unequal parts. A layer is formed from a larger part with a rolling pin, which is laid out in a greased baking sheet so that there is a little free space around the edges.
4. The filling is placed on top of the bottom layer of dough: first potatoes, then chicken, then onions and butter sticks.
5. The second part of the dough is also formed into a layer and laid out on top of the filling. The edges of the upper layer are connected to the edges of the lower one and are beautifully decorated.
6. Baking takes place in a preheated oven at a power of 160 degrees and lasts 40-50 minutes.

Cooking option on kefir

Kurnik with potatoes, cooked on kefir, differs from the classic taste of the dough and the features of its kneading. The rest is the same: hearty, fragrant and tasty.

Components for the test:

• 400 ml of kefir;
• 1.5 stack. flour;
• ½ tsp soda;
• 4 tbsp sour cream.

Filling ingredients:

• 1 head of onion;
• 5 potato tubers;
• 0.5 kg chicken fillet;
• 100-125 g drain oil;
• salt and pepper to taste.

Features of making kefir pie:

1. To obtain a dough, mix slightly warmed sour cream with warm kefir. Pour salt and soda into the fermented milk mixture, add the flour passed through the sieve in parts, not forgetting to knead the mass. When the mass becomes tight, use your hands to knead a soft dough that does not stick to your hands, divide into 2 equal parts.
2. To prepare the filling, cut the potatoes into small cubes or thin bars and salt, cut the chicken into small pieces and sprinkle with spices, chop the onion, cut the butter into thin slices.
3. Roll out each piece of dough into a plate slightly larger than the baking sheet. Put one plate on a baking sheet, spread potatoes on top of it in an even layer, then meat, onion, and butter slices on top. Cover the filling with the second plate of dough, connect the edges.
4. Place the baking sheet in a pre-heated oven and bake the cake at 160 degrees for 40-50 minutes.

Delicate puff pastry with cheese

Cheese adds tenderness and a pleasant creamy taste to dishes. Cheese is especially good in baking: fastening the filling, it combines with the rest of the ingredients, improving its taste. And if you cook a kurnik with potatoes according to a puff pastry recipe, the result will conquer even the most demanding gourmet.

If you make a dish from ready-made puff pastry, you will need 1 pack (700 g).

Ingredients for dough (not puff):

• 250 ml of a fermented milk product (kefir, liquid sour cream, fermented baked milk, natural yogurt);
• 150 g drain oil;
• 600-700 g flour;
• ½ tsp salt;
• ½ tsp soda.

Filling Ingredients:

• potato tubers - 4 pcs.;
• 500 g boneless chicken meat;
• 150-200 g of cheese;
• 1 head of onion;
• salt and spices to taste.

Sequencing:

1. To get a non-puff pastry, pour soda, salt into kefir, mix thoroughly. Then pour in the melted and cooled butter. Gradually, in small parts, add the sifted flour, carefully mixing the mass with a spoon. When the consistency becomes thick, put the dough on the table and knead by hand. It should be soft and easy to get off your hands. Place the dough in a bowl and send to a cold place for 40-60 minutes.
2. When working with ready-made puff pastry, form two plates from blanks, the size of which should be slightly larger than a baking sheet or baking dish.
3. To prepare the filling, cut the potatoes and chicken into small pieces, finely chop the onion too, turn the cheese into shavings with a grater.
4. Line a baking sheet with one of the dough plates, lay out the filling in the following order of layers: potatoes, meat, onions. Sprinkle with salt and spices on top, and then with grated cheese.
5. Cover the filling with a second plate, fasten the edges of both plates together with tucks.
6. Bake the cake in a preheated oven at a power of up to 180 degrees, the process takes an average of 20-30 minutes.

Lazy Kurnik the fastest recipe

The simplest and fastest recipe for a kurnik with potatoes in the oven is called lazy. The preparation of the dish takes a minimum of time, and the taste is slightly different from the pies made according to the recipes described above.

List of ingredients:

• 5 potato tubers;
• 400 g boneless chicken meat;
• 1 head of onion;
• 100 g sour cream;
• 100 g of mayonnaise;
• 2 eggs;
• 1 stack flour;
• ½ tsp soda;
• salt and spices to taste.

Description of the cooking process:

1. Since the recipe involves quick cooking, all components are cut finely or thinly. Chicken needs to be cut into small pieces, onions - into halves of rings, potatoes - into circles.
2. Put the prepared ingredients on a baking sheet in layers in the following order: potatoes, chicken, onions. Sprinkle each layer (except onions) with a little salt and selected seasonings.
3. In a separate deep container, beat the eggs, add sour cream and mayonnaise to them, mix thoroughly. Then pour soda and sifted flour, mix again - you get a not too thick mass.
4. Pour the dough onto a baking sheet so that it completely covers the filling, bake in a preheated oven for 40-50 minutes at a power of 180 degrees.

With mushrooms

The mushroom chicken recipe is similar to the classic one. It differs only in the presence of an additional ingredient - mushrooms, which will add a special taste and aroma to the dish.

The procedure for preparing the dough and the products necessary for this are described in the recipe for making a classic chicken coop.

Ingredients for mushroom chicken:

• 600 g of dough;
• 300 g mushrooms;
• 5 potato tubers;
• 1 head of onion;
• 600 g chicken fillet;
• vegetable oil for frying;
• salt and pepper to taste.

Sequence of cooking:

1. Fry coarsely chopped mushrooms in hot oil until light golden brown.
2. Finely chop the onion, cut the potatoes and chicken into small pieces and rub with spices and salt.
3. Divide the dough into 2 pieces, roll each of which into a thin plate a little larger than the baking sheet.
4. Put the first layer on a baking sheet, evenly distribute the filling over it in the following order of layers: potatoes, mushrooms, chicken, onions.
5. Cover the filling with another plate, fasten the edges of both plates.
6. Place the baking sheet in a preheated oven and bake at 180 degrees for 35-45 minutes.

From yeast dough

Kurnik from yeast dough turns out to be the most tender and fragrant - this is due to the peculiarities of yeast dough, which in itself comes out tasty and soft.

Recipe Ingredients:

• 400 g chicken fillet;
• 4 potato tubers;
• 2 heads of onions;
• 6 g yeast powder;
• 2 tbsp Sahara;
• 100 ml vegetable oil;
• 500 g flour;
• 1 stack warm water;
• salt and spices to taste.

Meal preparation:

1. Heat the water in a glass to 40 degrees, pour out the yeast and sugar, mix, leave for 10-20 minutes to swell.
2. In a separate bowl, mix flour with salt and vegetable oil. Add infused yeast and mix to obtain a soft mass that does not stick to hands. Place the dough in a warm place for 30-40 minutes, covered with a towel.
3. Cut the chicken and potatoes into small pieces, chop the onion.
4. Divide the dough into 2 equal parts, which are rolled into thin plates.
5. Line the bottom of the baking sheet with one plate, put the filling on top of it in the following order of layers: potatoes, meat (sprinkle each layer with a little salt and spices), onion.
6. Cover the filling with a second plate, fasten the edges of both plates.
7. Put the baking sheet in a preheated oven, baking continues for 45-50 minutes at a power of 180 degrees.

Do you know how rich our national cuisine is? Kurnik is a Russian dish that was traditionally prepared for the festive table. This is a closed pie made of rich, unleavened, puff or shortcrust pastry with a rich meat filling. Cooking is easy, but not fast. But it turns out chic pastries that will appeal to all guests.

The peculiarity of the chicken is not only in its taste. It looks chic, both from the outside and in the cut. Pieces of multi-layered pies look especially appetizing. In principle, any filling is acceptable here. Even sweet. However, we will talk. Seven of the best recipes in front of you. Write it down and get started.

Kurnik with chicken and potatoes (recipe with photo)

I present a simple kurnik prepared according to a classic recipe.

The dough on this technology always turns out. Keep in mind, it will come in handy for other dishes as well.

We prepare the dough from the following components:

• 400-500 g flour;
• salt, soda - 0.5 tsp each;
• milk - a stack;
• 2 tbsp. l. sour cream 20%;
• sugar - a couple of pinches;
• 200 g margarine.

For the filling, take the following products:

• 1 medium onion;
• 600 g of chicken;
• 800 g potatoes;
• 1 bay leaf;
• salt, pepper to taste;
• a little sunflower oil;
• butter - 60 g;
• 50-70 g of boiled water (cooled down).

Note! Sprinkle the top of the cake with sesame seeds, if desired.

Cooking step by step:

We start cooking by kneading a rich yeast-free dough. Melt a pack of margarine in a saucepan over low heat or in the microwave. Separate the yolk from the protein. We introduce the yolk into the dough. Lubricate the pie with protein.

Add sour cream. Then we introduce salt, soda, sugar, milk. We begin to gradually add flour. We knead the dough. The mass is soft, tender, does not stick to hands.

Cover the finished dough with foil. So it will retain its consistency and not dry out. While the mass is infused, let's deal with the filling.

Potato cut into cubes. We divide the chicken into small pieces. Chop the onion into cubes. We combine all the chopped components in a common container.

We add oil. Season, add bay leaf, chopped into several parts. We mix the filling and proceed to the assembly of the chicken.

We heat up the oven. Grease a baking dish with butter. We divide the dough in half (one part is smaller, the other is larger).

We take part, which is more. We roll out into a layer corresponding to the parameters of the form (together with the sides). Thickness is approximately 0.5 cm.

Lay chicken pieces with vegetables on top, evenly distribute throughout the bowl.

Roll out the second half. Cover the filling with a layer of dough. Close the edges neatly. Make a small hole in the center with a knife.

Pour boiled cooled water there - so the contents of the pie will turn out juicy, and the potatoes will cook faster. A hole will be needed in order to evaporate excess liquid.

Lubricate the cake with protein. We send the form to the oven. Temperature: 200 degrees. Time: 1.5 hours.

On a note! There is no need to sprinkle the table with flour before rolling - properly prepared dough does not stick to the table.

A rosy, beautiful cake is ready.

Puff pastry chicken with potatoes - a classic recipe

You will love this recipe for its speed and simplicity. Therefore, dear lazy hostesses, write down as soon as possible.

Let's prepare a set of products:

• 2 chicken breasts;
• 2-3 small onions;
• 4 small potatoes;
• a couple of tomatoes;
• 40 g butter;
• puff pastry packaging (0.5 kg);
• spices to taste;
• 3 art. l. milk;
• 1 egg;
• greens as desired.

Note! Fine cutting of all components speeds up the preparation time of the filling.

Recipe Description:

1. Chop the onion heads and transfer to the pan. Lightly fry.
2. We wash the breast, dry it and finely chop it. Next, send the meat to the onion. Fry under a closed lid, on low heat.
3. Grate the potatoes on a coarse grater and add to the chicken.
4. Fry and add a piece of oil. We continue frying and in the meantime we will blanch the tomatoes.
5. We put water on fire. Cut the stalks off the tomatoes. From the bottom of the fetus we make an incision crosswise. send vegetables to the pan.
6. We are waiting for boiling, cook for a minute.
7. We prepare in advance a deep bowl with cold water, where we introduce the tomatoes immediately after boiling. While the tomatoes are cooling, season the filling, which is cooked in a pan. Then we will start preparing the test.
8. We divide the dough layer into two parts along - we make one smaller. We begin to roll out with a piece that is larger. We adjust the dough to the size of the baking dish, taking into account the sides.
9. We cover the container with parchment. We spread the layer, trimming it to the parameters. Then we send the stuffing.
10. We remove the peel from the tomatoes. We divide the vegetables into slices and lay them on top of the filling. Sprinkle with herbs if desired.
11. Roll out the second part of the test. We cover the contents of the pie. We connect the sides.
12. In a bowl, combine egg and milk. With the resulting mass, without sparing, we lubricate the surface of the chicken coop. Make an incision in the center so that the steam can escape freely during baking.
13. We send it to the preheated oven for half an hour. The time may be increased, depending on the size of the chicken coop and the power of the oven.

On a note! Do not overdo it with tomatoes - otherwise you will get a taste of sourness.

Take the cake out of the mold and let it cool. Cut into portions and serve.

How to cook pancake chicken with mushrooms, cheese

Pancake Kurnik is an unusual version of chicken pie. There is a variety of fillings, and an incredibly appetizing look. Be sure to surprise your guests with such a chic festive dish.

Ingredients for pancakes:

• 1.5 cups flour;
• 3 eggs;
• 3 glasses of water;
• sugar sand - 2 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• 1 st. l. salt.

For stuffing:

• mushrooms - 600-700 g;
• 1.3 kg of boiled chicken;
• 3 onions;
• 250 g of cheese;
• mayonnaise -200 g;
• ground black pepper - 0.5 tsp;
• vegetable oil for frying.

Recipe Description:

1. Chicken meat is separated from the bone and split into fibers. Finely chop the mushrooms.
2. We chop the onion into thin strips and transfer part of it to a frying pan heated with oil.
3. Bring to golden. Then add the chicken. Fry no more than 7 minutes. The first filling is ready.
4. Let's get to the second one. The remaining onion is again sent to the frying.
5. When browned, add mushrooms. Cook until excess liquid has evaporated.
6. Season the stuffing mixture to taste. While the fillings are cooling, let's make pancakes.
7. In a deep bowl, add eggs, water, salt, beat with a whisk.
8. Gradually add the flour while beating the mass with an immersion blender.
9. We add vegetable oil. We bake pancakes. It turns out not 20 pieces minimum.
   We rub the cheese on a coarse grater. All components of the chicken are ready.

Let's start assembling.

• We send two pancakes to a round flat pallet. Next, lay out the pancakes along the edges overlapping one after another - these will be the petals. Takes about 8 pieces.
• In the center we have a pancake. And on top of the stuffing with chicken. Drizzle with mayonnaise. Sprinkle with cheese. Cover with pancake.
• We spread the mushroom filling. Then again comes mayonnaise and cheese. We continue the layers until the components run out.
• We leave one beautiful pancake separately - we will cover the assembled chicken coop. We close the topmost filling with our petals as follows - put a pancake from the bottom up, form a fold. Then the next, overlapping the previous one.
• Cover the dish with a reserved pancake. We send it to the oven for 20 minutes. Temperature 160 degrees.

Before serving, decorate the cake as desired.

Kurnik with rice - my grandmother's recipe

Check out the recipe for a hearty, festive pie. The dish turns out beautiful on the outside and inside - it looks appetizing in the context. Tender and tasty pieces will be appreciated by all guests.

We will need:

• 1 kg carcass;
• 100 g butter;
• 400 g of any mushrooms;
• 200 g boiled rice;
• 400 g flour;
• one raw egg;
• a quarter glass of milk;
• sour cream - 3 tbsp. l.;
• boiled eggs - 2 pcs.;
• a pinch of soda;
• spices and herbs to taste.

Step-by-step instruction:

1. Boil chicken and rice. The meat is separated from the bone. Cut into small pieces.
2. We start kneading the dough. Add milk, egg and sour cream to melted butter. Add flour with soda. Mix the ingredients until soft. We insist in the refrigerator for 40 minutes.
3. Chop the eggs and chop the greens. Then combine with rice. We divide the mushrooms into several parts, send them to the pan. Add chopped onion and fry.
4. We collect chicken. Divide the dough into several balls. Each roll into a thin cake. We make one more for the top.
5. Put the pancake on the baking sheet first, then the filling. We continue the assembly until the components run out.
6. Stuffing can alternate: chicken, rice, mushrooms. Or you can combine all the components into a common filling. Completely cover the chicken with a large tortilla.

We decorate at will - we cut out pigtails or other curly patterns from the dough. Make a small incision at the top. We send the dish to the oven for 1.5 hours at a temperature of 180 degrees.

On a note! Pour the chicken broth left over from cooking the carcass into the hole. This will make the cake very juicy and flavorful.

Serve the finished cake to the table and divide into pieces.

Royal kurnik (very juicy and tasty) - cooking step by step

Treat your loved ones to a royal dinner. Kurnik will delight you with a generous filling, delicious dough and a mouth-watering look.

Let's prepare a set of products:

• 2-3 onion heads;
• 650 g of homemade chicken;
• 1 carrot per broth;
• 1 carrot for stuffing
• 120 g of rice;
• a glass of milk;
• 2 eggs plus 1 for brushing
• 400 g flour;
• 50 g sour cream;
• 300 g mushrooms;
• 150 g butter;
• spices and herbs to taste;
• stack of vegetable oil.

Instruction:

1. We lower the carcass into a pan with water. We throw peeled carrots, cut in half, and onion slices.
2. We add spices. You can add bay leaf, peppercorns and salt. When the meat is cooked, separate the flesh from the bone. Split into strips. Season the boiled pieces to taste.
3. Boil rice. We wash the mushrooms, divide into plates. Fry.
   In a separate bowl, pass the onion with carrots (previously chopped with a knife). In a bowl, combine mushrooms and fried vegetables.
4. Add chopped greens. Salt, mix. Enter boiled rice. The filling is ready, we start baking pancakes.
5. Pour milk into the container. Add egg, salt, oil. We beat with a whisk.
6. Add flour and bring the mass to a homogeneous state. We bake thin pancakes. We start kneading the dough for the base of the chicken.
7. Combine butter, sour cream and egg. Add soda and salt. Mix the mass, then pour in the flour.
8. Knead soft dough, wrap under the film. We send it to the refrigerator for half an hour. After the time has passed, we take out the bun.
9. Divide into two parts (one smaller than the other).
10. We roll out the pieces into thin layers (40-50 mm). Place the smaller cake on the bottom of the baking dish.
11. Next, spread the pancake and rice-mushroom mass. We do not regret the act. Cover with pancake. Lay out the chicken. Continue alternating layers until the ingredients run out.
12. We cover the assembled chicken coop with the remaining layer of dough. We seal the edges.

Use the rest of the dough for decorations - if desired. The easiest option is to cut circles and spread over the entire top. Make a hole in the middle.

Lubricate the workpiece with a raw egg. Bake for 40 minutes at 180 degrees.

We get the finished chicken. Pour the chicken broth into the hole.
Serve the dish cut into portions.

Chicken pie - portioned classic recipe

I present a successful recipe for mini chickens on shortcrust pastry. They are beautiful on the outside, juicy on the inside. Nothing comes out while baking. The triangles hold their shape very well. Be sure to try cooking.

For the dough we need:

• 0.5 tsp soda (or 1 tsp baking powder);
• 1 tsp salt;
• 250 g of soft melted butter (or margarine);
• 400-450 g flour;
• 200 g sour cream.

For stuffing:

• 600 g chicken fillet;
• a pair of bulbs;
• a couple of potatoes;
• pepper to taste.

On a note! Do not spare the onion - its juice makes the meat more juicy.

Recipe Description:

1. Pour sour cream into the bowl for dough. Add baking powder. Mix and add oil.
2. Gradually add flour. Knead an elastic dough that does not stick to your hands. Cover with a towel and let the mass rest a bit.
3. Finely chop the onion. Cut the chicken fillet and potatoes into cubes (the smaller, the better). Salt, pepper the filling and proceed to sculpting mini-kurniki.
4. We roll a small ball and turn it into a layer with a rolling pin. We make the thickness not too thin - so the base will not tear and withstand the filling. Put a tablespoon of the filling in the middle.
5. Raise the two edges of the circle and interlock the edges together, forming a triangular shape. We leave a small hole in the center - we give the steam the opportunity to freely exit.

Preheat the oven to 180 degrees, prepare the form. Bake for 30 minutes.