Cornmeal porridge is an extremely healthy product. It is made from ground dried corn kernels. Porridge can be used as a separate dish or as a side dish for meat and vegetable salads.

Bread is baked from corn flour, pies and various sweets are made. Delicious dietary soups are made from this cereal. Flakes are used in muesli as quick breakfasts.

These cereals are even made into tablets. Flour is also used in cosmetology to make masks.

Corn grits are of the following types:

1. Coarsely ground. These grains are used to make flakes. They are made from corn kernels.
2. Finely ground. This flour is used to make the children's favorite delicacy - corn sticks.
3. Sanded. Kernel particles of various sizes are added to this cereal. The grains are ground on special equipment. Each grain has rounded edges.

General information about corn

In ancient times, the American Indians worshiped corn. They considered this plant sacred. Medicines were made from the leaves of the bush. Even now, alternative medicine practitioners treat hepatitis with corn leaf tincture. And from the hairs - stigmas they make a decoction that treats an upset stomach.

The calorie content of corn porridge per 100 grams is approximately 330 kcal.

The dish is rich in useful trace elements, and also does not cause allergies at all. Therefore, doctors allow even small children to use it.

• fatty acids: linolenic, arachidonic, which control blood cholesterol levels;
• vegetable protein, which is a building material for muscles;
• vitamins of group B, A, E;
• calcium, phosphorus, iron, potassium, copper, silicon.

Why is corn porridge useful?

The uniqueness of the product is that it retains its valuable qualities during cooking and frying. And all the useful trace elements and vitamins contained in the product are very easily absorbed by the body.

The benefits of corn porridge:

1. Regular consumption of the yellow product prevents depression in people, as well as chronically bad mood. Psychologists and nutritionists have proven the influence of the color of the product on the psycho-emotional state of a person.
2. Strengthening the nervous and immune systems. This is due to the content of valuable vitamins B5, B1. For people with mental disorders, doctors strongly recommend using this dish.
3. Prolongation of youth and beauty, thanks to the presence of vitamins A, E.
4. Vitamin PP regulates all important functions of the body.
5. Eating for breakfast normalizes bowel function.
6. A large amount of fiber, which is contained in cereals, helps to eliminate harmful toxins from the body.
7. Rich in carbohydrates and carotene. And these are those valuable trace elements that support strength, energy in the body in the absence of physical activity.
8. Grains strengthen the heart and blood vessels. Valuable grains regulate cholesterol levels, remove harmful plaques from blood vessels. Therefore, their regular use prevents heart attacks and strokes.
9. Recommended for expectant mothers. It contributes to the correct formation of the fetus, thanks to the content of valuable folic acid.
10. Corn porridge is a versatile product that is suitable not only as a breakfast, but also as a side dish, soups for meat and fish dishes.
11. A cereal product is a must for those who want to lose weight! Indeed, in spite of its satiety, it leaves no chance for the deposition of extra pounds.

Despite such an impressive list of advantages, there are also contraindications:

1. This product is low in calories. Therefore, it is contraindicated for people suffering from underweight.
2. In the presence of a stomach ulcer, it is also not recommended to use.
3. In case of diseases of the liver and gallbladder, you should consult a doctor, and then use this product.

Anyone can cook corn porridge. This lesson will take no more than 30 minutes.

Corn porridge recipes

It would seem that cooking corn porridge is as easy as shelling pears! But this unique product requires adherence to its own rules.

1. To improve the taste, you can add pieces of baked pumpkin, dried apples, apricots, prunes, canned peaches, pineapples, as well as raisins, peanuts and nuts to the dish.
2. Sugar should not be added for a salty dish. It is enough to add grated cheese and tomato paste.
3. The corn product is extremely healthy. Since it contains all the valuable trace elements and vitamins.
4. Regular consumption improves intestinal motility and has a beneficial effect on the liver.
5. The finished dish can be kept in the refrigerator for up to 2 days, and the cereal itself can be stored for about 2 years. Before buying, you should carefully look at the date of manufacture of the cereal.
6. When cooking, add 4 parts of liquid to 1 part of cereal.
7. It is better to cook porridge in a thick-walled cast-iron pot.
8. If the dish turns out to be tough after cooking, then it should be darkened for another 5-10 minutes over low heat.
9. To prevent the porridge from burning, it should be stirred all the time during cooking.
10. Store the cereal product in a cool, dark place. A dry glass jar with an airtight lid works best for this.
11. Before cooking, the cereals should be thoroughly washed, foreign particles should be removed from it.
12. For a sweet dish, it is best to use honey over sugar.
13. To work in the kitchen, you will need high-quality utensils. A cast iron saucepan with a thick bottom will do. After all, wide walls retain heat longer, due to which the taste of the dish is better revealed. In Russia, all porridge was cooked in the oven in thick cast iron.

How to cook corn porridge in water

Corn porridge on the water is a delicious, quick and healthy breakfast for the whole family.

To prepare 2 servings, you will need the following products:

• corn grits - half a glass;
• water - 2 glasses;
• oil - 20 grams;
• honey - 2 teaspoons;
• salt - a pinch;
• dried apricots.

How to cook:

1. Pass the cereals through a sieve and then wash.
2. Take another saucepan, pour 0.5 liters of water, salt, then bring to a boil.
3. Pour cereals into boiling water, make a lower heat, then cook for 15 minutes, stirring thoroughly.
4. Add oil to the cooked porridge, cover the pan with a tight lid, wrap the dishes with a towel to allow the dish to steam and gain flavor.
5. Arrange on plates, and add raisins and dried apricots on top. If you have fresh berries and fruits, you can add them to plates.

How to cook corn porridge in milk

Milk Corn Porridge Recipe:

1. Take a medium-sized saucepan, pour 150 grams of dry cereal into it.
2. Pour the mixture with purified water, volume 300 ml.
3. The porridge should boil and then simmer over low heat for 20 minutes. Bubbles on its surface will indicate readiness. It begins to increase in volume and "shoot".
4. Before the end of cooking, salt and add 10 grams of butter. After 5 minutes, turn off the gas, let it brew under a closed lid for another 10 minutes.
5. While the delicacy is gaining taste, we proceed to cooking milk. To do this, pour 1 glass of milk into a small saucepan and bring it to a boil.
6. Pour milk into a saucepan with porridge, turn on the small fire again and boil for 5 minutes, stirring occasionally.
7. You can add sugar or honey, as well as various dried fruits and nuts, so the dish turns out to be not only satisfying, but also healthy.

Children love corn porridge with milk. It is a very nutritious and healthy product for a growing body.

Popular corn grits

Cornmeal pie

Required Ingredients:

• wheat flour - 200 grams;
• finely ground corn flour - 200 grams;
• sugar - 150 grams;
• egg - 1 pc.;
• milk - 1 glass;
• vegetable oil - 70 grams;
• baking powder - 3 teaspoons;
• salt - 1 teaspoon;
• raspberries.

Cooking method:

1. Preheat the oven to a temperature of 200 ° C, and grease the deco with oil. During this time, take up the dough.
2. Pour wheat and corn flour into a large container. Add salt, sugar, baking powder. To mix everything.
3. Beat the egg into the flour mixture, pour in milk and vegetable oil, and then mix again.
4. Top the pie should be greased with egg yolk so that the crust turns out ruddy.
5. Place raspberries on the edge of the pie. Instead of berries, you can use slices of orange, banana or pineapple.
6. Put the viscous dough on a baking sheet and place in the oven for 20 minutes.

Italian polenta with cheese

Required Ingredients:

• corn grits - 100 grams;
• Parmesan cheese - 50 grams;
• butter - 10 grams;
• water - 400 grams;
• salt to taste.

How to cook:

1. Take a saucepan with a thick bottom, pour water into it and put it on fire.
2. Grate the cheese.
3. As soon as the water boils, pour the cereal into the pan in a thin stream, stirring constantly so that there are no lumps.
4. Make the heat quieter, while continuing to stir, cook the porridge for another 5 minutes, until there is no water left in the container.
5. As soon as the mass becomes so dense that it is able to hold a spoon, the fire can be turned off. (Time of full readiness - 25-30 minutes).
6. Put the thick mass on a pastry board, let it cool slightly.
7. Roll out this mass and make various shapes out of it using pastry molds. You can also use silicone molds, which should be filled with porridge.
8. Take a baking sheet, grease it and place the corn porridge figurines on it.
9. Put a small piece of butter on each figurine and sprinkle with grated cheese.
10. Send the deco to an oven preheated to 100 ° C. We set a timer for 20 minutes. During this time, the cheese should melt, forming a ruddy crispy crust on top of the cakes.
11. The finished composition can be decorated with caramelized pear or honey on top.

Corn porridge with mushrooms

Required Ingredients:

Corn porridge in a slow cooker

Required Ingredients:

• cereals 200 grams;
• water - 1.5 cups;
• milk - 1 glass;
• sugar - 1 tablespoon;
• salt - half a teaspoon;
• oil - 50 grams.

Multicooker Corn Porridge Recipe:

1. Sift the cereal and pass running water through it.
2. Pour the mixture into a bowl and add sugar and salt.
3. Pour 1 glass of water and 1 glass of boiled milk into a bowl.
4. How much to cook corn porridge? Usually the timer is set for 25 minutes.
5. As soon as the food is cooked, set the "Heating" mode. This is to make her crush.

You can cook gruel porridge in a double boiler. To do this, pour half a glass of cereal into a bowl and pour 2 glasses of water over it. Set the timer for 30 minutes and then add a spoonful of honey and a pinch of salt. After that, hold for another 5 minutes.

At the exit, it should turn out to be soft and delicate in its texture. Therefore, if coarse grains are available, then it should be chopped with a blender or coffee grinder. But in no case should the cereals be turned into dust. The grains should be up to 1 mm.

Multicooker corn porridge is the best breakfast solution. A morning meal is an energy boost for the day. Therefore, it is very important to choose the right diet for yourself for breakfast - this is health for the whole family!

Kurnik recipe

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

2 h

179.7 kcal

5/5 (3)

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

Did you know?
The pie got its name due to the fact that its main filling is chicken. In another version, it is said that the Cossacks called it that, since it resembles their traditional dwelling - kurin.

Kurnik is a big pie with all kinds of fillings, and the more, the better. You can use any kind of dough for a chicken chicken, whether it be dough with milk, kefir, shortbread or puff pastry, so there are a lot of options for its preparation. Today I will tell you how to quickly prepare chicken dough with kefir, mayonnaise, sour cream and margarine without yeast. It turns out to be different in texture, and therefore it is worth trying a couple of options.

The classic recipe for chicken dough

This recipe is the most difficult of all, as it involves two types of dough at once: for the dome and for pancakes to shift the filling. But having properly prepared a delicious dough for a kurnik according to the classic recipe, you will get a kurnik the way it was prepared in the days of the tsars.

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

Ingredients

For the bottom and dome:

For pancakes:

For filling:

Cooking process

1. Ingredients: flour - 400 g, butter - 100 g, an egg, a quarter glass of milk, 3 tablespoons of sour cream, a pinch of soda.
   Whisk in the melted butter and egg. Add milk, sour cream, baking soda and stir. Gradually pouring flour, knead the elastic dough and divide it in two.
   
   
   
2. Ingredients: egg, milk - 350 ml, flour - 5 tablespoons.
   Whisk milk and egg and add flour.
   
   
3. Knead the thin dough and fry 5-8 pancakes.
   
   
4. The more layers of filling you have, the more you fry the pancakes.
   
5. Ingredients: chicken, mushrooms, eggs, onions, rice, herbs.
   Finely chop the onion and fry in a hot skillet.
   
   
6. Mix it with cooked rice, herbs and salt.
   
   
7. Finely chop the chicken, add a little broth and spices.
   
   
8. Boil eggs, chop finely and mix with fried mushrooms.
   
   
   
9. Ingredients: dough, filling.
   Place a circle of dough on parchment paper in a baking sheet.
   
   
10. Lay the filling in layers, separating them from each other with pancakes.
    
    
11. Cover the top with a dome
    
    
12. and blind the bottom and top well.
    
    
13. Make a hole in the center of the cake to let the steam out and put it in an oven preheated to 200 ° for 30 minutes.
    
    

Video recipe for cooking kurnik

Dough with margarine and sour cream

Shortbread dough for chicken chicken on margarine turns out to be crumbly and tasty, although its recipe is very simple.

Cooking time: 20 minutes.
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

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

Butter dough for kurnik on kefir

Cooking time: 1 hour.
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

1. Ingredients: margarine, egg, sugar, salt, kefir.
   Melt the margarine and stir in the beaten egg. Add salt and sugar, pour kefir and stir.
2. Ingredients: flour.
   Pouring flour little by little, knead the dough. Knead it well until smooth and elastic. Wrap in plastic wrap and refrigerate for 1 hour. You need to bake it at a temperature of 200 ° for 20-25 minutes.

Chicken dough with mayonnaise

This dough turns out to be very thin, similar to flaky, but crumbles less.

Cooking time: 10 minutes.
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

Combine water, salt, mayonnaise and oil until smooth. Adding flour, knead the elastic dough.

What is kurnik served with?

This pie itself is very satisfying, so you shouldn't prepare any additional dishes for it. But the sauce will not hurt. Kurnik is usually served with creamy, cheese, tomato or mushroom sauce. You can cook any other that you like.

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

• Make sure to pierce the dome of the pie so that it lets out steam and doesn't get wet.
• Before sending the cake to the oven, brush it with whipped yolk.
• After the cake is ready, lightly coat it with a strong tea brew.

Other options

As you can see, the chicken chicken recipe is pretty simple and easy to make. But it can take a long time to cook, so you can put it off for the weekend and try the simpler recipes yourself. For example, make a regular chicken puff pastry pie, or add more potatoes to it for filling. Try making an unusual jellied pie

Kurnik is a traditional Russian pie that has retained its popularity over time. There are many ways to prepare this truly royal pie, and they differ in both the variations of the filling and the type of dough used. Some cook chicken from puff or yeast dough, using several types of fillings, separated by pancakes, others prefer a simpler version of it and are prepared from unleavened dough. Today we will consider the options for making a dough for a chicken coop on kefir. It turns out to be delicate in taste, airy, very easy to prepare and does not require special culinary skills.

How to make dough for kurnik on kefir - recipe

• kefir with a fat content of 3.2% - 250 ml;
• cream margarine - 250 g;
• salt - 1/2 tsp;
• soda - 1/2 tsp;
• vinegar 9% - 1 tsp;
• wheat flour.

Mix kefir with a fat content of 3.2% or more with soda quenched with vinegar, salt, melted and cooled margarine and mix well. Now add a little sifted wheat flour and start a soft, but not sticky dough.

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

Recipe for dough for chicken chicken on kefir with eggs

• kefir 3.2% - 250 ml;
• butter - 150 g;
• eggs - 1-2 pcs.;
• salt - 10 g;
• soda - 10 g;
• vinegar - 10 ml;
• granulated sugar - 35 g;
• wheat flour - 700 g or how much the dough will take.

Beat eggs with granulated sugar until light and fluffy, add salt, soda quenched with vinegar, melted butter, pour in kefir and mix. Now add the sifted flour in small portions and start a soft dough. We wrap it with cling film, place it in a bowl and place it in the refrigerator for a couple of hours to ripen. After the expiration of the time, we proceed to the formation of the product.

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

Kurnik with kefir dough potatoes in the oven

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

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

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

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

womanadvice.ru

Kurnik on kefir

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

INGREDIENTS

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

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

2. We clean the potatoes, wash the chicken, cut these ingredients into small cubes. We combine them, not forgetting about spices and chopped onions. Let's mix.

3. Roll out the dough and form the sides. We spread the filling, and from the rest of the dough we make a "top". If desired, decorate it with patterns, laying them out of dough. We leave a hole in the center so that the excess liquid from the filling can evaporate.

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

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

povar.ru

Kurnik on kefir

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

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

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

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

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

Add the chopped chicken to the toasted onion and stir. Sprinkle the mixture with black pepper and fine salt. We will simmer the ingredients over low heat for 3-4 minutes, as required by the recipe.

Then add 5 tablespoons of sour cream to the mixture and mix. Sour cream will bind all the ingredients and make our filling tender and juicy.

When the sour cream boils, add finely chopped dill to the filling, mix and remove the pan from the heat.

The chicken filling is ready.

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

While the rice is cooking, wash three chicken eggs and boil them for 7-8 minutes after boiling. Then cool the boiled eggs in cold water and peel them off. Grate eggs on a fine grater. Thanks to this, the rice filling will become creamy, homogeneous and will not spill out of the finished chicken piece.

Mix the cooled rice and grated boiled eggs.

According to the recipe, wash and finely chop the green onion feathers.

Add it to the filling, add a little salt and mix all the ingredients.

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

Pour a tablespoon of refined oil into a frying pan and wait until it warms up. Then put the mushrooms in it and, stirring, fry them until half cooked. The champignons should be slightly gilded, but at the same time remain elastic. Season them with salt and pepper. Fry the mushrooms over medium heat for 5 minutes and remove from the stove. Now they also need to be cooled to room temperature.

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

Beat them well with a whisk.

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

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

Then pour in the remaining milk, a spoonful of vegetable oil and mix the dough. Due to the fact that the milk was introduced in portions, the dough is homogeneous.

According to the recipe, let the finished dough rest for 10-15 minutes.

For baking pancakes, it is advisable to use a pan that is the same diameter as the baking dish. Then the pancakes will completely cover the fillings and they will not mix. Before baking the first pancake, brush the non-stick pan with a cooking brush dipped in sunflower oil. Pour half a ladle of dough into the pan. Rotating the pan in a circular motion, distribute the dough around its perimeter.

When the pancake is fried on one side, gently turn it over to the other, helping ourselves with a spatula. We will bake pancakes over medium heat until tender. Put the finished pancakes in a pile on a plate and cover with a towel so that they do not dry out.

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

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

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

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

Add a tablespoon of fatty sour cream to the mixture (I have sour cream with a fat content of 20%). The classic pie recipe does not have this ingredient, but I always add it to make the dough tastier and more elastic. Next, add some salt and sugar to the mixture.

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

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

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

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

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

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

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

Now cover the egg and rice filling with a second pancake. Put the filling with chicken on top of the pancake, forming a slide. In the center, the layer should be thicker - 3-3.5 cm, and thinner at the edges - 1.5-2 cm.

Cover the filling with the pancake again.

Put the last filling of fried mushrooms on top. Distribute the mushrooms in an even layer.

Roll out the second part and cut out a circle of the same diameter as the baking dish (I have 22 cm). Cover the cake with rolled dough and pinch the edges, forming a beautiful pigtail. In the center we will make a small hole so that there is a place to go out during the cooking. From the remaining dough, we will form decorations for the chicken coaster.

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

Put the chicken dish on a baking sheet and put it in the oven for 20-25 minutes. We will bake it at 220 degrees. After 10 minutes, remove the chicken from the oven, pour 100 ml of chicken broth into the hole in the center and cover it with foil so that the top does not brown too much.

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

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

vkusno-i-prosto.ru

Kurnik dough - a modern interpretation of an old Russian pie

The chicken dough can be made unleavened, flaky, shortbread, because the main thing in this pie is the filling.

Kurnik is an old Russian pie, the pinnacle of culinary art with a long history. In the time of Ivan the Terrible, chicken was served at the tsar's table on especially solemn occasions, and then for centuries it was an obligatory treat on the wedding table.

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

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

Simple dough for kurnik on kefir

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

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

Ingredients for the recipe:

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

Method of preparing the dough for chicken coral with kefir:

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

Loose chicken dough with mayonnaise

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

Ingredients for the recipe:

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

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

Butter dough for chicken coral with sour cream

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

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

Ingredients for the recipe:

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

Method for preparing chicken chicken dough with sour cream:

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

Shortcrust pastry for kurnik on margarine

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

Ingredients for the recipe:

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

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

Puff pastry for chicken chicken on margarine

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

Ingredients for the recipe:

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

Method of making margarine chicken dough:

1. Sift 3 cups flour onto your work surface. Leave one glass. Make a slide. Draw a funnel in the center of the slide. Beat eggs, pour in cold water, vinegar, add salt. Knead a soft dough. It shouldn't stick to your hands.
2. Combine softened margarine in a bowl with ½ cup flour.
3. Roll out the dough into a layer. Place the margarine in the center. Fold the slab into an envelope, wrap the ends inward. Roll it out again. Repeat the procedure 3-4 times. In the intervals between rolling, send the dough to the refrigerator for 30-40 minutes. The finished dough can be frozen and used as needed.

• Sift the flour before making the dough. Flour is saturated with oxygen, so the finished product comes out soft and airy.
• The taste of the chicken is improved if it is prepared from quality products. Instead of margarine, take high-quality butter, instead of store-bought - homemade sour cream. The taste of the chicken will become incomparably better.
• Shortbread, puff pastry, kefir dough can be made in advance and stored in the refrigerator.
• Divide the dough into 2 pieces before rolling. Less dough goes to the base of the chicken (1/3 part). Leave most of it for the top of the pie to close the filling and pinch the edges without any problems.
• Lubricate the top of the chicken with egg yolk. The finished dish will turn out to be shiny and appetizing.

fabfood.ru

Kurnik has long been considered one of the most interesting and beloved dishes of Russian cuisine. At first glance, it may seem like an ordinary cake, but it is enough to just taste one piece of this delicacy, and all the analogies will seem out of place. The only similarity is that the chicken dough can be made the same as for the rest of the filled baked goods. It doesn't matter which recipe the hostess usually uses.

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

It is very simple to knead the dough for the chicken, you just need to combine all the ingredients in stages... How long the kneading process will take depends only on the recipe. After that, the yeast dough is placed in heat, and the yeast-free dough is placed in the refrigerator. Most of all you have to work hard with puff pastry, but baking in such a frame turns out to be truly royal.

Any filling for the chicken can be used at your discretion. This does not in any way affect the way the dough is prepared.

Secrets of making the perfect chicken dough

You can choose almost any dough for chicken poultry, starting only from your own taste preferences. Such a variety allows you to prepare a delicious dish from those products that are in the refrigerator and not buy anything extra. How to make chicken dough at home without unnecessary time and financial expenditures, connoisseurs of culinary art will tell you:

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

Secret number 2. In all recipes, butter can be substituted for margarine, and vice versa.

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

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

Dough with mayonnaise is appreciated by experienced housewives not only for its delicate taste, but also for its convenience. It is easy to prepare, and further work with it compares favorably with other cooking methods. The dough is oily and very elastic, which allows it to be rolled out without additional dusting with flour.

Ingredients:

• 150 g mayonnaise;
• 4 cups flour;
• 3 tsp Sahara;
• 1 glass of water;
• 25 g yeast;
• Salt.

Cooking method:

1. Heat the water, dissolve in it a teaspoon of sugar and flour, dilute the yeast.
2. After 5 minutes, add mayonnaise to the yeast, the remaining sugar and salt to taste, mix.
3. Sift the flour and add in parts to the rest of the ingredients, knead the dough.
4. Wrap the dough in a towel and keep warm for 30 minutes.

Interesting from the net

This recipe will especially appeal to those who love the combination of meat filling with a sweet dough. Everyone else is advised to reduce the amount of sugar to two teaspoons or eliminate it altogether. It is better to take kefir fatter, otherwise you will have to add even more flour to obtain the desired dough consistency.

Ingredients:

• 700 g flour;
• 150 g margarine;
• 3 tsp salt;
• 7 tsp Sahara;
• 1 glass of kefir;
• 3 eggs.

Cooking method:

1. Melt margarine, add salt, sugar and eggs to it, mix until smooth.
2. Pour kefir into the mixture, add flour, knead the dough.
3. Transfer the dough to a saucepan greased with vegetable oil and refrigerate for 30 minutes.

With shortbread dough, the chicken will turn out to be tender and crumbly. For this recipe, you only need yolks, and the whites can be used to coat the chicken. Baking powder can be replaced with regular slaked soda. This will not affect the quality of the test at all. After cooling in the refrigerator, divide the dough into two and use the larger part as the bottom of the cake.

Ingredients:

• 200 g margarine;
• 200 g sour cream;
• 2 cups of flour;
• 1 tsp baking powder;
• 1 pinch of salt;
• ½ tsp Sahara;
• 2 eggs.

Cooking method:

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

Puff pastry is a great option for a meat pie. More often it is bought ready-made in supermarkets, but at home it will turn out to be much tastier. The process of making puff pastry itself is not at all complicated, the main thing is just to be patient and follow the recipe exactly. You should try to make as many layers as possible. This will make the chicken even more tender.

Ingredients:

• 3 ½ cups flour;
• 1 tsp salt;
• 300 g butter;
• ¾ a glass of water;
• 2 eggs;
• 1 pinch of citric acid.

Cooking method:

1. Dissolve salt and citric acid in cold water.
2. In one bowl, mix 3 cups flour, eggs and water, knead the dough.
3. Cut the butter into small pieces, add the remaining flour and form a ball.
4. Roll out the ball into a thin rectangle and keep in the refrigerator for 20 minutes.
5. Roll out the dough into a thin layer, put the butter mixture on top and wrap the edges.
6. Roll everything out to a thickness of 1 cm, then fold the dough, trying to make as many layers as possible.
7. Place the roll in the refrigerator, roll it out again after 20 minutes and roll it up again.
8. Repeat the described procedure 3-4 times.

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

Ingredients:

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

Cooking method:

1. Melt the butter to a liquid state, pour into a deep bowl.
2. Add egg, sugar, sour cream and milk, salt to taste.
3. Mix everything thoroughly and gradually add flour and soda.
4. Knead the dough, roll into a ball and wrap with cling film.
5. Keep the dough in the refrigerator for 40 minutes, then start cooking the chicken.

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

Ingredients:

• 4 tbsp. l. sour cream;
• 1 egg;
• 100 g butter;
• 2 pinches of baking soda;
• 1 tsp salt;
• 500 g flour;
• ¼ glass of milk.

Cooking method:

1. Beat the egg with a fork, add sour cream and mix until smooth.
2. Soften the butter, pour into a common plate with milk, stir again.
3. Pour baking soda and salt into the egg-milk mixture.
4. Add flour and knead hard dough.
5. Put the dough in the refrigerator for 30 minutes, then divide in two and form a chicken.

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

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

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

Servings: 6

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

• Prep time: 7 minutes
• Cooking time: 50 minutes
• Calorie count: 202 kcal
• Servings: 6 servings
• Occasion: Hastily

• Complexity: A simple recipe
• National cuisine: home kitchen
• Type of dish: Baking, Kurnik

Ingredients for six servings

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

Step by step cooking

1. Dissolve yeast in warm water. Add a teaspoon of flour and sugar. We wait 5 minutes for the yeast to rise.
2. Add 150 grams of mayonnaise.
3. Add salt and 2 teaspoons of sugar. Stir.
4. Gradually add the sifted flour.
5. Insist the dough for half an hour so that it comes up. Put warm water in a saucepan, place the dough in a bag. Dip into water.
6. After half an hour, the dough will rise and you can work with it!