Kurnik is a pie made from yeast-free or yeast dough, which is prepared with meat and potatoes. Little time is spent preparing the filling because the products are added raw. Kurnik is especially tasty from straight yeast dough, which takes only 1 hour to prepare. For the filling, the meat is chopped into small pieces and the potatoes into small cubes. Onions are added to the filling for flavor.

We prepare an amazingly delicious kurnik with chicken, potatoes and onions from yeast dough in the oven. To make the filling juicy, prepare a chicken thigh pie. Divide the dough into two parts and form two small pies. Using this principle, you can prepare pies with any filling and form one large pie.

Kurnik with chicken and potatoes: step-by-step recipe

Ingredients for 4 servings:

• Wheat flour (premium grade) – 2.5 cups;
• Warm water – 250 ml;
• Instant yeast – 1 tbsp. l.;
• Vegetable oil – 2 tbsp. l.;
• Potatoes (medium) – 4 pcs.;
• Chicken thighs – 2 pcs.;
• Onions (small) – 1 pc.;
• Chicken egg – 1 pc.;
• Ground black pepper;
• Salt.

Cooking time: 2 hours 40 minutes.

How to cook kurnik with chicken and potatoes from yeast dough

1. Yeast dough will rise quickly and well, even if you do not knead the dough to prepare it. Unleavened dough does not differ in taste from sponge dough, but cooks much faster. Pour flour (2 cups) into a bowl, add yeast (1 level tbsp), salt (1 level tsp). Mix.

2. For cooking, be sure to use warm water about 40 degrees. At this temperature, a positive environment is created for the yeast, they begin to multiply quickly and the dough rises well. Add water and vegetable oil to the bulk ingredients.

3. Mix first with a spoon, then with your hand and add the remaining flour. Knead the dough until it begins to move well from your hand. It remains sticky but comes off from your hand. It will take no more than 5 minutes. Remove the remaining dough from your fingers with the blunt side of a knife. Cover the container with a kitchen towel and leave on the counter for 1 hour.

4. 10-15 minutes before starting to work with the dough, prepare the filling. Wash the chicken, cut the fillet from the bones, and cut it with the skin into small pieces.

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

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

7. Place the dough from the bowl onto the work surface, divide it into two parts and round it.

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

9. Visually divide the flatbread in half and place the prepared chicken and potato filling on one half. We distribute it evenly, retreating from the edges.

10. Cover the filling with the second half of the dough. Fold the bottom layer of dough onto the top one and secure it tightly with your fingers. Using this principle, we assemble the second blank.

11. Make a hole in the middle of the pie and transfer it to a small pan with foil (pre-grease with oil). You can simply place both pies on a greased large baking sheet. Leave for 15-20 minutes.

12. Then brush the pies with beaten egg and place in the oven. First turn it on 180 degrees. Cook the chicken and potato pies for about 60 minutes until they are covered with a beautiful brown crust.

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

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

• 2-3 tbsp. white flour;
• 1 tbsp. sour cream;
• 0.5 tbsp. kefir (sour milk);
• 2 gr. baking powder;
• 0.5 packs of butter;
• 1-2 pcs. chicken eggs;
• 1 chicken breast without skin;
• 1-2 onion heads;
• 3-5 potato tubers;
• 0.5 bunch of fresh parsley;
• a little vegetable oil for frying the filling;
• 3 pinches of salt.

• Preparation time: 00:20
• Cooking time: 00:45
• Number of servings: 6
• Complexity: average

Preparation

Russian kurnik is distinguished by a delicious juicy filling made from raw potatoes and chicken browned in vegetable oil. This pie is baked from quick-cooking butter dough, which significantly reduces the time spent on preparation. A detailed recipe with photos will make the whole process simple and understandable.

Kurnik is a layer cake with a juicy and aromatic filling, which in Rus' was prepared mainly for weddings and other special occasions. This pastry is also called king or king pies. Any filling for chicken can be used: mushrooms, sauerkraut, eggs, boiled rice, buckwheat, potatoes and, of course, chicken. Various doughs are also used for the pie: puff pastry, yeast dough, butter dough, shortbread dough, or ready-made thin pancakes. Next, consider a recipe with a photo of a delicious juicy chicken with potatoes and chicken.

Yeast chicken with potatoes, mushrooms and chicken

Traditional kurnik pie is distinguished by a variety of fillings. Therefore, mushrooms are perfect for potatoes and chicken, which will make the filling richer and its taste multifaceted. For juiciness, water or broth is poured into the pie. These baked goods will create a real sensation at the dinner table.

Number of servings: 8.

Cooking time: 180 minutes.

Calorie content: 207.1 kcal per 100 g.

Ingredients:

• 250 gr. soft margarine;
• 0.5 liters of fresh milk;
• 1 tbsp. sweet sand;
• 1 tsp table salt;
• 2 pcs. fresh eggs;
• 11 gr. dry yeast;
• 1 kg of wheat flour;
• 500-800 gr. chicken fillet;
• 400-600 gr. fresh champignons;
• 1-2 onions;
• 3-4 tbsp. homemade mayonnaise;
• 50 gr. butter;
• 6-8 potato tubers;
• 0.5 tbsp. broth;
• 1-2 pinches of salt and black pepper (for filling).

Cooking process:

1. At the beginning of cooking, make the yeast dough. Heat the milk to a temperature of 38 degrees so that it is moderately warm. We dilute yeast, sugar, and salt in milk. Also add half the melted margarine for baking. Cover the resulting dough with a napkin and move it to a warm place without drafts for a quarter of an hour.
   
   

   Yeast cannot be diluted in hot milk, because... Yeast bacteria will be killed by high temperature.

2. When the yeast rises, beat in the eggs, the remaining margarine, and sift the flour. Mix all the ingredients with a spoon, then switch to manual kneading. Leave the homogeneous elastic dough to rise for an hour, covering it with a bowl.
3. While the yeast dough is ripening, prepare the filling. We thoroughly rinse the mushrooms, freshen the stem cut, and clean the cap. Cut the champignons into slices or large cubes. Peel the onion and finely chop it into cubes. Place the onion in a hot frying pan with vegetable oil and fry, stirring, until transparent and soft. Add mushrooms to the frying pan, stir, salt and pepper. Fry the champignons until all the mushroom juice has completely evaporated. Place the contents of the pan on a plate to cool.
   
4. Peel the potato tubers, rinse and dry them with a napkin. Cut the potatoes into thin circles.
   

   To prevent the potatoes from darkening before adding them to the pie, you can add a small amount of water to them. Dry thoroughly before putting into the pie.

5. Rinse the chicken fillet, dry it, cut into medium cubes.
6. Knead the risen dough and divide it into 2 parts. Roll out one half with a diameter larger than the shape to create high sides. Place a layer of dough in a fireproof mold greased with vegetable oil and form sides from the dough.
   
7. Now generously grease the base with mayonnaise, place half of the potato slices on top, salt and pepper to taste. For juiciness, occasionally spread small pieces of butter over the potatoes.
8. Place a layer of cooled fried champignons on top. Cover the mushrooms with a layer of chopped raw chicken, which we season with salt and pepper.
9. Lay out the remaining potatoes, add salt, and draw a thin mayonnaise mesh on the surface.
10. Roll out the rest of the dough so that the diameter is equal to the diameter of the mold. Cover the filling with dough and seal the edges well. Make a hole in the center of the pie and pour in the broth.
11. Brush the kurnik pie with egg yolk, place it in an oven preheated to 180-200 degrees, and bake for 2-2.5 hours.
    
12. All the liquid from the chicken may not evaporate after baking, so after the oven we let the cake brew for another 30-50 minutes.

They also prepare small portions of chicken stuffed with potatoes, onions and chicken. They are formed in the form of bags or triangles. Holes are made in the center of each product into which a spoonful of chicken broth is poured. These pies are convenient to take with you on the road or give to children at school for a snack.

Video:

For the test:

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

For filling:

• 2 chicken breasts;
• 2-3 potatoes;
• 1 large onion;
• several small cubes of butter;
• 1 egg for brushing the pie;
• salt and ground black pepper to taste.

Cooking classic chicken

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

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

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

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

Place the next layer of chicken and onions mixed together.

Season this layer with salt and ground black pepper too. I usually don’t skimp on pepper – it makes the filling very aromatic.

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

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

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

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

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

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

Russian kurnik pie was called in Rus' the royal pie or the king of pies, and it was prepared on major holidays - for weddings, Trinity or Easter. It is interesting that two chicken pots were always prepared for a wedding - for the bride and for the groom. Wedding pies were made in large sizes, and a huge amount of wheat grains were mixed into the filling. When the kurniks were broken over the heads of the newlyweds, the grains falling from above symbolized abundance, prosperity and good luck. Delicious, rosy, richly decorated kurniks with various fillings are still considered the kings of pies, and they are prepared mainly for the festive table, since this dish is considered complex. The ancient secrets of cooking kurnik will help you not get confused in the kitchen while preparing the royal pie, and your loved ones and guests will be pleasantly surprised to see a real kurnik on the table!

What kind of dough is suitable for kurnik

You can prepare any dough: yeast, unleavened, puff pastry, shortbread, kefir or sour cream. Traditional kurnik is made with pancakes, which are used to separate several types of filling inside the pie. The dough is rolled out into two flat cakes 0.5cm thick, making the top flatbread larger as it will cover the mound of spring rolls. Don't forget to leave some dough for decorating the pie.

Chicken filling for every taste

Traditional kurnik is prepared with a filling of chicken, porridge (usually buckwheat) and eggs with fried onions. But since kurnik is a universal pie, any product is suitable for the filling, such as meat, poultry, fish, vegetables, mushrooms, porridge, berries, fruits or nuts. The more layers, the tastier! When preparing the filling, do not forget about herbs and spices to make the chicken chicken more vibrant and rich.

A very tasty filling is made from crumbly rice with butter, diced boiled eggs and parsley. For the mushroom filling, it is enough to fry the mushrooms with onions, the minced meat is prepared from boiled meat or poultry, and so that it does not turn out to be dry, it is mixed with sauce. For the sauce 1 tsp. Fry flour in 1 tbsp. l. butter and lightly dilute with broth.

The combination of different products in the filling depends on personal tastes and preferences, so cooking chicken is always an experiment with an unexpected, but very tasty result.

Assembling a multi-layer chicken pot

The baking sheet is covered with oiled parchment, on which the first cake is placed. The bottom layer of kurnik is covered with pancakes, the first layer of filling is laid out on them, and then everything is repeated, depending on the number of layers. Traditionally, the filling must be placed in a heap - in the form of a cone, which ends with a layer of pancakes. After this, the pie is covered with a second cake (in the old days it was called “Monomakh’s hat”) and carefully pinched around the edges. They say that the pie was called kurnik not because of the chicken, but when it was ready it resembled a Cossack hut kuren. Before baking, the top cake is brushed with beaten egg, the cake is decorated with dough figures, pierced in several places and placed in the oven for 30 minutes, preheated to 200 °C. Once it's golden brown, it's ready!

Chicken sauce

Kurnik is usually served with sauce - cheese, cream, tomato, mushroom or any other sauce to suit your taste. Creamy sauce is very easy to make - 1 tbsp. l. flour is ground with 1 tbsp. l. butter, diluted with 2 cups of meat broth and ½ cup of cream, and then simmered over low heat until sour cream thickens. Add 2 yolks, previously mashed with 1 tbsp, to the cooled sauce. l. butter, mix well, and then season with spices and herbs.

For the test:

• 1 glass of milk;
• 25 g live yeast;
• 1 tablespoon sugar;
• 500 g flour;
• 100 g butter;
• 1 egg;
• ¹⁄₂ teaspoon salt;
• 1 egg yolk to brush the cake.

For the chicken filling:

• 2 chicken fillets;
• salt - to taste;
• 1 bay leaf;
• 1 bunch of parsley;
• 1 bunch of dill;
• ground black pepper - to taste.

For the mushroom filling:

• 300 g mushrooms;
• 1–2 onions;
• salt, ground black pepper - to taste.

For the rice and egg filling:

• 1 cup rice;
• 2 glasses of water;
• salt - to taste;
• 3 eggs;
• a bunch of green onions;
• ground black pepper - to taste;
• 50 ml heavy cream or sour cream.

Preparation

Then do the dough. Heat the milk until it is slightly warm, but not hot. Crumble the yeast into a separate bowl, pour in half the milk and stir until there are no lumps. Add sugar and 2-3 tablespoons of sifted flour, mix again. Place in a warm place for 15–20 minutes to allow the dough to rise.

Melt the butter. Sift the remaining flour into a separate bowl, make a well in the middle, add the egg there, add salt and mix. Then pour in the milk and melted butter. Mix again and add the dough. Use a spoon until the dough allows it.

Then transfer the workpiece to the table and knead with your hands. You can add a little flour so that the mass does not stick. Smooth and elastic dough, place the dough in a bowl, cover with a towel and put in a warm place for 1-1.5 hours until it doubles in size.

Chicken in water with salt and bay leaves. Cool the finished meat and tear it into pieces. Add chopped herbs, salt, pepper and a little broth to it, stir and cover with a lid.

Chop the mushrooms into small pieces and sauté in hot oil until they are doubled in size. Remove from heat and transfer to a bowl. Cut the onion into small cubes and fry in the same pan until golden brown. Add mushrooms, salt and pepper.

Boil the rice in salted water and cool. Boil, peel and cut into small pieces. Combine with cooled cereal, chopped herbs, salt, pepper, cream or sour cream.

Divide the dough into two unequal parts: one should be about one and a half times larger than the other. Roll out the small part so that it is a couple of centimeters larger than the pancakes.

You can leave a few more centimeters if you want to decorate the edges of the cake with wicker elements.

Place parchment paper on a baking sheet, grease it with oil and cover with the rolled out dough. Now assemble the pie: pancake - chicken - pancake - rice with eggs - pancake - mushrooms. Repeat to make a slide.

Roll out a large piece of dough and carefully cover the chicken pot. Nicely join the edges to the bottom layer.

You can use scraps of dough to make decorations.

Cut a small hole in the center to allow steam to escape. Brush the pie with yolk.

Place the chicken in an oven preheated to 180°C and bake for 30–40 minutes. When the pie is browned, take it out and serve.

jamieoliver.com

Ingredients

For the test:

• 125 g butter;
• 125 g cream cheese;
• 2 eggs;
• 200 g flour;
• 2 teaspoons baking powder;
• 1 teaspoon salt.

For the chicken and mushroom filling:

• 500 g chicken fillet;
• 2 cloves of garlic;
• 2 onions;
• 400 g champignons;
• 2 tablespoons olive oil;
• 1 heaped tablespoon of flour;
• 200 ml heavy cream;
• ¹⁄₂ bunch of parsley;
• ¹⁄₂ lemon;
• 1 nutmeg.

For the rice filling:

• 200 g rice;
• 500 ml chicken broth.

For the egg filling:

• 4 eggs;
• bunch of dill.

Preparation

Beat butter, cream cheese and 1 yolk. In a separate bowl, combine flour, baking powder and salt and gradually add to butter-cheese mixture. Knead the dough, wrap it in cling film and put it in the refrigerator for half an hour.

Boil the chicken, do not discard the broth. Finely chop the onion and mushrooms. Sauté garlic and onion in hot oil for about 5 minutes. Add mushrooms and fry for another 5 minutes. Add flour, cream and 250 ml chicken broth and mix well. Bring to a boil. Reduce heat and let mixture thicken.

Add finely chopped parsley, the juice of half a lemon and a little grated nutmeg into the sauce. Next, throw the chicken pieces into the pan.

Boil the rice in the chicken broth: first bring to a boil, then reduce the heat and simmer for another 15 minutes until the grains absorb the liquid. Remove from heat and fluff the cereal a little with a fork.

Finely chop the boiled eggs and dill and mix well in a separate bowl.

Take a mold with a diameter of approximately 24 cm. Lightly grease it with oil and place ¹⁄₃ of rice on the bottom. Spread ½ chicken and ½ egg filling on top. Repeat the layers so that the rice is on top.

Roll out the dough, cut out a circle slightly larger than the diameter of the pan and seal the pie. Make a hole in the center. Make decorations from scraps. Beat the egg and brush the kurnik.

Bake it in an oven preheated to 180°C for 25–30 minutes.

russianfood.com

Ingredients

• 8–10 pancakes.

For the test:

• 300–350 g flour;
• salt - to taste;
• 60 g butter;
• 50 g sour cream;
• 50 g mayonnaise;
• 60 ml milk;
• 1 egg - brush the pie.

For filling:

• 300 g chicken fillet;
• 1 onion;
• vegetable oil - to taste;
• 200 g mushrooms;
• 1 egg;
• salt, ground black pepper - to taste;
• 2 potatoes;
• a bunch of greenery.

Preparation

Bake pancakes.

Now do the dough. Sift the flour into a separate bowl and add salt. Cut the cold butter into pieces, add to the flour and grind into crumbs.

In a separate container, combine sour cream and milk. Gently fold the mixture into the flour and knead into a soft dough. Place it in a plastic bag or wrap it in cling film and put it in the refrigerator for half an hour.

Chop the chicken and onion and fry in a preheated frying pan with vegetable oil. Chop and fry the mushrooms separately. Combine them with chicken and puree in a blender. Add the egg, salt, pepper and beat.

Peel the potatoes, cut into small cubes and add to the chicken-mushroom mixture. Sprinkle with chopped herbs.

Divide the dough into two unequal parts. Roll out the smaller one not too thin. Place parchment paper on a baking sheet, and place a layer of dough and several layers of filling and pancakes on top. The last layer should be the filling.

Roll out the second part of the dough, cover the pie and secure. Make a hole in the center, decorate the chicken pot and brush with egg.

Place the pie in an oven preheated to 180°C for 40 minutes.

povarenok.ru

Ingredients

For the test:

• 3 eggs;
• 1 glass of sour cream or mayonnaise;
• 1 glass of water;
• 450 g flour;
• salt - to taste.

For filling:

• 200 g chicken fillet;
• 100 g mushrooms;
• 1–2 onions;
• 1 large potato;
• greens (parsley, dill, green onions) - to taste.

Preparation

Beat the eggs and mix them well with sour cream or mayonnaise and water. Gradually add the sifted flour so that no lumps form. Add salt and stir until smooth. The dough will be liquid.

Cut the chicken into small pieces, the mushrooms into slices, and the onion into rings. Grate the peeled potatoes on a coarse grater. Salt and pepper the chicken.

Line the pan with parchment and grease it with oil. Pour in half the dough. Distribute the chicken pieces, followed by the onion rings, then the mushrooms. Add salt and pepper. Add grated potatoes. Pour in the remaining batter.

Place the pie in the oven preheated to 180°C for 45–60 minutes and bake until golden brown.

wikipedia.org/Off-shell

Ingredients

• 8–10 pancakes.

For the chicken filling:

• 4 chicken thighs;
• salt - to taste;
• 100 g cheese;
• greens - to taste;
• black pepper - to taste.

For the test:

• 200 g butter;
• 200 g sour cream;
• 1 egg;
• ½ teaspoon salt;
• 1 teaspoon;
• 450–550 g flour;
• 1 egg yolk - brush the pie.

For the mushroom filling:

• 350 g mushrooms;
• 2 onions;
• vegetable oil - to taste;

For the rice and egg filling:

• 100 g rice;
• 1 egg;
• 25 g butter;
• salt, black pepper - to taste.

Preparation

Bake pancakes.

Boil the chicken in salted water. Do not pour out the broth, you will need it at the very end. Peel off the skin, remove the bones and finely chop the meat. Grate the cheese on a coarse grater and combine with chicken, chopped herbs, salt and pepper.

Now do the dough. Melt the butter. Add sour cream, egg, salt to it and mix well. Combine baking powder with flour and gradually add to the butter mixture. Knead soft dough. When it stops sticking to your hands, pack it in a plastic bag or food bag and put it in the refrigerator for half an hour.

Cut the mushrooms and onions into small cubes. Add vegetable oil to a heated frying pan, add the onion and sauté until golden brown. Add the mushrooms and continue to cook, stirring, until all the liquid has evaporated. Season with salt and pepper.

Boil the rice and rinse it under running water. Cut the hard-boiled eggs into small pieces. Combine them with rice, melted butter, salt and pepper.

Take out the dough, sprinkle the table with flour and knead again. If you're making pie decorations, cut off a small piece and put it in the refrigerator.

Divide the dough into two parts. Roll one into a layer approximately 5 mm thick. Cover the pan with parchment and lay out the dough. Now assemble the chicken: pancake - chicken with cheese - pancake - rice with egg - pancake - mushrooms. Repeat layers.

Roll out the other half of the dough and cover the pie. Secure the edges as if weaving them into a rope. Decorate the kurnik with scraps of dough, brush with yolk and make a hole in the center.

Place the baking sheet in an oven preheated to 190°C for half an hour. Take out the chicken pot and pour 30-35 ml of chicken broth into the hole.

Place the pie back in the oven for 15-20 minutes.

Ingredients

For the test:

• 2 egg yolks;
• 200 g margarine;
• 200 g sour cream;
• a pinch of salt;
• ½ teaspoon sugar;
• 1 packet of baking powder;
• 2-3 cups flour.

For filling:

• 300–400 g chicken fillet;
• salt, black pepper - to taste;
• 1 onion;
• 400–500 g potatoes;
• a few pieces of butter - optional.

Preparation

Combine the yolks with margarine. Add sour cream, salt, sugar, baking powder and mix. Gently fold in the sifted flour. When the dough becomes difficult to stir with a spoon, transfer it to a floured table. Knead the mixture with your hands until it stops sticking. Wrap the soft and elastic dough in cling film and put it in the refrigerator for half an hour.

Cut the chicken into small pieces, add salt, pepper and chopped onion. Chop the potatoes into slices or grate them on a coarse grater and add salt.

Divide the dough into two unequal parts. Set aside the smaller one and roll out the larger one not too thin.

Place the rolled out dough on a greased baking sheet. Distribute potatoes and chicken with onions on top. You can add a few pieces of butter to make the filling more tender.

Roll out the second part of the dough and cover the pie with it. Pin and decorate the edges beautifully. Cut a hole in the middle.

Place the pie in a preheated oven at 180°C for 20 minutes. Then take it out, pour 50 ml of water into the hole, put it back in the oven and bake until golden brown.

povarenok.ru

Ingredients

• 8–10 pancakes;
• 500 g yeast dough.

For the chicken filling:

• 1 chicken breast;
• 1 tablespoon of flour (without a slide);
• 225 ml milk;
• salt, herbs - to taste.

For the rice and egg filling:

• 100 g rice;
• 3 eggs;
• butter - to taste;
• green onions, salt - to taste.

For the mushroom filling:

• 300 g mushrooms;
• 1 onion;
• vegetable oil - to taste;
• salt - to taste.

Preparation

Bake pancakes.

Boil the chicken. Separate the meat from the bone and chop finely. Pour flour into a heated frying pan, fry lightly and pour in milk. Stir until the sauce becomes thick and smooth. Add chicken, chopped herbs and salt to it. Stir.

Boil the eggs and cool. Finely chop the eggs and mix them with the cereal. Add butter, chopped green onions, salt and stir.

Finely chop the mushrooms and onions. Sauté the onion in hot oil until golden brown, add mushrooms and salt, fry until tender.

Divide the dough into two unequal parts. Roll out the smaller one so that it is slightly larger than a pancake and place it on a greased baking sheet. Assemble the pie: pancake - chicken - pancake - rice with eggs - pancake - mushrooms. Repeat. The last layer should be a pancake.

Roll out the remaining dough and cover the filling with it. Secure the edges. Make decorations from scraps of dough. Punch a hole in the middle of the pie and brush the top with egg.

Place the chicken in an oven preheated to 180°C for 20–30 minutes.

Classic kurnik made from yeast-free dough with pancakes, buckwheat and mushrooms

russianfoods.com

Ingredients

• 8–10 pancakes.

For the test:

• 1 tablespoon sugar;
• salt - to taste;
• ½ glass of milk;
• 3 cups flour;
• ½ teaspoon baking powder;
• 3 tablespoons butter;
• 2 tablespoons sour cream;
• 1 egg.

For the buckwheat filling:

• ½ cup buckwheat;
• 1 egg;
• parsley - to taste;
• salt - to taste.

For the chicken filling:

• 500 g chicken fillet;
• 2 tablespoons butter;
• 1 teaspoon flour;
• salt, black pepper - to taste.

For the mushroom filling:

• 150 g mushrooms;
• 1 tablespoon butter;
• salt, black pepper - to taste.

Preparation

Bake pancakes.

Dissolve sugar and salt in warm milk, gradually add half the flour and mix well. Without ceasing to stir, add the remaining flour and baking powder. Now add melted butter and sour cream, knead the dough and leave it to rest.

Boil the egg too. Cut the cooled egg and chop the greens. Combine with cereal, butter and salt.

Boil and finely chop the chicken. Do not pour out the broth. Heat the oil in a frying pan, add flour, a little chicken broth, salt, pepper and stir. Add the chicken to the resulting sauce and cook for 10 minutes, stirring.

Chop the mushrooms, throw them into a frying pan with melted butter and fry for 5 minutes, adding chicken broth little by little. Season with salt and pepper, remove from heat and cool.

Divide the dough into two unequal parts. Roll out the smaller one not too thin and place it on a greased baking sheet. Place the chicken, mushroom and buckwheat fillings one at a time, making layers of pancakes between them.

Roll out most of the dough. Cover the pie with it, pinch the edges and make a hole in the center. Decorate the kurnik with scraps of dough and brush with egg.

Preparation

Beat the egg and salt until foamy. Pour in boiling water first and then milk, whisking continuously. Sift the flour, add it and vegetable oil to the eggs and milk and knead into a homogeneous dough.

Bake pancakes in a heated frying pan, greased with oil.