The large traditional kurnik is rightly called the king of pies. It was this amazingly beautiful pie that was once a mandatory attribute of the festive wedding table. That is why, in fact, it is called a wedding chicken. In Rus', every housewife could bake one of these. And, despite the fact that nowadays quick and “lazy” pies are in increasing demand, modern hearth keepers can also bake a classic kurnik. The step-by-step recipe with photos will help you cope with the task. Fortunately, it is not at all as complicated as it might seem at first glance. I tried to analyze each step in as much detail as possible so that you can see for yourself. You just need to do a little more operations than when baking a regular chicken pie. Not only knead a simple yeast-free dough and make a filling of mushrooms, chicken and potatoes, but also bake several pancakes so that layers form inside the chicken - they help to fit a record amount of filling into the pie. I’ll tell you in detail how to do everything right, so that the end result is not just a pancake pie with chicken and mushrooms, but an incredibly tasty, satisfying and beautiful classic chicken pot!

Ingredients:

• 500-700 g flour,
• 130 g butter,
• 100 g each of sour cream (10-15%) and mayonnaise,
• 150 ml milk 2.5% fat,
• 1 egg
• salt.

• 400 g chicken fillet,
• 300 g mushrooms,
• 2 potatoes (medium),
• 1 head of onion,
• about 30-50 g dill,
• salt and black pepper (ground) - to taste.

Auxiliary ingredients:

• Vegetable oil and egg yolk for greasing.

How to cook traditional chicken

Cooking a classic chicken can be roughly divided into 4 steps.

Step 1. Preparing the dough for the pie base.

We will knead the dough for kurnik semi-layered. To do this, first sift some of the flour, about 500 g, into a container of a suitable size. Throw in a couple of pinches of salt and chopped butter. It is advisable to remove the butter from the refrigerator in advance so that it has time to melt a little and become soft. Grind the flour and butter into dry crumbs, adding more flour if necessary.

In a separate bowl, mix sour cream, mayonnaise and so far only 100 ml of milk until smooth.

Then gradually add in butter crumbs into this milk mixture - as much as flour. Therefore, we introduce and be sure to stir, thus controlling the consistency of the dough. The result should be a very soft (softer than dumplings), pliable dough. It happens that the flour you come across is not of very high quality. This is usually not visible to the eye, but when kneading the dough it will be clear that such flour absorbs less liquid.

Place the resulting dough on a cutting board, mix it a little, dust it with flour and put it in the refrigerator, covering it with cling film.

Step 2. Baking pancakes.

Next, we move on to the next step – pancake dough. Pour the remaining milk (50 ml) and egg into the remaining milk mixture. Lightly shake the mixture so that the egg disperses, and add the flour, kneading the dough of medium thickness. Pancakes made from such dough should not turn out thin and lacy, but denser and even plump.

The pancake dough is ready - bake the pancakes in a well-heated frying pan greased with butter.

This amount of dough usually yields 2-3 thick pancakes.

Step 3. Filling for chicken.

Let's deal with the mushrooms first. In general, you can use almost any, I use honey mushrooms. Boil fresh mushrooms in salted water, gently squeeze out the liquid, then sauté. If you take frozen mushrooms, you just need to defrost them, squeeze them out and lightly fry them.

Remove the mushrooms from the frying pan. Pour some oil. Chop the chicken fillet and peeled onion into cubes and fry together until cooked.

Only potatoes remained unattached. We clean it, rinse it and cut it into small cubes.

Add potato cubes and a little chopped dill to the chicken and mushroom mince - and the filling is completely ready!

Step 4. Formation of the chicken coop.

We take the dough ball out of the refrigerator and divide it into two main parts, one of which should be slightly larger than the other, plus leave a small piece for decorating the chicken pot. Roll each bun into a layer, dusting the work surface with flour if necessary. Using flat plates, we give the layers the appearance of neat round cakes. Ordinary plates with a diameter of 25 and 30 cm helped me with this. The smaller one will be the basis of the chicken pot, the larger one will be the final touch.

Grease a baking sheet with oil and place the smaller flatbread on it. Next, stepping back a little from the edge, we put the prepared minced meat on it (a third of the total amount - depending on the number of floors of the chicken chicken - with three pancakes you will get three).

We cover the structure with a second cake, after making a small cut in it right in the center. We fasten the cakes at the base, simultaneously forming a curly braid. Decorate the top with a set aside piece of dough and grease the entire surface of the chicken with yolk. Bake the pie in the oven for 40 minutes. at a temperature of 180°.

Carefully remove the finished chicken pie from the baking sheet and let it cool, covering it with a waffle towel.

When serving, the kurnik is cut into triangular pieces, like a cake.

Every housewife, even a less experienced one, can prepare a real, juicy, amazingly tasty chicken pot. And it doesn’t matter whether the dough for kurnik is made with kefir or another drink is used as a basis. Having a cooking recipe on hand and strictly following the instructions, you will be able to please your household with an unusual dish, which is not without reason called the “royal pie.”

The classic recipe is quite common.

Ingredients:

For the test:

• 800 g wheat flour;
• 300 g high fat sour cream;
• 180 g butter;
• add salt to taste;
• a little sugar.

For pancakes:

• 250 ml milk;
• 100 g flour;
• 1 egg;
• 1 tbsp. l. oils;
• a little salt and sugar.

For filling:

• 0.5 kg of boiled rice;
• 4 eggs;
• 1 large chicken breast;
• 0.5 kg of any mushrooms;
• 2 onions;
• the addition of salt and sugar is determined by taste preferences.

Preparation:

1. First of all, the dough is prepared. Flour is mixed with softened butter, everything is thoroughly mixed.
2. Sour cream, salt and sugar are also sent there. The dough is kneaded.
   Important! The better you knead the dough, the fluffier it will be.
3. To make pancakes, beat the egg with milk. The remaining ingredients are added, flour last. Add it gradually to make a semi-liquid dough. 4-5 pancakes are baked.
4. To prepare the filling, finely chop the mushrooms and onions, fry with butter.
5. Pre-boiled chicken breast is torn into small pieces and added to the onion-mushroom mixture. Finely chopped eggs and onions are added to the boiled rice and everything is thoroughly mixed.
6. The formation of the kurnik begins with rolling out the dough into a large circle. A pancake is placed on it, in the center, and one of the fillings is placed on it. The top is covered with a pancake and the filling is placed again, but this time it’s different. The filling is laid out in layers like this until the pancakes are gone.
7. Place the remaining rolled out dough on top. Make a hole in the center.
8. Place the cake coated with beaten yolk in the oven, preheating it to 180 degrees. The dish will be ready in 30-40 minutes.

With added potatoes

Kurnik with chicken and potatoes turns out delicious and satisfying.

Ingredients:

• 300 g chicken meat (preferably thighs and breast);
• 0.3 kg of potatoes;
• 2 onions;
• 200 g butter (margarine is also suitable as an alternative);
• 2 eggs;
• ½ glass of water;
• 5 tbsp. flour;
• 3-4 tbsp. l. sunflower oil
• Salt and spices are added to taste.

Preparation:

1. The potatoes are peeled, chopped into small cubes, sprinkled with salt and mixed.
2. Chicken meat is cut into small pieces, salted, sprinkled with pepper and mixed.
3. The peeled onion is cut into pieces.
4. For the dough, break 2 eggs into a cup. Add water, salt and stir.
5. Butter is added to the egg water, which must first be melted. After this, flour is gradually introduced. The dough is kneaded. The resulting mass must be divided into 2 unequal parts.
6. Most of the dough, rolled out into a flat cake, is placed on the bottom of the baking dish. It is important to remember to leave the edges free for later pinching.
7. Potatoes are placed on the dough, then chicken, then onions and spices.
8. Roll out another piece of dough from the remaining piece of dough and place it on top. Don't forget to make a hole in the center for steam to escape.
9. Kurnik with meat and potatoes is baked for an hour. The oven temperature should be at least 180 degrees.

Cooking in a slow cooker

Chicken can be cooked in a slow cooker.

You will need:

For the test, stock up on the following products:

• kefir – 1 glass;
• butter – 400 g;
• 0.5 tsp. salt and soda;
• flour - 3-4 cups.

For filling:

• 3 medium-sized boiled potatoes;
• 3 onions;
• 300 g mushrooms;
• 300 g chicken meat;
• greenery.

Preparation:

1. Salt and soda are added to cooled kefir. Butter is poured there (it is melted in advance).
2. Flour is added and the dough is kneaded. It needs to be put in the refrigerator for 1 hour.
3. Turn on the multicooker to the “Frying” mode. Fry chopped onion in hot oil. After 5 minutes, add finely chopped mushrooms, mix and leave until the end of the program. The prepared vegetables are transferred to a plate.
4. The multicooker bowl is sprinkled with flour. Divide the dough into 2 pieces: one slightly larger than the other. Most of it is rolled out and laid out on the bottom so that small sides remain. Meat is placed on the dough, then onions with mushrooms, boiled and cut into pieces potatoes and herbs.
5. The pie is covered with the second part of the pie. Make a hole in the center. The chicken is prepared in a multicooker for 1.5 hours in the “Baking” mode.

Kurnik pancakes with chicken and mushrooms

The unique taste of the dish will not leave anyone indifferent.

Ingredients:

Pancakes are prepared from:

• 500-700 g flour;
• 130 g butter;
• 100 g of mayonnaise and the same amount of sour cream (10-15% fat content);
• 150 ml 2.5% milk;
• 1 egg;
• salt.

The filling is prepared from:

• chicken fillet – 400 g;
• mushrooms (any) – 300 g;
• 2 medium potatoes;
• onion – 1 pc.;
• dill greens – 30-50 g;
• salt and ground black pepper.

To lubricate the product you will need vegetable oil and the yolk of one egg.

Cooking technology:

1. First of all, knead the semi-flaky dough. To do this, sift most of the flour into a bowl. Salt is poured there, a couple of pinches will be enough, softened butter is laid out. Grind flour and butter into dry crumbs. If necessary, add flour little by little.
2. In another container, mix sour cream, mayonnaise and 100 ml of milk until a homogeneous consistency is obtained. The previously prepared butter crumbs must be added to this milk mixture. Add gradually, stirring. The resulting dough is soft and pliable. Place it in the refrigerator for a while.
3. While the dough is chilling, prepare the pancake mix. To do this, pour the remaining 50 ml of milk into the remaining milky consistency and break the egg. The mixture is lightly shaken to break up the egg and add flour. The dough should be medium thick. Bake pancakes in a well-heated frying pan greased with butter. You should get 2-3 thick pancakes.
4. The process of preparing the filling begins with mushrooms. They are boiled in salted water, gently squeezed and sautéed. The mushrooms are placed in a frying pan with oil, and the chicken fillet and onions, diced, are also added there. All this is fried until cooked. After this, grind the mushroom and chicken fillings in a meat grinder. Add egg, pepper and salt to the mixture. The potatoes are peeled and chopped into small cubes. It and the greens are also placed in minced chicken and mushrooms.
5. All that remains is to form the chicken pot. Divide the dough from the refrigerator into 2 unequal parts. You can also leave a small piece to decorate the finished dish. Each part should be rolled out into a layer. Using 2 plates of different diameters (25 and 30 cm) gives an even look.
6. The smaller cake is placed on a greased baking sheet. A third of the minced meat is laid out on it so that there is a little free space left to the edge. After this, it is laid in layers: pancake - filling - pancake - filling. The last one should be the pancake.
7. The entire structure is covered with the second (larger) part of the dough. Make a small cut in the center. The cake is held together at the base. The top is decorated with the remaining piece of dough.
8. To bake the pie, the oven must be heated to 180 degrees. Cooking time – 40 minutes.
9. The chicken is served cut into triangular pieces.

From shortcrust pastry

Kurnik made from shortcrust pastry turns out festive.

To prepare you will need:

• wheat flour – 430 g;
• butter (margarine can be used) – 120 g;
• a quarter glass of milk (or water);
• baking powder – a pinch is enough;
• mayonnaise (sour cream is also possible) – 3 tbsp. l.;
• chicken meat – 900 g;
• champignons – 450 g;
• rice, pre-boiled – 200 g;
• eggs – 3 pcs.;
• greens, salt, pepper to taste;
• 6 ready-made pancakes.

Preparation:

1. Boil the chicken and a couple of eggs.
2. During this time we prepare the shortbread dough. Margarine and sour cream are used to knead it. The egg is beaten with sour cream and butter, milk is added.
3. The flour is combined with baking powder, then poured into the prepared mixture. Everything is thoroughly mixed. The resulting dough should rest in the refrigerator for 30 minutes.
4. For the filling, chicken meat is cut into small pieces. Boiled eggs are also crushed and mixed with boiled rice and chopped herbs. The mass is salted and peppered.
5. The washed mushrooms and onions are fried in oil in a frying pan.
6. The chilled dough is divided into 2 pieces and then the kurnik is prepared as usual: layers of filling are laid out on the dough rolled out into a flat cake, which alternates with pancakes. The second piece of dough is rolled out and placed on top of the kurnik.
7. A small hole is made in the center of the cake to allow steam to escape. Bake in an oven heated to 180 degrees for 1 hour.

Margarine based recipe

You can prepare the dough for chicken using margarine according to the following recipe.

Ingredients:

• creamy margarine – 250 g;
• milk – 150 g;
• ½ tsp. baking soda;
• 1 tbsp. l. baking powder for dough;
• 2 eggs;
• ½ tbsp. l. granulated sugar;
• 3 cups flour;
• a pinch of salt.

Preparation:

1. Mix flour with baking powder and sift through a fine sieve.
2. Eggs broken into a deep bowl are mixed with sugar, salt and softened margarine. Everything is thoroughly mixed.
3. Milk is added and flour is gradually added. The dough is kneaded and placed in the refrigerator for 30-40 minutes.

You can use any filling for the chicken.

An old recipe with chicken and rice

To prepare a pie for 8 servings for the dough, take:

• flour - 3 cups;
• butter – 200 g;
• eggs – 2 pcs.;
• sour cream - 1 tbsp.;
• salt – ½ tsp.

For filling:

• 1 kg chicken fillet;
• 4 eggs;
• cream – ¼ cup;
• juice of half a lemon;
• 1 cup rice;
• a small pinch of nutmeg;
• parsley - to taste champignons - 6-8 pcs.;
• vegetable oil – 1-2 tbsp. l.

Preparation:

1. Initially, you should prepare the components. Cut the boiled chicken meat into pieces.
   Important! Don't throw out the broth, it will come in handy later. The champignons are cut into small pieces and fried in vegetable oil for 5-7 minutes. The eggs are boiled, cooled and finely chopped.
2. In the pre-strained chicken broth, add chicken meat, finely chopped parsley and add lemon juice. After this, pour out a little more than a glass of broth, add cream and nutmeg. This entire composition is mixed and sent to the stove for boiling.
3. Meanwhile, boil the rice, drain in a colander, rinse with cool water and add parsley.
4. Chicken meat is also mixed with parsley.
5. To knead the dough, take 2 eggs, butter, sour cream, flour and salt. The resulting product is divided into 2 unequal parts.
6. From the half that is larger, a layer is rolled out and placed on a baking sheet. After this, layers are formed: rice on the dough, then eggs, then half of all the chicken and mushrooms. Again rice, eggs and chicken-mushroom mixture.
7. Roll out another circle from the remaining dough, which will become the “lid” for the chicken pot. A small hole must be cut in the center.
8. Bake the dish at 180 degrees. Cooking time is about 40 minutes.

Yeast pie

Need to stock up:

For the test:

• milk – 250 ml;
• egg;
• butter – 70 g;
• dry yeast – 1 tsp;
• sugar – 1 tbsp. l.;
• salt;
• flour – 600 g.

For filling:

• 0.5 kg boiled chicken;
• 3 potatoes;
• 3-4 tbsp. l. any oil;
• 1 onion;
• pepper, salt, herbs to taste.

1. For the dough, stir the yeast in warm milk and do not touch the dish for 10-15 minutes. At the same time, beat the egg with sugar, salt and melted butter in a cup. Milk is added to this mixture and flour is added in small portions. The dough is kneaded and left for 30-40 minutes.
2. While the dough is resting, prepare the filling. Onions are fried in vegetable oil. The potatoes are peeled, washed, and chopped into cubes. Chicken meat is also cut.
3. Break off a small piece from the dough, roll out the remaining large part into a flat cake and place it on a baking sheet so that large sides remain.
4. Chicken, potatoes and onions are mixed onto the dough. The filling is salted, peppered, and oil is added.
5. The remaining dough is used to make strips that are placed on top of the pie.
6. Bake the chicken at 200 degrees for 40 minutes.

Quick lazy chicken

A quick lazy chicken will save time on cooking.

The simplest option is with minced meat.

For the test:

• 1 glass of kefir;
• 2 eggs;
• 1 cup flour;
• 1 tsp. soda;
• ½ tsp. salt.

For filling:

• 400 g minced meat;
• 3 onions;
• salt and pepper are added according to taste preferences.

Cooking process:

1. Kefir is mixed with soda and left for 10 minutes. Eggs are broken there and everything is mixed. Salt is added, flour is gradually poured in, and the dough is kneaded.
2. Mix finely chopped onion with raw minced meat. All this is seasoned with pepper and salt.
3. Part of the dough is poured onto a greased form, and minced meat is laid out on top. The rest of the dough is poured on top again. The chicken goes into the oven, preheated to 170 degrees for 40 minutes.

From puff pastry

You can make kurnik from puff pastry. The semi-finished product is sold in any store. For the filling, a classic set of products: chicken fillet, potatoes, onions.

1. Start by cutting the chicken breast into cubes.
2. Peeled and washed potatoes are also cut into cubes.
3. The onion is finely chopped.
4. All components are mixed, sprinkled with salt and ground black pepper.
5. Roll out 2 layers from the defrosted dough. Place one on a baking sheet, previously greased with oil. Place the filling on top.
6. Cover with the second rolled out part. Finish the edges and brush the top with egg.
7. Bake at 180 degrees for 40 minutes.

Stuffed with pork

You can put pork in the chicken pot as meat. The dish will turn out tasty and satisfying.

Ingredients:

• 3 cups flour;
• ¾ cup sour cream, preferably full-fat;
• 1 egg;
• salt to taste;
• 3 tbsp. l. butter;
• 20 ml cream.

For the filling you will need:

• 2-3 potatoes;
• 1 onion;
• 300 g pork;
• salt and pepper to taste.

Preparation:

1. To prepare the dough, mix sour cream, egg, butter and salt until smooth. Then flour is gradually added and the dough is kneaded. Place it in the refrigerator for 30 minutes.
2. Peeled potatoes are grated, onions are finely chopped.
3. Pork is cut into small pieces.
4. Meat, potatoes, onions are mixed, seasoned with pepper and salt.
5. The dough is divided into two unequal parts.
6. Most of it is rolled out into a flat cake, which is placed on a baking sheet. The sides are left. The filling is placed on the dough and covered with a second layer.
7. The edges are pinched and the top is brushed with egg. The chicken goes into the oven for 50-55 minutes. Bake at 180 degrees.

Kefir with chicken and buckwheat porridge

Kurnik with chicken and rice is a familiar option. Have you tried kurnik with buckwheat?

Ingredients:

For the test:

• 800 g flour;
• 600 g milk or kefir;
• 3 eggs;
• 2 tbsp. l. yeast;
• 5 g salt.

For filling:

• 1 chicken;
• 1 glass of buckwheat;
• 400 g boiled mushrooms;
• 2 onions;
• salt and pepper to taste.

Preparation:

1. The dough is mixed from warm milk, eggs, salt, sugar and yeast. It is left in a warm place for 40 minutes, then stirred again and left again.
2. The chicken is boiled, the meat is separated from the bones and cut into small pieces.
3. Buckwheat is boiled to form a crumbly porridge.
4. Boil the mushrooms if necessary.
5. Chopped onions are fried in chicken fat and divided into three parts. One part is fried with mushrooms, salted and peppered. Chicken and buckwheat are also fried separately with onions.
6. The dough is divided into three parts. One of them is rolled out into a layer and placed on the bottom of the baking sheet.
7. The second part is divided into small pieces, each of which will be rolled out into a very thin pancake.
8. Half of the buckwheat is laid out on the first layer and covered with one “pancake”. Then the chicken filling is placed and the pancake is added again. The last layer will be mushrooms.
9. Repeat all layers again in the same sequence.
10. The top is covered with a third piece of dough, previously rolled out. The edges of the hen are sealed.
11. Bake in the oven at 180 degrees for about 40 minutes.

From dough with sour cream

The sour cream dough turns out tender, satisfying and aromatic.

Ingredients:

• 400-500 g flour;
• 300 g fat sour cream;
• 250 g butter;
• 1/2 tsp each salt and soda.

Preparation:

1. Sour cream and butter are mixed. Pour flour, soda and salt into another cup. Everything is mixed and sifted.
2. The flour is gradually poured into the first vessel and the dough is kneaded.

It turns out to be flexible and easy to use.

You can use any filling, for example:

• chicken fillet – 500 g;
• 2 onions;
• salt and pepper to taste.

1. Peeled onion is cut into pieces.
2. Grind the chicken fillet using a meat grinder or blender and fry the minced meat with onions. The resulting mixture is peppered and salted.
3. Two unequal sized plates are made from the dough. The large one is rolled out into a layer and placed in a deep frying pan, greased with oil. The sides are formed.
4. Minced meat is placed on the dough. The top is covered with a layer rolled out from the second part of the dough. Make a hole in the middle. If you pour a little hot water or broth into this hole, the chicken will turn out especially juicy.
5. Bake in the oven at 180 degrees.

Kurnik is an amazingly tasty, incredibly satisfying pie that can become not only a dish at home for lunch or dinner, but also a decoration for a holiday table. There are many cooking options; every housewife is sure to find the optimal recipe for herself.

Winter. Freezing. It's -30 degrees here, so it's time to warm up with hot pies and delicious broth. On Sunday the whole family was gathered and it was decided to cook chicken in the oven.

Contrary to Russian traditions, we prepare chicken chickens in small sizes. This is how it happened in our family. For these pies we use homemade shortbread dough, but sometimes store-bought puff pastry. By the way, I like the second option better.

Kurniki with chicken and potatoes: photo recipe.

Ingredients for the dough: 3 tbsp. flour, 2 eggs, 150 gr. margarine, 3 tbsp. l. sour cream, 1 tbsp. l. sugar, soda on the tip of a knife, salt to taste.

Filling ingredients: 300 g boneless chicken meat, 300 gr. potatoes, 1 onion, optional herbs, salt and pepper, a little butter.

How to prepare dough for chicken

Melt margarine in the microwave. Usually 1 minute is enough.

Add salt and sugar to margarine. Mix.

Dissolve the soda in two tablespoons of sour cream. Add the remaining sour cream and eggs to the margarine. Mix. Add slaked soda and mix again.

Knead the dough into the liquid mixture, gradually adding flour.

Roll the dough into a ball and put it in the refrigerator for 1 hour.

Delicious filling for chicken.

Cut potatoes, onions and chicken fillet into small cubes.

Add spices to the filling and mix. If desired, you can add finely chopped herbs to the filling.

We will bake the chicken in the oven, preheated to 220 degrees for about 40-50 minutes.

Don't forget to grease the baking sheet with oil or line it with parchment paper. Yes, I almost forgot to say, pies must be brushed with beaten egg before baking.

Kurnik is a native Russian, beautiful and very tasty pie, which has been called the king of pies since ancient times. It was prepared for the most significant events in life - weddings, various religious festivals. It was also served at the royal table, and hence another name for it - royal.

It doesn't cook quickly. Its preparation requires time, patience and skill, or at least a great desire to prepare it. You need to be prepared for the fact that cooking time may take from 3 to 4 hours, and only if you do everything quickly and efficiently. For example, prepare all the fillings at once. And we have 3 different ones at once.

The dough in the classic version of preparation uses yeast, and it also takes time to knead and infuse. Although now they have found a way to cook it with store-bought puff pastry. This speeds up the process a little, although only slightly. You also need to knead the pancake dough. And then bake pancakes.

Therefore, we have a lot to do today. There's not much time to talk. Let's start cooking right away.

Kurnik of pancakes and yeast dough with chicken and mushrooms

We will need to knead two types of dough - yeast and pancake, and also prepare three types of different fillings. Since this is not a simple matter, for ease of explanation I will tell you how to do everything one by one. And at the end I will share my experience of how I combined all this over time.

When you cook, look in each section to see what ingredients are needed. You will also need a lot of different ones. It’s best to prepare them right away so that everything is at hand. Defrost what is required in advance and boil what is required.

And the first thing we will start with is kneading the dough.

How to make yeast pie dough

We need yeast dough for the base of our pie. The fact is that the traditional kurnik has the shape of a dome, or the famous Monomakh hat. Pancakes are divided inside layers with different fillings so that they do not mix. And the shape itself is set from the dough, that is, for us this will be the first and last layer.

We use the most common dough, which we always knead for pies. And you can take your favorite recipe for this. And I use this one:

For yeast dough:

• milk – 1 glass
• egg – 1 pc.
• butter – 100 g
• sugar – 1 tbsp. spoons
• live yeast – 25 grams
• flour – 500 gr
• salt – 0.5 teaspoon
• egg yolk for brushing

How to cook:

1. Warm the milk until it is barely warm. Make sure that it does not turn out hot so that living bacteria do not die in it. Thanks to them, the dough increases in volume and becomes fluffy and tasty.

2. Crumble the yeast into a bowl.

Add half the milk. Stir until all the lumps are gone. Add sugar and a little sifted flour, about 2 - 3 tbsp. spoons. Stir until lumps disappear. The mass should turn out like liquid sour cream. Place it in a warm place. I usually put it near the battery, and that's enough.

3. After 5 minutes, or even faster, you will be able to see that an active reaction is taking place in the dough. Many bubbles appear and the mass begins to increase in size right before our eyes. The faster this happens, the fresher and better quality the yeast used.

And after 15 - 20 minutes, a dense “cap” appears on top, and you can see with the naked eye that the mass has at least doubled in volume. The dough is “alive”, the processes in it are visible, and this is good. This means that our dough will “heal and play.”

This means it's time to knead.

4. Sift flour into a bowl, preferably even twice.

During the sifting process, the flour particles will be saturated with oxygen, and the dough will rise easier.

5. Make a dimple in the middle and break an egg into it.

Add salt and stir. When the egg is completely mixed with flour, also pour the remaining milk and melted butter into the middle. Mix again. And then add the dough that has arrived at that time.

Knead the dough.

To do this, first mix the mass with a spoon, and when it becomes difficult to do, continue kneading with your hands dipped in vegetable oil.

If you think the dough is a bit runny, you can add a little flour. For convenience, you can finish the kneading on the table. But it shouldn’t be very thick either. This dough will be heavy and difficult to rise.

6. Transfer the resulting mass into a deep bowl and place in a warm place. Cover with a towel or napkin to prevent the crust from drying out. Leave for an hour or an hour and a half. The time depends on the quality of the yeast.

The finished dough will have to increase in size by 2 - 2.5 times. And as you can see, it has become plastic and smooth.

In the meantime, let’s prepare the other ingredients.

Preparing pancake dough and pancakes

Classic chicken is always prepared with pancakes. As I already said, they are used to overlap the layers in the pie so that the filling does not mix.

And the pancake dough can also be different. You can cook them, or. The main thing is that they are thin. Such pancakes will not interrupt the main taste of the pie. In addition, thin products will perfectly replicate the entire topography of the filling. This will allow you to get a neat and beautiful chicken coop.

I prefer to bake pancakes for this royal pie, also royal ones - thin, with a lot of holes. The dough for them will be choux. By themselves, they turn out very tasty, and with filling, of course, even tastier.

For pancake dough:

• milk – 500 ml
• boiling water – 250 ml
• flour – 2 cups (250 ml)
• egg – 3 pcs
• sugar – 1 tbsp. spoon
• salt – 0.5 tbsp. spoons
• butter – 1 tsp. spoon
• vegetable oil – 1 tbsp. spoon

Preparation:

The advantage of this recipe is that you can bake pancakes of any thickness using it. If you want, you can make them very thin, but if you want, they will turn out thicker. They do not tear, no matter how thick you bake them.

1. Sift flour through a sieve. You can sift it directly into the bowl in which you will knead the dough. Add salt and sugar there. Mix all dry ingredients.

2. Heat the milk in a saucepan until slightly warm and pour into the flour while stirring.

3. Add eggs and mix until smooth. I use a mixer for this. The lumps are quickly broken up and the dough is kneaded without any problems.

4. By this time we should already have the kettle warmed up. We will need boiling water, 250 ml. Pour it into the dough, holding the mug with one hand. Pour in a thin stream, and mix the second stream intensively. You can mix with a spoon, whisk or the same mixer. No matter how you mix, the dough should be homogeneous.

5. Leave to infuse for 30 minutes.

6. We haven’t forgotten about butter. We will add it after insisting. So as not to “clog” the dough ahead of time. That is, we’ll add it just after half an hour, just before baking the pancakes.

7. Simply pour in the vegetable oil, and the butter must first be melted in a water bath. Mix it all until the oil stains disappear. And you can start baking.

8. It’s good to bake pancakes in a preheated frying pan. My pancake pans are small, but I want to make a large chicken pot. Therefore, I bake in a regular large frying pan with a diameter of 28 cm.

But in this frying pan there are very few holes in the pancakes. However, it's not scary. We will use them as a layer.

9. For the first time, you can grease the pan with a small amount of oil. Although this may not be necessary. The dough is not problematic, and the products turn over perfectly, no matter how thin you bake them.

From this amount of dough you will get several more pancakes than you need to prepare kurnik. But it’s not scary, they won’t stay around for long. Today I’m making two pies at once. The second one will be with puff pastry. And I will just need all the baked goods.

Or take half as many ingredients to prepare the dough.

10. Fold the finished products into a stack and leave for the time being.

That is, until the time we start assembling the pie.

What filling is used in kurnik

Many people ask this question. And you need to know that the classic version uses 3 fillings: chicken fillet, mushrooms and rice. And now I will tell you how to prepare them.

Chicken filling

We will need:

• chicken fillet – 2 pcs
• parsley, dill - a small bunch
• chicken broth – 50 ml
• salt, ground black pepper - to taste
• peppercorns, bay leaf - for cooking broth

Preparation:

1. Boil chicken fillet in salted water until cooked. I use chicken breast from a fairly large chicken. If there is any meat left, it will be better than not having enough of it.

5 minutes before turning off, add bay leaf and a few black peppercorns. The chicken will be juicy and flavorful.

2. Remove the meat from the broth, let cool and disassemble into fibers. There is no need to grind it too much; let the pieces remain tangible.

3. Wash, dry and chop the parsley and dill.

4. Mix the ingredients. If necessary, add a little salt and be sure to add ground pepper. To make the filling more juicy, add warm broth.

Mix everything. Cover with a lid to prevent the filling from drying out.

Mushroom filling

You can use any mushrooms for the filling. In fact, you can use salted, pickled, and fresh. In the winter season it can be champignons. In summer - any forest representatives.

I have frozen boletus mushrooms, and I’m going to prepare the filling with them.

We will need:

• mushrooms – 300 gr
• onion – 1 – 2 pcs
• salt - to taste
• ground black pepper - to taste and optional
• frying oil

Preparation:

1. Cut the onion into small cubes.

2. Cut the mushrooms into small, but not small pieces. If these are champignons, then first cut them into 4 parts, and then cut them into pieces.

In my case, the mushrooms should be thawed. But I don't defrost them for too long. As soon as the ice has disappeared, I start preparing them. Until they get lumpy.

3. Place them in a frying pan with oil. Pour in as much oil as you see fit. But don't go too hard. We need to fry the mushrooms, and we only need oil for this.

Fry them for 12 - 15 minutes. That is, until the fresh mushrooms are reduced by half, and all the moisture has evaporated from the frozen ones.

4. Transfer the fried mushrooms to a bowl. If there is any oil left in the pan, do not pour it out. You can fry onions on it. That's what we do. If there is not enough oil, add a little.

When the onions are lightly browned, add the mushrooms to the pan. Add salt to taste. If you want, you can add a little pepper.

Don't be afraid to overpower the taste of the mushrooms. It will not happen. But the pie will be tastier. Please note that all components for all three types of filling are quite bland. That's why I think it needs to be added.

5. Transfer the filling to a bowl and let cool.

Filling with rice and egg

For this filling, you must first decide on the rice. If you want it to be crumbly, use steamed long grain rice. It does not stick together during cooking and retains its appearance. The grain of rice moves away from the grain of rice. But please note that rice grains greatly increase in size after cooking. And therefore it can be taken in smaller quantities than stated in the recipe.

If you need a viscous filling, then use Krasnodar short-grain rice. It increases in size less and the filling will “keep its shape” (so to speak).

We will need:

• rice – 1 cup (if Krasnodar)
• water – 2 glasses
• egg – 3 pcs
• green onions - a small bunch
• salt, ground black pepper - to taste
• heavy cream or sour cream – 50 ml

Preparation:

1. Pour water over the rice and let it cook. Salt the water. You can add spices to add flavor. I can't resist adding cumin. It's really good in combination with rice. Although the pie is Russian, the spice is mainly used in Asia to prepare other oriental dishes. But it is simply impossible to deny yourself the pleasure. I also add a mixture of aromatic spices into the water, which will only make the taste better.

For this type of rice, the stated amount of water should be enough. Cook until done for about 20 minutes. If you took steamed rice, it will take a little more water and will cook a little longer, since it is harder. By the way, I use this exact variety.

Allow the finished dish to cool.

2. Boil the eggs. Cook them for no more than 10 minutes so that the yolk does not turn grey. Peel and cut into cubes. Or you can put them through an egg slicer. What I am doing. If the rice has already cooled, then the eggs can be added directly to it.

3. Chop the green onions into a mass. The aroma was just crazy. I immediately remembered the first spring pies with onions and eggs.

4. Gently mix the ingredients. Season with salt and pepper and season with sour cream or heavy cream. Some people mix it with mayonnaise. But earlier in Rus' there was no such product, so they added what was available. And we use what our grandmothers prescribed for us.

This filling is ready. However, like all the components for assembling chicken.

Collecting and preparing chicken

There are two stages left. The first is to assemble the pie from what we have prepared, and the second is to bake it in the oven. This is what we will do.

1. We already have the dough ready. This can be determined by the way it rose.

Grease the working surface of the table with a small amount of oil, and grease your hands too. Place the dough and knead it with your hands. It is necessary to release the gas bubbles accumulated inside. Then divide it into two parts. One part should be smaller, and the other one and a half times larger.

2. Roll out the smaller part as thick as possible so that it is slightly larger than the size of the baked pancake. The photo shows that I had about 2 cm left. Subsequently, as it turned out, this distance was a little short for me to braid the braid and close the pie. So leave a little more distance. As a last resort, we’ll cut off the excess later.

3. Cut off excess dough. Place the pancake in the center. Sometimes the first filling is placed directly on the dough. This is not entirely true in the sense that we have a lot of filling. The pie will turn out quite heavy. And when we transfer it to a dish, the bottom may not withstand the load and tear. And in this regard, the pancake will play the role of an “airbag”.

4. Prepare a baking sheet and cover it with parchment paper. Grease it with oil. And now there is silicone-coated paper. This one doesn’t need to be lubricated.

Place the pancake batter on paper.

5. It's time to add the first filling. As a rule, it is chicken with greens. Lay out exactly half of what we have prepared.

6. Cover the filling with another pancake. And you can lay out the second one - rice filling. We also only lay out half of it. And again pancake.

7. Then mushroom filling. However, a hill has already begun to emerge here. Therefore, it is already more difficult for mushrooms to stay on its slopes. Hold the filling with your hand and form a layer anyway. Cover with a pancake and press lightly so that nothing falls out.

8. Chicken layer again. Lay out everything that's left. Anything that is not held tightly at the edges, lay it out as it turns out, that is, more on top. Let the edges remain empty somewhere. Cover this layer with a pancake.

9. And repeat the rice layer, damn it.

Then mushrooms and pancake again. As a rule, the last pancake for the entire slide is no longer enough. Therefore, they can be laid out overlapping each other. It took me three pancakes to cover the entire structure.

10. And we need to cover everything with the remaining yeast dough. And to do this, you need to roll it out and place the pancake in the middle, measure another 5 - 6 centimeters from each edge.

11. Roll out a layer of dough onto a rolling pin and transfer it to our design. Spread evenly over the entire surface and press the edge with the back of your hand.

See if there is too much remaining dough around the edges, then you can cut off the excess. The edges need to be sealed. To do this, we fasten it in the form of a pigtail. Just like we fasten dumplings with a patterned edge. If you don’t know how to do this, then you can tuck the top edge under the bottom and simply pinch it, but do this quite often.

Our filling is not liquid, so you don’t have to be afraid that it won’t work out or that the pie might leak.

12. And of course, the royal cake needs royal decoration. But first you need to not miss one important point. During baking, steam will form inside and you need a hole to escape. Let's make it from the top center. In this case, you only need to cut the dough layer. Don’t touch the pancake, just let it cover the layer. Moreover, there are holes on it and steam will escape unhindered.

For decoration we use the scraps of dough that are left. We cut out leaves, flowers, and anything else you want.

For example, since the time of Ivan the Terrible, two kurniks have been baked for weddings - for the bride and groom. The pie for the bride was decorated with flowers - so that she would always be beautiful and tender, like them. And the groom's pie was decorated with children's figures, or just figures of people, so that there were many children in the family.

13. You can attach leaves and flowers as your imagination dictates. To make them stick better, you can grease them with yolks.

14. Then grease the entire pie with yolk. He'll just get away from just one egg.

15. Preheat the oven to 180 degrees. Place the chicken in it and bake for about 30 minutes. Everyone’s oven bakes differently, and many also have different baking modes. Therefore, keep an eye on the color of your pie. Some people will need 25 minutes to bake, while others will need 40.

We have all the fillings ready, and all we need is for the dough to bake.

The finished pie will be golden brown and a simply divine smell will flow through the kitchen. Get ready for everyone in your family to come running to it.

This means it's time to get it out. When you take it out, let it sit for about 10 minutes. You can grease the top with butter for additional taste and smell. Then transfer it to a plate. Although it is quite large and heavy, moving it is not difficult.

I just slightly tilt the baking sheet over the dish, and the chicken easily slides where it is needed. At the same time, the parchment on which it was placed during baking is easily removed.

16. Well, and most importantly. It's time to try what we got. To be honest, it’s even a pity to cut it. Our handsome man turned out to be simply unspeakable.

But they didn’t cook it for admiration. And the guests were tired of waiting. So we cut it. It is cut very easily, the layers are preserved without any loss. Beautiful and appetizing just like this.

I serve it with chicken broth left over from cooking. Delicious, words just can’t describe it! Therefore, be sure to prepare it! After all, Maslenitsa is coming soon. And when not on this “pancake” holiday, kurnik!

However, I said that if you don’t have time to prepare yeast dough, you can make it from store-bought puff pastry.

In principle, this recipe need not be described. Because it completely repeats the past. Except we're skipping the dough-making step.

And so, we need to prepare three fillings and bake pancakes. If your dough is frozen, and this is often the case with store-bought products, then defrost it in the refrigerator. So get it out early.

Otherwise, do everything exactly the same.

By the way, layers can be swapped. And it happens that some filling is located in only one layer. It should be said that all this is acceptable.

Kurnik made from puff pastry can be greased with both yolk and white. There is no need to bake it until it is too brown. When ready, it has this pleasant, slightly yellowish color.

I admit that I cooked it without a layer of chicken meat. Not everyone eats it here. Of course, such a pie can no longer be called chicken. But I’m showing you how it will turn out in the end. By the way, immediately after Maslenitsa, Lent begins. So take note of the recipe. It will surely be useful to you. Moreover, the pie tastes no worse than with chicken.

Kurnik is also prepared with potatoes. As a rule, this is made from yeast dough. And in this case there are only two layers - chicken and potatoes. Therefore, such a cake is not given a cone shape. Prepared as usual.

I made this pie not too long ago. And this is how it turned out for me.

Someday I will share his recipe with you. Although everything is simple there. I use boiled chicken, and I also take boiled potatoes. The first layer is potatoes, then sour cream and chicken. Bake the pie for 30 minutes and eat with pleasure. And the recipe for yeast dough is given in today's article.

And in conclusion, I would like to say that chicken is not only a tasty dish. It is also filled with various symbolism. That is why it is prepared for weddings. Each ingredient means a wish. For example, grain - prosperity and wealth, eggs - procreation. There are symbols denoting longevity, prosperity, love and fidelity.

The ability to cook such a pie was considered in Rus' to be a real conquest of the culinary peak. Today I conquered this peak. And I hope that she will submit to all of you too. In any case, I sincerely wish this for you.

Bon appetit!

In the classic version, kurnik is a rich, dome-shaped wedding cake layered with pancakes stuffed with chicken and cereal. This festive pie appeared in Rus'. Like any Russian pastry, rooted in the distant past, the traditional kurnik has undergone many flavor “variations” over the years.

Puff pastries, shortbread pies, chicken pies, and kurniks made from kefir dough appeared. The filling for kurnik began to be prepared from meat, fish, mushrooms and vegetables, and the more recipes for kurnik appeared, the more popular Russian pastries became.

I offer one of the cooking variations - mini-chickens with chicken and potatoes on yeast dough. Such chickens are prepared and sold in modern canteens, bakeries and delis. Baked goods are no less in demand than fish pies, shanezhki and simple potato pies. Dear girls, homemade baked goods are tastier than store-bought ones! This mini pies recipe is just for you. Our great-grandmothers knew how to bake pies from the age of 17, but why are we any worse?

STEP 1. Yeast dough for chicken.

How to knead yeast dough for mini chickens?

For the test, let's take products from the list. All ingredients must first be removed from the refrigerator.

Pour warm milk into a bowl. Dissolve salt in milk.

Add wheat flour with dry active yeast.

Let's start kneading the dough. During the process, add any vegetable oil.

Break a chicken egg into the dough.

Knead a soft bun and send it for fermentation. Our bowl is deep, which means the dough won’t run away. Cover the bowl with cling film and a towel. Leave in a warm place for 2-3 hours.

Our dough tripled in size - it turned out fluffy and tender.

STEP 2. Filling for chicken.

Let's prepare the products from the list. The vegetables must be cleaned first.

Cut the potatoes into cubes.

This also includes onions. Cut into any shape, but not too large.

Three carrots.

Add chicken. I cut the flesh from the chicken legs and lightly chopped them with a knife.

Salt and ground black pepper.

The filling turned out great. You can bake a big chicken pie. I decided to make several not very large chicken pots.

STEP 3. Modeling and baking.

Remove the dough from the container, and to prevent it from sticking, grease your hands with vegetable oil or dip your fingers in flour.

We form small balls from a large kolobok. I got 8 pieces.

Dip each ball in flour and roll it into a round cake.

Place 1 full tablespoon of filling in the middle.

We form the edges of the flatbreads into a triangular shaped kurnik. Form the dough well with your fingers, after dipping them in flour.

Line a baking tray with baking paper. Grease with a light layer of vegetable oil. Our chickens go on top.

The chicken caps must be greased with chicken yolk beaten with water. Place the chicken chicken in an oven preheated to 220°C for 45-60 minutes.

Mini-chickens with chicken and potatoes on yeast dough were baked.

Their aroma is incomparable, and the taste is like real Russian pies. Let it cool a little, and you can help yourself.