Delicate and elastic dough for chicken. Shortbread dough for kurnik Shortbread dough recipe for kurnik with potatoes

Kurnik is a type of royal Russian pie, which is served with a traditional filling based on chicken, buckwheat, potatoes, and nuts. Shortbread dough for kurnik is prepared in various ways. The dish is usually served at large celebrations.

To prepare the dough you need to use the following components:

• 2/3 tbsp. milk;
• 2.5 tbsp. flour;
• 0.07 kg butter;
• 0.5 tsp. baking powder;
• 1 yolk;
• ½ tbsp. l. granulated sugar;
• 1/3 tsp. salt.

Step-by-step preparation:

1. Pour warm milk into a bowl. Dissolve sugar and salt in it.
2. Add one and a half cups of flour with baking powder. Start kneading the dough.
3. Gradually add warm melted butter, then sour cream.
4. Pour in the remaining flour.
5. Quickly knead the dough by hand so that it does not have time to turn into one lump.
6. Leave to rest in the refrigerator for 30 minutes.
7. Form a kurnik using the filling and bake.

On margarine

Among experienced housewives, shortcrust pastry with margarine is especially popular, because it takes little time to prepare.

To do this you will need the following components:

• 0.25 kg butter margarine;
• 0.15 l milk;
• 2 tsp. baking powder;
• ½ tbsp. l. soda;
• 2 eggs;
• 1 tsp. Sahara;
• a pinch of salt;
• 3-4 tbsp. flour.

Step-by-step preparation:

1. Using a fine sieve, sift the flour. Mix with baking powder.
2. Separate the yolks from the whites. Use yolks. Dissolve them with granulated sugar, soda, salt. Add softened margarine.
3. When the mixture reaches a yellow tint and a homogeneous structure, add milk and mix until smooth.
4. While stirring, gradually add the dry ingredient.
5. Knead a stiff dough that should remain elastic and not stick to your hands.
6. Leave in the cold for 20-25 minutes.

The product is ready to be formed into a hen.

Cooking with sour cream

To prepare dough with sour cream, it is recommended to keep the ingredient in the refrigerator longer.

For the recipe you will need the following components:

• 0.245 kg flour;
• 0.19 kg butter;
• 0.115 l sour cream;
• salt.

Step-by-step preparation:

1. Using a blender, beat the flour and butter.
2. Mix the resulting crumbs with sour cream and a pinch of salt.
3. Wrap the resulting lump in cling film. Leave in the refrigerator for 30-40 minutes.

After time, you can roll out the rested dough into a thin layer (3-4 mm) and use it for baking.

Delicious shortbread dough for kurnik with kefir

The prepared dough for kurnik with kefir has a rather soft texture. The finished dough can be stored in the refrigerator for several days without loss of taste.

To prepare high-quality dough, you need:

• 0.7 kg flour;
• 2 eggs;
• 1 tbsp. kefir;
• 0.15 kg butter or margarine;
• 3 tsp. salt;
• 3 tbsp. l. granulated sugar.

The dough is usually divided into 2 parts. One is designed to separate the filling in the pie during baking. The second is needed to create a beautiful patterned cap for the dish, which can symbolize celebration.

The following processes must be completed in order:

1. Melt the butter in a frying pan over low heat.
2. Beat eggs with sugar and salt. Combine with melted butter.
3. Mix with kefir.
4. Gradually add sifted flour to the liquid mixture in small portions.
5. Knead the dough. Grease the lump with sunflower oil. Wrap in cling film and refrigerate in a closed pan.

The preparation can be stored in the refrigerator for several days.

On butter

To get a delicious butter dough, you need to use the following components:

• butter – 0.2 kg;
• kefir – 2 tbsp.;
• flour – 3 tbsp;
• salt and soda - on the edge of the knife.

Step-by-step preparation:

1. Melt the butter over low heat.
2. Combine kefir with salt and soda. Pour in melted butter.
3. Add flour in small portions and knead the dough until it is elastic and does not stick to your hands.
4. Leave the dough in cling film to infuse for 1-2 hours.

This type of dough is suitable for forming kurnik and other pies with various fillings.

How to cook with mayonnaise

To prepare elastic dough for an exquisite delicious pie, you will need the following ingredients:

• 0.5 tbsp. mayonnaise;
• 0.5 tbsp. water;
• salt;
• 3 tbsp. l. vegetable oil;
• 2.5 tbsp. wheat flour.

Step-by-step preparation:

1. Combine warm boiled water and mayonnaise in equal quantities until completely dissolved.
2. Add salt and oil.
3. Sift the wheat flour using a fine sieve. Gradually add to liquid ingredients, stirring thoroughly.
4. Knead the dough.
5. You can leave the workpiece in film in the refrigerator for 30-40 minutes.
6. It's time to shape the product before baking.

For the most common batch you will need:

• flour – 0.26 kg;
• margarine – 0.22 kg;
• sour cream – 0.11 kg;
• salt.

Step-by-step cooking method:

1. Sift flour through a sieve into a deep bowl. If necessary, flour can be added during kneading.
2. Cut the margarine into small pieces or grate it on a coarse grater. Grind with flour.
3. Combine with sour cream and salt.
4. Knead the dough until smooth. At this stage, the lump may stick a little to your hands.
5. Send the workpiece in cling film to rest in the refrigerator, or in the freezer for no more than 20-30 minutes.
6. Divide the solid mass into 2 equal parts.
7. Form a pie filled with vegetables and poultry.
8. Send to bake in the oven.

The finished dish is served hot to the festive table, not only for tea, but also as a full dinner or light snack. Since ancient times, the pie has been served at wedding tables and on Trinity Sunday. According to one version, the name of the dish comes from the frequent filling of the pie with chicken filling.

Kurnik is a dome-shaped pie, famous since the heyday of native Russian cuisine. Traditionally prepared with chicken and various grains. In the classic version, yeast or sour cream is used in the dough for kurnik. All other variations of the dough have already appeared in modern cooking.

I suggest treating yourself to a crumbly chicken pie made from shortcrust pastry. Our shortbread dough for kurnik is mixed with sour cream, butter and chicken yolks. It turns out very tasty and really crumbly. Sand chicken is a quick pie. Boiled chicken and potatoes are suitable as a filling.

For the test, take the necessary ingredients from the list.

Break the chicken yolks into a bowl.

Add butter. The butter should not be too soft, but it should not be too frozen either.

Grind the yolks with butter, and add sour cream during the process.

Add sifted flour with baking powder. A little salt.

Knead the crumbly shortbread dough. You need as much flour as the dough takes, depending on the fat content of the sour cream and the size of the chicken eggs.

We immediately put the shortbread dough for kurnik to work.

Let's divide it into two parts.

One part will go to the base. Place the filling for the chicken in the middle. It is better to use boiled chicken as a filling. The other part of the dough will be used for the hat and decorations. The shortbread dough makes gorgeous rose flowers. Shortbread dough for kurnik holds its shape perfectly. The taste after baking is simply incomparable. Baking time: no more than 30 minutes in a preheated oven.

It is believed that it is a dish that only an experienced housewife can prepare. This common misconception arose due to the multi-component nature of the dish, which includes not only meat and cereal fillings, but also two types of dough: pancake and. We have mentioned the simplicity of preparing the first one more than once, and therefore now it is time to reveal the secrets of shortcrust pastry, which will help turn the preparation of traditional Russian food into a pleasant and exciting process.

Shortbread dough for chicken with sour cream

Ingredients:

• sour cream - 115 ml;
• flour - 245 g;
• butter - 190 g.

Preparation

Before preparing shortbread dough for kurnik, it is necessary to cool the butter so that during whipping it turns into crumbs and does not whip into cream. It is most convenient to knead the dough using a blender. To do this, beat the butter and flour together, and then combine the resulting crumbs with sour cream and a small amount of salt. As soon as the ingredients come together, wrap it in cling film and refrigerate for half an hour. The shortbread dough for kurnik is ready, all that remains is to roll it out to a thickness of about 3 mm, and then use it to cover pancakes and filling.

For kurnik, classic shortbread dough is also suitable, prepared on the basis of butter and flour with a small amount of liquid and salt. The secret to making the right shortcrust pastry lies in using very chilled ingredients. The container in which you plan to knead should also be placed in the freezer 5-7 minutes before cooking.

Ingredients:

• flour - 245 g;
• butter - 120 g;
• ice water - 75 ml.

Preparation

Place the flour on a work surface and pulse with the ice-cold butter until crumbs form. Shortbread dough for chicken can also be prepared with margarine, but it is more difficult to work with because margarine melts faster. When there is a pile of flour crumbs on the table, gather them together, pour in a little water and quickly knead the dough with your hands, exactly until it turns into a single lump. Again, don't stir for too long, since our goal is to keep all the ingredients as cold as possible. Next, all you have to do is place the dough to rest in the refrigerator for half an hour, and then you can start rolling out, shaping the chicken and baking.

Kurnik, a closed meat pie with a multi-layer filling, which necessarily contains a layer of chicken meat, has always been considered a decoration for the festive table in Russia. Each housewife had her own recipes for the dough from which it is prepared; the secrets and nuances of its preparation were passed down from generation to generation.

List of recipes in the article:

Shortbread dough for chicken

You can make the dough that was traditionally used in Russian cooking to make kurniks. It is prepared on the basis of shortcrust pastry, for which you will need:

• 2 cups wheat flour
• 200 g butter
• 200 g sour milk
• 2 eggs
• ½ tbsp. granulated sugar
• 1 tsp baking powder for dough

Remove the butter from the refrigerator in advance so that it rests at room temperature for at least half an hour. Sift the flour first. Separate the yolks from the whites, mix them in a separate bowl along with granulated sugar, adding a little salt. Pour everything into a large bowl where you will knead the dough. Place soft butter into the yolks and mix everything with a fork, then add sour milk and mix everything well again.

Traditional chicken can be made from layers of boiled chicken meat cut into small pieces, mixed with fried onions, and boiled rice, to which finely chopped boiled eggs have been added.

Pour in half the flour, add soft butter and start kneading the dough, gradually adding the rest of the flour. When it becomes thick enough, place it on a kitchen board and knead with the remaining flour until it no longer sticks to your hands. Roll it into a ball shape, wrap it in cling film or a plastic bag and cool it in the refrigerator, leaving the dough there for 30-40 minutes.

This recipe uses sour milk, but it can easily be replaced with the same amount of kefir or yogurt

Dough for chicken with sour cream

The second type of dough, with sour cream, is easier to prepare. To prepare dough for chicken according to this recipe, you will need the following products:

• 2 cups wheat flour
• 250 g butter margarine
• 200 g sour cream
• 1 egg
• ½ tsp. soda

Beat the softened creamy margarine with a whisk or fork along with the egg and sour cream, add salt, soda and all the flour. Knead the dough well so that it becomes elastic and does not stick to your hands. Add more flour if necessary. Wrap the dough in cling film and leave it to rest for half an hour at room temperature. Unwrap it and knead it well again, then put it in the refrigerator for another hour.

To prepare kurnik, the dough is divided into two parts, one - approximately 2/3 of the total amount of dough, rolled out and used as the bottom part of this pie, the filling is laid out on it. Cover the pie with the second piece of rolled out dough.

A dish that can safely be called both hot and pie is kurnik with chicken and potatoes. It is delicious piping hot, warm or cold.

Different types of dough are used for its preparation: yeast, butter, puff pastry. But chicken made from shortcrust pastry turns out to be especially tasty and interesting.

Kurnik with chicken and shortcrust pastry potatoes - general principles

The base is shortbread dough mixed with butter, eggs and flour. Additionally, other ingredients can be used: sour cream, soda, margarine, milk.

The filling includes chicken meat and potatoes. The products are pre-washed and cut. You can also add onions, cheese, mushrooms, herbs, etc. to the filling.

Place the formed pie on a baking sheet or in a multi-cooker bowl and bake.

1. Classic recipe for kurnik with chicken and potatoes made from shortcrust pastry

Dough ingredients:

Butter - 245 g;

Sour cream - 265 g;

575 g flour;

Soda - 35 g;

Acetic acid 9 percent - 25 ml;

Salt - 15 g.

For the filling:

4 chicken drumsticks;

3 potatoes;

1 onion;

Black pepper, salt - 45 g each;

55 g butter

Cooking method:

1. Make shortbread dough: melt butter in a frying pan, cool slightly. Place sour cream in the butter, break the egg, and beat well with a whisk. The soda is quenched with vinegar and added to the dough at the same time as salt, stirred with a whisk. The flour is sifted and poured in several stages, after each mixing thoroughly. Knead the dough until soft and tender. Cover with a plastic bag and let rest for 40 minutes.

2. Prepare the filling: wash the drumsticks, separate the pulp, cut into small pieces. The onion is peeled, finely chopped, the potatoes are also peeled and cut into small cubes. Mix everything in one deep cup, adding salt, pepper, and slightly melted butter.

3. The dough is cut into pieces, one larger, the second smaller. Roll out most of it into a thin round cake and place it in a greased frying pan.

4. Distribute the prepared filling on top over the entire surface.

5. Cover with the second rolled out flatbread, pinch the edges well, and make a small hole in the center with a knife.

6. Place in a pre-heated oven and bake at moderate temperature for a little over half an hour.

7. After 35 minutes, open the oven and check for readiness; if ready, remove it; if necessary, bake for a few more minutes.

8. Before serving, cool slightly and cut into small pieces.

2.Kurnik with chicken and shortcrust pastry potatoes with sour cream

Dough:

Flour - 425 g;

235 g margarine;

255 g sour cream;

Salt - 8 g;

40 g soda.

Filling:

675 g chicken drumsticks;

85 g sour cream;

230 g potatoes;

1 onion;

45 g each of salt and black pepper;

65 ml vegetable oil.

Cooking method:

1. Slightly melted margarine is ground with sifted flour, add soda, salt, add sour cream, stir first with a spoon, then knead a little with your hands to a soft consistency. Leave the dough in the refrigerator for a few minutes to rest.

2. Chicken legs are cut into fillets, the bones are discarded, and the flesh is cut into small pieces, placed in a frying pan with vegetable oil and fried for 15 minutes with constant stirring.

3. Peel the potatoes, cut them into small cubes, and place them with the meat.

4. Peel the onion, chop it and also place it with the meat, add salt and pepper, add sour cream and mix.

5. The dough is cut into two halves, one is rolled into a flat cake, and placed in a greased baking container.

6. Lay out the filling on top, cover with the second rolled out layer, pinch the edges, leaving a hole in the middle, and place in a hot oven for 45 minutes at medium temperature.

7. The baked kurnik is cooled, cut into pieces and served with tea or warm milk.

3. Kurnik with chicken and shortcrust pastry potatoes with minced pork and cheese

Filling ingredients:

2 handfuls of minced pork;

2 chicken breasts;

3 onions;

110 g hard cheese;

3 potatoes;

55 g each of salt and black pepper.

For the dough:

215 g margarine;

135 ml milk;

Salt - half a dessert spoon.

Cooking method:

1. The pulp is separated from the chicken legs, cut into small pieces, and mixed with minced pork.

2. Chop one peeled onion and add it to the minced pork and chicken, add some salt, sprinkle with pepper, and stir.

3. Leave the minced meat in the refrigerator for a while.

4. For the dough, beat eggs in a small cup, pour in cold milk and margarine melted in advance in a frying pan, add salt, mix well. Sift the flour and slowly add it to the milk mixture. The finished soft dough is left in the refrigerator for some time in film.

5. Peel the potatoes and two onions, cut into small cubes and place in the minced meat, mix well.

6. Add grated cheese to the filling and stir well.

7. The dough is divided into pieces, one larger, the other smaller. Using a rolling pin, turn the first into a thin layer, cover it with a deep frying container, pre-greased with oil.

8. Distribute the meat filling on top.

9. Cover with a second layer, pinch the edges, make a hole in the center, cover the chicken with parchment paper and place in a hot oven, bake for a little less than one hour.

10. Serve slightly cooled with tea.

4. Kurnik with chicken, mushrooms and shortcrust pastry potatoes

Ingredients:

3 chicken legs;

420 g of any wild mushrooms;

315 g potatoes;

210 g onions;

15 g each of salt, black pepper and chicken seasoning;

75 ml oil for frying.

For the dough:

Flour - 950 g;

Egg - 2 pcs.;

Butter - 245 g;

35 g sea salt.

Cooking method:

1. First, knead a soft, tender dough from all the listed ingredients. Let the dough rest in the refrigerator in a plastic bag.

2. Chicken legs are cut, bones are thrown away, and the flesh is cut into small pieces.

3. Add peeled and finely chopped onion to the minced chicken.

4. Mushrooms are cleaned, washed, finely chopped and fried in a frying pan with vegetable oil for 20 minutes.

5. Cool the mushrooms and place them in the minced meat, stir everything.

6. Peeled potatoes are cut into small squares and also placed in minced meat, salted, peppered, seasoned with spices, and everything is mixed again.

7. Divide the dough into two pieces, one larger in size, the other smaller, roll out the first into a layer, and place in a frying pan greased with oil.

8. Lay out the filling, pour in two tablespoons of water.

9. Cover with a second smaller layer, pinch the edges, make a hole in the center and place in a hot oven for 60 minutes.

10. The finished chicken is allowed to cool slightly under a clean cloth and cut into portions.

5. Kurnik with baked chicken and boiled potatoes made from shortcrust pastry

Dough ingredients:

Flour - 955 g;

Butter - 250 g;

330 g sour cream;

35 g soda;

Salt - half a dessert spoon;

Water - 125 ml.

Filling:

Butter - 2 tbsp. spoons;

960 g chicken fillet;

4 onions;

345 g Dutch cheese;

3 potatoes;

Half a dozen eggs.

Cooking method:

1. Chicken meat is cut into medium cubes, placed in a baking sleeve, tied with strings, placed on a baking sheet and baked in the oven for 35 minutes.

2. Make shortbread dough: melt butter in a frying pan, cool, mix with sour cream. The flour is sifted and poured into the creamy mass along with salt and water. Knead the dough with a spoon, and when it becomes thick, knead it a little with your hands. Wrap in film and leave on the table for 30 minutes.

3. Chop the peeled onion and mix it with liquid butter.

4. Grind the cheese using a grater with small holes.

5. Peel the potatoes, wash them, boil them in salted water, and turn them into puree using a potato masher.

6. Boil the eggs until thick and separate into whites and yolks. The whites are not needed, and the yolks are ground on the same grater as the cheese.

7. The dough is divided into parts, the larger one is rolled out into a thin layer, and placed in a greased container.

8. Place the filling in the following order: baked chicken, onions in oil, cheese, egg yolks, potatoes.

9. Cover the top with a second layer, pinch the edges, leaving a hole in the center.

10. Bake in a hot oven for a little over half an hour.

11. Serve chilled with tea.

6. Kurnik with chicken and shortcrust pastry potatoes with herbs

For the dough:

Flour - 745 g;

Egg - 2 pcs.;

Butter - 345 g;

70 g sour cream;

45 g soda;

20 ml acetic acid.

For the filling:

435 g potatoes;

2 onions;

230 g chicken breast;

Parsley, dill - half a bunch;

Fresh celery - 3 sprigs;

Salt, black pepper - 45 g each;

Oil for frying - 55 ml.

To lubricate the chicken pot:

Egg yolk.

Cooking method:

1. Make shortbread dough based on butter, sour cream, eggs, flour, and soda slaked with vinegar. Let it rest in the refrigerator, wrapped in film.

2. Remove the flesh from the breasts, cut them into small pieces, place them in a frying pan and fry for 5 minutes.

3. Chop the peeled onion into crumbs and add to the meat, fry for another 3 minutes.

4. Rinse all the greens, chop them and add them to the meat and onions, fry for another 5 minutes.

5. Peel the potatoes, cut them into squares and place them in a frying pan, fry them all together for another 8 minutes.

6. Add some salt to the filling, sprinkle with pepper, stir well and warm up a little.

7. Turn off the heat and let the filling cool.

8. Cut the dough into 3 halves, 2 identical and the 3rd smaller, roll one into a flat cake, and place it in a greased pan.

9. Place the filling on top.

10. Cover with a second layer and seal the edges tightly.

11. Lubricate the surface of the kurnik with a whisk of egg yolk and make decorations from the third part of the dough in the form of combs, braids and other shapes.

12. Bake for about 1 hour at medium temperature.

13. Serve hot or cold.

Any of the recipes can also be used for cooking in a slow cooker.

It is important to lubricate the bowl well and set the desired mode.

It usually takes about twice as long as baking in the oven.