Kurnik in the oven (recipe with chicken and potatoes)

Kurnik allows you to immerse yourself in the atmosphere of the national family way of life, which will certainly surprise many today and break possible established stereotypes. This is a traditional three-dimensional pie, usually bell-shaped with a large assortment of fillings, separated by thin pancakes. In the old days, the status of the hostess was determined by the number of fillings that she managed to place inside it. It was fortune telling on this matter that created intrigue at the table.

When baking kurnik there can be no trifles - each operation will require special attention.

Recipe selection

To prepare chicken, all types of dough are used - yeast, unleavened, puff pastry and even shortbread and high in fat (it can be kept in the cold for at least half an hour). The final choice depends on the type of filling. A light filling of ready-made minced meat, mashed potatoes, and mushrooms fried with onions allows you to give preference to puff pastry or shortcrust pastry. The voluminous filling of slices of meat, which are guaranteed to release juice, and pieces of vegetables is reliably held by a dense and plastic yeast dough, which in the heat of the oven turns into something like a ceramic pot covered with a lid.

It is logical to assume that the baking mode for a pie with raw meat is different from that chosen for baking with a ready-made filling, since the meat filling must be guaranteed to be ready. This is facilitated by choosing a flat pie shape and finely cutting the meat across the grain. An interesting option is kurnik stuffed with several types of meat - smoked meat, tongue, offal. Adding the finished filling will save the housewife from a lot of hassle.

To prepare a “multi-story” kurnik, you should first bake several pancakes of suitable diameter.

Description of preparation:

My mother once told me the recipe for dough for kurnik on water. This water dough recipe can also be used for baking other pies, even with apples, for example. Therefore, take note of it. The dough is choux, which requires some skill to knead. But doing it, however, is easy and quick. In addition, it is low in calories. Chicken is also not very fatty meat, and if you add leaner ingredients to the filling, then this pie can be called very light and “dietary.” In general, chicken for every taste!
So, knead together the dough for kurnik in water: 1. Sift the flour and add salt and sugar to it. 2. Add oil to the water and bring to a boil (but do not boil). 3. Now gradually add the sifted flour to the water and stir with a fork (because it’s hot!) 4. When it cools down a little, continue kneading with your hands. 5. Knead the dough soft, not hard. Sprinkle it with flour and leave for 15 minutes, covering with a towel. 6. The dough is ready! We divide it into two parts and form a chicken pot as usual. Main ingredient: Dough / Lenten dough Dish: Baked goods / Kurnik Geography of cuisine: Russian cuisine

Selecting a baking mode

The choice of baking temperature depends not so much on the type of dough, but on the type and quantity of filling, shape and size of the pie. Closed-type chicken pots do not have a hole for steam to escape. In open pies, a small hole is made for this purpose, otherwise the so-called pie cap may burst, exposing the filling (sometimes a few punctures with a fork are enough). Such holes are also used to add a small amount (2-3 tablespoons) of water or broth, ultimately to increase juiciness. In this way, kurnik can be turned into a successful, long-lasting national adaptation of Czech soup in bread.

Simple dough for kurnik with kefir

Photo No. 1. Recipe for a delicious simple dough for kurnik with kefir

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

Recipe ingredients:

flour 500 g.
eggs 2 pcs.
kefir 250 ml.
margarine 100 g.
salt 1 teaspoon
sugar 2 teaspoons

Method for preparing dough for kurnik with kefir:

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

Baking in modern electric ovens

It is important that a voluminous composite cake is heated evenly in all directions, therefore, when baking in an electric oven, it is recommended to use the convection mode with heating of both the top and bottom. The best option would be a temperature no higher than 180 degrees and a baking time of about 60 minutes.

The dough molding used to decorate the pie should not burn, otherwise it will have to be cut off. This will not make the chicken chicken less tasty, but it will certainly lose its “marketable” appearance.

How to prepare “Shortbread dough for chicken”

You can make the dough by hand, but I prefer to do it in a food processor. So, pour the flour into the combine bowl.

Cut the butter into small cubes and leave it for a while until it becomes soft.

Meanwhile, we add about 2 pinches of salt to the flour.

When the butter is soft enough, place it in the bowl of the food processor.

Now we need to grind the flour mixture with the butter so that we get something like crumbs.

Break eggs into a bowl and add water.

And quickly mix everything. To make the dough more homogeneous, we knead it with our hands for a minute or two.

We make a cake from the dough and wrap it in cling film. Place in the refrigerator for half an hour. Well, then we proceed to rolling out and preparing the chicken itself.

Baking in a gas oven

When baking in a gas oven, the temperature is chosen around 180 degrees, and baking is carried out until the top layer of dough hardens - about 30 minutes. At this stage, you can pour in water, add liquid spicy sauce or vegetable broth with spices. In this case, the gas is reduced, lowering the temperature to 100 degrees, and baking continues for another 20-30 minutes. 5-10 minutes before the cake is ready, brush it with egg yolk. The total baking time is at least 60 minutes.

Kurnik is good in any form, but it should still be cooled before serving.

How to cook kurnik with chicken and potatoes:

If you have a bread machine, it is better to use it. The bread maker will mix all the ingredients perfectly. Place all the ingredients in the bread maker bucket according to the instructions for your model. And select the “dough” program.

If you use fresh yeast, it must be activated. To do this, take 100 ml of warm water (from the required two glasses), add yeast, add a little sugar, stir until the yeast is completely dissolved. Place the glass in a warm place and wait for activation, the water will begin to hiss and foam will appear on top.

Pour the diluted yeast along with water into the bread machine bucket and add the rest of the ingredients. Then the bread maker will do everything itself.

If you want to knead the dough by hand, then you need to activate dry or live yeast in the same way, add the rest of the ingredients and knead the dough with your hands. Cover with cling film or a towel and place in a warm place to rise (about an hour).

For the filling, cut the chicken fillet into slices, potatoes into thin slices, and onions into neat half rings.

The risen dough must be divided into several parts. If you want to decorate the pie with dough products, then divide it into three parts. The smallest part of the dough remains for decoration, the largest for the top, and the middle for the bottom of the pie.

Decide what shape you will bake the kurnik; it can be round or rectangular. In my case there will be a second option.

The dough needs to be rolled out to the entire length of the baking sheet (don't forget to grease it with oil) and make sides.

The first layer should be chicken meat, it should be placed on the entire surface of the dough.

Then distribute the onions evenly. Salt and pepper everything.

Place potato slices on top of the onion. Salt and pepper again.

Place small pieces of butter evenly over the potatoes. This will allow the chicken to be juicy, the butter will melt and saturate the pie filling.

Cover the pie with the rolled out dough, pinch the edges, try not to have any holes, otherwise the pie will be dry due to the juice that spilled out when baking the pie in the oven.

To decorate, you need to roll out the yeast dough thinly, cut long strips and place them on the surface of the pie, one vertically, the other horizontally, alternating. Then you will get a beautiful cage. You can make roses and petals from the leftover dough.

Attach the roses and petals with chicken white. And brush the entire surface of the pie with beaten egg.

Heat the oven to 200 degrees, place the baking sheet with the chicken on a medium level. Set the time to 60 minutes. During this time and at this temperature, the kurnik made from yeast dough with the specified amount of filling ingredients will be completely baked.

Remove the finished chicken from the oven and cover with a towel for 10 minutes. After the specified time, the chicken can be served.

There is nothing tastier than hot yeast baked goods, and if the dough comes with a filling, then hardly anyone will refuse such a dish.

Bon appetit!!!

Afterword

Kurnik filled with natural meat, even chicken fillet cut into thin slices, after removal from the oven, is wrapped in a towel for at least 10 minutes in order to lengthen the cooling process as much as possible. This measure will also allow the flavor of the seasonings to be revealed more clearly, although it will eliminate the crunch of the golden brown crust.

You must understand that there is no single technology for baking chicken that works in any kitchen in the world. Due to the difference in recipes, pie sizes and specific features of ovens, when baking, every housewife should use common sense and rely on the appearance of the pie being prepared.

Date: 06/17/2019.

Crumbly dough for kurnik with mayonnaise

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

Recipe ingredients:

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

Cooking method:

Mix water and mayonnaise until smooth. Add salt and vegetable oil. Stir again.
Gradually add sifted flour. Knead soft, elastic dough.

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Sunday, February 03, 2013 05:56 + in quote book Actually, everyone loves chicken chicken, and they don’t need advertising, but this version of our favorite pie deserves special words of praise. When I take it out of the oven, I hide the scales away at the same time. No diets on this day! It's impossible to resist! This is despite the fact that I’m usually very persistent in terms of all sorts of goodies and don’t allow myself too much.

The secret is in the filling: chicken breasts are fried in advance with onions, mixed with sour cream and spices. Already at this stage, the most difficult thing for me is not to attack the filling. Another definite plus is that the dough is quite simple, it always turns out! Even for beginners. For the dough: flour – 400 g, margarine or butter – 200 g, sour cream – 200 g, salt – 1 tsp. with a slide baking powder - 1 tsp. For the filling: chicken fillet – 600-700g sour cream – 3 tbsp. onions – 2 large heads potatoes – 2 pcs salt, black pepper ground meat broth – 1/2 cup First the dough. Sift the flour into a large bowl, add salt, baking powder, and mix. Grate frozen margarine on a coarse grater and grind into crumbs with flour. Then add sour cream and knead the dough. If the dough is too sticky, add flour. If, on the contrary, it crumbles, you can pour in 1-2 tbsp for the binder. cold water. But it's unlikely to be necessary. Roll the dough into a ball, wrap it in cling film and put it in the refrigerator. Let's start with the filling. Cut the chicken fillet into small pieces. Cut the onions into rings or half rings. Heat vegetable oil in a frying pan. Good to reheat! Fry the chicken pieces over high heat in batches, making sure each piece touches the pan and is bathed in oil. No need to add salt yet! You can read more about how to fry chicken pieces here. Please don't be lazy and fry the chicken in batches, this way it will retain its juices and will be very tasty. Of course, there is no need to talk about the cleanliness of the stove here, there will be oil everywhere, but at least you will have a delicious chicken! So, the fillet pieces need to be fried over high heat in hot oil, turning quickly so that the pieces are browned on all sides. Each batch will take about 5 minutes to cook, no more.

Place all the meat in a separate bowl. Fry the onion in the remaining oil until golden brown. Without removing the onion, place all the chicken pieces back into the pan. Now you need to add salt, pepper, and your favorite spices. Fry everything together for another 5 minutes and remove from heat. Add sour cream and mix everything. Peel the potatoes, cut into small slices, add salt and mix with the chicken. Yes, yes, the potatoes will be raw, but they will be cooked in the oven.

Remove the dough from the refrigerator. Grease the mold with butter. Divide the dough into 2 parts. Roll out the first one and place it on the bottom of the mold, making sides for the filling. Place the filling on top.

Roll out the remaining dough, place it on top of the filling, pinch the edges, make a hole in the middle. There is no need to lubricate the chicken pot with anything, this is not the case. Bake at 180°C for 40 minutes. Somewhere in the middle of baking, pour a couple of tablespoons of broth or boiled water into the hole in the lid of the chicken pot so that steam forms inside and the potatoes are certainly baked.