Dough for chicken - recipes with photos step by step. Recipes for delicious chicken dough, video. Tender and elastic dough for kurnik Instant kurnik dough recipe

Not every housewife can prepare homemade dough for chicken the first time, which is why many cooks prefer to buy this product in a store. But personally, I always try to use homemade dough for cooking, including for baking chicken.

Today I bring to the readers’ attention a rather sensible, in my opinion, selection of options for preparing dough for kurnik, which includes those recipes that are most popular among experienced cooks. The list below presents both simple and quick options for preparing the dough, as well as those that will require a little more effort and time from you. As always, yeast dough needs to be given time to grow, but yeast-free dough made with kefir, milk or sour cream will be ready in 15-20 minutes.

Depending on the recipe, to prepare dough for kurnik we will need such affordable and cheap products as: flour, sugar, salt, eggs, butter, yeast, milk, sour cream, kefir and mayonnaise. Housewives always have most of these ingredients in stock, which allows them to cook chicken at home spontaneously and without prior planning.

After the delicious chicken dough has been kneaded, before using it, you need to give it half an hour to rest in the refrigerator. This time is enough for you to prepare your favorite filling for the chicken, thereby not wasting an extra minute standing in the kitchen.

Shortbread dough for chicken in a food processor

The first version of the chicken dough is prepared using a food processor. Of course, if you don’t have such an assistant at home, you can knead the dough with your hands, but I recommend entrusting this part of the cooking to a man.

Ingredients:

500 g flour
250 g butter
2 pinches of salt
2 eggs
2 tsp water

Cooking method:

Pour the pre-sifted flour into the bowl of a food processor.
We take the butter out of the freezer/refrigerator, cut it into cubes and let it defrost slightly.
After this, add salt and melted butter to the flour. Grind all the ingredients together until crumbly.
Then add eggs to the flour mixture and add water. Mix all ingredients using a food processor until smooth.
Form the resulting dough into a flat cake and wrap it in cling film.
Place the dough in the refrigerator for 30 minutes, and after this time, use it to prepare chicken.

Elastic dough for kurnik with sour cream

The second most popular option for preparing dough for kurnik involves cooking it with a dairy product such as sour cream. I can’t objectively tell you whether it’s better or worse than the others, but from time to time I use this particular recipe.

Ingredients:

1 egg
4 tbsp sour cream
50 ml milk
100 g butter
2 pinches of salt
2 pinches of soda
500 g flour

Cooking method:

Drive the egg into a deep container and beat it with a fork or whisk until smooth.
Pour sour cream into the egg mixture and mix.
Then add milk and melted butter to the main ingredients.
Also add salt and baking soda, then mix everything thoroughly.
After this, it’s time to add sifted flour in small portions and knead a stiff dough for the kurnik.
Wrap the finished dough in cling film and put it in the refrigerator for half an hour. This will make the dough more flexible and easier to work with.
After thirty minutes, remove the dough from the refrigerator, divide it into two equal parts and roll it out.
Place your favorite filling between the layers of dough and bake the chicken in the oven.

Kefir dough for chicken

Perhaps I won’t be much mistaken if I say that kefir makes the dough for kurnik the most tender and soft. This dough is not only pleasant to work with, but also the kurnik prepared from it turns out to be very, very tasty.

Ingredients:

150 g butter
2 eggs
7 tbsp. Sahara
2 tsp salt
1 tbsp. kefir
700 g flour

Cooking method:

Transfer the butter to a saucepan and melt it over low heat.
Drive the eggs into a deep bowl and beat them with a whisk until smooth.
Add sugar, salt and melted butter to the egg mixture. Mix everything well.
Pour in the required amount of kefir.
Sift the wheat flour through a sieve and add it to the main mass in several stages, without stopping stirring it.
Knead the dough into a soft and elastic dough, roll it into a ball and wrap it in film.
Keep the dough in the refrigerator for about 20-30 minutes, after which we use it to prepare chicken.

Homemade dough for kurnik with margarine

Any dough prepared with margarine turns out sandy and crumbly. If you like this type of baking best, I advise you to take note of the recipe.

Ingredients:

2 eggs
½ tbsp. Sahara
¼ tbsp. salt
1 tsp soda
250 g margarine
150 ml milk
1 tbsp. baking powder
4 tbsp. flour

Cooking method:

Separate the egg yolks from the whites. We don’t need proteins for cooking, so you can use them to prepare other dishes: meringues, protein glaze, etc.
Add sugar, salt, soda and melted margarine to the yolks. Grind all ingredients with yolks.
After the whole mixture becomes homogeneous, pour milk into it and mix everything thoroughly.
Sift the flour through one hundred and mix it with baking powder. Add the resulting mixture of flour and baking powder to the main mass a little at a time.
Knead the dough, which should be elastic and stick well to your hands.
Wrap the finished dough in film and place in the refrigerator for 30 minutes.
After half an hour, the dough will be completely ready for baking the chicken.

Yeast dough for kurnik with mayonnaise

Connoisseurs of yeast baking can rejoice, since kurnik can even be made from yeast dough. The whole cooking process, of course, will take a little more time, but the result is worth all the effort and time spent.

Ingredients:

1 tbsp. water
25 g yeast
3 tsp Sahara
150 ml mayonnaise
1 pinch of salt
4 tbsp. flour

Cooking method:

Heat the water slightly and dilute the yeast in it.
Add 1 tsp to the yeast. sugar and flour. Leave the dough alone for 10-15 minutes.
After a quarter of an hour, add mayonnaise, salt and the remaining granulated sugar to the dough. Mix well.
In several approaches, add wheat flour to the dough.
Place the container with the dough in an oven preheated to 30 degrees for 30-40 minutes.
After the specified time, the dough will rise well, increase in volume, and it will be possible to prepare kurnik from it.

Now you know how to prepare dough for chicken. Bon appetit!

Kurnik dough is much easier to prepare than many housewives think. The whole cooking process will not take much effort and time, unless, of course, we are talking about the yeast dough option. Despite the fact that today any dough can be bought in a store, I recommend that my readers at least once try to prepare such dough for chicken at home on their own. In order for all the cooking to go smoothly and without problems, I want to finally give you a few tips:
In all the proposed recipes, ingredients such as butter and margarine can be replaced with one another, without any harm to the final result;
Before adding to the dough, butter and margarine must be softened, or even better, melted in a saucepan;
In order for the dough to breathe and the finished baked goods to be fluffy, do not forget to sift the wheat flour through a sieve;
Before proceeding to the actual preparation of the chicken, the dough should lie in the refrigerator for half an hour;
If you don’t have cling film, then before putting it in the refrigerator, the ball of dough can be placed in a regular pan, having first greased it with a small amount of vegetable oil along the bottom and sides.

Kurnik is a national dish of Russian cuisine. In the old days, this was prepared for major holidays. The wedding table was decorated with an appetizing and unusually tasty dish. It was called the royal pie for its beautiful appearance, high taste and difficulty in preparation.

Every modern housewife can surprise guests or household members with a shortcrust pastry chicken. To do this, you need to have a desire to please others with your culinary talent and a couple of hours of free time.

Recipe for kurnik with sour cream made from shortbread dough

It’s worth preparing this hearty and tasty dish to hear the praise of those who eat the wonderful pie.

Dough

· 410 g flour;

· 210 g plums. oils;

· 200g sour cream;

· 2 chicken yolks;

· 10 g sugar;

· a pinch of soda and salt;

For the chicken filling

· 750 g chicken;

· 2 onions;

· 15 g salt;

· ground black pepper on the tip of a knife;

· 20 g of vegetable oil.

For the rice filling

· a glass of rice;

· half a glass of chicken broth;

· art. spoon of butter;

· half a teaspoon of salt;

· yolk for greasing the pie.

Cooking steps

1. First prepare the meat filling. Boil chicken broth in salted water with the addition of peeled carrots and a whole onion. Remove the finished meat from the water, cool and cut into small pieces. Fry the chopped peeled onion over low heat until golden brown. Add chicken pieces to the onion, salt and pepper the mixture, gradually pour in half a glass of broth. Remove from heat.

2. Separately, boil rice and eggs in salted water. Mix cereal and finely chopped eggs. Slowly pour the broth into the mixture so that the resulting filling is not runny. Lightly salt and add butter. The rice filling is ready.

3. For the dough, combine chicken yolks with butter, add sour cream. Mix the mixture well, gradually add flour and baking powder. Place the finished dough in the refrigerator.

4. Take out the cold cake, divide it into two parts, one of which should be 2 times smaller than the other. Roll out a large piece of dough into a cake about half a centimeter thick and place it in a baking dish, leaving the edges.

5. Place half of the rice filling on the prepared shortbread dough for chicken, then the same part of the meat filling. Top with remaining rice and then chicken.

6. Roll out the rest of the dough, making a hole in the center of the resulting cake. Cover the pie and seal the edges. Brush the top with egg.

7. Bake kurnik with shortcrust pastry in a preheated oven for about 45 minutes at 190°C. Approximately 15 minutes after cooking, you can remove the finished dish from the oven.

Classic kurnik made from shortcrust pastry

The simplest and most affordable products are used for the test.

· 500g flour;

· 300g butter;

· 2 small spoons of water;

· a few pinches of salt.

For the filling you will need

· 300g chicken fillet;

· 250g potatoes;

· 150 g of onion;

· 60 g hard cheese;

· a tablespoon of butter.

Cooking process

1. First make shortcrust pastry for the kurnik. Add salt to flour and stir. Grind the softened butter with flour, mash the mixture with a fork. Beat the eggs into the resulting mass and slowly pour in the water. Mix all ingredients with your hands until smooth and divide into 3 parts. Wrap the resulting dough in cling film and place in the refrigerator. Can be used within an hour.

2. Prepare the filling. Finely chop the onion, potatoes and chicken fillet. Season with salt and add soft butter. Mix the filling thoroughly. Grate the cheese, but do not mix it into the mixture.

3. Take out the chilled dough, divide into two parts and roll out. Line the bottom of a baking sheet with parchment paper. Place one cake layer on the bottom and place the meat filling on top. Sprinkle the grated cheese evenly over it and cover the mixture with the remaining cake layer on top.

4. Pinch the dough in a circle and place in the oven. It cooks for about 50 minutes at a temperature of 220 °C.

Any version of shortcrust pastry chicken can be served with a suitable gravy.

All-purpose cream sauce

To prepare it you need the following products

· 25 g flour;

· 400 ml chicken broth;

· half a glass of cream;

· 2 yolks;

· 70 g butter.

Cooking steps

1. Over low heat, boil flour, broth, cream and half the butter until sour cream thickens.

2. Remove the mixture from heat.

3. Add the yolks mashed with butter to the cooled mass.

4. Mix everything well, you can add spices and herbs. The sauce is ready.

Instead of such a main sauce, mushroom, tomato or cheese sauce can be prepared if desired. It all depends on personal preferences, the imagination of the cook and the availability of the right products. The sauce is served in a separate small bowl.

Portioned mini-chickens

Convenient little triangles with meat filling will delight you with their taste and aroma.

Products

· 2 tbsp. spoons of butter;

· 450 g flour;

· a third of a large glass of milk;

· chicken (you will need fillet);

· 5 potatoes;

· 3 onions;

· dill, a little salt and pepper to taste.

Here's how to prepare mini-chickens:

1. For the dough, mix grated butter with lightly salted flour. Separately, whisk mayonnaise and milk with the egg. Pour the resulting mixture into the flour, knead the dough. Place the finished cake in the refrigerator and let it sit there for at least half an hour.

2. At this time, prepare the filling. Grind the meat removed from the chicken breast and legs in a meat grinder, cut raw potatoes and onions into small pieces. Mix the filling by adding an egg, dill (can be frozen if desired), a little salt and ground black pepper.

3. Remove the dough from the refrigerator and form it into a long thick rope. It needs to be cut into pieces of the same size. Roll out each piece and fill the resulting pancakes with filling. Form triangular-shaped mini-chickens with a small hole at the top.

4. Place the products on a baking sheet greased with vegetable oil. Bake in an oven preheated to 210 degrees for about half an hour. For greater juiciness, you can apply a small piece of butter to the surface of each mini-chicken after baking.

Kurnik with “raw” filling

A relatively quick way to prepare a delicious dish.

Dough

· 3.5 cups flour;

· 250 g margarine;

· a glass of kefir;

· a level teaspoon of soda;

· a pinch of salt.

Filling

· 4 medium-sized potatoes;

· 2 chicken breast fillets;

· 2 large onions;

· salt and pepper to taste.

Sequence of work

1. First prepare the dough. In the center of the sifted and lightly salted flour mound, make a hole into which pour soda, and then pour in kefir. Mix, add melted margarine. Place the finished plastic dough in the refrigerator for about 50 minutes.

2. At this time, cut raw potatoes and chicken into cubes, and onion into half rings. Lightly add salt and pepper to all products without combining.

3. Remove the dough from the refrigerator and divide it into two parts. Line a baking sheet with parchment paper. Place the pre-rolled half of the dough on top. Place the filling in layers on the resulting flatbread. Bottom - potatoes, then onions and chicken. Roll out another cake layer and cover the pie with it. Make a hole in the upper central part of the chicken with your hands, and brush the surface of the pie with beaten egg.

4. Bake the dish in an oven preheated to 230°C for about 50 minutes. Remove the finished pie and cover with a towel, let stand for at least 20 minutes before eating.

Kurnik with mayonnaise and sour cream dough

An excellent option, this shortbread dough for kurnik is very pliable, and after cooking it resembles puff pastry.

Need such products

· half a glass of sour cream;

· a third of a teaspoon of baking soda;

· 3 cups flour;

· 100 g butter;

· half a glass of mayonnaise;

· half a teaspoon of salt.

Preparation

1. Combine sour cream and soda, pour in mayonnaise.

2. In a bowl, grind the flour and softened butter.

3. Add sour cream to flour and butter.

4. Knead the dough and place it in the refrigerator. After half an hour you can use it.

Filling composition

· 320 g chicken fillet;

· 200g champignons;

· 100g onion;

· onion or dill greens;

· a pinch of salt;

· a little ground black pepper;

· lean oil for frying.

Let's do it like this

1. Fry small pieces of chicken fillet in vegetable oil until cooked.

2. Separately, lightly brown the chopped onion in a frying pan.

3. Fry the chopped mushrooms, lightly adding salt and pepper.

4. Combine the products, beat the egg into the mixture, add a little salt and pepper, mix thoroughly.

Let's move on to the last stage

1. Remove the dough from the refrigerator. Divide it into two parts of different sizes, one of which should be larger.

2. Roll out a large cake to about 5 mm thick and place on a greased baking sheet.

3. Spread the filling, leaving the edges of the crust empty.

4. Roll out a small cake, make a small hole in its center.

5. Cover the pie with the resulting crust and pinch the edges of the pie.

6. Bake the kurnik at a temperature of 190 degrees for 45 minutes.

7. When the finished dish has cooled slightly, remove from the oven and cover with a cloth towel until serving.

Simple chicken chicken with potatoes

An easy-to-make pie made from affordable ingredients.

Ingredients

· 320 g potatoes;

· 320 g chicken fillet;

· 1 onion;

· 440 g flour;

· 100 g from butter;

· 100 g kefir;

· 30 g sugar;

salt to taste;

· 1 pinch of soda;

· ground black pepper to taste;

· greens to taste.

Stages of work

1. First prepare the filling: cut the chicken fillet and potatoes into small cubes, add chopped onion, salt and pepper to taste.

2. Rub lightly melted butter with sugar and salt. Combine them with kefir and eggs, mix well. Add flour and soda to the resulting mixture. The dough should be kneaded well and placed in the refrigerator for 20 minutes, wrapped in cling film.

3. Take out the dough and roughly divide it into three equal parts. Separate one part and set it aside. Roll out a large piece to about half a centimeter thick and place on a greased baking sheet.

4. Distribute the filling evenly on the resulting flatbread. Roll out a small piece of dough and cover the chicken pot. Pinch the edges and place the preheated oven at 200 degrees for about 40 minutes.

5. At the end of cooking, check the readiness of the pie; you may need to keep it in the oven for more time.

Tips for successful shortcrust pastry for kurnik

· Instead of sugar, you can use powdered sugar; in this case, when kneading, the mixture will become homogeneous faster, and the finished dough will simply melt in your mouth.

· Soda is often replaced with baking powder, which almost always produces high-quality dough.

· Flour must be sifted before use.

· Natural butter with high fat content is used as fat; it produces more tasty and crumbly baked goods. To save money, you can take margarine, but it is not as healthy and is less easily absorbed by the body. Or replace some of the butter in a recipe with margarine.

· Take the butter out of the refrigerator in advance; before kneading the dough, it should be at room temperature.

· To highlight the taste of unleavened dough, it must be salted.

· They try not to knead the dough for a long time, but do everything vigorously and quickly. You can prepare it in the evening, put it in the refrigerator (not the freezer), and use it in the morning.

Be sure to make kurnik from shortcrust pastry! A dish made with love will fill your home with comfort and will be rewarded with words of gratitude from family and friends.

Surely many have heard of such a dish as chicken. But few people know what it really is.

Kurnik is a large Russian pie with filling. There is an opinion that the dish got its name because it was originally prepared with chicken meat. In ancient times, it served as a real table decoration. Each housewife kept her cooking secrets, which were not disclosed to outsiders. The recipe for the dish was passed down in the family from generation to generation.

A little history

Kurnik dough can be shortbread, puff pastry or unleavened. The main part of the pie is the filling.

An ancient Russian dish is a real culinary masterpiece with a long history. Once upon a time, kurniks were served at the royal table on especially important events. For many centuries he was always present at wedding feasts.

The dish of our ancestors looked like a closed pie, which was made from rich unleavened dough with an incredibly complex filling. It included porridge, chicken meat, eggs, mushrooms, and delicious milk sauce. Nowadays it’s even difficult to imagine such a grandiose dish. Its preparation required a lot of time, because different types of fillings were layered into thin pancakes. The pie was baked, of course, in a Russian oven over birch wood. The dish was served with milk sauce. Chicken pie is truly royal, you just can’t help but like it.

Of course, modern kurnik is not such a grandiose dish as it was in the old days. Nowadays the pie is prepared according to simplified recipes. Millet and buckwheat are replaced with potatoes and onions or rice. For cooking, fewer layers of filling are used, and the pancakes are not layered at all. Housewives use rich unleavened dough less and less often; puff pastry, shortbread, and yeast dough for kurnik appear on the table more often.

Kurnik on kefir

The simplest dough for chicken kefir is very easy to prepare and turns out amazingly soft. The baked goods do not go stale, even if they sit in the refrigerator for a while.

Ingredients:

margarine - 110 g;
flour - 465 g;
1 tsp. salt;
2 eggs;
2 tsp. Sahara;
kefir - 235 g.

Before starting cooking, margarine should be melted and allowed to cool slightly. Beat the eggs with a whisk and add to the margarine. Then add sugar and salt. Without stopping stirring, add the sifted flour in parts. Knead the soft dough for the chicken, wrap it in cling film and hide it in the refrigerator. You can use it to prepare chicken chicken no earlier than an hour later. It can be stored for up to three days, and the dough will not lose its properties.

Mayonnaise dough

Quite an interesting recipe for chicken kurnik dough with mayonnaise. It will appeal to those who prefer thin dough. It resembles sand, only more elastic and softer. It is very easy to work with, it does not tear, does not stick to your hands and rolls out well.

Ingredients:

vegetable oil - 3 tbsp. l.;
flour - 380 g;
120 g of mayonnaise and water.

In a glass, mix mayonnaise with sour cream until smooth. Add vegetable oil and salt. Pour sifted flour into the thick sour cream-mayonnaise mass in portions and knead the elastic and soft dough.

Butter dough

A classic option is kurnik dough. It is incredibly flexible and delicate, never tears and holds its shape perfectly. You can use it to make pie decorations. Yes, once the dish was a real holiday pie, which was generously and richly decorated.

Ingredients:

sour cream - 5-6 tbsp. l.;
flour - 585 g;
milk - 135 g;
3 eggs;
1 tsp each sugar, salt and soda.

Take the sour cream and milk out of the refrigerator and let them warm up to room temperature. Beat eggs with salt and sugar, add milk and sour cream. Mix everything thoroughly and begin to gradually add the sifted flour. As a result, our dough should not be sticky, but not tight either. You may not need all the flour. Form the dough into a ball and cover it with a natural cloth. After 25 minutes you can bake a cake from it.

Margarine dough

One of the best options is shortcrust pastry for kurnik. Vegetables, mushrooms, meat and cereals are used as filling for the dish.

Ingredients:

margarine - 1 pack;
flour - 780 g;
a teaspoon of baking powder;
sour cream - 235 g.

The margarine must be melted, cool slightly and add sour cream. Sift the flour in advance, mixing it with baking powder. Gradually add flour to the mixture of margarine and sour cream. Knead the plastic dough and refrigerate for an hour. The dough is ready for baking.

Puff pastry

Chicken dough made with margarine is no less tasty. Layer pies are always good. Many housewives prefer to purchase ready-made dough rather than waste time preparing it. Although nothing beats the taste of homemade baked goods.

Ingredients:

flour - 400 g;
margarine - 385 g;
vinegar - 0.5 tbsp. l.;
water - 185 g;
2 eggs;
salt.

The flour must be sifted on a work surface before cooking. Approximately 200 g of flour should be placed aside. We form the dry mass in the form of a slide. Make a hole in the center and drive the eggs into it, add salt, vinegar and pour in cold water. Knead the dough with your hands and knead it until it stops sticking to your hands.

Mix the remaining flour with soft margarine, roll out the dough into a layer, and put margarine in the center. Roll the dough into an envelope and roll it out again. It is better to repeat this procedure up to 4-5 times. Between each approach, the dough should be cooled in the refrigerator for 30-40 minutes. The finished mixture can be frozen and stored until needed. Preparing puff pastry is not easy or quick, but the result exceeds any expectations. This chicken pot is a real miracle.

Ingredients for cooking chicken

We invite our readers to prepare a classic kurnik from yeast dough. The dish is not at all simple, and therefore it will take us time to prepare it.

The pie can be baked for a holiday table. For the daily menu, you can use more simplified baking options. This ancient recipe is based on the use of several options for fillings and pancakes, not counting yeast dough. Kurnik with potatoes, mushrooms and chicken is a classic version of the dish.

Pancake ingredients:

egg;
milk - 480 g;
sugar 2 tsp;
a pinch of salt;
flour - 185 g.

For the test:

egg;
milk - 240 g)
butter - 65 g;
yeast - 1 tsp. dry mass;
butter - 65 g;
sugar - 1 tbsp. l.;
2 pinches of salt;
flour - 585 g.

For filling:

chicken fillet - 385 g;
boiled rice - 145 g;
sour cream - 475 g;
2 eggs (boiled)
mushrooms - 480 g;
2 onions.

Kurnik recipe

We start preparing the pie with pancake dough. Beat eggs and milk, adding sugar and salt. Add flour in portions, stirring constantly so that no lumps form. We prepare thin pancakes from the batter in the usual way. Grease the pan periodically with oil. To prepare the pie, six pancakes are enough.

Next, you can move on to kneading the yeast dough, which is rich, because it is prepared with yeast and milk. We dilute the yeast in warm milk and wait for 10-15 minutes. Meanwhile, beat sugar and eggs with a mixer, add melted butter and salt, add milk and gradually add flour. Knead the mixture until an elastic and soft dough is obtained. Let it sit for an hour and then move on to preparing the filling.

Chicken fillet must be boiled. If you are using any other part of the chicken, remove the meat from the bones after cooking. Add a couple of tablespoons of sour cream, salt and a little pepper to the finished mass. Chop the boiled eggs, mix with boiled rice and add a little sour cream. Salt and pepper the filling.

Chop the mushrooms and onions, fry them in vegetable oil until the liquid has completely evaporated.

Prepare a baking sheet by lining it with parchment. Divide the dough into two equal parts: roll out one of them so that the layer is slightly larger in diameter than the pancakes. Place a layer of chicken filling on it. Place one pancake on top. Next, lay out the rice, on top of it - another pancake, and then a layer of mushroom filling, which we cover with another pancake. If you laid out the filling in a thin layer, you can repeat the layers again. Roll out the second part of the dough much wider than the first. Cover the pie with this layer and seal the edges. In the center of the baked goods, you can make a hole on top to allow steam to escape so that the product does not burst during cooking. Bake the pie for at least 40 minutes at a temperature of 180-200 o C.

Instead of an afterword

Cooking chicken is a rather labor-intensive and time-consuming process. It’s not for nothing that in the old days this dish was considered royal. Modern housewives can use simplified recipes. Of course, the dish will not be as interesting, but still tasty. If you want to surprise guests or please your family, then use an old recipe for the dish and cook a real chicken.

Kurnik has long been considered one of the most interesting and beloved dishes of Russian cuisine. At first glance, it may seem like an ordinary pie, but just try one piece of this delicacy, and all analogies will seem inappropriate. The only similarity is that the dough for kurnik can be prepared the same as for other baked goods with filling. It doesn’t matter which recipe the housewife usually uses.

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

Kneading the dough for kurnik is very simple, you just need to combine all the ingredients step by step. How long the kneading process will take depends only on the recipe. After this, the yeast dough is placed in a warm place, and the yeast-free dough is placed in the refrigerator. You have to work most hard with puff pastry, but baked goods in such a frame turn out truly royal.

You can use any filling for the chicken at your discretion. This does not affect the way the dough is prepared.

Secrets of making the perfect chicken dough

You can choose almost any dough for chicken, based only on your own taste preferences. Such variety allows you to prepare a delicious dish from those products that are in the refrigerator and without having to buy anything extra. How to prepare dough for chicken at home without unnecessary time and financial costs, culinary experts will tell you:

Secret No. 1. Don't worry if the margarine or butter doesn't completely dissolve while kneading the chicken dough. This will not damage the consistency of the dough at all, and the lumps will go away during kneading and further baking.

Secret No. 2. In all recipes, butter can be replaced with margarine, and vice versa.

Secret No. 3. For a more fluffy dough, the flour must be saturated with oxygen. To do this, you just need to sift it through a sieve once or twice.

Secret No. 4. Before putting the finished dough in the refrigerator, you need to put it in a container greased with vegetable oil or wrap it in cling film.

Mayonnaise dough is valued by experienced housewives not only for its delicate taste, but also for its convenience. It is easy to prepare, and further work with it compares favorably with other cooking methods. The dough turns out buttery and very elastic, which allows you to roll it out without additional flour.

Ingredients:

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

Cooking method:

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

Interesting from the network

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

Ingredients:

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

Cooking method:

Melt margarine, add salt, sugar and eggs, mix until smooth.
Pour kefir into the resulting mixture, add flour, knead the dough.
Place the dough in a saucepan greased with vegetable oil and refrigerate for 30 minutes.

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

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

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

The sour cream dough has a special delicate consistency, which makes it an excellent companion for chicken fillet. With it, the chicken turns out fluffy, and after baking it is decorated with a beautiful golden brown crust. To make the dough perfect, you need to take milk with a high percentage of fat content and the freshest possible sour cream.

Ingredients:

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

Cooking method:

Beat the egg with a fork, add sour cream and mix until smooth.
Soften the butter, pour into a common plate along with the milk, stir again.
Pour baking soda and salt into the egg-milk mixture.
Add flour and knead into a stiff dough.
Place the dough in the refrigerator for 30 minutes, then divide into two parts and form a kurnik.

Now you know how to prepare dough for chicken according to the recipe with photo. Bon appetit!

Kurnik is a special type of chicken pie, the taste of which cannot be spoiled by additional ingredients: mushrooms, onions, potatoes. When preparing kurnik at home, potatoes and mushrooms are often added to chicken meat to make the filling even juicier and the kurnik tastier.

The recipe for kurnik with chicken and potatoes in any variation remains simple, and preparing a simple pie with chicken filling at home is simple and quick.

The preparation, like the recipe for kurnik, is simple, the pie in various combinations of fillings is different, but equally tasty, regardless of the amount of potatoes, chicken meat, the presence of fried or fresh forest mushrooms, frozen champignons, the use of different types of meat - from thighs or chicken fillet.

Features of cooking chicken at home

With chicken chicken, a dough recipe and the composition of the meat filling, you can improvise and fantasize, using store-bought dough as a basis, making homemade yeast dough, or making it at home.

Kurnik pie made from kefir dough makes the fastest of all known homemade variations of chicken pie, simple and no less tasty than the classic one, requiring attention and a lot of free time to prepare. A simple kurnik, a recipe for chicken with potatoes, is prepared from dough using regular kefir with margarine, flour, soda without eggs and without yeast.

The composition of yeast-free kefir dough is ideal for quick home baking; yeast-free kefir dough, in addition to kurnik, is used in the preparation of homemade pies with vegetables, fish, etc.

Different fillings for the pie in different combinations give a tasty result in their own way; before baking the chicken, the housewife has the opportunity to choose her favorite type of dough: yeast, shortbread, or knead kefir dough with her own hands.

But the classic base for a classic chicken pie is kefir dough. Kurnik pie is made from yeast-free dough with sour cream, sour milk, mayonnaise, yeast, shortbread, but kefir was and remains the main component of the traditional composition.

Advice from the Wonder Chef. We take an arbitrary amount of ingredients for the filling: if you need more meat in the pie, then add more chicken than potatoes, and vice versa. The main condition when preparing a juicy homemade kurnik pie is a lot of fresh onions.

This recipe for chicken pie in the oven was first published on the Miracle Cook website, so I consider it my signature favorite chicken pie - very tasty and easy to prepare, and for this reason I recommend making it at home, surprisingly juicy, tasty and satisfying.

How to cook chicken? The recipe at home includes a simple process of baking a meat pie - kneading dough from kefir, flour, margarine, soda, without eggs and preparing the meat filling. Ingredients, the composition of the middle of a classic kurnik consists of chicken, onion, butter, salt and pepper. They also add raw potatoes or limit themselves to meat and onions.

Thanks to the raw meat, the chicken chicken turns out juicy; what gives the pie a special juiciness is not boiled or fried, but fresh chicken and raw onions; the amount of onions in the filling can be increased if desired. The finished pie made from kefir dough without eggs remains fresh for a long time, does not go stale for several days, chicken in a chicken pot does not lose its juiciness, baked the next day, it remains as freshly baked from the oven.

Ingredients and composition of chicken chicken with potatoes

Dough

flour - how much dough will take;
kefir – 250 ml;
margarine (or butter) – 1 pack;
salt – 0.5 tsp;
baking soda – 0.5 tsp.

Filling

chicken;
potatoes (optional);
onions – 5 pcs;
butter – 50 g;
ground black pepper; salt.

How to cook chicken with a crispy crust and potatoes in the oven

The recipe for chicken and potato kurnik dough is very simple, and it’s easy to verify.

First, pour the baking soda into the fatty kefir and melt the margarine in a saucepan.
Combine kefir with soda, salt, cooled margarine in a large bowl and mix.
Add flour in small portions so that the dough for the kurnik during kneading is not very tight, but also does not stick to your hands.
Transfer the dough into a plastic bag for 1.5-2 hours (at room temperature).
Cut the peeled potatoes and onions into strips, and the raw chicken pulp into small pieces.
Then we divide the dough into two parts (one a little larger - for the bottom, the other, correspondingly smaller - this will be the top of the pie).
Using a rolling pin, roll out the bottom part of the dough to the size of the baking sheet or in the form of a circle, depending on what shape the kurnik will be.
Grease a baking sheet or mold with oil and spread a large half of the dough over its entire surface.
Spread the raw filling evenly in layers:
- chicken, lightly salt and pepper;

- potatoes, salt, pepper;

- pieces of butter.
Cover the filling with the second rolled out layer of dough and carefully pinch the edges along the entire perimeter of the chicken.
Using a fork, poke holes all over the pie or make a small hole in the middle so that the chicken and potato chicken is better baked.
Place the baking sheet with the pie in the preheated oven and bake until beautifully golden brown.
After that, take it out, lightly grease the top of the pie with water or vegetable oil and serve.

Kefir dough has a lot of advantages: the composition of the dough in the pie is easier on the stomach, it is less caloric compared to yeast and puff pastry and does not go stale for a long time, which makes it an excellent opportunity to eat pies hot or cold, and this kurnik is one of those .

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