Kurnik is a type of Russian pie, often called the king of pies, royal pie, or festive pie. Filled with chicken, rooster, duck, lamb, beef, nuts, porridge, potatoes, etc.
The most common meaning of the word KURNIK is chicken pie. th(primary meaning) - associated with the noun CHICKEN, which comes from the word kur (rooster).
But there are other opinions: kurnik is a pie made from rye flour stuffed with boiled potatoes or carrots, baked in a Russian oven “under the smoke” - i.e. when she is still heating, smoking. Hence the name of the kurnik pie.
There are many chicken recipes, but we rarely cook with chicken. This is the pie we just made. I took a few photos during the preparation process.
Step-by-step recipes for chicken chicken with meat and potatoes
Menu:
Kurnik made from shortcrust pastry with potatoes and pork
Ingredients:
For the test:
- Flour - 4 tbsp.
- Butter - 200 gr.
- Kefir - 1 tbsp.
- Egg - 1
- Soda - 1 tsp.
- Sugar - 1 tbsp.
- Salt - 1 tsp.
For the filling:
- Meat: pork (tenderloin or neck), veal or beef (tenderloin). — 350-400 gr.
- Medium size potatoes - 10-12 pcs.
- Onions - 3 heads
- Butter 50 gr.
- Salt, pepper
Preparation:
Preparing the dough:
- Melt the butter in a frying pan on a warm burner
- Sift the flour, pour into a container, add melted butter, mix with a blunt table knife, then rub into butter and flour crumbs with your hands.
- Combine kefir, egg, salt, sugar, soda, mix everything and pour into flour crumbs.
- Mix the mixture thoroughly with a knife and knead the dough with your hands.
- The dough should not be very tight.
- Wrap the dough in cling film and set aside for a while
Preparing the filling:
- Cut the meat into thin slices (it will be easier if it is frozen.
- Peel the onion, cut into thin half rings
- Peel the potatoes, cut into thin slices, cover with water for a while to prevent them from turning black.
Making the pie:
- Prepare a container with high sides for baking the pie.
- Grease the bottom and sides of the container with vegetable oil using a brush, sprinkle the coated surface with breadcrumbs
- Separate 2/3 of the dough and roll out a thin layer according to the shape and size of the baking container
- Place the layer in the mold, covering the bottom and sides
- We lay the filling in layers, there should be several of them.
- The first layer is potatoes, onions on top, the third layer is meat.
- Lightly salt and pepper the layers (don’t overdo it!), place several pieces on the meat, 5-7 grams each. butter.
- We make the fourth, fifth, sixth layers in the same way as 1,2,3 and place a layer of potatoes and the remaining butter on top.
- Roll out the rest of the dough into a thin layer to fit the top of the container.
- Close the pie, carefully pinch the edges, make a hole in the middle to allow steam to escape.
- Place in an oven preheated to 180-200°.
- Cooking time 1.40-2.0 hours. Check the potatoes for doneness with a sharp toothpick in the hole of the pie. Also, if the pie is very brown and the potatoes are not ready yet, cover it with foil, reduce the temperature and keep it until done.
Bon appetit!
Recipe for chicken puff pastry with potatoes and chicken
Ingredients:
- Puff pastry – 0.5 kg
- Chicken fillet – 350 gr.
- Potatoes – 2-3 pcs.
- Onion – 1 pc.
- Egg - 1 pc.
- Water - 100 ml.
- Salt, spices to taste
Preparation:
First, let's prepare the ingredients.
1. Cut the meat into small pieces.
2. Also finely chop the potatoes.
3. Chop the onion very finely.
4. Place all ingredients in a deep cup. Salt and pepper. Mix everything and set aside.
Prepare the dough.
You can make your own puff pastry, or you can use store-bought dough. We sell excellent dough. It can be used in any baking, including when preparing chicken.
5. The dough must be removed from the refrigerator half an hour before cooking so that it becomes elastic.
6. Lightly sprinkle your work area with flour. Divide the dough into two parts and roll out two layers, one larger, the other smaller. According to the form in which we will bake the pie.
7. Place a larger flatbread in the mold, level it according to the shape, and fold the edges over the sides of the mold.
8. Place the filling in the mold.
9. Cover the top with a second smaller flatbread.
10. Pinch the edges.
11. In the middle of the pie, make a cut crosswise and make a hole. Pour 100 ml into this hole. water or less if you don’t get all the water into the pie.
12. Beat one egg and, using a brush, coat the pie well with this egg.
13. Place the pie in an oven preheated to 180°-200° for 50-60 minutes.
During this time the filling will be well baked. You can try by taking a piece of potato and meat through the hole.
Our chicken is ready. Beautiful, fragrant.
I like the chicken cold, but you can serve it now by letting it cool for 10 minutes.
Bon appetit!
Video - Kurnik - pie with chicken, potatoes, onions
Bon appetit!
Kurniki are loaves with fillings, the history of which goes back to tsarist times.
Ceremonial pies symbolized satiety, prosperity and well-being.
They were prepared with special trepidation and carefully followed the technology.
Today you can find a huge number of chicken recipes, both traditional and simplified. But the most beloved pies remain with meat and potatoes, no matter what dough they are made from.
Kurnik with meat and potatoes - general principles of preparation
The traditional kurnik is a round loaf, inside of which there is a filling layered with pancakes. In our case, meat and potatoes are used for filling. The most aromatic and juicy pies are obtained if you use raw ingredients. But there is a chance that they will not bake well. Therefore, more and more often you can find chicken chicken with boiled or fried fillings.
Pancakes for kurnik are ordinary, baked in a frying pan. Usually, more than 5-7 pancakes are not placed in one loaf, since there is too much filling, no matter how thin the layers are laid. The detailed assembly of a traditional chicken pot is described below.
Recipe 1: Traditional chicken chicken with meat and potatoes from pancakes
A real recipe for chicken chicken with meat and potatoes. Prepared according to all the rules, with pancakes and yeast dough. You can prepare them according to your own recipes or use ours.
Ingredients
For the test:
200 ml milk;
70 ml water;
1 tsp. yeast;
1 spoon of sugar;
For pancakes:
200 ml milk;
150 grams of flour;
2 tablespoons of oil;
Salt, sugar.
For the filling:
6 spoons of sour cream;
400 grams of minced meat, preferably fatty;
300 grams of potatoes;
2 onions;
Pepper and salt to taste.
Preparation
1. Mesim yeast dough. Add hot water to the milk until the mixture becomes warm. Add yeast, sugar, half the flour and let the mixture rise, leaving for a quarter of an hour. Then add all the other ingredients, knead the dough and leave in a warm place for another hour.
2. Prepare pancakes. Mix the egg with milk, add sugar, salt, add flour and butter. We bake pancakes. It will turn out to be about seven pieces, four is enough for us.
3. For the filling, cut the peeled potatoes into thin slices.
4. Lightly fry the minced meat in a frying pan, cool and mix with potatoes, add finely chopped onion, salt and pepper.
5. Take the dough and divide it in half. Roll out the cake, with a diameter 6-7 centimeters larger than the pancakes. Transfer to a greased baking sheet.
6. Place one pancake in the center, then a layer of potato filling, grease with sour cream.
7. Now again the pancake, filling and sour cream. Repeat 2 more times.
8. Roll out the remaining dough into a flat cake thinner than the previous one, making a hole in the center no less than 2 cm in diameter.
9. Cover our kurnik with the prepared flatbread, fold the bottom edges up and press tightly. You can use a fork to prevent them from falling apart during baking.
10. Grease with egg, put in the oven to cook for 50-60 minutes, temperature 175-180 degrees. It is important to bake the potatoes, because they are the only ones that are raw in the chicken pot. Therefore, initially you need to cut it very thinly.
Recipe 2: Kurnik with meat and potatoes made from shortcrust pastry
A simplified version of chicken chicken with meat and potatoes without pancake layers. The dough is kneaded with margarine and sour cream. We use any meat, make the filling from raw foods.
Ingredients
200 grams of margarine and sour cream;
2 yolks;
2 cups flour;
1 tsp. baking powder (you can take soda);
Sugar, salt.
For the filling:
2 onions;
300 grams of meat;
3-4 potatoes;
50 grams of butter.
One yolk for greasing the chicken pot.
Preparation
1. Grind soft margarine with flour until crumbly. Mix sour cream with yolks, a small spoon of sugar and a pinch of salt; if we use soda, then add it here too, it will extinguish itself. If it is a ripper, then mix it with flour. Combine all the ingredients and knead the dough. Place in the refrigerator for half an hour.
2. Finely chop the meat, sprinkle with spices, and leave to marinate.
3. Also finely chop the onion and add to the meat.
4. Peel the potatoes, cut them into thin slices, and you can immediately add them to the meat and onions.
5. Take out the dough and divide 1:2.
6. Roll out most of it into a layer and place it on the bottom of the mold. It can be anything: square, round, rectangular. The main thing is to form the sides.
7. Mix the filling and place it in the mold. Rub a piece of butter on top.
8. Roll out the rest of the dough and cover the pie. We firmly connect the edges, you can make curly sides. Cut a hole on top to allow steam to escape, otherwise the cake will tear.
9. Grease with yolk and bake our kurnik at 170 degrees for about 50 minutes.
Recipe 3: Kurnik with meat and potatoes made from kefir dough
Another version of chicken with meat and potatoes, this time half-open. A special feature of the recipe is also the use of ready-made filling, that is, the products are not added raw. Kefir dough with soda.
Ingredients
220 ml kefir;
450 grams of flour;
70 grams of plums. oils;
1 tsp. soda
Filling:
3-4 potatoes;
300 grams of meat;
2 onions;
Salt, oil and pepper.
Egg or just yolk for greasing.
Preparation
1. Grind the butter with 400 grams of flour; you may not need more, it all depends on the thickness of the kefir. Add the egg and kefir, with slaked soda and dissolved salt. Knead the dough. If it is sticky, then add the remaining flour. We put it in the refrigerator. Let it sit there while we make the filling.
2. Simply boil the potatoes in their skins, but do not overcook them. It should remain dense so that you can cut it neatly.
3. Cut the meat into strips and fry in oil, at the end we add onion half rings, season with spices and fry for a couple of minutes.
4. Peel the boiled potatoes and cut them into cubes or slices.
5. Take out the dough and pinch off a third. We post it to the rest inner surface forms. We do not make sides higher than 2.5-3 centimeters.
6. Mix the meat with boiled potatoes, you can add some salt. Then transfer it to the pie.
7. Roll out the remaining dough into a long ribbon and cut into ropes 1 centimeter wide. We lay it in a mesh, firmly fastening the ends to the sides.
8. Grease the pie and send it for baking. Since the filling is already ready, we use the dough as a guide.
Recipe 4: Kurnik with meat and potatoes made from puff pastry
Another lightweight version of kurnik with meat and potatoes, which contains puff pastry. You will also need 4 pancakes for the filling, which can be baked according to any recipe.
Ingredients
400 grams of puff pastry;
400 grams of minced meat;
150 grams of sour cream;
2 onions;
4 boiled potatoes;
Spices and oil;
A little parsley.
Preparation
1. The puff pastry needs to be divided into 2 parts, rolled into balls, let lie on the table for 20-30 minutes, then roll out into two flat cakes.
2. Peel the onions, cut into cubes and fry for a minute in a frying pan, then add the minced meat and fry for another 5-7 minutes, no longer needed, season with spices.
3. Cut the boiled potatoes into cubes, add parsley, which needs to be finely chopped, add salt and pepper, add half the sour cream and mix.
4. Add the second part of sour cream to the cooled minced meat with onions and mix. You can also add greens.
5. Assembling the pie. To do this, put a pancake on one flatbread, then a potato filling, then another pancake and meat filling. We repeat the pancake with potatoes again, the last one with meat.
6. Cover the chicken with the second flatbread. Puff pastry is difficult to glue together. Therefore, all edges need to be greased with egg and then joined. We coat the top of the pie with the same egg, make a few holes and into the oven!
7. Bake until the puff pastry is ready and has a beautiful color.
Recipe 5: Kurnik with meat, potatoes and cheese
Cheese chicken is something! It’s better to use hard cheese for it; it won’t be as tasty with a processed product.
Ingredients
For the test:
3-4 cups flour;
0.5 tsp. soda and salt;
300 ml sour cream;
250 g butter drained.
Filling:
300 grams of meat;
200 grams of potatoes;
250 grams of cheese;
2 onions;
Preparation
1. Knead the dough. To do this, quench the soda in sour cream, add salt and mix with softened, or maybe slightly melted, butter. Pour in the uka and make a stiff dough. Cool.
2. For the filling, boil the potatoes and meat, then cool and cut into any pieces you like. Chop the onion and fry it.
3. Roll out 2 round cakes and place the first one in the mold.
4. Now in layers: potatoes, fried onions, meat, cheese. Season each layer with spices. Break the eggs on top. But not in a bunch, we try to spread them evenly over the filling.
5. Cover the pie with the remaining flatbread and seal the edges. Grease with egg.
6. Place in the oven for half an hour and you’re done!
Recipe 6: Kurnik with meat, potatoes and mushrooms “Puff”
Another version of the classic kurnik, cooked on yeast dough with pancakes. You can see how to knead the dough for the pie and pancakes in the second recipe.
Filling ingredients
300 grams of meat;
3 onions;
4 potatoes;
150 grams of sour cream;
300 grams of champignons;
Oil and spices.
Preparation
1. Boil the potatoes, cut into cubes, salt and pepper and set aside.
2. Cut the meat into cubes or strips, fry, stew or boil. Then let it cool and set it aside.
3. Separately, fry the diced mushrooms. Let cool.
4. Cut three onions, fry until transparent and divide into three parts. We send one to mushrooms, the second to meat, and the third to potatoes.
5. We also divide the sour cream and arrange it into three fillings. If the meat is fatty, then you can add less to it or not at all.
6. Assembling the chicken. According to the classical scheme, we roll out two flat cakes. We transfer one to a baking sheet.
7. Layer layers: pancake, meat, pancake, potatoes, pancake, mushrooms.
8. Cover with the second tortilla from yeast dough and you're done! All that remains is to pinch the edges, grease the chicken and bake. It doesn't take long to cook, just brown it.
Recipe 7: Lazy chicken with meat and potatoes
You simply can’t think of a lazier chicken. You don't even need a rolling pin to prepare it!
Ingredients
1 glass of mayonnaise;
1 glass of water;
A packet of ripper;
15 spoons of flour.
For the filling:
2 boiled potatoes;
200 grams boiled meat;
1 onion;
Preparation
1. Mix eggs with water and mayonnaise, add salt, add baking powder and flour and beat the mixture thoroughly with a mixer.
2. For the filling, finely chop the meat, also the onion, and simply grate the potatoes on a coarse grater. We salt and pepper everything.
3. Pour half of the dough into the greased form, lay out the filling and the rest of the dough.
4. Generously sprinkle the chicken with sesame seeds and put it in the oven! It will take about 30 minutes to prepare.
Chickens made from lean meat are not very tasty, so you can add lard, butter, and various fats to the filling. You can grease the filling with heavy sour cream or cream on top.
Kurnik is a royal loaf. And you can decorate it accordingly. If there are pieces of dough left, you can place flagella, molded leaves and flowers on top of the pie. And so that they “sit” firmly and do not fall off during baking, the planting site must be greased with egg.
Onions and potatoes take a long time to cook and most often they are not baked and remain crispy. To prevent this from happening, you can lightly fry them in a frying pan, but do not bring them to full readiness.
Hello dear readers. Today's recipe is dedicated to our all favorite meat pie or as it is also called chicken pie. Today we will prepare small, delicious mini-chickens. We hope you like this recipe and you will cook chicken like this for your family.
Ingredients we need:
For the test we need
- 1 glass of milk
- 2 eggs
- salt 1 teaspoon
- live yeast 30 g or dry yeast 10 g
- 3 tbsp. spoons of sugar
- butter 80 gr
- vegetable oil 1 tbsp. spoon
- flour 500-600 gr.
For the filling we will need:
- pork meat 200 gr
- raw potatoes 2 pcs
- onion 2 pcs
- salt to taste
- pepper to taste
How to cook mini chicken chicken
Let's prepare the dough. Pour warm milk into a bowl. Crumble the yeast into it and dissolve it while stirring. For the dough, take a spoonful of sugar from the measured three spoons. Sift 200 grams of flour for the dough and mix everything until smooth. Cover the dough with a towel and place it in a warm place to rise for 30-40 minutes.
How to prepare dough for chicken
While the dough is rising, prepare everything for the test. Take a large deep bowl. Break two eggs there, 1 teaspoon of salt, 2 tbsp. spoons of sugar, pour in warm melted butter and mix everything well until smooth.
Now that the dough has arrived, add it to the egg mixture and mix everything together. Add another 200 grams of sifted flour and mix too. The dough still turns out liquid. We measure out another 200 grams of flour and sift it into the dough. Add a spoonful of vegetable oil and knead the dough by hand. Cover with a towel and place in a warm place for 20 minutes. After 20-30 minutes, knead the dough and leave again for 20 minutes in a warm place.
Preparing meat filling for chicken
Cut all the ingredients for the filling, meat, potatoes and onions into small pieces. Meat is easier to cut if it is semi-frozen. Pour everything finely chopped into one bowl and add salt and pepper to taste and mix well until smooth.
During this time our dough has risen. We put it on the board. For convenience, we divide it into two parts. Then cut all the dough into equal pieces weighing 70-80 grams. Roll into balls. Then roll it out into a small flat cake, put the filling in the center and seal the edges together like whites, leaving a hole in the center. We make small meat pies, mini-chickens.
Place our mini-chickens on a baking sheet and grease them with yolk. The yolk can be diluted a little with water. After greasing, let the chickens stand for five minutes and put them in the oven for 30-40 minutes at a temperature of 200 C.
After 30-40 minutes, the chicken chicken can be removed from the oven. Tender and tasty mini-chickens are ready. Bon appetit!
Kurnik with meat and potatoes is an incredibly tasty, satisfying and aromatic dish with a juicy filling. Let's learn recipes for making chicken chicken with meat and surprise your family with such a wonderful pie.
Chicken chicken recipe with meat
Ingredients:
For the test:
- butter – 200 g;
- kefir – 250 ml;
- soda – 0.5 teaspoon;
- flour – 600 g.
For the filling:
- beef – 500 g;
- potatoes – 5 pcs.;
- butter;
- onion – 4 pcs.;
- spices.
Preparation
Now we’ll tell you about it with meat. Mix soda with full-fat kefir and add cooled butter, melted in a water bath. Then add flour in small portions and knead the dough that does not stick to your hands.
Meanwhile, peel the potatoes and cut them into strips. Finely chop the onion, wash the beef, dry it and chop it into small pieces. Divide the risen dough into small parts and roll each into a flat cake.
Place some meat in the middle, add some salt, cover the meat with onions on top, and place a little potato on top of the onions. Lubricate the filling with butter, form small chicken pots with meat, collecting the dough from the edges and leaving a small hole at the top. Place the pies on a greased baking sheet and bake in the oven until beautifully golden brown.
Kurnik with rice and chicken meat
Ingredients:
For the test:
- butter – 200g;
- kefir – 250 ml;
- soda – 0.5 teaspoon;
- flour – 600 g.
For the filling:
- chicken – 1 pc.;
- cream – 50 ml;
- nutmeg– a pinch;
- lemon;
- parsley;
- rice - 1 tbsp.;
- broth or water – 6 tbsp;
- egg – 5 pcs.;
- butter – 1 tbsp. spoon;
- porcini mushrooms – 0.5 tbsp.;
- sour cream – 2 tbsp. spoons.
Preparation
We wash the chicken, boil it in salted water, carefully remove it from the broth, cool slightly, cut the breast into slices, and remove the rest of the meat from the bones and chop it into pieces. In 50 ml chicken broth add cream, ground nutmeg 
nut and simmer over low heat until exactly half of the liquid remains. Then add some parsley lemon juice and lay out the meat. Wash the rice, boil until half cooked for 3-5 minutes, drain in a colander and rinse with cold water.
Then pour a little into the ladle, throw in the rice, a bunch of herbs and cook for another 5-7 minutes. Separately, hard-boil the eggs, peel them and finely chop them. Saute chopped porcini mushrooms in butter, then add sour cream and simmer until tender.
Roll out most of the dough into a layer and place it on a baking sheet. Place half the rice in the middle, then some eggs, chicken and mushrooms. Next, we repeat the layers again in the same sequence, cover the filling with another layer of rolled out dough, carefully pinch the edges and bake at 220 degrees until done.
Cooking instructions
1 hour 20 minutes Print
1. First you need to knead the dough. Take the flour, sift it and pour it into a bowl. Then we take a pack of margarine (it’s much more convenient if it’s frozen) and grate it on a coarse grater, gradually sprinkling the finished “chips” with flour. The resulting dry mixture must be thoroughly rubbed with your fingers so that the margarine mixes evenly with the flour.
2. Then make a depression in the mixture. Put soda in a spoon, pour vinegar into it and mix it with kefir (preferably it is warm). Be careful! The reaction will be violent, it is better to do all this immediately over a bowl of flour. Gradually stir the kefir until it rises slightly (or even begins to pour out of the glass). Pour kefir into flour, add a little salt and knead the dough. Without fanaticism, lightly, so that everything is just mixed homogeneously. We put it in a bag and put it in the refrigerator for at least half an hour.
3. For now, let's make the filling. To do this, cut the meat (you can take beef or pork, tenderloin or neck, if desired) into “worms”, 3–4 centimeters long, narrow. Finely chop the onion (onion haters may miss it). Peel the potatoes and cut them into small narrow pieces (to blend with the meat). Tool Chef's knife A chef's knife is a universal and, in general, irreplaceable tool that can cope with any cutting job - from cutting a huge piece of meat to much finer chopping of parsley. A favorite of many professional chefs, the Japanese Global is not susceptible to rust or stains, has a very sharp blade and the only thing it fears is improper sharpening, which is best left to the professionals.
4. On vegetable oil lightly fry the onion, add the meat there and fry for a very short time over medium heat. When the juice appears, add a little hot water to form a broth. Keep everything together on the fire for another 5 minutes. Salt and pepper. Remove the meat from the heat, transfer it to a plate, and pour the broth into another container - we will need it.
5. Take out the dough and knead it for a while. Divide into two parts (one larger) and roll out into a circle. The size of the mold for such a volume of dough is approximately 24 cm (you can do less, then a little dough will remain, there are no exact proportions). You need to roll it out not very thin, not very thick - the dough will still rise slightly. Place the circle in the mold so that it lies on top of the edges.
6. Add the filling. First the potatoes, then the meat on top. Roll out the remaining dough, the diameter of the circle should be 4 centimeters less than the diameter of the mold. Place the circle on the filling and begin packing the chicken. The edges of the dough that remain from the bottom circle need to be connected to the small circle on top. You can do this using the same principle as dumplings are shaped. Now it is very important - in the middle of the upper circle you need to make a hole of about 1.5 centimeters.
7. Now put the chicken in an oven preheated to about 200 degrees. After 10 minutes, when the dough has set, open the oven and use a tablespoon (if you find a smarter tool, it will be great) pour the broth that we have left from the meat into the hole. For the first time, 3-4 spoons will be enough. The same thing needs to be done a couple more times. In total, the chicken is in the oven for about 40 minutes (until the dough is medium brown). Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it’s better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.
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