This dish is quite laborious, requiring attention, but it’s really worth it, so be sure to use the chicken and potato chicken recipe.

The classic kurnik recipe, of course, is not quite the same as it was in the 16th century, but a more modern version, but no less tasty.

Kurnik is an old Russian pie, the king of pies, a royal or festive pie.

Required products:

• pepper and salt to taste;
• five potatoes;
• about 500 grams of chicken fillet;
• 50 grams of butter;
• one bulb;
• about 600 grams of dough.

Cooking process:

1. We start by preparing all the products. We cut the chicken into small squares, we do the same with potatoes. Add seasonings to taste. We turn the onion into small pieces.
2. The dough must be divided into two parts. Remove one for now, and turn the second into a layer so that it completely covers the baking dish of your choice and there is a little space left around the edges.
3. Next, we begin to lay out the filling - first potatoes, then meat, onions and butter, cut into small sticks.
4. We return to the second part of the dough, also roll it out, cover the pastries and decorate the edges beautifully, connecting the bottom layer of dough and the top one.
5. We bring to readiness in the oven preheated to 160 degrees for about 45 minutes.

Cooking option on kefir

Kurnik on kefir is not very different from the traditional recipe, the only difference is that a certain dough is being made.

Required products:

• about 400 ml of kefir;
• one bulb;
• one and a half glasses of flour;
• five potatoes;
• a little soda;
• black pepper and salt;
• four tablespoons of sour cream;
• 0.5 kg chicken fillet;
• half a small stick of butter.

Cooking process:

1. We start with a test. To do this, slightly heat the sour cream, then combine it with kefir, add soda with salt and flour. The result should be a soft, non-sticky mass. Knead it and divide it into two parts. They need to be turned into two layers in size slightly larger than the form in which you will bake.
2. Place one of the rolled layers in a mold and start laying out the filling, cut into squares, salted potatoes.
3. Then the spiced chicken will go, also cut into medium pieces. Cover it with chopped onion.
4. On top of everything we throw pieces of butter and cover with a second layer of dough. We beautifully interlock the edges and cook in the oven for 45 minutes at 160 degrees.

Delicate puff pastry with cheese

You can bake chicken and potatoes with the addition of cheese. Then the result will be even more appetizing.

Very nutritious and hearty cake.

Required products:

• 150 grams of cheese;
• one bulb;
• puff pastry packaging - 700 grams;
• 500 grams of chicken fillet;
• four medium-sized potatoes;
• spices to your taste.

Cooking process:

1. Turn on the oven to 180 degrees so that it heats up, and proceed to the test. We divide the finished dough into two parts and turn into two thin layers. Their size should be slightly larger than the dishes in which you will bake.
2. We place the first layer in a mold and put chopped potatoes on it, and then chicken and onions. All this must be seasoned with selected spices.
3. Top with grated cheese on top. You can cut it into thin slices.
4. We spread the second layer and fasten both parts of the dough along the edges.
5. Put in the oven for 30 minutes.

Lazy Kurnik - the fastest recipe

If you do not want to spend a lot of time, then it is best to use this recipe, although the result will be slightly different.

Required products:

• 100 grams of sour cream;
• five potatoes;
• two eggs;
• one bulb;
• 400 grams of chicken fillet;
• 100 grams of mayonnaise;
• spices.
• a glass of flour and a little soda.

Cooking process:

1. Let's prepare all the products: cut the chicken into small pieces, it is best to make onions in half rings, and potatoes in circles. Season with spices to taste.
2. Take a baking dish and put potatoes on it first, then meat and onions. Leave it for a while and make a fill.
3. In a bowl, mix sour cream with mayonnaise, beat eggs into them, put soda and flour. You should get a thin consistency. Pour it into the mold with the rest of the products, so that everything is covered.
4. We put it in an oven preheated to 180 degrees for 50 minutes.

With mushrooms

Prepared as a classic version, only with a new ingredient. This chicken is sure to please those who love mushrooms.

The Chicken and Mushroom Chicken Stuffing is quick and easy to prepare.

Required products:

• 300 grams of mushrooms;
• 600 grams of any dough;
• five potatoes and one onion;
• about 600 grams of chicken.

Cooking process:

1. Mushrooms cut and sent to the pan to lightly fry.
2. At this time, cut the onion, meat and potatoes - all into small pieces. And seasoned with spices.
3. Divide the dough into two parts and roll them out. The size is slightly larger than the baking dish used.
4. We put the first layer, and on it - potatoes, mushrooms, and then meat and onions.
5. We cover everything with the second rolled out part and fasten the edges.
6. We keep about 45 minutes in a hot oven, setting the temperature to 180 degrees.

From yeast dough

Perhaps the most successful recipe, since the yeast dough is softer and tastier.

Required products:

• about 400 grams of chicken meat;
• two spoons of sugar;
• 100 ml of oil;
• four potatoes;
• 6 grams of dry yeast;
• two bulbs;
• spices at your discretion;
• 0.5 kg of flour;
• a glass of warm water.

Cooking process:

1. In a glass of warm water (it should be no more than 39 degrees), add yeast and sugar. Leave this mixture for about 15 minutes.
2. Put the flour in a bowl, add salt to it, and after the allotted time - swollen yeast and vegetable oil. You should get a soft mass that does not stick to the skin. Remove to a warm place for at least 40 minutes.
3. While the rising process is in progress, it is worth preparing the rest of the ingredients. Grind the meat, potatoes and onions so that small squares are obtained.
4. We divide the dough into two parts and make thin layers out of them.
5. We put the first one in a mold and put the filling on it - potatoes, chicken with spices and cover everything with onions.
6. We close everything with a second layer and fasten the edges. Cook in the oven for about 50 minutes, heating it to 180 degrees.

In kefir, add soda, 1/2 teaspoon of salt, stir

Add softened butter

Gradually add flour while stirring. You may need a little more or a little less flour. The dough should be soft, pliable, but not sticky to your hands. Don't add too much flour, just to avoid stickiness. Knead the dough into a ball and put in the refrigerator for 1 hour (if you don’t want to wait a long time, you can put it in the freezer for a while)

While the dough is freezing prepare the filling. Chicken breast cut into small cubes

Onion finely chopped

Finely chop potatoes

Mix all filling ingredients, season with salt. The filling is ready.

We take out the dough. Divide into 2 parts (2/3 and 1/3), divide each into 8-9 parts, then, in order to make it convenient to roll out the cakes in the future, we roll each particle into a ball.

We take 1 large ball (this is the base of the chicken coop) and 1 small ball (this is the top of the coop) and roll it into cakes.

We spread the filling on a large cake, cover it with a small cake on top, form a "cup", pinch and bend the edges.

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

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

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

STEP 1. Yeast dough for chickens.

How to knead yeast dough for mini chickens?

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

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

Add wheat flour with dry active yeast.

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

Break the egg into the dough.

We knead a soft bun and send it to fermentation. Our bowl is deep, which means that the dough will not run away. Cover the bowl with cling film and a towel. Leave warm for 2-3 hours.

Our dough has increased three times - it turned out lush and tender.

STEP 2. Stuffing for chickens.

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

We cut potatoes into cubes.

Here is the onion. Cut into any shape, but not too large.

Three carrots.

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

Salt and ground black pepper.

I got a great filling. You can bake a big chicken pie. I decided to make some not very large chicken coops.

STEP 3. Modeling and baking.

We remove the dough from the container, and so that it does not stick, we grease our hands with vegetable oil or dip our fingers in flour.

From a large kolobok we form small balls. I got 8 pieces.

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

Place 1 heaping tablespoon of filling in the middle.

We form the edges of the cakes into a triangular-shaped kurnik. We make the dough well with our fingers, after dipping them in flour.

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

Hats kurnikov must be greased with chicken yolk, whipped with water. We send the chickens to the oven preheated to 220 ° C for 45-60 minutes.

Mini-kurniki with chicken and potatoes baked on yeast dough.

Their aroma is incomparable, and the taste - of real Russian pies. Let it cool down a bit and you can enjoy.

Kurnik is a pie known to almost all housewives. Another thing is that rarely anyone cooks it, I think that it is long and troublesome. And in vain, this opinion is erroneous. The cake is not so difficult to make, but it looks just gorgeous on the table. The mini-kurnik, unlike its “big brother”, is not inferior to it in taste, and even surpasses it if it is cooked correctly.

It is very convenient to take such mini-kurniki with you on a picnic or on a trip, instead of boring sandwiches and boiled eggs. How to cook the right pie so that you want to bake it more, but more.

Classic mini-cooker

Recipe:

milk - 100 ml;

sour cream - 60 g;

mayonnaise - 60 g;

flour - 240 g;

butter - 100 g;

Bulb onion - 85 g;

chicken breast - 250 g;

potatoes - 250 g;

vegetable oil - 60 ml;

chicken egg - 1 pc.

Technology:

1. Initially, you should prepare the dough for future mini-chickens. To do this, melt the butter in the microwave. You can do this in a water bath or just in a saucepan on the stove. If necessary, butter can be replaced with margarine.

2. In a convenient container, combine sour cream, mayonnaise. Pour in the salt. Pour in milk and cooled vegetable oil. Stir. Continuing to mix, add the sifted flour in a thin stream. If the dough comes out thick, this is not a problem. The dough will rest and soften. You have to let it sit for half an hour. During this time, prepare the filling.

3. If chicken meat is frozen, it must first be thawed. Then rinse, dry with a kitchen towel. Cut into small cubes. It is permissible to scroll the breast through a meat grinder with a large grate or punch it with a blender at low speed without turning it into porridge.

4. Rinse and peel potatoes. Cut into small cubes, no larger than 1x1 cm.

5. Peel and rinse the onion. Chop into crumbs with a knife. Or cut into very small cubes. Onions can be taken more than the norm indicated in the recipe - the filling from this will only be juicier.

6. In a bowl, combine chicken meat, potatoes and onions. Salt, pepper. You can add chopped herbs to taste.

8. Roll each cake a little with a rolling pin. Thin roll is not worth it. The recommended thickness is half a centimeter.

9. Put a couple of tablespoons of the filling in the middle of the cakes.

10. Pinch the dough into triangles. At the top, make a hole through which the steam will escape.

11. Line a baking sheet with baking paper. Lubricate it lightly with vegetable oil. Lay the preparation of chickens on it.

12. The oven must first be preheated to 200°Ϲ. At this temperature, cook the product for a quarter of an hour. Then you should drop the temperature to 180 ° Ϲ and continue baking for another half hour. A few minutes before the end of cooking, remove the baking sheet, coat the chicken with yolk and return to the oven.

Mini-kurniki with potatoes, pork and chicken

Recipe:

potatoes - 300 g;

Bulb onion - 85 g;

pork - 160 g;

chicken fillet - 160 g;

· margarine;

Lavrushka - 1 leaf;

Purchased yeast-free puff pastry - 500 g.

Technology:

1. First you need to prepare the filling. Cut the processed, washed chicken meat, pork and potatoes into small cubes. Salt, pepper. Pour the bay leaf crushed in a coffee grinder or in a mortar. Mix thoroughly.

2. Take one layer of puff pastry. Divide it into six equal pieces.

3. Roll out each piece. Put the filling and a small piece of margarine in the middle.

4. Pinch mini-kurniki according to the khinkali principle. Raise the edges of the dough, forming a round pie, connect the edges at the top and pinch the resulting “tail” well from above.

5. Preheat the oven to 210°Ϲ and cook the items for 40 minutes.

Mini chicken and rice chickens

Recipe:

chicken fillet - 900 g;

margarine - 300 g;

sour cream - 220 g;

Boiled rice - 300 g;

baking powder - 33 g;

flour - 480 g;

onion - 1 pc.

Technology:

1. First you need to prepare the dough. Dissolve margarine. Combine it in one bowl with sour cream. Salt. Add baking powder.

2. Then pour the sifted flour into the same bowl in a thin stream, constantly stirring. If the dough turns out to be liquid or dryish, you need to add, respectively, either flour or water.

3. Cut the processed and well-washed potatoes, chicken and onions into small cubes. Mix thoroughly. Salt, pepper. Leave for 10 minutes for the mixture to absorb.

4. Tear off a piece from the resulting dough. Make a cake out of each, a little larger than the palm of your hand.

5. Put the filling in the middle of the cake. Pinch the edges of the cake to make a basket.

6. Cover the baking sheet with parchment. Put all the received "baskets" on it. Place in an oven preheated to 210°Ϲ. Bake mini chickens for 25 minutes.

Mini-chickens with mushrooms

Recipe:

chicken breast or minced chicken - 500 g;

Mushrooms fresh / fresh frozen / canned - 300 g;

potatoes - 250 g;

butter - 85 g;

Purchased puff pastry - 850 g;

onion - 75 g;

pepper - to taste;

salt - to taste;

cheese - 150 g.

Technology:

1. If chicken breast is used, then it must be washed. Dry. Then cut into very small cubes. Fry in a hot pan, season with salt and pepper. If minced meat is used, then, accordingly, you just need to fry it.

2. Mushrooms cut into small pieces.

3. Wash the onion, peel it. Finely chop. Combine with mushrooms. Pour into a skillet with a little oil. Salt, pepper.

4. Boil rice in the usual, convenient way. Let the water drain, pour into a bowl. Coarsely grate cheese over rice. Salt lightly.

5. Roll out the thawed puff pastry into a wide layer. From it cut the same squares, the desired shape - what you want to see mini-kurniki.

6. Put the filling in the middle of each square as follows: first chicken, then mushrooms with onions and boiled rice with cheese.

7. Pinch the workpiece with an envelope. At the top, in the center, make a hole to drive off excess steam so that the envelope does not tear during baking.

8. On a baking sheet covered with baking paper and lightly oiled, lay all the prepared squares.

9. Transfer the tray to a preheated oven at 190°Ϲ. Cook 40 minutes.

Mini-kurniki on kefir with chicken and buckwheat porridge

Recipe:

For sweet unleavened dough:

butter - 180 g;

kefir - 250 ml;

soda - 5 g;

salt - 5 g;

mayonnaise - 125 g

granulated sugar - 45 g;

flour - 1.1 kg;

large chicken egg - 2 pcs.

For filling:

chicken breast - 250 g;

chicken thigh - 200 g;

spices (a set of favorites);

Buckwheat porridge - 300 g;

butter - 100 g;

onion - 1 pc.

Technology:

1. Initially, you should prepare the dough. cut the butter into pieces. Dissolve in the microwave or in a saucepan on the stove.

2. In a bowl, beat eggs, salt and sugar with a mixer. Then add mayonnaise and kefir. Again, mix everything with a mixer at low speed.

3. Add soda to the egg-kefir mixture. Mix thoroughly. Enter the dissolved oil.

4. With continuous stirring, add the sifted flour into the bowl in a thin stream. Knead until a soft, elastic dough is obtained. Place it in a dry container. Cover with kitchen cloth. Remove for 30 minutes in the refrigerator.

5. During this time, the filling is being prepared.

6. Process the onion. Chop finely.

7. Cut the chicken breast and the meat removed from the chicken thigh into small cubes.

8. In a bowl, combine onion, both types of chicken meat and ready-made buckwheat porridge. Add spices. Mix well.

9. Remove the dough from the refrigerator. Divide into two unequal parts. From a piece of dough that is larger, make cakes about 15 centimeters in diameter. From the second part of the dough - cakes half the size. The thickness of all cakes should not be less than two millimeters.

10. On cakes that are larger, put the filling and a small piece of butter. cover the filling with a small tortilla. Raise the edges of the bottom and pinch with the top cake. Make a hole in the middle to vent excess steam.

11. Cover the frying sheet with parchment, grease lightly with oil. Place all the blanks of mini-kurniki on it. Place the tray in a preheated oven at 200°C.

12. Cook products for 50 minutes.

1. Such kurniki are very well served with first courses, in particular, with different broths.

2. The filling can be varied at your discretion. The flavor in the filling will add green onions, garlic, sweet peppers, dill and even eggplant.

3. If the meat turned out to be dryish, you can combine it with a small amount of butter or pieces of lard.

4. Chicken meat for the filling does not have to be fried. It can be boiled with spices. In this version, the chickens are juicier.

5. Mayonnaise, sour cream, cream are added for the juiciness of the filling. For spiciness, you can add a little chili sauce to the filling.

6. For maximum enjoyment, mini chickens are recommended to be served with sauces such as cheese, cream, tomato, mushroom, or with some of your favorites.

7. In the original version, the filling for kurniks consisted of chicken meat, buckwheat or rice porridge, green onions, fried onions and boiled eggs.

Tasty dish - kurniki with chicken and potatoes. Kurnik is a type of Russian pie, often referred to as the king of pies, royal or festive pie. It starts with chicken, duck, lamb, beef, nuts, porridge, potatoes and so on. We offer you cook portioned, small kurniks on margarine stuffed with chicken fillet and potatoes.

Small kurniki with chicken and potatoes

Now there are many recipes for how to cook chicken. Some of them are quite unusual - these are mini-kurniki.

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Kurniki with chicken and potatoes

Preparation time

Cooking time

Total time

Triangle chickens. One of the ways to prepare kurniki is small, portioned, that is, mini-kurniki with chicken and potatoes.

Type of dish: Bakery

Cuisine: Russian

Output: 6

Ingredients

• For test:
• Flour,
• sour cream - 200 g.
• margarine - 250 g.
• soda - ½ tsp
• salt - ½ tsp
• For filling:
• Chicken fillet - 800 g.,
• potatoes - 2 pcs.,
• butter - 50 g.
• red onion - 1 pc.
• ground black pepper.

Cooking

1. First, prepare the dough: add soda and salt to sour cream and mix with soft margarine.
2. Then, add flour and knead the dough until elastic, so that it does not stick to your hands. Let the dough rest for 15 minutes.
3. We prepare the filling for the chicken breasts: we cut the chicken breast into small pieces, and also, the mode is small cubes of potatoes and onions.
4. Stir well, season with salt and pepper.
5. After that, we pinch off a little of the dough and make pancakes, the size of a palm. We put the filling inside and fold it in the form of a half-closed basket, pinching along the edges, leaving an open space in the middle. See photo.
6. Then, on a baking sheet, lay out parchment paper, greased with vegetable oil and lay out the chickens.
7. We heat the oven to 220 degrees and bake the chickens for 20-25 minutes, until golden brown.

Notes

According to one version, the name of this dish comes from the fact that kurniki were often stuffed with chicken. In the north, small pies with fish are called kurnik.

The nutritional value

Serving Size: Per 100g Calories: 256 Fat: 77.3 Carbs: 180 Protein: 55.5

Bon Appetit!

The peculiarity of kurnik is that it can be prepared from different dough and with different fillings. For the preparation of kurnik, you can use both rich and unleavened dough. They also use puff and shortbread dough.

If you are interested in kurnik pie, you can see how to cook a real one, stuffed with chicken, mushrooms, rice and chicken eggs. There is a step by step recipe with photos.

Kurniki with chicken and potatoes