Kurnik - simple and complex, large or portioned cakes with one or more fillings, one of which is necessarily meat.
Initially, such pies were stuffed with chicken, modern chefs cook chicken with a filling of various meats.
But we will not deviate from the traditions and consider the various options for cooking chicken chops on kefir from chicken.
Kurnik on kefir - general principles of preparation
• Dough for Kurnikov, cooked on kefir, can be made bland or rich, yeast and even sandy. It all depends on the type of cake baked.
• The classic version of the chicken is made from two types of dough. One goes to the base, and from the other pancakes, which are subsequently interbedded with various fillings.
• For the test you need to take kefir with the highest fat content and, preferably, not the freshest.
• To make the cake juicier for the meat filling, it is best to take chilled or fresh meat. It is used both raw and boiled. Cut into pieces or grind into minced meat.
• In simple chicken leaves, eggs, potatoes, mushrooms or boiled cereals (rice, buckwheat) are often added to the main filling. In complex, based on the classic recipe, prepare individual fillings. Subsequently, they are mated with pancakes.
“Lazy” Kurnik on kefir in a slow cooker
• one and a half glasses of flour;
• three fresh eggs;
• 200 ml of fatty mayonnaise;
• baking soda - a third of a small spoon;
• 3.2% kefir - 300 ml.
In the filling:
• a pound of chicken fillet;
• rice - 200 gr .;
• medium bulb.
1. Mix the quicklime with kefir. When it is well foamed and slightly increased in volume, enter the mayonnaise and the eggs loose with salt.
2. Whisk well shake kefir mass and, without ceasing to stir, add flour. First enter a large part of it. Stir thoroughly and only after that add the rest of the flour. Bowl with batter cover and set aside for half an hour. 3. Cut off the onion peeled bulb smaller, and the chicken - in small, thin strips.
4. To clean water, rinse the moved rice. Fill it with drinking water and boil until half ready. Decant the broth and discard the rice in a colander and rinse. Leave in a colander until all the water is drained.
5. Grease the baking bowl with any fat and pour half kefir dough into it. On top of it, spread the chicken pieces and the onions on it. Cover everything with a thin layer of rice and salt to your liking. Spread the filling with ground pepper and cover with the remaining dough.
6. On the control panel, set the “Baking” option to 80 minutes and turn on the slow cooker. After the beep, open the lid, allow the chicken to cool slightly and take out the cake.
Yeast broil on kefir with margarine
• creamy margarine - a pack, 200 gr .;
• small baking soda;
• fresh egg;
• full glass of kefir;
• instant granulated yeast - a teaspoon;
• about three glasses of white flour.
In the filling:
• 700 grams of chilled breast (fillet);
• two small onion heads.
1. Melt margarine pieces in an enamel pot over medium heat. To prepare the dough, it should not be hot, so it should be cooled well. You can leave the saucepan on the stove off or place it in a bowl of cold water.
2. Fill the kefir in a separate container. Add burnt soda, loose egg and salt. Heat diluted yeast with warm water (100 ml) and pour the mixture into kefir. Enter the cooled margarine, flour and knead the soft, well lagging hand dough. Cover the bowl with a cloth and put in one hour in the heat. The volume of the test will increase by almost half.
3. Mix small pieces of chicken meat with chopped onion. Salt, pepper and mix well to your taste. Let the chicken stand for half an hour.
4. Take a round baking dish with a diameter of about 25 cm and grease its bottom and sides with vegetable oil. Divide the dough in two, unequal parts and roll them into round layers. Place a larger circle in the form so that its edges are found on the sides. Put the stuffing and cover the top with a smaller circle. Well pin the upper and lower layer along the edges with your fingers. Center a small hole. Cover tightly with a foil or lid of suitable diameter. 5. Place the broiler with Kurnik in the oven at 200 degrees and immediately reduce the heat to 160. Bake 50 minutes.
6. Remove the lid from the finished cake and cover the form with a towel. After 20 minutes, put the pie on the dish.
Kurnik on kefir with potatoes and mushrooms
• 20% sour cream - 100 gr .;
• 400 gr. high-quality baking flour;
• 200 gr. unsalted natural oil;
• 100 ml of kefir;
• a third of a small spoon of baking soda.
In the filling:
• four medium potatoes;
• 150 gr. fresh mushrooms;
• white onion;
• 300 gr. white chicken meat.
1. Combine sour cream with kefir and, stirring, add soda. Pour in the cooled melted butter, and, stirring, pour a third of the prepared flour and a teaspoon of salt.
2. Then gradually add flour, kneading the dough. Continue, focusing on sticking to your hands, until it stops. At the same time, the dough should remain soft and elastic.
3. Form a dough ball and remove, wrapped with a film, for a couple of hours in the refrigerator.
4. Onion cut into small circles, finely chop the mushrooms. In cream oil on low heat, fry until transparent half of the onion. Put the mushrooms and roast for another seven minutes, occasionally turning over with a slotted spoon. Cool it down.
5. Dice potatoes with centimeter cubes, and fillet into small pieces.
6. Take a detachable baking dish or a small roaster with high sides and moisten with vegetable oil.
7. Roll out a large part of the cooled dough. Calculate so that it covers the sides of not less than 6 cm.
8. Place the dough into a mold and press it with your hands to the bottom and walls. Pierce evenly over the entire surface and lay out the filling in layers:
• half of the potatoes;
• fillet pieces;
• fried mushrooms with onions;
• the remaining potatoes.
9. The cake will be more juicy if butter pieces are placed on potato layers.
10. Roll out the remaining piece of dough, cover it with stuffing and mold the edges. Pierce its surface evenly with a fork. When baking, extra juice and steam will come out through these holes. 11. Put the kurnik in a hot oven and cook 50-60 minutes at 200 degrees.
Pancake Kornik on kefir
• one egg;
• 125 ml of medium fat non-sour kefir;
• full spoon of sugar;
• two 250 gram glasses of flour;
• lean non-aromatic oil - 4 tbsp. l
In the filling:
• two chicken legs;
• large onion;
• four chicken eggs;
• 300 gr. fresh medium-sized mushrooms;
• 72% mayonnaise for greasing pancakes;
• 250 gr. non-spicy semi-hard cheese;
• Three fourth glasses of round grain rice.
1. Mix kefir with quick soda (1 tsp.), Egg, sugar and salt. Dilute the mixture with 500 ml of drinking water, add all the measured flour and whisk with a whisk, achieving homogeneity. Pour in the oil and stir again so that the oil is well sold.
2. Take a large thick pan and warm it well over medium heat. For the first pancake, grease the pan well with oil and bake thin pancakes (12-13 pieces).
3. Grind and fry the mushrooms with finely chopped onions.
4. Boil the chicken legs in salted water. Cool and peel. Separate the meat from the bones and cut it into small, oblong pieces.
5. Boil rice, about half ready. Wash and dry well on a sieve or in a colander.
6. Boil and chop the eggs.
7. Liberally grease with a round mayonnaise and put a pancake on its bottom, thicken it with mayonnaise. Then take another pancake and place it on the side of the form so that it hangs with one edge for it, and with the other one finds it on the previously laid one. In the same way, lay out three more pancakes, each coat with mayonnaise. Pancakes should be well covered over each other so that there are no gaps.
8. After that, put another pancake on the bottom and put mushrooms on it. Cover the mushroom layer with pancakes. It must also be smeared with mayonnaise, and a layer of rice should be placed on top. Smooth and lightly press down with your hands.
9. Then put the pancake again and lubricate in the same way. Spread chicken on top of it and press it down just like rice, cover with pancake and brush with mayonnaise. 10. Put the eggs in the last layer and cover the filling again. Grease and wrap on the last pancake free-hanging edges laid out on the sides of pancakes.
11. To the top of the pie, fill in the large-grated cheese and roast for 20 minutes at 180 degrees.
Small chicken rolls on kefir, with minced meat and potatoes
• two and a half cups of flour;
• spoon of vinegar;
• a pound of minced chicken;
• one fresh egg;
• 250 gram pack of margarine “For baking”.
In the filling:
• one small potato;
• large onion;
• creamy margarine;
• to taste greens, hand-ground pepper, table salt.
1. Chop margarine with a knife. In a 250 gram glass, beat an egg with vinegar. Top up with water and pour the mixture into a bowl of margarine. Knead, add flour, steep dough and place it in the refrigerator for a quarter of an hour.
2. In minced chicken, put chopped onions. Grate the potato in the middle grater and mix well. Pepper to your taste, slightly salted. Add chopped greens as desired.
3. Roll out the dough and cut it into square pieces. On each place a little filling, a small piece of margarine and close up the edges (like an envelope). You can give the workpiece a triangular shape.
4. Bake the chickens on a baking sheet at 180 degrees for half an hour.
Kurnik on kefir with buckwheat
• creamy “Peasant” butter - 75 grams;
• 450-500 grams of baker's wheat flour;
• eggs - 2 pcs .;
• fatty kefir - a full 250 gram glass;
• soda as ripper - 0.5 tsp.
In the filling:
• buckwheat - 50 grams;
• one pickled cucumber;
• 1 small onion;
• 600 grams of chicken.
1. In a double-sifted flour, rub with a grater slightly frozen butter. Hands pound everything into a fine crumb. Grind quickly, otherwise the oil will sweat, and the dough will lose the desired structure.
2. Enter the egg, add salt, pour in all the kefir and quickly knead the homogeneous soft dough. Little by little, you can add flour in excess of the specified amount, ensuring that the dough is sticky from the hands. 3. Lubricate the bowl with vegetable oil, put the dough in it and cover with a towel, put it in the refrigerator.
4. Enumerated buckwheat pour boiling water. Let it boil and change the water. Boil the cereal until cooked and cool well.
5. In butter, lightly fry coarsely ground cucumber and onions. Add small pieces of chicken and continue to fry until it is browned.
6. Add buckwheat, sprinkle the filling with ground pepper, salt to your taste. Mix gently and remove from heat.
7. Divide the dough in three parts. Roll out one large circle and place on a parchment lined baking sheet. To prevent the cake from sticking to the paper, oil it in advance.
8. Spread the dough on the dough evenly. Form the remaining dough into thin sausages and roll them lightly into “ribbons”.
9. Carefully place the ribbons on the filling and twist them together with a basket weave.
10. Cut out the dough too much and cut low sides by slightly adding the dough around the entire circumference of the cake.
11. Dilute the yolk with a small amount of water and lubricate the surface of the pie well.
12. Cook the roaster in the oven for 30 minutes at 220 degrees.
“Festive Currant” on kefir with three different fillings
• 2.5% kefir - 125 ml;
• 400 gr. white wheat flour;
• low fat sour cream - 1 tbsp. l .;
• one egg;
• 1/2 Art. spoons of unrefined sugar;
• 100 gr. butter, natural oil;
• a teaspoon of ripper (soda);
• 10 ml of 9% table vinegar.
In the filling:
• three chicken eggs;
• bunch of green onions;
• 150 gr. round grain rice;
• 700 gr. chicken fillet chilled;
• five tablespoons of sour cream 15%;
• onions - 1 head;
• four sprigs of fresh dill;
• 50 ml of pure plant. oils;
• 400 gr. fresh champignons.
• two eggs;
• 160 gr. wheat flour;
• tablespoon butter;
• 1 tsp. evaporated salt;
• two large spoons of sugar.
1. Wash the chicken meat, dip it in one piece in hot, brackish water. Boil with a slight boil for 10 minutes. Put the fillets to cool, do not pour out the broth. 2. Finely chop the onion and fry in vegetable oil until the pieces are completely softened. Add chopped straw fillets. Sprinkle with pepper and fine salt, stir over low heat for 4 minutes.
3. Enter the sour cream and stir the filling. When the sour cream begins to boil, remove the pan from the heat and place the meat in a bowl.
4. Pour 300 ml of water into the pan. Let boil and lightly salt, dip the rice into the boiling water and cook for 10 minutes. Put the rice in a colander and cool well.
5. Crumbled washed onion feathers into a separate bowl. Add rice and finely rub the boiled eggs. Salt and mix well all the ingredients of the second filling.
6. Cut the mushrooms into medium sized pieces and fry them in vegetable oil. Remove from heat as soon as they begin to turn red. Transfer the third filling to a separate enameled container and cool.
7. Beat the eggs well (with a fork or a whisk). Pour about a quarter cup of water into them and mix the mixture.
8. Pour sugar, salt, add flour and whisk well. The mass should be homogeneous, without lumps. Add 180 ml of water and oil to it and stir well.
9. Take a thick-walled frying pan of the same diameter as the baking mold for the chicken roaster. Grease it with butter, heat well and bake thin pancakes from cooked dough.
10. Fillings and pancakes are cooked, now let's do the dough for kurnik. To do this, chop the butter into pieces in crumb.
11. In a separate bowl, mix sour cream with kefir. Add vinegar-blasted soda, egg, sugar and salt and whisk thoroughly, pour into the flour crumb. Quickly knead the elastic dough.
12. Place culinary parchment paper on the bottom of the mold. Two-thirds of the dough roll out with a rolling pin in a circle and put the dough in the form so that it reaches to its edges.
13. Put a pancake on the bottom and rice stuffing on it. Then cover it with another pancake and put the meat stuffing. Do not level, but on the contrary, try to form a small hill from the filling in the center. Along the edges of the layer thickness should be 1.5 cm, and in the center of 3 cm. 14. Put a pancake on rice filling, put mushrooms on it and cover with pancake as well.
15. On top, place a circle rolled out of the remaining dough. Grip the edges with your fingers and decorate the top of the chicken with a “pigtail” of dough. Make a small hole in the center.
16. Brush over the top with a whipped yolk and place the broiler in a heated oven to 200 degrees.
17. After 15 minutes, remove the cake. Pour 100 ml of chicken broth into the hole, cover with cooking foil and place in the oven for half an hour.
Kurnik on kefir - cooking tricks and useful tips
• To make the rods well up and bake, put the products only in a well heated oven.
• Shape in which large complex cakes are baked, cover with a lid or foil. Then the top of the cake will not burn.
• In the closed chicken rods at the top, be sure to leave a hole or pierce the cake (its top layer) in several places with a fork. In complex pies through a hole you can always pour broth for juiciness. In ordinary closed, it will go through the extra juice and steam. Because of this, the dough will not be wet in the cake.