Kurnik with pork - satisfying! Options kurnik with pork on yeast, fresh, puff and thin dough

Kurnik with pork - satisfying! Options kurnik with pork on yeast, fresh, puff and thin dough

Pies are pastries that are baked for any holidays. They are made from a variety of dough with a variety of fillings. Kurnik - one of these treats.

He is called the “king of the pies” and the “royal” delicacy for any celebration, including the most famous calendar holidays, weddings and birthdays. Stuffing for kurnik choose to your taste - from meat, fish, chicken or vegetables. But it is always a rich and dense cake, mostly with many layers. Recipes for pork also include complementary foods such as mushrooms, chicken pieces, vegetables, or boiled grits.

Kurnik with pork - the general principles of cooking

The classic kurnik recipe involves baking a weighty multi-layered and incredibly delicious cake. But some housewives adapt themselves to cook the chicken in a fast way, making it in one or two layers, according to the principle of Tatar beleshe.

To make the meat filling in the cake was tender, pretune it or fry it in the pan and be sure to add onions.

In recipes, where potatoes are used with meat in the filling, it can be replaced with more healthy and low-calorie root celery.

In a multi-layered cake, the inner layers of the dough cannot be baked, so it is recommended to replace them with regular baked pancakes.

Kurnik with pork - the classic version of a thin cake

Dough Ingredients:

• 3 tbsp. wheat flour (higher quality);

• 3/4 Art. greasy sour cream;

• one large egg;

• a couple of pinches of salt;

• 3 tbsp. l butter (cream);

• 20 ml of cream.

For the filling:

• 2-3 potato tubers;

• large onion bulb head;

• to taste salt;

• to taste ground pepper;

• 300 g pork pulp.

Preparation:

1. For the dough, mix the sour cream, egg, salt and butter until smooth. Then add flour and knead a lump of dough. Leave it in the package for half an hour.

2. Peel and rinse the potatoes and onions. Grate the tuber and chop the onion finely. 3. Pork after rinsing in ice water, cut into small pieces. You can use a special nozzle for minced meat in a meat grinder - so it will go much faster.

4. Mix the meat, onions and potatoes with salt and pepper ground.

5. Divide the dough into two equal parts. First roll out and put in the form (pre-cover it with thin paper). Lay the first layer of dough - make the bumpers. Lay out evenly the filling and cover with a second layer of dough. Pin the edges together and brush with warm cream. Place in a hot oven at 200 ° C for 50-55 minutes.

Kurnik with pork and chicken puff pastry

Ingredients for external dough:

• half a kilogram of puff pastry;

For pancakes:

• 100 g of milk;

• one egg and one egg yolk;

• 50 grams of wheat flour;

• 0.5 Art. l buckwheat flour;

• pinch baking soda;

• a drop of vinegar;

• three Art. l vegetable oil.

For the filling:

• 100 g chicken white meat (fillet);

• 300 g pork (with fat);

• 55 g smoked pork fat;

• 50-70 g of green onions;

• to taste salt and spice.

Preparation:

1. Store dough out of the package, let it thaw.

2. In a separate bowl, mix the egg, milk, wheat and buckwheat flour with a mixture of soda and vinegar. Pour in vegetable oil and whisk again a little. Bake thin pancakes from watery dough.

3. Rinse the chicken and pork and cut into small pieces. In a hot frying pan quickly fry them to a ruddy color.

4. Pork fat finely chop. If desired, you can take the usual salty.

5. Rinse the onion and chop finely.

6. So, divide the dough into two parts and roll both into a baking pan. Lay the first layer of dough. Then a layer of half a mixture of chicken and pork. Now lay the pancake, if necessary, cut the edges. Then a layer of greens and lard. Cover another pancake. And again fried meat pieces. Lay the dough in the last layer. Pin the edges together and make a small hole in the middle.

7. Lubricate the cake with yolk and send to the oven at 180 ° C for an hour.

Kurnik with pork and champignons

Dough Ingredients:

• 320 g of wheat flour (in dough and on the subfield);

• 3 tbsp. spoons of milk;

• 3-4 Art. spoons of butter (or margarine);

• four Art. l mayonnaise sauce;

• pinch of salt;

• 10-15 g baking powder.

For the filling:

• 330 g of pork (neck or scapula);

• 250 g of champignons;

• a bunch of spicy greens;

• head of shallots;

• salt, spices.

Preparation:

1. Mix in a cup milk, soft margarine, mayonnaise, salt. Add flour and baking powder. Stir until a homogeneous dough - press on it with your hands so that it does not fall apart. Put it on the table while under the towel or bag.

2. Cut the pork from the veins into thin slices. Clean and rinse the mushrooms, cut into thin slices. Onions after washing and cleaning, cut into small cubes, and chop the greens.

3. In a separate container, mix meat, mushrooms, herbs, onions with salt and spices.

4. Cut the dough into two pieces. Both roll with a rolling pin in a round billet.

5. Lay the first billet on a baking sheet (can be detachable). Be sure to form the bumpers. Cover with the filling and top layer of dough. Decorate the edges. If desired, grease the Kurnik surface with cream, egg or milk.

6. Put in a well-heated oven at 200 ° C for 40-50 minutes.

Kurnik with pork and curd cheese on yeast dough

Ingredients for external dough:

• 170 ml of milk;

• two Art. l oils (butter or sunflower);

• egg (large);

• 440 g of wheat flour (top grade);

• 2-3 Art. spoons of sugar;

• 1/4 tsp. salts;

• one tsp. fast yeast (dry);

• component for lubrication of the cake (egg, milk or cream).

For pancakes:

• 0.5 Art. milk;

• one egg;

• pinch of baking powder;

• three Art. l wheat flour;

• 1 tbsp. a spoonful of butter;

• a little bit of sugar and salt;

For the filling:

• 100 pork lard;

• 440 g of beef;

• one sweet pepper;

• 200 g of cottage cheese (unsweetened);

• salt, seasonings.

Preparation:

1. Start with a test. Heat milk with butter, sugar and salt. Add egg, yeast. Knead dough with flour. Leave it to climb for an hour and a half. During this time, lower it 2-3 times - so the yeast dough will come out of high-quality with a light alcoholic flavor. 2. From the proposed ingredients for pancakes, prepare the pancake dough. Bake a few thin crispy pancakes in a special pan.

3. Then do stuffing. Through the meat grinder, scroll through the bacon and beef. Stir.

4. Finely chop the sweet peppers and mix with half the curd cheese.

5. Divide the finished fermented dough into two parts. Place one in a baking sheet (pre-cover it with food foil) and spread it with your fingers.

6. Spread the meat, salt and sprinkle with seasoning. Cover with pancake and spread with cheese. Then the next pancake and a layer of pepper and cheese. If desired, the entire filling can be distributed on a larger number of layers. At the end, cover the dough and make the edges. Pierce the surface in several places with a fork.

7. Then you can grease with egg or milk and send to the oven for an hour at 180 ° C.

Kurnik with pork, pumpkin and rice

Ingredients:

• half a pack of butter;

• half a spoonful of salt;

• flour as needed for the test;

• egg;

• a glass of warm water;

• 500 g of pork pulp (neck or shoulder blade);

• 400 g fresh pumpkin;

• 0.5 Art. rice;

• 1 PC. onions;

• a couple of pinches of salt;

• to taste spices.

Preparation:

1. Mix some water, egg and salt. There, add soft butter. Then gradually add flour until the dough becomes elastic and does not stick to the hands.

2. Pork, washed in cold water, finely chop. If there is fat, leave it - for juiciness.

3. Wash rice and boil until half cooked. Rinse in cool water and let it drain.

4. Peel and grate the onions and pumpkin or chop into cubes with a knife.

5. Mix meat and vegetables. Fill the filling with salt and spices to your liking.

6. Divide the dough into two parts, one of which will be bigger. Most of the roll and put in the middle of the filling.

7. Top with another part of the dough and pinch the edges. In the middle of the “cover” make a hole and close it with the remaining dough, crumpled into a ball. The readiness of the cake can be checked through this hole. 8. Send the cake to the preheated oven for 45 minutes.

Kurnik with pork - low-calorie version of celery stuffing

Ingredients:

• 520 g pork pulp;

• one carrot;

• celery head;

• to taste spices and salt.

Preparation:

1. Use one of the suggested test options from previous recipes of your choice. If you decide to make several layers of filling, be sure to bake pancakes from wheat flour with the addition of cereal (or without it).

2. Start the pork and vegetable stuffing with food processing (stripping, washing). Then cut the meat and celery into small pieces or cubes. It is convenient to chop carrots on a grater (it is possible on Korean). And then just chop this mass with a knife.

3. Mix the meat, vegetables, salt and spices and make one layer of the filling for the cake. Or divide the mass into two parts for layering - meat, vegetables. The rest of the cooking is no different from previous recipes - molding the chicken and baking it at the standard temperature in the oven - 180-200 ˚.

Kornik with pork - tricks and useful tips

• The more varied fillings and layers in the chicken, the tastier it is.

• If the meat used in the chicken, without fat layers, then you can add butter to the filling.

• For a quick version of the recipe, you can cook "Lazy Kurnik." It is made from any batter.

• For the inner layers it is better to use ready-made pancakes, otherwise there is a chance that the usual dough will not be baked.

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