A dish that can be called hot and pie is chicken chicken and potatoes. It tastes piping hot, warm and cold.
Dough for its preparation use different: yeast, butter, puff. But the kurnik from shortbread dough is especially tasty and interesting.
Kurnik with chicken and shortbread dough - general principles
The base - shortbread dough, kneaded in butter, eggs and flour. In addition, other ingredients can be used: sour cream, soda, margarine, milk.
In the stuffing put chicken and potatoes. Products are pre-washed and cut. You can also add onions, cheese, mushrooms, herbs, etc.
The formed cake is spread on a baking sheet or in a multi-cup and baked.
1. Classic chicken chicken and chicken shortbread recipe
Ingredients for the dough:
• butter - 245 g;
• sour cream - 265 g;
• 1 egg;
• 575 g of flour;
• soda - 35 g;
• acetic acid 9 percent - 25 ml;
• salt - 15 g.
For the filling:
• 4 chicken drumsticks;
• 3 potatoes;
• 1 onion;
• black pepper, salt - 45 g each;
• 55 g butter
Cooking Method:
1. Bring shortbread dough: melt the butter in a frying pan, cool slightly. Spread sour cream in butter, break an egg, beat well with a whisk. Soda is quenched with vinegar and added to the dough at the same time with salt, stirred with a whisk. Sift the flour and pour in several receptions, carefully mix after each. Knead the dough to a soft, tender state. Cover with a plastic bag and give rest for 40 minutes.
2. Prepare the filling: the legs are washed, the pulp is separated, cut into small pieces. The onion is peeled, finely chopped, the potatoes are also peeled, cut into small cubes. Everything is mixed in one deep bowl, adding salt, pepper, lightly melted butter.
3. The dough is cut into pieces, one - more, the second - smaller. Roll most of the thin round cake, put in a greased frypot form. 4. Spread the prepared filling over the entire surface.
5. Cover with the second flat cake, pinch the edges well, make a small hole in the center with a knife.
6. Send to a pre-heated oven and bake at a moderate temperature for a little more than half an hour.
7. After 35 minutes, open the oven and check for readiness, if ready, then remove, if necessary, bake a few more minutes.
8. Before serving, cool slightly, cut into small pieces.
2. Chicken kurnik and shortbread dough with sour cream
Dough:
• flour - 425 g;
• 235 g margarine;
• 255 g sour cream;
• salt - 8 g;
• 40 g of soda.
Filling:
• 675 g chicken drumsticks;
• 85 g sour cream;
• 230 g potatoes;
• 1 onion;
• 45 g of salt and black pepper;
• 65 ml of vegetable oil.
Preparation:
1. Slightly melted margarine is ground with sifted flour, sprinkle soda, salt, add sour cream, stir first with a spoon, then knead a little with hands until soft consistency. Leave the dough for a few minutes in the fridge to rest.
2. Chicken legs are cut into fillets, the bones are thrown away, and the flesh is cut into small pieces, spread on a frying pan with vegetable oil and fried for 15 minutes with constant stirring.
3. Potatoes are peeled, cut into small cubes, spread to the meat.
4. Onion is cleaned, crushed and also spread to the meat, all salt, pepper, injected sour cream and mixed.
5. The dough is cut into two halves, one is rolled into a flat cake, put into a greased baking dish.
6. The filling is laid out on top, covered with a second rolled bed, the edges are tipped off, leaving a hole in the middle, and put in a hot oven for 45 minutes at an average temperature.
7. Baked kurnik is cooled, cut into pieces and served with tea or warm milk.
3. Chicken and chicken kurnik with shortbread dough with minced pork and cheese
Ingredients for the filling:
• 2 handfuls of minced pork;
• 2 chicken breasts;
• 3 onions;
• 110 g of hard cheese;
• 3 potatoes;
• 55 g of salt and black pepper.
On the dough:
• 2 eggs;
• 215 g margarine;
• 135 ml of milk;
• 535 flour; • salt - the floor of a dessert spoon.
Preparation:
1. From the chicken legs are separated pulp, cut into small pieces, mixed with minced pork.
2. Peeled one onion is crushed and poured into pork and chicken mince, salted, sprinkled with pepper, stirred.
3. Leave the minced meat in the fridge for a while.
4. For the dough, beat the eggs in a small cup, pour in not cold milk and margarine, pre-melted in a pan, add salt, mix well. Sift the flour and slowly pour it into the milk mixture. The finished soft dough is left in the refrigerator for a while in a film.
5. Peel the potatoes and two onions, cut into small cubes and spread in minced meat, mix well.
6. Add chopped grated cheese to the filling, mix well.
7. The dough is divided into pieces, one more, the other less. With the help of a rolling pin, they turn the first into a thin layer, cover them with a deep frying tank, which is preliminarily oiled.
8. Top distribute meat stuffing.
9. Cover with a second layer, pinch the edges, make a hole in the center, cover the curl with parchment paper and put in a hot oven, bake for just under one hour.
10. Serve in a slightly cooled form of tea.
4. Kornik with chicken, mushrooms and shortbread dough
Ingredients:
• 3 chicken legs;
• 420 g of any forest mushrooms;
• 315 g of potatoes;
• 210 g onions;
• 15 g of salt, black pepper and seasonings for chicken;
• 75 ml cooking oil.
On the dough:
• flour - 950 g;
• egg - 2 pcs .;
• butter - 245 g;
• 35 g of sea salt.
Preparation:
1. To begin with, knead the soft, tender dough of all the listed ingredients. Give the dough to rest in the refrigerator in a plastic bag.
2. Chicken legs are cut, bones are thrown away, and the flesh is cut into small pieces.
3. Add peeled and finely chopped onion to the minced chicken.
4. Mushrooms clean, wash, finely cut and fry in a frying pan with vegetable oil for 20 minutes.
5. Mushrooms are cooled and spread in mince, all stirred.
6. Peeled potatoes are cut into small squares and also spread into mince, salt, pepper, season with spice, and mix everything again. 7. The dough is divided into two pieces, one larger, the other smaller, rolled first into the reservoir, put in a frying pan, greased with butter.
8. Spread the filling, pour in two tablespoons of water.
9. Cover with the second smaller layer, pinch the edges, punch a hole in the center and send to a hot oven for 60 minutes.
10. Finished chicken leaves are allowed to cool slightly under a clean cloth and cut into portions.
5. Kornik with baked chicken and boiled shortcrust potatoes
Ingredients for the dough:
• flour - 955 g;
• butter - 250 g;
• 330 g sour cream;
• 35 g of soda;
• salt - the dessert spoon floor;
• water - 125 ml.
Filling:
• butter - 2 tbsp. spoons;
• 960 g of chicken fillet;
• 4 onions;
• 345 g Dutch cheese;
• 3 potatoes;
• half a dozen eggs.
Preparation:
1. Chicken meat cut into an average cube, put into a sleeve for roasting, tied with ropes, put on a baking sheet and baked in an oven for 35 minutes.
2. Bring shortbread dough: melt butter in a pan, cool, mix with sour cream. Sift the flour and pour into the creamy mass simultaneously with salt and water. Knead the dough with a spoon, and when it becomes thick, knead a little hands. Wrapped in film and left on the table for 30 minutes.
3. Peeled onions are crushed, mixed with liquid butter.
4. Grind grated cheese with small holes.
5. Potatoes are peeled, washed, boiled in salted water, turned into mashed potatoes with tolkushki.
6. Eggs are boiled to a dense texture, divided into proteins and yolks. Proteins are not needed, and the yolks are crushed on the same grater as the cheese.
7. The dough is divided into parts, a large roll into a thin layer, put into a greased container.
8. Spread the filling in the following order: baked chicken meat, onion in oil, cheese, egg yolks, potatoes.
9. From above cover with the second layer, pinch edges, leaving a hole in the center.
10. Bake in a hot oven a little more than half an hour.
11. Serve chilled for tea.
6. Kornik with chicken and shortbread dough with greens
On the dough:
• flour - 745 g;
• egg - 2 pcs .; • butter - 345 g;
• 70 g sour cream;
• 45 g of soda;
• 20 ml of acetic acid.
For the filling:
• 435 g of potatoes;
• 2 onions;
• 230 g chicken breast;
• parsley, dill - on the floor of the bunch;
• fresh celery - 3 sprigs;
• salt, black pepper - 45 g each;
• cooking oil - 55 ml.
To lubricate the cooper:
• egg yolk.
Preparation:
1. Bring shortbread dough on the basis of butter, sour cream, eggs, flour, sour vinegar quenched. Give him a bed in the fridge, wrapped in a film.
2. In the breasts cut the flesh, cut into small pieces, spread on the pan and fry for 5 minutes.
3. Peeled onions are chopped into crumb and added to the meat, roasted for another 3 minutes.
4. Rinse all greens, chop and add to meat and onions, fry for another 5 minutes.
5. Potatoes are peeled, cut into small squares and spread on the frying pan too, fry them all together for another 8 minutes.
6. Stuffing salt, sprinkle with pepper, stir well and warm slightly.
7. Turn off the heat and allow the filling to cool.
8. The dough is cut into 3 halves, 2 identical, and the 3rd smaller, rolled one into a flat cake, put in a greased form.
9. Top stack the filling.
10. Cover with a second layer, firmly pinch the edges.
11. Lubricate the surface of the Kurnik whipped egg yolk with a whisk and make decorations from the third part of the dough in the form of scallops, pigtails and other figures.
12. Bake about 1 hour at an average temperature.
13. Serve hot or cold.
Kurnik with chicken and shortbread dough potatoes - tips
Any of the recipes is applicable to cooking in a slow cooker.
It is important to lubricate the bowl well and set the desired mode.
It usually takes about twice as long as baking in the oven.
