Kurnik is one of the most famous and revered pies of Russian cuisine. Previously, it was called "tsar-pie", because it was served exclusively at the tsar's table and had the shape of a Monomakh hat. The classic kurnik was multi-layered with several types of fillings and reached enormous sizes. Modern kurnik is baked from a simple kefir dough stuffed with chicken, onions and potatoes. But, nevertheless, this is one of the most delicious, juicy and hearty pies that you will surely like to taste.
It is necessary
- - premium flour - about 0.5 kg;
- - creamy margarine - 250 g;
- - kefir with a fat content of 3, 2% or sour cream - 200 ml;
- - baking powder - 1 sachet;
- - chicken eggs - 2 pcs.;
- - chicken fillet - 2 pcs.;
- - onions - 3 pcs.;
- - large potatoes - 3 pcs.;
- - ground black pepper;
- - salt;
- - parchment paper;
- - baking sheet.
Instructions
Step 1
Melt the creamy margarine in the microwave or on the stove. Sift the flour through a sieve and mix it with baking powder. Pour kefir (sour cream) and melted margarine into a large bowl, stir. Add 2-3 pinches of salt and baking powder. You need as much flour as the dough will take. At the exit, it should turn out to be soft and elastic, not sticking to the hands. Cover the finished dough with cling film and refrigerate for 1 hour.
Step 2
For the filling, peel the potatoes and onions. Chop the potatoes into small cubes and cut the onions into thin quarter-rings. Rinse the chicken fillet under running water, dry and cut into small pieces. After that, lightly salt and pepper it.
Step 3
After the time has elapsed, remove the dough and divide it in two so that one part is slightly larger than the other. Place parchment paper on a baking sheet and brush it with any butter or a piece of margarine. Roll out a rectangular or round layer from the smaller part, place it on a baking sheet.
Step 4
We begin to lay out the filling. It will consist of three layers: first, potatoes, sprinkled with black pepper and salt, then onions, and on top of pieces of chicken fillet. Roll out the layer from the second most part of the dough again, cover the workpiece with it and pinch the edges on all sides.
Step 5
Turn on the oven, setting the temperature to 200 degrees. While it's warming up, take one of the chicken eggs and separate the white from the yolk. Break the second egg into a separate bowl, add the protein to it and beat. Make a round hole in the middle of the cake and pour in the beaten egg and egg whites. And grease the entire surface with the remaining yolk. Then send the baking sheet to the oven.
Step 6
Bake the chicken for 40 minutes until golden brown. You can check the readiness of the baking with a match. Pierce the dough with it, if it's dry, then the product can be removed from the oven. Cover the finished chicken with a kitchen towel and leave for 20-30 minutes. After that, you can cut the pie and invite everyone to the table.
