Recipe kurika: return the old recipes
Kournik - a traditional Russian dish, a pie withChicken stuffing with a specific additive that varies from prescription to prescription. Most often as an addition to the chicken, mushrooms or potatoes are added to the pie, less often porridge with nuts. The taste of the pie deserves special attention: despite the fact that it differs depending on the recipe, you can still recognize it by specific notes. The hostess can experiment with the kurik, add more meat and less other stuffing or vice versa. But there is a main rule that can not be violated - there must be a lot of onions in it.
Traditional kurik: the ancient recipe of Russian pies
We present to your attention the recipe of the kurik.
Necessary ingredients:
To make a dough for a kurik:
Wheat flour - 500 g
Butter - 120 g
milk - a quarter of a glass
sour cream - 3,5 tbsp. l.
pinch of soda.
On the pancakes:
egg - 1 piece
milk - 400 ml
flour - 6 tbsp. l. with a slide
salt and sugar.
On the filling:
chicken - 1,4 kg
mushrooms - 450 g
onion - 3 pieces
rice boiled - 250 g
hard boiled eggs - 3 pcs
greenery
salt and spices.
Cooking method
Knead the dough on the kurik, combining all the ingredients.
Divide it into 2 equal parts. One will go to the base, the second - to the "roof".
Bake 6-8 pancakes, combining eggs with flour, milk and spices. The more pancakes will be released, the more layers will be in your pie.
Finely chop onion and fry, chop the greens. All this mixed with rice.
Finely chopped chicken boil in slightly salted broth with black pepper and bay leaf.
Mushrooms chop and fry, mixed with cut eggs.
Baking the pan with parchment for baking and laying on it a circle of dough.
Lay out the filling layers, on each layer on top put a pancake. The filling is laid out in a strict order: first comes rice, then a chicken and at the end mushrooms. We repeat until the filling is finished.
The last layer of the filling is covered with pancake, and the pancake - the second piece of dough in the form of a large dome. The edges of the cake should be pinched by attaching the upper and lower layers of the dough.
If there is a little test left, it can be used to decorate the pie.
All the cake should be greased with yolks whipped with water.
Do a hole in the dome so that the steam does not tear the crockery pie from the inside.
Put in the oven, heated to 200 degrees, for 20-30 minutes before the appearance of a crust.
Recipe for pie kurik with chicken and potatoes
Necessary ingredients
For the dough:
flour - 3 cups
eggs - 3 pieces
Butter - 120 g
kefir - 200 g
sugar - 1 tbsp. l.
salt to taste
pinch of soda.
On the filling:
chicken fillet - 300 g
potatoes - 300 g
bulb - 1 piece
parsley
salt.
Cooking method
Melt the butter, add sugar, salt and mix it.
Add eggs and yogurt, beaten.
Stirring, add flour and soda, turning it out with a teaspoon of vinegar.
Stir the dough to homogeneity, roll it into a ball and put it in the refrigerator for half an hour.
While the dough cools, prepare the filling. Chicken cut into small cubes, peel potatoes and cut also small cubes. Peel onion and chop finely, finely chop dill. Mix all this, salt and pepper.
Get the dough, cut it into two lobes so,that one was slightly larger than the other. Most of the roll out under a baking dish with a thickness of up to 5 mm. Lay the rolled cake in a mold and put the stuffing there, sprinkle with dill.
Tear off a second piece of dough piece of gram for 10 - it will come in handy at the very end.
Roll out the remaining dough so that it does not reach the edge of the mold. Cover them with minced meat and protect the lower and upper layers. From above make a hole for the exit of steam.
Kurnik bake for 1 hour in the oven at 220 degrees. After that, get it, grease it with an egg, whipped with water, close the hole with a ball, which we pinched off from the second piece of dough. Put the crouton pie in the oven for another half an hour, until it is covered with a golden crust.
