Kurnik dough is a royal dish of Russian cuisine. Homemade dough for kurnik How long does it take to bake kurnik dough with mayonnaise

Good, long-lasting and non-hardening kurnik dough with mayonnaise. Excellent for baking not only chicken chicken, but also pies of any complexity.
It is a pleasure to work with ready-made mayonnaise dough. You don’t need to sprinkle the table with flour; the dough itself is olive and elastic. Try this recipe for kurnik dough with mayonnaise at home. The pies turn out very tasty and rich.
Number of servings: 6
A simple homemade recipe for kurnik dough with mayonnaise, step by step with photos. Easy to prepare at home in 50 minutes. Contains only 202 kilocalories.

Preparation time: 7 minutes
Cooking time: 50 min
Calorie Amount: 202 kilocalories
Number of servings: 6 servings
Occasion: In a hurry

Complexity: Simple recipe
National cuisine: home kitchen
Type of dish: Baking, Kurnik

Ingredients for six servings
Flour - 4 Cups
Yeast - 25 Grams
Salt - To taste
Sugar - 3 teaspoons
Mayonnaise - 150 grams
Water - 1 Glass

Step-by-step preparation
Dissolve yeast in warm water. Add a teaspoon of flour and sugar. Wait 5 minutes for the yeast to rise.
Add 150 grams of mayonnaise.
Add salt and 2 teaspoons sugar. Stir.
Gradually add sifted flour.
Leave the dough for half an hour until it rises. Fill a saucepan with warm water and place the dough in a bag. Place in water.
After half an hour, the dough will rise and you can work with it!

Kurnik is a traditional Russian pie that has maintained its popularity over time. There are many ways to prepare this truly royal pie, and they differ both in variations of the filling and in the type of dough used. Some prepare kurnik from puff pastry or yeast dough, using several types of fillings separated by pancakes, while others prefer a simpler version and prepare it from unleavened dough. Today we will look at options for preparing dough for kurnik with kefir. It turns out to be delicate in taste, airy, very easy to prepare and does not require special culinary skills.

How to make dough for kurnik with kefir - recipe

kefir 3.2% fat – 250 ml;
cream margarine – 250 g;
salt – 1/2 teaspoon;
soda – 1/2 teaspoon;
vinegar 9% – 1 teaspoon;
wheat flour.

Mix kefir with a fat content of 3.2% or more with soda, quenched with vinegar, salt, melted and cooled margarine and mix well. Now add sifted wheat flour little by little and make a soft, but not sticky dough.

We wrap it in cling film and place it in a quiet place at room temperature for one and a half to two hours. After the time has passed, the dough for chicken kefir is completely ready, you can begin to form the pie.

Recipe for kurnik dough with eggs

kefir 3.2% – 250 ml;
butter – 150 g;
eggs – 1-2 pcs.;
salt – 10 g;
soda – 10 g;
vinegar – 10 ml;
granulated sugar – 35 g;
wheat flour - 700 g or how much the dough will take.

Beat eggs with granulated sugar until light and fluffy, add salt, baking soda, melted butter, add kefir and mix. Now add sifted flour in small portions and make a soft dough. We wrap it in cling film, place it in a bowl and place it in the refrigerator for a couple of hours to mature. After the time has passed, we begin to form the product.

We offer the most common recipe for making kurnik from this dough.

Kurnik with potatoes made from kefir dough in the oven

kefir dough;
chicken meat (pulp) – 450 g;
potato tuber – 700 g;
onion – 120 g;
butter – 75 g;
ground black pepper - to taste;
salt - to taste;
egg – 1 pc.;
spices of your choice - to taste.

Let's prepare the kefir dough, using one of the above recipes as a basis, and while it sits, prepare all the ingredients for the filling. Wash the chicken meat, dry it thoroughly with a paper towel and cut into small slices. Remove skins from potatoes and cut into small cubes. Peel the onions and chop them into small cubes.

When the dough is ready, divide it into two parts, roll one out and place it in a greased baking dish. Place potato cubes on the bottom, after salting them, peppering them and seasoning them with spices. Then distribute the chicken meat with onions. Don't forget to season it with salt, pepper and spices. Place pieces of butter on top and cover with a second layer, rolled out to the desired size. We seal the kurnik very carefully, closing the two layers together and tucking the edges, coat the top of the pie with beaten egg and make a small hole on top to allow steam to escape.

Place the dish in an oven preheated to 170 degrees for about one hour or until cooked and golden brown. Cooking times may vary depending on the capabilities of your oven.

womanadvice.ru

Kurnik on kefir

I’ll tell you how to cook kurnik with kefir, tasty and satisfying. It's even tastier than you think! It just melts in your mouth. Nourishing, tender and hot, incredibly aromatic, you will definitely love it! I recommend!

INGREDIENTS

Kefir 250 Gram
Flour 300 grams
Butter 250 grams
Chicken 500 grams
Potatoes 4 pieces
Onion 5 pieces
Soda 0.5 teaspoons
Salt 1 To taste

1. Let's make the dough: dissolve soda and salt in kefir, wait until bubbles appear. This means the soda has reacted. Add melted butter and begin to add flour little by little. Mix thoroughly.

2. Peel the potatoes, wash the chicken, and cut these ingredients into small cubes. We combine them, not forgetting about the spices and chopped onions. Let's mix.

3. Roll out the dough and form the sides. We spread the filling, and from the rest of the dough we make a “top”. If desired, we decorate it with patterns, laying them out from the dough. Leave a hole in the center so that excess liquid from the filling can evaporate.

4. Bake the chicken at 200 degrees until golden brown for about an hour.

5. And this is how beautiful it will turn out! Bon appetit!

povar.ru

Kurnik on kefir

Amaze your guests and loved ones by preparing a delicious kefir chicken for the festive table. Today I will tell you all the secrets of making this delicious pie according to the classic recipe. I’m sure yours will turn out no less tender and fragrant. We will make the dough for kurnik according to a popular recipe using kefir and butter or margarine (optional).

Before we cook the chicken, we need to make all the fillings for the pie. For the first filling, boil the chicken fillet until half cooked. Let's wash it and remove films and grease. To preserve the juiciness of the meat, lower it into already boiling water.

This will seal the top layer of the meat and prevent the juices from leaking out of the meat while cooking. We will boil the meat in one piece for 10 minutes. Then remove it from the broth and cool completely. We won’t pour out the broth; it will be useful for our recipe later. While the fillet is cooling, let's start with the onions. Peel the onion and cut it into small cubes.

Pour some refined sunflower oil into a non-stick frying pan. When it warms up, put the chopped onion in it. Stirring occasionally, fry the onion until transparent. It is important that the onion becomes soft and does not crunch on your teeth.

Cut the chicken fillet, cooled to room temperature, into medium-sized cubes.

Add the chopped chicken to the fried onions and mix. Sprinkle the mixture with ground black pepper and fine salt. We will simmer the ingredients over low heat for 3-4 minutes, as required by the recipe.

Then add 5 tablespoons of sour cream to the mixture and mix. Sour cream will bind all the ingredients and make our filling tender and juicy.

When the sour cream boils, add finely chopped dill to the filling, stir and remove the pan from the heat.

The chicken filling is ready.

Now let's prepare the second filling. To do this, rinse the rice thoroughly, changing the water several times. Pour purified water into the pan in a ratio of 1:2, that is, 300 ml and put it on the fire. When the water boils, add a little salt and pour the washed rice into the pan. Boil it for 10 minutes covered over low heat until it is half cooked. Thanks to the fact that we added the cereal to boiling water, the starch will remain inside the rice, it will turn out viscous, and the filling will not crumble. Let the rice cool to room temperature.

While the rice is cooking, wash three chicken eggs and boil them for 7-8 minutes after boiling. Then cool the boiled eggs in cold water and peel them. Grate the eggs on a fine grater. Thanks to this, the rice filling will become creamy, homogeneous and will not spill out of the finished piece of chicken.

Mix cooled rice and grated boiled eggs.

According to the recipe, wash and finely chop the green onion feathers.

Add it to the filling, add a little salt and mix all the ingredients.

Let's wash and clean the champignons. Cut the mushrooms into medium-sized pieces, as required by the step-by-step recipe.

Pour a tablespoon of refined oil into the frying pan and wait until it warms up. Then put the mushrooms in it and, stirring, fry them until half cooked. The champignons should be slightly golden, but still remain elastic. Season them with salt and pepper. Fry the mushrooms over medium heat for 5 minutes and remove from the stove. Now they also need to be cooled to room temperature.

To ensure that the pancakes inside the chicken pot retain their shape, we will cook them in water. Thanks to this, the pancakes will turn out denser, will not tear and will hold the filling well. To prepare a classic kurnik, we need 4 pancakes. I usually make twice as much batter in case the pancake breaks. In addition, you need to try a few pancakes thoroughly so that the kefir chicken is sure to be a success. For the pancake dough, beat two eggs into a deep bowl.

Using a whisk, beat them thoroughly.

Then add a little water to them (about ¼ cup) and mix the mixture again.

Then add sifted wheat flour, granulated sugar and a little salt. Mix the mixture with a whisk until all the lumps disappear.

Then pour in the remaining milk, a spoonful of vegetable oil and mix the dough. Due to the fact that the milk was introduced in parts, the dough is homogeneous.

According to the recipe, let the finished dough rest for 10-15 minutes.

To bake pancakes, it is advisable to use a frying pan of the same diameter as the baking pan. Then the pancakes will completely cover the fillings, and they will not mix. Before baking the first pancake, grease a non-stick frying pan with a pastry brush dipped in sunflower oil. Pour half a ladle of dough into the pan. Rotate the pan in a circular motion to distribute the dough around its perimeter.

When the pancake is fried on one side, carefully turn it over to the other, helping yourself with a spatula. We will bake the pancakes over medium heat until done. Place the finished pancakes in a stack on a plate and cover with a towel to prevent them from drying out.

Sift the wheat flour into a deep, dry bowl to saturate it with oxygen.

According to the recipe, cut the chilled butter into small cubes and add it to the sifted flour.

Using your hands or a fork, rub the flour and butter until fine crumbs form.

In a separate bowl, mix room temperature kefir with a chicken egg.

Add a tablespoon of full-fat sour cream to the mixture (I use sour cream with a fat content of 20%). The classic pie recipe does not contain this ingredient, but I always add it to make the dough tastier and more elastic. Next, add a little salt and sugar to the resulting mixture.

Whisk everything until smooth. There is no need to beat the mass too long and hard, the main thing is that all the components are mixed.

Let's extinguish the baking soda with vinegar and add it to the mixture of kefir and eggs. Mix the ingredients and pour them into the wheat flour and butter crumble.

Knead a soft and elastic dough, kneading it until smooth for 8-10 minutes. You may need more flour. If necessary, you can add it to the dough so that it does not stick to your hands.

Cut off ⅔ of the finished dough. This will be the base of our pie. Roll out the dough into a circle with a diameter of 35 cm and a thickness of 5 mm.

Line the bottom of a springform metal baking pan with parchment. We will not grease the pan with oil, since the dough already contains a sufficient amount of fat. According to the recipe, place the rolled out dough on the bottom of the mold so that it reaches the edges of the mold. These will be the sides of our pie.

Place one pancake on the dough. It will not let in the hot juices that form from the filling during baking, so the dough will not be wet and will bake well.

Place the least juicy filling on top of the pancake - a mixture of rice and boiled eggs. Pack the filling tightly so that the layer is even and dense.

Now let's cover the egg-rice filling with the second pancake. Place the chicken filling on top of the pancake, forming a mound. In the center the layer should be thicker - 3-3.5 cm, and thinner at the edges - 1.5-2 cm.

Cover the filling with the pancake again.

Place the last filling of fried champignons on top. Distribute the mushrooms in an even layer.

Roll out the second part and cut out a circle of the same diameter as the baking dish (mine is 22 cm). Cover the pie with the rolled out dough and pinch the edges, forming a beautiful braid. We'll make a small hole in the center so that the steam has somewhere to escape during cooking. From the remaining dough we will form decorations for the chicken pot.

Brush the finished chicken with whipped yolk to make the pie golden brown.

Place the pan with the chicken on a baking sheet and put it in the oven for 20-25 minutes. We will bake it at 220 degrees. After 10 minutes, remove the chicken from the oven, pour 100 ml of chicken broth into the hole in the center and cover it with foil so that the top does not brown too much.

Carefully remove the finished pie from the oven, cover with a towel and cool. Then remove the baked goods from the mold.

Kurnik with chicken, rice and mushrooms is traditionally served warm.

vkusno-i-prosto.ru

Kurnik dough - a modern interpretation of an ancient Russian pie

The dough for kurnik can be made unleavened, flaky, or sandy, because the main thing in this pie is the filling.

Kurnik is an old Russian pie, the pinnacle of culinary art with a long history. During the time of Ivan the Terrible, kurnik was served at the royal table on especially solemn occasions, and then for centuries it was a mandatory treat at the wedding table.

Kurnik of our ancestors was a tall closed pie made of unleavened pastry with a complex puff filling - chicken meat, porridge, mushrooms, eggs, thick milk sauce. The preparation took a long time. The pancakes were layered with different fillings. The pie was baked in a Russian oven on birch logs. Served with thick milk sauce. The dish is truly royal. It was simply impossible not to like it.

Modern chicken pies are prepared using a simplified version. They replace buckwheat and millet with rice or potatoes with onions, use fewer layers of filling, and use different types of dough. Kurniks made from yeast, puff pastry or shortbread dough turn out just as good. How to prepare delicious dough for chicken will be discussed below.

Simple dough for kurnik with kefir

Photo No. 1. Recipe for a delicious simple dough for kurnik with kefir

The simplest dough for chicken is made with kefir. It is prepared quickly and easily, it turns out soft, and does not lose its taste if it sits in the refrigerator for some time.

Recipe ingredients:

flour 500 g.
eggs 2 pcs.
kefir 250 ml.
margarine 100 g.
salt 1 teaspoon
sugar 2 teaspoons

Method for preparing dough for kurnik with kefir:

Melt the margarine. Let it cool a little.
Whisk the eggs. Add margarine, salt, sugar. Gradually adding flour, knead into a soft dough. Wrap the dough in a plastic bag and put it in the refrigerator.
Can be used after an hour. Or store in the refrigerator for 2-3 days without deteriorating in taste.

Crumbly dough for kurnik with mayonnaise

An interesting recipe for crumbly dough with mayonnaise will appeal to those who love kurnik with thin dough. The dough resembles shortbread, but is softer and more elastic. It is easy to work with, it does not stick to your hands, rolls out thinly, and does not tear.

Recipe ingredients:

mayonnaise ½ cup
water ½ cup
vegetable oil 3 tbsp. spoons
flour 400 g.
salt to taste

Mix water and mayonnaise until smooth. Add salt and vegetable oil. Stir again.
Gradually add sifted flour. Knead soft, elastic dough.

Butter dough for chicken with sour cream

Photo No. 3. Recipe for kurnik dough with sour cream

Butter dough for kurnik is considered classic. It is delicate, plastic, does not tear and retains the shape of the shaped decorations well, because initially the kurnik was a festive pie, so it was decorated richly and variedly.

Recipe ingredients:

wheat flour 600 g.
eggs 3 pcs.
milk 150 ml.
sour cream 5 tbsp. spoons
salt, soda, sugar 1 teaspoon each

Method for preparing dough for kurnik with sour cream:

First remove the milk and sour cream from the refrigerator.
Beat eggs with salt and sugar. Add sour cream, soda and milk. Stir. Gradually stir in flour. The dough should not be too tough, but also not stick to your hands. Not all flour may be needed.
Cover the lump of dough with a towel and let it stand for 20 minutes, after which you can start preparing the chicken.

Shortbread dough for chicken with margarine

Sand pestle makes delicious portioned chicken as in the photo - small pies with chicken meat, cereals, mushrooms and vegetables. Eating such pies is more convenient. You can put them in your child's school or take them with you on a picnic.

Recipe ingredients:

flour 3-4 cups
margarine 1 pack (250 g)
sour cream 250 ml.
baking powder 1 teaspoon
salt to taste

Melt the margarine. Let it cool a little. Mix margarine with sour cream.
Sift the flour. Mix it with baking powder. Gradually adding flour to the mixture of sour cream and margarine, knead a plastic dough. Place it in the refrigerator for 1 hour.

Puff pastry for kurnik with margarine

Kurnik for everyone can be baked from puff pastry. It’s easier to buy ready-made frozen puff pastry, defrost it and use it for baking. We recommend making puff pastry at home.

Recipe ingredients:

flour 4 cups
margarine 400 g.
cold water 200 ml.
eggs 2 pcs.
vinegar 9% ½ tbsp. spoons
salt ½ teaspoon

Method for preparing dough for kurnik with margarine:

Sift 3 cups of flour onto a work surface. Leave one glass. Make a slide. Make a funnel in the center of the slide. Beat eggs, pour in cold water, vinegar, add salt. Knead soft dough. It should not stick to your hands.
Mix softened margarine in a bowl with ½ cup flour.
Roll out the dough into a layer. Place margarine in the center. Fold the layer into an envelope, tucking the ends inward. Roll out again into a layer. Repeat the procedure 3-4 times. Between rolling out, place the dough in the refrigerator for 30-40 minutes. The finished dough can be frozen and used as needed.

Sift the flour before preparing the dough. The flour is saturated with oxygen, so the finished product comes out soft and airy.
The taste of chicken improves if it is prepared from quality ingredients. Instead of margarine, take high-quality butter, and instead of store-bought sour cream. The taste of the chicken will be incomparably better.
Shortbread, puff pastry, kefir dough can be made in advance and stored in the refrigerator.
Before rolling, divide the dough into 2 parts. Less dough goes into the base of the chicken pot (1/3 part). Leave most of it for the top of the pie so that you can easily cover the filling and seal the edges.
Brush the top of the chicken pot with egg yolk. The finished dish will be shiny and appetizing.

fabfood.ru

Kurnik is an original multi-layer pie that has long been extremely popular in Rus'. The filling for it was originally made from poultry meat. This is where this unusual and quite self-explanatory name came from. Depending on personal taste preferences, kurnik dough can be prepared in different ways.

To make your work as easy as possible, it is best to make dough for chicken using kefir. In addition, this can significantly reduce the time allotted for preparing the pie.

To work you need to take:

2 eggs;
50 grams of sugar;
1 glass of kefir;
a pinch of baking soda;
10 grams of salt;
110 grams of butter.

Method of preparing the semi-finished product:

First you need to melt the butter. You can melt it in a frying pan or simply take it out of the refrigerator and keep it on the table for a while at room temperature.
Pour kefir into a bowl.
Add eggs, salt, soda and sugar to it, and then beat it all thoroughly with a mixer.
Add melted butter.
Without stopping stirring, add flour in small portions.
Cover the lump of dough with a napkin and leave it on the table for literally 15 minutes.

After this, you can start rolling out the dough for the kurnik, and then start shaping the pie itself.

Sand cake base

Very often used for cooking chicken shortbread dough.

Thanks to its original consistency, it perfectly absorbs moisture and flavors of the filling.

As a result, the pie turns out juicy and very tender.

To prepare this dough you will need:

0.5 kilograms of wheat flour;
2 eggs;
2 pinches of salt;
300 grams of butter;
40 grams of cold water.

You can make this dough by hand, but it is better to use a special food processor for this purpose.

In this case it is necessary:

Pour flour into the combine bowl.
Add salt, slightly softened butter and grind it all into crumbs.
Beat the eggs into the resulting mass, add water and mix well. To make the dough more homogeneous, you can knead it intensively with your hands for an additional couple of minutes.
Slightly flatten the semi-finished product into a flat cake, wrap it in film and place it in the refrigerator for 30 minutes.

After this treatment, the dough rolls out well, and the pie itself turns out simply amazing.

Cooking with sour cream

To prepare a good kurnik dough, you can use a variety of fermented milk products. The option with sour cream is considered one of the simplest and does not require the housewife to have any serious culinary skills.

In this case, only five main components are usually used:

450-500 grams of wheat flour;
5 grams of fine salt;
250 grams of butter;
6 grams of baking soda;
300 grams of fat sour cream (not less than 20%).

The dough is prepared in three stages:

In a separate plate, mix sour cream well with pre-softened butter.
In another plate, collect all the bulk ingredients (sifted flour, soda, salt) and mix them too.
Combine the contents of both plates. After thorough kneading, you should get a soft and very plastic dough.
Place the finished product in a plastic bag and leave it on the table while the filling is prepared.

The “rested” semi-finished product can only be slowly rolled out and prepared for molding.

Puff pastry for kurnik

Some chefs claim that the best kurnik is the one that uses puff pastry as a base. It is easy to verify this by personal example.

To work you need to take:

3 full cups (+ 90 grams of butter) wheat flour;
150 milliliters of water (cold);
2 eggs;
7-8 grams of table salt;
a little lemon;
300 grams of butter.

How to make this dough correctly:

Combine all ingredients (except oil) in one bowl and mix them thoroughly.
The prepared elastic, but quite tough dough should be covered with a towel and allowed to rest for 30 minutes.
Chop the butter into the flour. Roll this mixture into a layer, and then put it in the refrigerator for 20 minutes.
Now you can begin the main procedure. First, the ripened dough must be rolled out into a thin rectangle. Then put an oil layer on it. Fold the edges of the dough over and roll it out again.
Fold the workpiece several times, wrap it in a towel and put it in the refrigerator for 20 minutes.
Take out the dough, roll it out again, and then fold it again. Repeat similar actions at least 3-4 times.

After this, you can immediately begin assembling the pie.

Recipe with margarine

Using butter to prepare dough is expensive and not always justified. If desired, it can be replaced with margarine. This option is not as useful, but more affordable.

To make kurnik dough in your home kitchen, you will need:

0.8 kilograms of wheat flour;
250 grams of margarine and the same amount of sour cream;
a little salt;
5 grams of baking powder.

The way this dough is prepared is extremely simple:

In a separate container, mix dry ingredients.
Add margarine and grind it with the flour mixture into crumbs.
Pour sour cream here and make the final knead.
Let the dough rest for 30 minutes in the refrigerator.

In this recipe you need to be very careful with salt, because it is already included in margarine initially. An excess amount of salt will spoil not only the taste, but also the consistency of the semi-finished product.

Crumbly mayonnaise base

Depending on the chosen filling, crumbly dough can also be used to prepare kurnik. The easiest way to make it is with mayonnaise.

For this recipe you will need the simplest ingredients:

2.5 cups wheat flour;
50 grams of refined vegetable oil;
0.5 cups of mayonnaise and the same amount of boiled water;
a little salt.

It takes just a few minutes to prepare this dough:

First, mayonnaise must be diluted with water.
Add butter to this mixture, add salt and mix well.
Add flour. It must be introduced in parts, without stopping the mixing process.

The result of these simple steps will be a lump soft and very elastic dough. It's a pleasure to work with him. This semi-finished product rolls out easily, does not stick to your hands and does not tear.

Yeast dough for chicken

Supporters of classic baking will prefer kurnik dough prepared with yeast. As a liquid base, you can use water, milk or a mixture of both.

For one of the options you will need:

0.5 kilograms of wheat flour;
2 eggs;
250 milliliters of milk;
8 grams of sugar;
30 grams of pressed yeast;
5 grams of table salt;
35 grams of sunflower oil.

How to properly prepare yeast dough:

First of all, dissolve the yeast in warm milk, adding sugar and a little flour.
As soon as the mixture begins to foam, pour oil into it.
Add eggs beaten separately with salt and mix.
Add the remaining flour little by little. To stir thoroughly.
Knead the dough by hitting it forcefully on the table several times. This is necessary so that excess air comes out and the mass becomes softer.

The finished dough should be allowed to rest for a while so that it can rise well. The cake it will turn out to be simply airy.

Hello cooks! Since you are looking for a recipe for kurnik dough with mayonnaise, then you have come to the right place! In the list of recipes that are located a little lower, you will no doubt be able to choose this one exclusively. However, if there is no method for preparing the recipe for chicken dough with mayonnaise in the column below, then use the usual site search.

Products:
700gr. pork
1 onion
1g. citric acid
80gr. fat for frying
parsley to taste
For the test:
1 tbsp. flour
2/3 tbsp. milk
4 eggs
1 tbsp. spoon of vegetable oil
salt to taste

Recipe:
1. Cut the pork into pieces, beat lightly, add milk and chopped onion, parsley.
2. Pour with citric acid diluted in water and marinate for 2-2.5 hours.
3. For the dough, dilute flour with warm milk, add vegetable oil, eggs, salt, stir and leave to swell...

Dumplings "Korotaevskie"

Products:
1. Pork - 700 gr.
2. Beef - 1300 gr.
3. Garlic - 6 cloves
4. Onion - 4 onions
5. Chicken eggs - 4 pcs.
6. Flour
7. Water - 2 glasses.

Recipe:

Preparation of the dough:
Pour 2 glasses of water into a container, add 2 eggs, add salt. Stirring constantly, add flour. Knead the dough. I recommend, to get the exquisite taste of future dumplings, keep the dough in the refrigerator for a while.

Preparation of minced meat:

Chicken legs in "Mummy" dough

Products:
puff pastry (1 layer)
chicken drumsticks
a little cheese
garlic - 2-3 cloves
salt, pepper to taste

Recipe:
1. Take the puff pastry out of the freezer and while it is defrosting, do the following. Rub the drumsticks with a mixture of crushed garlic, salt and pepper. And the legs will sit a little while the dough is defrosting, probably about 30 minutes.

2. After the dough has defrosted, roll it out and cut into strips.

Products:
Dough per 1 kg of minced meat:
4 cups flour
1 tsp salt
1 tsp Sahara
2 eggs
1.5 glasses of water
3-4 tbsp. sunflower oil
For minced meat:
1 kg of meat (preferably pork)
3-4 large onions
3-4 cloves of garlic
1 glass of milk

Recipe:
1. Break 2 eggs into a glass and add water to the top, pour into a bowl for kneading the dough. Take another glass of water, dissolve salt and sugar in it and pour into the bowl for the dough. Then mix all this.

2. Add 4 cups of flour there. When...

Products:
400 gr. ready-made puff pastry
3 eggs
300 gr. cottage cheese 5%
50 gr. butter
2 tbsp. spoons of sugar
1/2 lemon
1/2 cup raisins

Recipe:
1. Thaw puff pastry. Rub the cottage cheese through a sieve, add eggs, lightly beaten with sugar.

2. Sort the raisins, wash and soak in hot water for 15 minutes, then drain the water and lightly dry the raisins. Remove the zest from half a lemon and chop it. Add raisins and zest to curd mixture.

3. Roll out the dough into a layer, cut it out into...

To prepare you will need:
puff pastry from the store (yeast-free or yeast)
1 cup granulated sugar
2 cups ground walnuts
2-3 eggs
3-4 tablespoons honey

Recipe:
1. Roll out a sheet of dough to approximately the size of the baking sheet and place it on the baking sheet so that you get a trough with sides:

2. Separate the whites from the yolks. Do not throw away the yolks (they will come in handy). Beat the egg whites with a mixer until they form a thick foam that holds its shape. Then gradually pour in the sugar, without stopping whisking....

Tiramisu cake with white chocolate

Products:
6 egg yolks
130 g sugar
4 egg whites
60 g starch
70 g flour
powdered sugar for sprinkling
450 g mascarpone
1 tsp vanilla extract
1 1/2 cups whipping cream
100 g white chocolate
100 g (1/2 cup) sugar
1 cup of strong, freshly brewed coffee
50 g (1/4 cup) sugar
1/3 cup dark rum
Cocoa powder

Recipe:
1. To prepare the biscuit mass, grind the yolks with 1/4 sugar until white foam. Then beat the whites with the remaining sugar and starch into a fluffy mixture...

Tiramisu cake

Products:
For cookies:
4 yolks
125 g sugar
4 egg whites
50 g potato starch
100 g premium flour
4 tbsp. l. powdered sugar
parchment paper on a baking sheet

For cream and impregnation:
500g mascarpone cheese
80g powdered sugar
5 eggs
250g savoiardi biscuits
2 cups strong coffee
8 table. spoons of Baileys, Amoretto or some coffee liqueur, at least salute or martini for soaking
3 table. spoons of liqueur into cream
vanilla
cocoa

Recipe:
1. Bake cookies. Alone or...

Products:
For the test:
wheat flour - 170 gr.
margarine - 100 gr.
sugar - 60 gr.
egg - 1 pc.
soda on the tip of a knife
berries and fruits

Recipe:
1. Prepare the dough. Grind the egg with sugar until white. Beat the margarine until fluffy and combine with the egg. Then add flour mixed with soda and quickly knead the dough. Place the finished dough in the refrigerator for 30 minutes.
2. Bake in the pan until golden brown so that the dough does not rise in the center and retains its shape before placing in...

Products:
1 egg
2/3 cup water
flour
salt
race frying oil
powdered sugar

Recipe:
1. Mix egg, salt, water, flour. Let's make the dough.
2. Roll out the dough as thin as possible and cut out round dough cakes from it.
3. Sprinkle half of each cake with granulated sugar and cover with the other half. If you don't roll it very thin, they won't be crispy.
4. Fry in a well-heated frying pan in vegetable oil.
5. Sprinkle with powdered sugar.

According to Metel's recipe...

In September, many harvested a decent harvest of apples. In this recipe we will make apple pie from them.

Products:
150 gr. flour
200 gr. decoys
200 gr. powdered sugar (powdered sugar)
1 packet vanilla sugar
1 teaspoon baking powder
80 gr. butter (do not substitute margarine)
800 gr. apples
100 gr. sugar for apples
cinnamon

Recipe:
1. Mix flour, semolina, powdered sugar, baking powder and vanilla sugar.
2. Wash the apples, cut them in half, remove the seeds and remove the peel. Grate it.

How are they different from cheesecakes? Firstly, the shape: these are no longer yellow cutlets with a brown buttery crust, but elastic golden mounds, warm cottage cheese buns. Secondly, the content: aromatic and non-greasy.

Products:
For the test:
1/2 cup fructose
3 eggs
cottage cheese (about 12 heaped tablespoons)
2 cups of flour
packet of baking powder
a pinch of ground nutmeg, ginger, cloves, cinnamon and half a pinch of allspice

For filling:
berries, nuts, chocolate - whatever you want! But the filling shouldn't...

Products:
For the test:
egg - 1 pc.
kefir - 200 ml
mayonnaise - 1 tbsp. spoon
sour cream - 1 tbsp. spoon
soda - 1 teaspoon
flour - 3-4 cups
salt - a pinch
sugar - 0.5 tsp

Recipe:
1. Break an egg into a bowl, add sour cream, mayonnaise, salt, sugar and mix until smooth.
2. Add kefir, then soda and mix well again.
3. Gradually add flour to form a loose dough. Cover the dough with a plate and leave...

For the test:
wheat flour - 1 cup
eggs - 2 pcs.
salt - to taste

For filling:
Adyghe cheese - 400 g
egg - 1 pc.
chopped parsley - 2 tbsp. spoons
butter - 1 tbsp. spoon
ground black pepper - to taste
salt - to taste

Recipe:
1. Prepare a dough using flour, eggs, salt and 1/2 cup water. Chill the dough for 30 minutes.
2. For the filling, chop the cheese, add the egg, butter and chopped herbs, mix.
3. Roll out the dough so that you get 2...

Products for 3 khachapuri:
Dough:
premium wheat flour – 2 cups (200 g each);
soda – 0.5 tsp;
kefir – 200 ml;
egg – 1 pc.;
butter – about 70 g;
salt – 0.5 tsp;
sugar – 0.5 tsp;

Filling:
feta cheese – 300 g;
cilantro - optional;
egg – 1 pc.

Recipe:
1. Sift the flour, add all the other ingredients (the butter should be melted, of course) and knead the dough. It will be soft and comfortable to work with. Form it into a ball and place it in the refrigerator for 1 hour.

2. Meanwhile, three cheese, rub...

Products:
For the test:
1.1 kg flour
25 g dry yeast
1 glass of milk
150 gr. Sahara
1 pack of margarine
2-3 eggs
salt
oil

For filling:
20 eggs
600 g spinach
600 g salmon fillet
100 g cream 25%
2-3 medium onions

Video recipe:

1. Make the dough. Mix flour, salt, warm milk, sugar, eggs, water, yeast, butter. Roll the dough into a ball and leave it covered. Let's prepare the filling.
2. Fry the onion, add spinach (first put it in a sieve so...

Products:
2 cups of flour
0.5 cups sugar
0.5 cups milk
2 tbsp. l. oils
2 eggs
10 g yeast
0.25 teaspoons salt

For filling:
200 g cottage cheese
1 egg
1.5 tbsp. spoons of sugar
1 teaspoon flour
a pinch of vanilla sugar
a pinch of salt
50 g raisins
6 tbsp. spoons of poppy seeds
3 tbsp. spoons of honey

Recipe:
1. Boil milk, cool to room temperature. Dissolve yeast in warm milk. Add salt, sugar and eggs.

2. Sift the flour and add to the milk-egg mixture. Knead 8-10...

Products:
For the test:
400 gr. flour
1 tbsp. soft word oils
1 tsp without top of salt
1/2 tsp. Sahara
1/2 cup warm water
25 gr. yeast

For filling:
3 onions
smoked brisket
1 kg. tomato
250 gr. grated cheese
salt, black pepper, 1 tsp. coriander
1 tbsp. finely chopped parsley

Recipe:
1. Knead flour with butter, salt and sugar. Dilute the yeast with water, mix with the dough, cover and leave the dough for 2 hours to rise.
2. Lightly sprinkle the dough with flour and roll out 4 thin...

Buns "Buchteln"

Products:
125 ml warm milk
about 400 g flour
50 g sugar
20 fresh yeast (or 3.5 g dry)
2 yolks, 1 egg
a pinch of salt
a little lemon zest
1 tsp Roma
1 packet vanilla sugar
50 g butter
125 ml whipping cream

Recipe:
1. Mix milk, yeast, 50 g of flour and 20 g of sugar and leave to rise in a warm place.
2. Mix 200 g of flour, melted and slightly cooled butter, yolks, egg, 20 g of sugar, a pinch of salt, zest, rum and vanilla sugar with the dough into a smooth dough. Cover and place in...

Products for 50 pcs. Shekarburs

Dough:
1 kg. flour,
500 g butter
5 yolks
250 g sour cream

Filling:
1 kg walnuts, pre-roasted, peeled and crushed
1 kg granulated sugar
Cardamom

Recipe:
Chop the flour and butter until individual grains of sand form and not lumps, then add sour cream and yolks and assemble everything.

Place the dough in the cold and you can start baking in the morning. The dough is taken from the cold in advance. Divide the dough into small balls the size of a walnut (50 gr). Use a rolling pin to roll out the ball...

We believe that the recipes provided regarding the recipe for chicken dough with mayonnaise are exactly the material that you were hoping to see. Come to us again!

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Table. It was called the royal pie for its beautiful appearance, high taste and difficulty in preparation.

Every modern housewife can surprise guests or household members with a shortcrust pastry chicken. To do this, you need to have a desire to please others with your culinary talent and a couple of hours of free time.

Recipe for kurnik with sour cream made from shortbread dough

It’s worth preparing this hearty and tasty dish to hear the praise of those who eat the wonderful pie.

Dough

· 410 g flour;

· 210 g plums. oils;

· 200g sour cream;

· 2 chicken yolks;

· 10 g sugar;

· a pinch of soda and salt;

For the chicken filling

· 750 g chicken;

· 2 onions;

· 15 g salt;

ground black pepper on the tip of a knife;

· 20 g of vegetable oil.

For the rice filling

· a glass of rice;

· half a glass of chicken broth;

· Art. spoon of butter;

· half a teaspoon of salt;

· yolk for greasing the pie.

Cooking steps

1. First prepare the meat filling. Boil chicken broth in salted water with the addition of peeled carrots and a whole onion. Remove the finished meat from the water, cool and cut into small pieces. Fry the chopped peeled onion over low heat until golden brown. Add chicken pieces to the onion, salt and pepper the mixture, gradually pour in half a glass of broth. Remove from heat.

2. Separately, boil rice and eggs in salted water. Mix cereal and finely chopped eggs. Slowly pour the broth into the mixture so that the resulting filling is not runny. Lightly salt and add butter. The rice filling is ready.

3. For the dough, combine chicken yolks with butter, add sour cream. Mix the mixture well, gradually add flour and baking powder. Place the finished dough in the refrigerator.

4. Take out the cold cake, divide it into two parts, one of which should be 2 times smaller than the other. Roll out a large piece of dough into a cake about half a centimeter thick and place it in a baking dish, leaving the edges.

5. Place half of the rice filling on the prepared shortbread dough for chicken, then the same part of the meat filling. Top with remaining rice and then chicken.

6. Roll out the rest of the dough, making a hole in the center of the resulting cake. Cover the pie and seal the edges. Brush the top with egg.

7. Bake kurnik with shortcrust pastry in a preheated oven for about 45 minutes at 190°C. Approximately 15 minutes after cooking, you can remove the finished dish from the oven.

Classic kurnik made from shortcrust pastry

The simplest and most affordable products are used for the test.

· 500g flour;

· 300g butter;

· 2 small spoons of water;

· a few pinches of salt.

For the filling you will need

· 300g chicken fillet;

· 250g potatoes;

· 150 g of onion;

· 60 g hard cheese;

· a tablespoon of butter.

Cooking process

1. First make shortcrust pastry for the kurnik. Add salt to flour and stir. Grind the softened butter with flour, mash the mixture with a fork. Beat the eggs into the resulting mass and slowly pour in the water. Mix all ingredients with your hands until smooth and divide into 3 parts. Wrap the resulting dough in cling film and place in the refrigerator. Can be used within an hour.

2. Prepare the filling. Finely chop the onion, potatoes and chicken fillet. Season with salt and add soft butter. Mix the filling thoroughly. Grate the cheese, but do not mix it into the mixture.

3. Take out the chilled dough, divide into two parts and roll out. Line the bottom of a baking sheet with parchment paper. Place one cake layer on the bottom and place the meat filling on top. Sprinkle the grated cheese evenly over it and cover the mixture with the remaining cake layer on top.

4. Pinch the dough in a circle and place in the oven. It cooks for about 50 minutes at a temperature of 220 °C.

Any version of shortcrust pastry chicken can be served with a suitable gravy.

All-purpose cream sauce

To prepare it you need the following products

· 25 g flour;

· 400 ml chicken broth;

· half a glass of cream;

· 2 yolks;

· 70 g butter.

Cooking steps

1. Over low heat, boil flour, broth, cream and half the butter until sour cream thickens.

2. Remove the mixture from heat.

3. Add the yolks mashed with butter to the cooled mass.

4. Mix everything well, you can add spices and herbs. The sauce is ready.

Instead of such a main sauce, mushroom, tomato or cheese sauce can be prepared if desired. It all depends on personal preferences, the imagination of the cook and the availability of the right products. The sauce is served in a separate small bowl.

Portioned mini-chickens

Convenient little triangles with meat filling will delight you with their taste and aroma.

Products

· 2 tbsp. spoons of butter;

· 450 g flour;

· a third of a large glass of milk;

· chicken (you will need fillet);

· 5 potatoes;

· 3 onions;

· dill, a little salt and pepper to taste.

Here's how to prepare mini-chickens:

1. For the dough, mix grated butter with lightly salted flour. Separately, whisk mayonnaise and milk with the egg. Pour the resulting mixture into the flour, knead the dough. Place the finished cake in the refrigerator and let it sit there for at least half an hour.

2. At this time, prepare the filling. Grind the meat removed from the chicken breast and legs in a meat grinder, cut raw potatoes and onions into small pieces. Mix the filling by adding an egg, dill (can be frozen if desired), a little salt and ground black pepper.

3. Remove the dough from the refrigerator and form it into a long thick rope. It needs to be cut into pieces of the same size. Roll out each piece and fill the resulting pancakes with filling. Form triangular-shaped mini-chickens with a small hole at the top.

4. Place the products on a baking sheet greased with vegetable oil. Bake in an oven preheated to 210 degrees for about half an hour. For greater juiciness, you can apply a small piece of butter to the surface of each mini-chicken after baking.

Kurnik with “raw” filling

A relatively quick way to prepare a delicious dish.

Dough

· 3.5 cups flour;

· 250 g margarine;

· a glass of kefir;

· a level teaspoon of soda;

· a pinch of salt.

Filling

· 4 medium-sized potatoes;

· 2 chicken breast fillets;

· 2 large onions;

· salt and pepper to taste.

Sequence of work

1. First prepare the dough. In the center of the sifted and lightly salted flour mound, make a hole into which pour baking soda, and then pour in kefir. Mix, add melted margarine. Place the finished plastic dough in the refrigerator for about 50 minutes.

2. At this time, cut raw potatoes and chicken into cubes, and onion into half rings. Lightly add salt and pepper to all products without combining.

3. Remove the dough from the refrigerator and divide it into two parts. Line a baking sheet with parchment paper. Place the pre-rolled half of the dough on top. Place the filling in layers on the resulting flatbread. Bottom - potatoes, then onions and chicken. Roll out another cake layer and cover the pie with it. Make a hole in the upper central part of the chicken with your hands and brush the surface of the pie with beaten egg.

4. Bake the dish in an oven preheated to 230°C for about 50 minutes. Remove the finished pie and cover with a towel, let stand for at least 20 minutes before eating.

Kurnik with mayonnaise and sour cream dough

An excellent option, this shortbread dough for kurnik is very pliable, and after cooking it resembles puff pastry.

Need such products

· half a glass of sour cream;

· a third of a teaspoon of baking soda;

· 3 cups flour;

· 100 g butter;

· half a glass of mayonnaise;

· half a teaspoon of salt.

Preparation

1. Combine sour cream and soda, pour in mayonnaise.

2. In a bowl, grind the flour and softened butter.

3. Add sour cream to flour and butter.

4. Knead the dough and place it in the refrigerator. After half an hour you can use it.

Filling composition

· 320 g chicken fillet;

· 200g champignons;

· 100g onion;

· onion or dill greens;

· a pinch of salt;

· a little ground black pepper;

· lean oil for frying.

Let's do it like this

1. Fry small pieces of chicken fillet in vegetable oil until cooked.

2. Separately, lightly brown the chopped onion in a frying pan.

3. Fry the chopped mushrooms, lightly adding salt and pepper.

4. Combine the products, beat the egg into the mixture, add a little salt and pepper, mix thoroughly.

Let's move on to the last stage

1. Remove the dough from the refrigerator. Divide it into two parts of different sizes, one of which should be larger.

2. Roll out a large cake to about 5 mm thick and place on a greased baking sheet.

3. Spread the filling, leaving the edges of the crust empty.

4. Roll out a small cake, make a small hole in its center.

5. Cover the pie with the resulting crust and pinch the edges of the pie.

6. Bake the kurnik at a temperature of 190 degrees for 45 minutes.

7. When the finished dish has cooled slightly, remove from the oven and cover with a cloth towel until serving.

Simple chicken chicken with potatoes

An easy-to-make pie made from affordable ingredients.

Ingredients

· 320 g potatoes;

· 320 g chicken fillet;

· 1 onion;

· 440 g flour;

· 100 g from butter;

· 100 g kefir;

· 30 g sugar;

salt to taste;

· 1 pinch of soda;

· ground black pepper to taste;

· greens to taste.

Stages of work

1. First prepare the filling: cut the chicken fillet and potatoes into small cubes, add chopped onion, salt and pepper to taste.

2. Rub lightly melted butter with sugar and salt. Combine them with kefir and eggs, mix well. Add flour and soda to the resulting mixture. The dough should be kneaded well and placed in the refrigerator for 20 minutes, wrapped in cling film.

3. Take out the dough and roughly divide it into three equal parts. Separate one part and set it aside. Roll out a large piece to about half a centimeter thick and place on a greased baking sheet.

4. Distribute the filling evenly on the resulting flatbread. Roll out a small piece of dough and cover the chicken pot. Pinch the edges and place the preheated oven at 200 degrees for about 40 minutes.

5. At the end of cooking, check the readiness of the pie; you may need to keep it in the oven for more time.

Tips for successful shortcrust pastry for chicken

· Instead of sugar, you can use powdered sugar; in this case, when kneading, the mixture will become homogeneous faster, and the finished dough will simply melt in your mouth.

· Soda is often replaced with baking powder, which almost always produces high-quality dough.

· Flour must be sifted before use.

· Natural butter with high fat content is used as fat; it produces more tasty and crumbly baked goods. To save money, you can take margarine, but it is not as healthy and is less easily absorbed by the body. Or replace some of the butter in a recipe with margarine.

· Take the butter out of the refrigerator in advance; before kneading the dough, it should be at room temperature.

· To highlight the taste of unleavened dough, it must be salted.

· They try not to knead the dough for a long time, but do everything vigorously and quickly. You can prepare it in the evening, put it in the refrigerator (not the freezer), and use it in the morning.

Be sure to make kurnik from shortcrust pastry! A dish made with love will fill your home with comfort and will be rewarded with words of gratitude from family and friends.