Classic Kurnik - A Step By Step Recipe With A Photo

Today I will tell you how to cook a classic chicken. This is a traditional Russian dish, chicken stuffed pie with various additives. It has long been considered a festive dish and prepared for weddings.

Cooking description:

Classic kurnik was considered in Russia as a symbol of abundance and hospitality. There are many recipes for this pie, but the most popular remains the classic one, it looks more like the pie that our ancestors cooked. A distinctive feature of this cake is the use of pastry and a variety of fillings. Cereals, mushrooms and meat, potatoes and eggs, greens were laid out on the dough in layers and shifted with pancakes. A small hole was necessarily made on top of the cake, through which steam came out during baking.

Purpose: For lunch / For a festive table / Wedding / Festive dinner

Main ingredient: Poultry / Dough / Yeast dough

Dish: Pastries / Pies

Cuisine geography: Russian cuisine

Ingredients:

• Wheat flour - 500 grams (for dough)
• Butter - 120 grams (for dough)
• Milk - 1 Quarter Glasses (for dough)
• Sour cream - 3.5 Art. spoons (for dough)
• Baking soda - 1 Pinch (for dough)
• Milk - 400 Milliliters (for pancakes)
• Egg - 1 Piece (for pancakes)
• Flour - 6 Art. spoons (for pancakes)
• Salt - 1 Pinch (for pancakes)
• Chicken - 1.5 Kilograms
• Mushrooms - 450 Grams (I use champignons, you can take whichever you like)
• Boiled rice - 250 Grams
• Hard Boiled Eggs - 3 Pieces
• Greens - 1 Bunch
• Salt pepper - 1 Pinch each
• Onions - 3 Pieces (take medium onions)

Servings: 10

How to cook "Classic Kurnik"

1 Start by kneading the chicken dough. Combine flour, butter, 1 quarter cup milk, sour cream and baking soda, and mix well. Knead the dough first with a spoon and then with your hands until an even, lump-free dough consistency. Divide the dough into 2 parts, wrap in plastic and let it stand. 2 Knead the pancake dough: combine the egg with milk, add salt, sugar and gradually add flour in small portions. You should get 6-8 pieces (depending on the size of the pan). The pancakes will be the layers of our cake. 3 Prepare the filling - peel the onion and chop finely, fry it in a pan and mix with the cooked rice. Cut the chicken into small pieces and boil until tender. Chop and fry the mushrooms, mix with chopped eggs and herbs. 4 We collect the cake. Roll 1 part of the dough into a medium-thick layer and line the bottom of the oiled pan with it so that the edges of the dough cover the walls. Lay out and spread the filling evenly, cover it with a pancake. 5 Spread the filling in layers, cover each filling with a pancake. The filling is laid out in a strict order: first comes the rice, then the chicken and finally the mushrooms. Cover the last layer of filling with 2 pieces of dough. 6 Brush the cake with whipped yolk and a drop of water and place the cake in an oven preheated to 200 degrees for 20-30 minutes until a golden crust appears. To prevent the cake from falling apart during baking, you need to pierce the holes with toothpicks. The filling is laid out in a strict order: first comes the rice, then the chicken and finally the mushrooms. Cover the last layer of filling with 2 pieces of dough. 6 Brush the cake with whipped yolk and a drop of water and place the cake in an oven preheated to 200 degrees for 20-30 minutes until a golden crust appears. To prevent the cake from falling apart during baking, you need to pierce the holes with toothpicks. The filling is laid out in a strict order: first comes the rice, then the chicken and finally the mushrooms. Cover the last layer of filling with 2 pieces of dough. 6 Brush the cake with whipped yolk and a drop of water and place the cake in an oven preheated to 200 degrees for 20-30 minutes until a golden crust appears. To prevent the cake from falling apart during baking, you need to pierce the holes with toothpicks.