Small mini chicken chicken triangles with chicken and potatoes, a classic recipe with step-by-step photos and videos at home

Kurnik is a pie known to almost all housewives. Another thing is that rarely anyone cooks it; I think it’s long and troublesome. And in vain, this opinion is erroneous. The pie is not that difficult to make, and it looks simply gorgeous on the table. Mini-chicken, unlike its “big brother,” is not inferior in taste, and even superior if cooked correctly.

It’s very convenient to take these mini-chickens with you on a picnic or on a trip, instead of boring sandwiches and boiled eggs. How to cook the right pie so that you want to bake it again, and more.

Mini chicken chicken and potatoes made from yeast dough

This method is considered classic. Therefore, it makes no difference what kind of chicken you cook, one large one or many small ones. They taste equally juicy and tender. Another plus is that you can take these mini pies with you to work or to take your children to school. It follows from this that no one will remain hungry.

In order for the dish to turn out really tasty, the most important secret lies in the soft dough. That's where we'll start cooking.

Ingredients:

• Flour – 600 gr.;
• Warm water – 250 ml;
• Dry yeast – 9 gr.;
• Sugar – 9 gr.;
• Butter – 90 gr.;
• Salt – 7 gr.;
• Eggs – 2 pcs.

Step 1. Using a sieve, sift the flour into a deep bowl.

The important process of soft dough lies in this procedure. The flour is saturated with oxygen and becomes more airy, which has a positive effect not only on our dough, but on all baked goods in general.

Step 2. Using a spoon, make a small depression in the flour.

Step 3. Add warm water to the flour, add salt, sugar and yeast. We do not knead the whole dough, but only the top. We need to activate the yeast first. Place in a warm place for 10 minutes.

You can also make the dough separately by stirring water, yeast and sugar in a glass. And when the hat appears, pour it into flour.

This way we will dirty less dishes, and in principle, what difference does it make where our dough is infused!

Step 4. Mix the resulting mixture and add eggs.

Important! For the test we need to take 1 white and one whole egg. We reserve the yolk from the first egg to grease the finished chicken chicken.

Step 5. Melt the butter in the microwave until liquid and pour it into the flour mixture.

Step 6. Knead the dough for 10 minutes. This is perhaps the most difficult process in preparing chicken chicken. Some people may like this procedure, but not me. The back immediately begins to get tired from such a load. But what wouldn’t you do for a delicious dish to feed the whole family? Cover the finished dough with cling film and put it in a warm place to rise.

Step 7. After the dough has risen at least a couple of times, we begin to divide it into pieces and roll into balls. We cover them with cling film so that they do not become airy and covered with a hard crust, and put them aside to rest.

While the balls are resting and rising for the third time, let’s start filling. By the way, this dough is perfect for any baking. It could be pies, pies or buns. It is so excellent and tasty that you can put these balls in the oven and bake right now!

Small kurniki with chicken and potatoes, step-by-step recipe

Ingredients

• Premium wheat flour - 10 tbsp. + —
• Butter – 100 g + –
• Milk – 100 ml + –
• High fat sour cream - 1 tbsp. + —
• Mayonnaise - 1 tbsp. + —
• Chicken eggs - 1 pc. + —
• Salt - 1 tsp. + —
• Chicken fillet – 300 g + –
• Potatoes - 3 pcs. + —
• Onion - 1 pc. + —
• Unscented vegetable oil - 1 tbsp. + —
• Freshly ground black pepper - 1/3 tsp. + —
• Parsley (greens) – 1 bunch + –
• Spices to taste - 1 pinch + -

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How to bake delicious mini chicken chicken with your own hands

1. Pour milk into the melted butter (it should not be hot!), add sour cream and mayonnaise - shake everything up.
2. Add half a teaspoon of salt to the flour, mix and add to the liquid mixture.
3. After kneading the dough until smooth, wrap it in plastic and leave to “rest” for half an hour.
4. Peel the potatoes and peel the onion.
5. We cut the vegetables: tubers into cubes no larger than 1 cm in size, and onions as finely as possible.
6. Remove the skin from the poultry fillet, remove the fat and cut it into thin pieces (no thicker than 0.5 cm).
7. Mix vegetables and meat, add washed chopped herbs, season the filling with spices, add salt.
8. Divide the dough into 8-10 identical pieces, roll into pancakes, about 55 mm thick.
9. Place a full tablespoon of filling in the middle of each pancake.
10. We fasten the edges of the dough in the form of triangles: first we form the back scallop, and then the front one. Do not pinch the middle - steam will escape from the remaining hole during baking.
11. After greasing a baking sheet with oil, place the “triangles” in it and place them in a heated oven.
12. At 180 degrees, bake the chicken chicken for about half an hour, setting the lower and upper heating, then take it out, brush the top with an egg beaten until smooth and put it in the oven for another 10 minutes until browned.

Serve warm pastries with juicy filling with tea or meat broth. And when it cools down, you can take it to work or school as a snack. It turns out very tasty with minimal calorie content: only 245 kcal per 100 g of rosy homemade baked goods.

Mini chicken puff pastry

Ingredients:

• Chicken (minced meat or fillet) – 400-500 g.
• Mushrooms (fresh or canned) – 250 g.
• Potatoes – 3 pcs.
• Butter – 80 g.
• Ready puff pastry – 850 g.
• Onions – 1 pc.
• Ground black pepper and salt;
• Cheese – 100 g.

Preparation

1. Chicken meat can be boiled or fried in oil. Then divide into fibers or cut into cubes. If you have minced chicken, then simply fry it in oil with pepper and salt.
2. Cut the mushrooms into smaller pieces, chop the onion and fry it all in a frying pan in a small amount of oil. A pinch of salt and pepper here.
3. Peel the potatoes, rinse and cut into thin pieces. Grate cheese on top, salt and pepper.
4. Defrost the dough, roll it into a wide layer, on which you should cut out circles or squares, depending on the desired shape of the kurniks.
5. Place in the center of each flatbread in the following order: chicken, mushrooms and potatoes with cheese.
6. We pinch the edges so that there is a hole in the center. Place a small piece of butter in each hole.
7. Line a baking sheet with parchment or grease it with oil. Preheat the oven to 180-190 degrees.
8. Bake for about 35-40 minutes until the dough and potatoes are ready.

Mini-chickens made from shortcrust pastry

Here is the same as in the recipe above, but on shortcrust pastry. It is yeast-free and fattier.

Ingredients:

• Chicken fillet (breast) – 900 g.
• Margarine (butter) – 300 g.
• Sour cream (mayonnaise) – 210 g.
• Potatoes or boiled rice – 300 g.
• Baking powder – 0.5 teaspoon;
• Salt pepper;
• Flour – 2.5-3 cups (more details below);
• Onions – 1 pc.

Preparation

1. Let's knead the dough. Mix melted margarine (250 g) with sour cream, salt and baking powder. Add flour here. The dough should be like plasticine; if it is dry or runny, add water or flour.
2. Finely chop the chicken, potatoes and onions and mix together. Salt, pepper and wait 10 minutes - let everything soak in.
3. Pinch off the dough and roll it into a flat cake slightly wider than your palm. Place the filling in each flatbread and pinch the edges together as if you were making a basket.
4. Place everything on a parchment-lined baking sheet and close in an oven preheated to 210 degrees for 20-25 minutes.

Ingredients:

Sweet unleavened dough:

• 180 g margarine;
• 250 ml. milk or kefir;
• 2 large chicken eggs;
• a coffee spoon (heaped) of baking soda and table salt;
• 1/2 cup mayonnaise;
• 1.5 tbsp. spoons of sugar pitch;
• 6.5 cups wheat flour.

• chicken pulp (breast + meat from one thigh);
• onions, spices - to taste;
• potatoes - 3 not very large tubers;
• butter – about 100 g.

• Cooking time is just over 1.5 hours.
• Yield: 14 hens, about 15 cm in diameter.

Kurniki with minced meat and potatoes

Ingredients

• Wheat flour - 4 tbsp.,
• water - 250 ml,
• margarine - 250 g,
• sugar 1 teaspoon,
• dry yeast - 1 tablespoon,
• salt,
• minced meat - 500 g,
• potatoes - 6 tubers,
• onions - 2 heads,
• one egg yolk.

Preparation

1. Prepare the dough: to do this, dissolve dry yeast in a glass of water with sugar, and chop the flour with cold margarine until fine crumbs. Using your hands, rub the flour and margarine together to form fine crumbs. Make a hole in the flour pile, add salt, and pour in the diluted yeast. Knead the dough. Place the finished dough in a bag and refrigerate for 30 minutes.
2. Filling: cut raw potatoes into small cubes. Finely chop the onion and mix with the potatoes, add salt and pepper.
3. Remove the dough from the refrigerator and divide it into 20 equal parts. Roll out the pieces into circles. Place a filling on each round tortilla: potatoes and onions on the bottom, and minced meat or chicken on top. Seal the hens in the shape of a triangle.
4. Brush the top with egg yolk. Let stand (distance) for 20 - 25 minutes.
5. After this time, bake mini chicken chicken in the oven for 20 minutes, at a temperature of 200 degrees, until golden brown.

How to cook chicken at home: 5 recipes

You look at the pictures of this pie, and drool flows like a river. Kurnik is a traditional Russian pie with several fillings, among which there must be a layer of chicken. The pie was made in the shape of a dome; in addition to chicken, it included steamed rice, mushrooms and nuts. Today, the filling of chicken is a field for experimentation, and from Monomakh’s hat it has slowly settled down to an ordinary pie, but nevertheless, it is so tasty that it is simply a crime not to cook it at least once in your life. Choose a step-by-step recipe to suit your taste!

According to the old Russian recipe

We cannot say for sure how it was prepared in Rus', but there is a recipe from 1861, which probably was used to celebrate the abolition of serfdom.

Ingredients:

• flour - 3 tbsp;
• margarine - 100 g;
• sour cream - 200 g;
• egg (for dough + for filling) - 2 + 5 pcs.;
• salt - ½ tsp;
• chicken or any parts thereof;
• rice - 200 g;
• mushrooms - 200 g;
• chicken broth - 300 ml + 2 tbsp. for rice;
• heavy cream - 100 ml;
• greens to taste.

1. Set 5 eggs and chicken to boil. When the chicken boils, be sure to remove the scum - you will need the broth later. Remove the cooked chicken and let cool (a whole bird will cook for about 40 minutes).

2. While the meat is cooling, knead the dough: add melted margarine, sour cream, 2 eggs and salt to the flour, knead well and leave the dough ball under a towel or lid while you make the filling.

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3. Cook rice in 2 cups of chicken broth. Fry the mushrooms in butter. The classic recipe uses white ones, but you can use champignons or any other ones, just not frozen ones. Pour the remaining 300 ml of broth into a saucepan, add cream, some spices and herbs to taste. When the sauce thickens, simmer the mushrooms in it.

4. Disassemble the chicken and cut into small pieces, chop or grate the eggs. Chicken can be mixed with mushrooms.

5. Divide the dough in half, then one half in half again - you get 2 parts: ¼ and ¾. Roll out the larger one to the thickness of half a finger. In the middle of the large part, place half of the filling in layers - rice, eggs, meat, mushrooms, then the remaining half in the same order. Cover the filling with a thinly rolled piece of dough and pinch the edges, as if pulling the bottom part over the top.

6. If desired, make decorations from the dough, brush with egg and bake for 35-45 minutes at 180°C. Of course, traditionally the pie was baked in an oven, but at home you will have to turn to the oven.

In a slow cooker with kefir

Ingredients:

• oil drain - 150 g;
• kefir - 300 ml;
• flour - 3 tbsp;
• salt - 1 tsp;
• soda - ½ tsp;
• chicken fillet - 400 g;
• potatoes - 6-7 pcs.;
• large onion;
• mushrooms - 400 g.

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1. Knead the dough: combine kefir, melted butter, salt and soda, mix well, then add flour little by little. Divide the finished dough into parts ⅓ and ⅔.

2. Cut all the ingredients for the filling into cubes, and cut the mushrooms into slices. Fry the mushrooms and onions; no additional cooking is required.

3. Roll out ⅔ of the dough into a layer so that it fits in the multicooker bowl and there is still dough left on the sides - the filling will be high.

4. Layer the filling in layers - half the potatoes, all the meat, all the mushrooms, finish with the potatoes. Don't forget to add salt and spices, otherwise the filling will be bland.

5. Roll out the second piece of dough, cover the pie with it and pinch the edges. “Baking” mode, 60 minutes - and the pie is ready.

Portioned

Small portioned chicken chicken made from yeast dough with minced meat is an excellent solution for a party or family gatherings.

Ingredients:

• dry yeast - 1 tbsp. l.;
• water - 250 ml;
• sugar - 1 tsp;
• flour - 800 g;
• cold margarine - 250 g;
• potatoes - 5-6 pcs.;
• onions - 1-2 pcs.;
• minced meat - 500 g;
• egg for brushing.

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1. Dissolve sugar in warm water, add yeast and stir well. Grind frozen margarine (preferably in the freezer) together with flour into fine crumbs. Pour in the yeast and knead the dough. Cover the dough ball with film and place in the refrigerator for 30 minutes.

2. Cut the potatoes and onions into cubes, mix, add salt and pepper.

3. When the dough has risen, divide it into 20 equal parts, roll it out and add the filling: first potatoes and onions, then minced meat. Fill in the form of triangles and bake for 20 minutes at 200°C.

Pancake

In general, traditionally any kurnik is made with a layer of pancakes, separating each layer of filling so that it does not mix and turn into porridge. That is, prepare any dough - shortbread, yeast or puff pastry - put a pancake on it and start alternating layers of filling, for example, rice - pancake - chicken - pancake - mushrooms - pancake, cover the top with a “lid” of dough. But you can make kurnik entirely from pancakes.

Ingredients:

• pancakes - 15 pcs. (approximate quantity);
• onion - 1 pc.;
• chicken fillet - 200 g;
• mushrooms - 200 g;
• sour cream - 200 ml;
• eggs - 4 pcs.;
• hard cheese - 100 g;
• greenery.

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1. Bake pancakes in a frying pan. You can use this recipe: for 5 tbsp. l. flour - 1 egg and 350 ml milk, salt and sugar to taste.

2. Fry the chicken with half the onion in a frying pan; when it is almost ready, simmer in sour cream. Don't forget the spices.

3. Fry the mushrooms with the second half of the onion, boil the eggs, chop and mix with herbs.

4. Cover a baking pan with foil and place several pancakes on it, overlapping them so that they completely cover the bottom, but still hang well from the edges. Place 1-2 pancakes on the bottom.

5. Lay out the filling: sour cream and mushrooms - 2 pancakes - sour cream and chicken - 2 pancakes - sour cream and eggs - 2 pancakes. Cover with the bottom pancakes that extend beyond the edges of the pan. In order for the filling to bake well, the pie must be baked in the oven for 25 minutes at 180°C.

With puff pastry fish

Yes, yes, this is also kurnik, only with an unusual filling.

Ingredients:

• pancakes - 9-10 pcs.;
• white fish fillet - 700 g;
• onion - 1 pc.;
• greens to taste;
• rice - 200 g;
• dried mushrooms - 50 g;
• egg - 3 pcs.;
• low-fat cream - 100 ml.

1. Boil the rice and eggs, soak the mushrooms and boil in water with a little salt for 20 minutes (skip this step if you are using non-dried mushrooms). From the cooled products, mix the filling - rice, grated eggs, mushrooms. You can add a little green onions and season everything with spices.

2. Fry fish with onions and herbs.

3. Divide the puff pastry into ⅔ and ⅓, roll out most of it, and place in a mold with high sides. Place a pancake, half the rice on it - pancake - fish - pancake - the remaining rice.

4. Wrap the edges of the dough inside, brush with egg, then roll out and place the second part of the dough, also brush with egg and bake for an hour at 180°C.

Share your favorite chicken recipes in the comments!

Main photo: 1000sovetov.ru

Juicy mini chickens

Ingredients for Juicy Mini Chickens:

Dough

• Wheat flour / Flour (3 cups) - 480 g
• Butter - 100 g
• Milk (3.2% fat) - 100 ml
• Sour cream (20% fat) - 200 ml
• Salt - 2 pinches.

Filling

• Chicken fillet - 2 pcs.
• Chicken leg - 1 piece
• Potatoes - 6 pcs.
• Onions – 4 pcs.
• Dill - 1 bunch.
• Salt - 3 pinches.
• Black pepper - 2 pinches

Step by step recipe

We will need the following ingredients:

Sweet unleavened dough:

180 g margarine; 250 ml. milk or kefir; 2 large chicken eggs; a coffee spoon (heaped) of baking soda and table salt; 1/2 cup mayonnaise; 1.5 tbsp. spoons of sugar pitch; 6.5 cups wheat flour.

Filling:

chicken pulp (breast + meat from one thigh); onions, spices - to taste; potatoes - 3 not very large tubers; butter – about 100 g. Cooking time – just over 1.5 hours.

As a result, you will get 14 mini-hens, about 15 cm in diameter.

Recipe for “Juicy mini-chickens”:

1. Grind the softened butter with flour.
2. In a separate bowl, mix milk and sour cream, add salt, and add the mixture to the flour and butter.
3. Knead the soft dough, put it in the refrigerator for about one hour
4. At this time, cut the potatoes into small cubes and finely chop the onion
5. Cut the meat into small cubes - fillet and leg
6. Also finely chop the dill
7. Add salt, pepper, mix thoroughly
8. We take the dough out of the refrigerator, roll it into a sausage, cut it into pieces, it turns out to be about 18-20 pieces.
9. Roll out the dough thinly; it rolls out easily and is very flexible. Spread the filling, about 1.5-2 tablespoons. We seal it on three sides, leaving a hole in the middle.
10. Place in an oven preheated to 220 degrees. After 15 minutes, reduce the temperature to 150, bake for another hour.
11. 10 minutes before the end of cooking, brush with egg yolk, but this is optional - only for those who like a glossy crust.
12. Bon appetit!

How to cook a delicious kurnik with chicken and potatoes using kefir?

This type of pie is a delicious yet simple dish. The necessary ingredients can be found in any refrigerator. According to the classic recipe, kurnik is prepared with chicken and potatoes; below you will find a detailed recipe for this dish.

Ingredients:

• Premium wheat flour – 550-600 gr.
• Salt – 0.5 tsp.
• Egg yolk – 1 pc.
• Kefir of any fat content – ​​250 ml.
• Baking soda – 0.5 tsp.
• Butter – 150-180 gr.

For filling:

• Small potatoes – 2-3 pcs.
• Onion – 1 pc.
• Chicken fillet – 350-400 gr.
• Seasonings - to taste.
• Salt - to taste.

Cooking process:

1. Pour kefir into a bowl. Pour salt and quicklime soda into kefir and mix.
2. Cut the butter into pieces, melt over low heat, cool and pour into kefir, stir.
3. Pour flour into kefir in small portions; you can immediately sift it through a sieve. Knead the dough in a bowl, when it becomes thick enough, transfer the dough to a floured surface and continue kneading it with your hands. Stop kneading the dough when it stops sticking to your hands.
4. Wash the chicken meat and cut into small pieces. Peel the onion and also finely chop it. We wash the potatoes, peel them and cut them into thin small slices so that they have time to bake. Mix all the filling ingredients, add salt and season.
5. For chicken chicken, it is better to use a round baking dish. Grease the mold with a small amount of oil. Divide the dough into two unequal parts 1 to 3. Roll out most of it and place it on the bottom of the mold, making high sides. Place all the filling on the dough. Cover the top of the pie with the second part of the dough. We pinch the edges.
6. Make a small hole in the middle of the cake to allow steam to escape. Beat the yolk with one tablespoon of water and brush the pie with it. Bake the chicken at 180 degrees for 50 minutes. Cool the finished pie, cut and serve.
7. Bon appetit!

Types of chickens

Today there are a great many types of chickens. Even the most experienced chefs can hardly list absolutely all the varieties of this dish, since the product can be prepared with nuts, porridge, potatoes and other ingredients that the cook can think of.

The most common type of chicken is a pie with potatoes and chicken, because chicken meat is the main product of this delicacy. However, some chefs change the classic chicken recipe, using lamb, beef, rooster or duck instead of chicken.

If you don’t want to spend too much time preparing a traditional dish, you can make lazy (also called aspic) chicken chickens, which are prepared relatively quickly and quite simply. To bake just such a product, liquid dough is used to fill the filling.

If you decide to stick to a dietary diet, but are unable to give up baking, then you can make a lean chicken chicken.

Also among the varieties of the described dish, Uzbek and Tatar kurnik stands out. The main feature of the latter is that while baking the pie, chicken broth should be added into the product through small holes every thirty minutes. As a result, the dish will not be dry, but, on the contrary, will acquire sufficient juiciness, softness and tenderness.

The main feature of this dish is that the recipe for kurniks can be easily modified using different ingredients to prepare a layer cake.

In addition, the dough for chicken can also be varied, namely:

• yeast or yeast-free;
• based on dairy products (milk, sour cream, fermented baked milk, curdled milk, kefir, sour milk);
• sandy;
• lean;
• fresh;
• with the addition of fat, mayonnaise, margarine, vinegar, soda, butter, eggs, water;
• flaky.

As you know, the classic recipe for making kurnik uses pancakes. They are necessary in order to separate the filling inside the product. This requires making several large pancakes. The topmost flatbread must be slightly larger than the rest of the pancakes so that the lower layers with filling can be easily covered. By the way, some chefs advise leaving a small amount of dough, which can act as a decoration for the pie. Pancake cakes help keep the filling inside the chicken pot, preventing it from spilling out beyond the boundaries of the pie.

If you don’t want to spend a lot of time kneading the dough, you can whip up a kurnik. According to this recipe, the filling is wrapped in lavash sheets.

In addition to the dough, the chicken must include a filling. The traditional recipe for the dish includes a filling consisting of:

• porridge (buckwheat, rice, millet);
• chicken fillet;
• eggs;
• fried onions.

But, as mentioned above, you can cook chicken chicken with a variety of products. In this regard, the filling for the dish may include:

• mushrooms (chanterelles, honey mushrooms);
• meat products (chicken breast, turkey, rabbit, minced meat, pork);
• vegetables (potatoes, cabbage);
• nuts;
• fish products (capelin);
• salted cucumbers;
• cheese;
• cottage cheese;
• berries and fruits.

You can also make an open chicken coop. The filling is not covered with a second layer of dough. Flagella of dough are placed on top of the filling in the form of a braid.

The shape of the chicken can be different. You can design it not only in the form of a pie, but also in the form of pies, buns, triangles and bags.

Puffed chicken with chicken and potatoes on yeast dough

Airy yeast dough is great for baking; add delicious chicken and potato filling to it, and you will have an excellent tea pie. Kurnik is good both hot and cold.

Ingredients:

• Premium wheat flour – 4 tbsp.
• Sugar – 2 tbsp.
• Water – 1.5 tbsp.
• Yeast – 50 gr.
• Egg – 1 pc.
• Sunflower oil – 100 ml.
• Salt – a pinch.

For filling:

• Chicken fillet – 350-400 gr.
• Potatoes – 2-3 pcs.
• Onions – 1-2 pcs.
• Seasonings - to taste.
• Salt - to taste.
• Butter – 80 gr.

Cooking process:

1. Pour the yeast with warm water. Add sugar, salt, and 5 tablespoons of flour to the yeast, mix and leave in a warm place for 15-20 minutes.
2. Sift the rest of the flour. Add flour and sunflower oil to the dough. The dough should be thick and elastic, knead until it stops sticking to the bowl. Cover the dough with a towel and leave in a warm place.
3. When the dough has risen a little, knead it again and leave it in a warm place.
4. We wash the chicken meat, dry it and cut it into small pieces. Peel the potatoes and cut into thin slices. Peel the onion and cut into half rings. All ingredients for the filling are ready.
5. Grease the baking dish with oil. Divide the dough into two unequal parts. Roll out most of it to a thickness of 1.5-2 centimeters. We place the layer in the mold so that its edges protrude beyond the mold. Place potatoes on the dough as the first layer, salt it and sprinkle with spices. Place chicken and onions on the potatoes, sprinkle them with spices and salt. Place diced butter on top of the filling.
6. Roll out the second part of the dough, cover the pie with it, pinch the edges and brush the surface with beaten yolk.
7. Place the pan with the chicken in an oven preheated to 180 degrees for 45-50 minutes.
8. Bon appetit!

Recipe for kurniks (small) with chicken and potatoes

To make shortcrust pastry even more juicy and tender, we suggest adding tomato pieces to it.

Ingredients

• Ice cream butter – 150 g;
• Wheat flour (premium grade) – 2 tbsp.;
• Cow's milk – 100 ml;
• Mayonnaise – 100 g;
• Egg – 2 pcs.;
• Chicken breast – 1 piece;
• Medium potatoes – 3 pcs.;
• Hard tomatoes – 2 medium fruits;
• Onions – 2 pcs.;
• Dill (greens) – 1 bunch;
• Black pepper (ground) - to taste;
• Coarse salt – 1 tsp;
• Vegetable oil – 3 tbsp.

How to make mini chicken chicken and potatoes at home

1. Grind the very cooled butter on a coarse grater and add it to the sifted flour, rub with your hands until crumbs are obtained.
2. Combine 1 egg, mayonnaise and milk, add some salt and beat with a mixer or fork by hand.
3. Combine both parts of the dough and mix them until perfectly homogeneous.
4. While the chicken base, wrapped in cling film, is “resting,” we will start filling.
5. After peeling the potatoes and onions, we chop them as in the first case.
6. We also cut the meat into small cubes and chop the greens randomly.
7. Heat half the oil in a frying pan, put the meat in it and fry over medium heat until it turns white.
8. Add the chopped onion and keep it on the fire until it softens.
9. In another frying pan, fry the potatoes in oil, covering it with a lid. Cooking time is about 10 minutes.
10. Next, combine the fried parts of the filling, add chopped dill, half a beaten raw egg, season with pepper and, if desired, other spices - mix everything.
11. Add diced strong tomatoes.
12. Divide the dough into parts, roll each into pancakes, 5 mm thick, fill them with filling and form “triangles”, leaving the middle open.
13. Bake them in the oven on a greased sheet until browned, brushing with the remaining egg.

If you have a long walk ahead, it would be a good idea to take a snack with you. Small kurniks with chicken and potatoes, baked in the oven according to your favorite recipe, will be an excellent alternative to street fast food of dubious quality.

They are easy to prepare, keep you full for a long time, and can be given even to a child without fear.

A simple and tasty recipe for shortcrust pastry chicken

Properly prepared shortbread dough simply melts in your mouth. The next option for preparing kurnik is crispy shortbread dough and a juicy filling of chicken and potatoes.

Ingredients:

• Premium wheat flour – 5-6 tbsp.
• Egg – 2 pcs.
• Sour cream – 300 ml.
• Butter – 150 gr.
• Soda – 0.5 tsp.
• Yeast – 50 gr.
• Sunflower oil – 100 ml.
• Salt – a pinch.

For filling:

• Chicken fillet – 450-500 gr.
• Potatoes – 3-4 pcs.
• Onions – 1-2 pcs.
• Seasonings - to taste.
• Butter – 80 gr.
• Salt - to taste.

Cooking process:

1. Mix sour cream, softened butter, flour, egg, soda and salt. Knead the dough until it stops sticking to your hands. Wrap the dough in cling film and leave for 25-30 minutes in the refrigerator.
2. Wash the chicken fillet and cut into pieces. Peel the potatoes, three on a coarse grater. Cut the onion into half rings. Mix all the filling ingredients, salt and season.
3. Divide the dough into two parts, one part should be larger than the second. Roll out most of it and put it in a greased form, make sides from the dough. Place the filling on top and place pieces of butter on top of it. Roll out the second part of the dough and cover the pie with it, pinch the edges of the top and bottom layers of dough. Brush the top of the pie with yolk and make a small hole on the surface of the pie to allow steam to escape.
4. Put the chicken in the oven. Set the oven temperature to 180 degrees, bake the cake for 45-50 minutes. Let the pie cool and serve.

Kurnik with chicken and pancakes

Recipe for a gorgeous holiday pie - cooking chicken! Very tasty and beautiful, a real king of pies: a ruddy dough crust decorated with flowers and a rich filling, layered with thin pancakes. Kurnik is definitely worth making - I guarantee you won’t regret it!

This is an old Russian pastry that was prepared for weddings or Trinity Sunday. A big, heavy, rich, domed savory pie. You will probably find a lot of chicken recipes, but I will share a proven one - the one that our family loved.

To be honest, the chicken recipe is quite complex and multi-step. That is why I compiled and painted it in more than detail and detail. In addition, all the steps (and there are no less than 47 of them) will be traditionally with a photo, so there should be no problems.

Since we have a royal pie, then choose only the best quality products for its preparation. Wheat flour is of the highest grade, sour cream is richer (I took 20%), butter is 82% fat, milk is 3.2%.

The chicken eggs in the recipe are large (each about 60-65 grams). If you have smaller ones in your refrigerator, take three instead of my two. I like steamed rice for filling (it is impossible to overcook it, turning it into a messy porridge). Long grain is also suitable - for example, Basmati, Indica.

Chicken: any part of the carcass except the breast (it is a bit dry). I chose the legs, as their meat is very rich, aromatic and tender.

Mushrooms: universal and all-season champignons. Instead of fresh, use frozen or canned (not pickled). An alternative would be oyster mushrooms - they are even more interesting. Ideal - without a doubt, forest (boil first). It’s just that I haven’t been able to get out into the forest for several years now, and I don’t eat store-bought ones.

We've gone through the ingredients, now a few words about the composition of the pie. First, the dough for the kurnik, which will serve as its unique cap and base. Of course, you can use puff pastry or shortbread, but the ideal (for my taste) is chopped with sour cream. It is quite dense, yet manageable and does not crack when baking.

Feel free to prepare thin pancakes that will serve as a separator for the complex filling of the kurnik according to your favorite and time-tested recipe. I offer mine - with milk (the simplest and most versatile).

The filling in the kurnik according to this recipe will be of three types: naturally, chicken, mushroom and rice with eggs. By alternating and layering pancakes, we will get as many as 9 layers in the pie. For me personally, this is truly a wonderful pastry!

Step-by-step recipe for making chicken chicken with potatoes and sour cream

Despite the wide variety of cafes and shops with a huge selection of baked goods for every taste, there is nothing tastier than a homemade pie, prepared with love and care. From a completely ordinary set of ingredients you can prepare a delicious kurnik with chicken and potatoes.

Ingredients:

• Premium wheat flour – 3-4 tbsp.
• Butter – 200-250 gr.
• Sour cream – 1 tbsp.
• Salt – a pinch.
• Baking soda – 0.5-1 tsp.

For filling:

• Chicken fillet – 350-400 gr.
• Potatoes – 2-3 pcs.
• Onion – 1 pc.
• Seasonings - to taste.
• Salt - to taste.
• Butter – 50 gr.

Cooking process:

1. In a bowl, sift the flour, add salt, soda and sour cream. Melt the butter, cool and add to the dough. Knead the dough, wrap it in cling film and put it in the refrigerator for 30-50 minutes.
2. Wash the chicken fillet and cut into pieces. We wash the potatoes, peel them and grate them on a coarse grater. Peel the onion and also finely chop it. Mix all ingredients, salt and season.
3. Grease the mold with oil. Divide the dough into two unequal parts, approximately 1 to 3 in size. Roll out most of it to a thickness of 1-1.5 centimeters and place it on the bottom of the mold, making high sides.
4. Place the filling on the dough. Place small pieces of butter on top of the filling. Cover the top of the pie with the second part of the dough. We pinch the edges of the dough.
5. We make a small hole in the center of the surface of the pie, grease the chicken with yolk and put the pan in the oven. Bake the cake for 40-50 minutes at a temperature of 190-200 degrees. Sprinkle the finished cake with water and leave to cool under a towel.

How to cook portioned mini-chickens:

Prepare the dough. We cut the margarine into pieces, put it in a heat-resistant container and send it to the microwave oven for thirty seconds (maybe a little more), that is, melt it. Of course, this procedure can also be done on the stove.

Beat the eggs with salt and sugar, then mix with mayonnaise and milk drink.

Pour soda into the resulting mixture, stir, pour in melted margarine (it should not be hot). We begin to gradually add flour and knead the dough, which in the end should turn out soft, but quite elastic.

Place it in a bowl, cover with a dry cloth and put it in the refrigerator for half an hour.

We use this time to prepare the filling. We clean, rinse and chop the food: chop the onion into arbitrary sizes (this is a matter of taste), cut the chicken flesh into small thin pieces, potatoes into small slices. Combine these 3 ingredients in one bowl, season with spices and mix. Ready.

We take the dough out of the refrigerator and start cooking small kurniks. We divide the dough into unequal segments. From some we roll out cakes with a diameter of about 16 cm, from others we roll out cakes half the size. The approximate thickness of the cakes is 2 mm. (but no less). Place the filling on a large flatbread (about a heaping tablespoon), and on it a couple of small pieces of butter (with it the chicken will be juicier and tastier).

Place a small flatbread over the filling, lift the sides of the lower flatbread towards it and pinch it together.

Place the formed chicken chicken on a baking sheet covered with something (silicone, Teflon mat or parchment) and immediately put it in the oven, which we preheat in advance.

Bake mini chicken chicken and potatoes for 40 (maximum 45) minutes at 210 °C.

Serve hot or warm.

Bon appetit!!!

Best regards, Irina Kalinina.

Reviews

Faya Ka These are our Tatar triangles with chicken))) Very tasty chicken, and very cute)

eleshanikolaevna Wonderful dough! Only my seams turned out a little rough - I tried to make a pigtail. I also added crushed (not grated!) garlic to the chicken: I love onions, garlic, and dill. It turned out very tasty and aromatic, thank you!

lozovan The dough is very tender, the filling is juicy)) very tasty)) my husband is delighted)) thanks for the recipe))