Kurniks are simple and complex, large or portioned cakes with one or more fillings, one of which is necessarily meat.
Initially, such pies began with chicken, modern chefs prepare chicken dishes stuffed with various meat.
But we will not deviate from the traditions and consider various options for cooking chicken coops of kefir from chicken.
Kefir Kefir - general principles of cooking
• Kefir dough for chicken cookers can be made fresh or sweet, yeast and even sand. It all depends on the type of cake baked.
• The classic version of the henhouse is prepared from two types of dough. One goes to the base, and from the other pancakes, which are subsequently interbedded with various fillings.
• For the test you need to take kefir with the highest fat content and, preferably, not the freshest.
• To make the pie juicier for meat filling, it is best to take chilled or fresh meat. It is used both raw and boiled. Cut into pieces or grind into minced meat.
• Eggs, potatoes, mushrooms or boiled cereals (rice, buckwheat) are often added to the main filling in simple henhouses. In complex, based on the classic recipe, prepare individual fillings. Subsequently, they are interbedded with pancakes.
"Lazy" kefir chicken pot in a slow cooker
Ingredients:
• one and a half glasses of flour;
• three fresh eggs;
• 200 ml of fat mayonnaise;
• baking soda - a third of a small spoon;
• 3.2% kefir - 300 ml.
To the filling:
• a pound of chicken;
• rice - 200 gr.;
• medium onion.
Cooking method:
1. Mix quicklime soda with kefir. When it foams well and slightly increases in volume, introduce mayonnaise and eggs spilled with salt.
2. With a whisk, shake the kefir mass well and, without ceasing to stir, add flour. First enter most of it. Mix thoroughly and only then add the rest of the flour. Cover the bowl with batter and set aside for half an hour.
3. Cut the onion peeled off from the husk and cut the chicken into medium-sized, thin strips.
4. Rinse the ripened rice until clean water. Pour it with drinking water and boil until half cooked. Decant the broth, and discard the rice in a colander and rinse. Leave in a colander until all the water drains.
5. Lubricate the cooking cup with any fat and pour half the kefir dough into it. Lay chicken on top of it, and onion on it. Cover everything with a thin layer of rice and salt to your taste. Combine the filling with ground pepper and pour everything with the remaining dough.
6. On the control panel, set the option "Baking" for 80 minutes and turn on the multicooker. After the beep, open the lid, let the chicken stand cool down a bit and remove the cake.
Kefir yeast with margarine
Ingredients:
• margarine "Creamy" - a pack, 200 gr.;
• a small pinch of baking soda;
• fresh egg;
• a full glass of kefir;
• instant granular yeast - a teaspoon;
• about three glasses of white flour.
To the filling:
• 700 grams of chilled breast (fillet);
• two medium-sized onion heads.
Cooking method:
1. Melt the pieces of margarine in an enamel bowl over medium heat. To prepare the dough, it must be non-hot, so it should be well cooled. You can leave the saucepan on the stove turned off or place it in a bowl of cold water.
2. Pour kefir into a separate container. Add quicklime soda, loose egg and salt. With warm water (100 ml), dilute the yeast and pour the mixture into kefir. Introduce the cooled margarine, flour and knead the soft, well-left behind dough. Cover the bowl with a cloth and set it for one hour in the heat. The volume of the test will increase almost one and a half times.
3. Mix small pieces of chicken with chopped onions. Add salt, pepper and stir well to your taste. Let the chicken stand for half an hour.
4. Take a round baking dish with a diameter of about 25 cm and grease its bottom and sides with vegetable oil. Divide the dough in two, unequal parts and roll them into round layers. Lay out a larger circle in a form so that its edges are on the sides. Lay out the filling and cover on top with a smaller circle. Finger-tighten the upper and lower layers along the edges. Make a small hole in the center. Cover the mold tightly with foil or a lid of suitable diameter.
5. Place the roasting pan with the chicken pot in the oven at 200 degrees and immediately reduce the heat to 160. Bake for 50 minutes.
6. Remove the lid from the finished cake, and cover with a towel. After 20 minutes, put the pie on the dish.
Kefir onion with potatoes and mushrooms
Ingredients:
• 20% sour cream - 100 gr.;
• 400 gr. premium baking flour;
• 200 gr. unsalted natural butter;
• 100 ml of kefir;
• a third of a small spoon of baking soda.
To the filling:
• four medium potatoes;
• 150 gr. fresh mushrooms;
• head of white onion;
• 300 gr. white chicken meat.
Cooking method:
1. Combine sour cream with kefir and, stirring, pour soda. Pour in the chilled melted butter, and, stirring, add a third of the cooked flour and a teaspoon of salt.
2. Then gradually add flour, kneading the dough. Continue focusing on sticking to your hands until it stops. At the same time, the dough should remain soft and elastic.
3. Form the dough with a ball and clean it, wrapping it with foil, for a couple of hours in the refrigerator.
4. Onion cut into medium-sized half rings, finely chop the mushrooms. In a butter over low heat, fry the onion half rings until transparent. Lay the mushrooms and fry for another seven minutes, occasionally turning over with a slotted spoon. Cool.
5. Cut the potatoes into centimeter cubes and the fillet into small pieces.
6. Take a split baking dish or a small fryer with high sides and moisten with vegetable oil.
7. Roll out most of the chilled dough. Calculate so that it covers the sides at least 6 cm.
8. Put the dough into the mold and press it with your hands to the bottom and walls. Evenly pierce with a fork over the entire surface and lay out the filling in layers:
• half a potato;
• slices of fillet;
• mushrooms fried with onions;
• remaining potatoes.
9. The cake will be more juicy if pieces of butter are placed on the potato layers.
10. Roll out the remaining piece of dough, cover it with the filling and blind the edges. Pierce its surface evenly with a fork. Excess juice and steam will escape through these holes during baking.
11. Put the chicken in a hot oven and cook for 50-60 minutes at 200 degrees.
Pancake kefir
Ingredients:
• one egg;
• 125 ml of medium-fat, non-acidic kefir;
• a full spoon of sugar;
• two 250 gram glasses of flour;
• lean non-aromatic oil - 4 tbsp. l
To the filling:
• two chicken legs;
• large onion;
• four chicken eggs;
• 300 gr. fresh medium-sized champignons;
• 72% mayonnaise for greasing pancakes;
• 250 gr. mild semi-hard cheese;
• three fourth cups of round-grain rice.
Cooking method:
1. Mix kefir with quick soda (1 tsp), egg, sugar and salt. Dilute the mixture with 500 ml of drinking water, add all the measured flour and beat with a whisk, achieving uniformity. Pour in the oil and stir again so that the oil is well dispersed.
2. Take a large thick pan and heat it well over medium heat. For the first pancake, grease the pan well with oil and bake thin pancakes (12-13 pieces).
3. Grind and fry the mushrooms with chopped onions.
4. Boil the legs in salted water. Cool and peel. Separate the meat from the bones and cut it into small, oblong pieces.
5. Boil the rice until approximately half cooked. Rinse and dry well on a strainer or colander.
6. Hard boil and chop eggs.
7. Lubricate the round shape with mayonnaise and put a pancake on its bottom, grease it with mayonnaise. Then take another pancake and lay it on the side of the form so that it hangs with one edge behind it, and the other finds it slightly on the previously laid one. In the same way, lay out three more pancakes, smear each with mayonnaise. Pancakes should cover well on each other so that there are no gaps.
8. After that, put another pancake at the bottom and put mushrooms on it. Cover the mushroom layer with pancakes. It is also necessary to grease it with mayonnaise, and put a layer of rice on top. Flatten and slightly press down with your hands.
9. Then put the pancake again and lubricate in the same way. On top of it, lay the chicken and, like the rice, squeeze, cover with pancake and grease with mayonnaise.
10. Put the eggs in the last layer and cover the filling again. Lubricate and wrap on the last pancake the freely hanging edges of the pancakes laid out on the sides.
11. On top of the pie, pour the coarsely grated cheese and put the chicken pot for 20 minutes to bake at 180 degrees.
Small chicken on kefir, with minced meat and potatoes
Ingredients:
• two and a half cups of flour;
• a spoon of table vinegar;
• half a kilo of minced meat;
• one fresh egg;
• 250 gram pack of margarine "For baking".
To the filling:
• one small potato;
• large onion head;
• creamy margarine;
• to taste greens, hand-ground pepper, table salt.
Cooking method:
1. Chop the margarine with a knife. In a 250 gram glass, beat the egg with vinegar. Add water and pour the mixture into a bowl of margarine. Knead the steaming dough with flour and place it in the refrigerator for a quarter of an hour.
2. Put the chopped onions in the minced meat. Grate potatoes on a medium grater and stir well. Pepper to your taste, add a little salt. Add chopped greens if desired.
3. Roll out the dough and cut it into square pieces. On each place a little filling, a small piece of margarine and cover the edges (like an envelope). You can give the workpiece a triangular shape.
4. Bake the chicken on a baking sheet at 180 degrees for half an hour.
Kefir with buckwheat
Ingredients:
• butter "Peasant" butter - 75 grams;
• 450-500 grams of baking wheat flour;
• eggs - 2 pcs.;
• fat yogurt - a full 250 gram glass;
• soda as a cultivator - 0.5 tsp.
To the filling:
• buckwheat groats - 50 grams;
• one pickled cucumber;
• 1 medium onion;
• 600 grams of chicken.
Cooking method:
1. In a twice sifted flour, grate a little frosted butter. Hands rub everything into small crumbs. Grind quickly, otherwise the butter will melt, and the dough will lose the desired structure.
2. Insert the egg, add salt, pour in all the kefir and quickly knead a uniform soft dough. Gradually, you can add flour in excess of the specified amount, ensuring that the dough sticks off of the hands.
3. Lubricate the bowl with lean butter, put the dough in it and cover it with a towel and put it in the refrigerator.
4. Filled buckwheat pour boiling water. Let it boil and change the water. Boil the cereals until cooked and cool well.
5. Lightly fry coarsely shredded cucumber and onions in butter. Add small pieces of chicken and continue to fry until it is browned.
6. Add buckwheat, season the filling with ground pepper, and salt to your taste. Gently mix and remove from heat.
7. Divide the dough in three parts. Roll one out in a large circle and place on a baking sheet lined with parchment. To prevent the cake from sticking to the paper, lubricate it in advance with oil.
8. On the dough, lay out the beginning with a uniform layer. From the remaining dough, form thin sausages and roll them lightly into ribbons.
9. Carefully lay the ribbons on the filling and bind them together with “basket weaving”.
10. If the dough is too protruding, cut and form low sides slightly picking the dough around the entire circumference of the pie.
11. Dilute the yolk with a little water and grease the surface of the cake well with it.
12. Cook the chicken in the oven for 30 minutes at 220 degrees.
"Holiday Kurnik" on kefir with three different fillings
Ingredients:
• 2.5% kefir - 125 ml;
• 400 gr. wheat white flour;
• low fat sour cream - 1 tbsp. l .;
• one egg;
• 1/2 tbsp. tablespoons of unrefined sugar;
• 100 gr. butter, natural butter;
• a teaspoon of ripper (soda);
• 10 ml of 9% table vinegar.
To the filling:
• three chicken eggs;
• a bunch of green onions;
• 150 gr. round grain rice;
• 700 gr. chilled chicken fillet;
• five tablespoons of sour cream 15%;
• onion - 1 head;
• four branches of fresh dill;
• 50 ml of pure rust. oils;
• 400 gr. fresh champignons.
For pancakes:
• two eggs;
• 160 gr. wheat flour;
• a tablespoon of oil;
• 1 tsp evaporated salt;
• two large tablespoons of sugar.
Cooking method:
1. Wash the chicken meat, dip it in a piece in hot, brackish water. Boil for 10 minutes with a slight boil. Put the fillet to cool, do not pour the broth.
2. Chop the onion finely and fry in vegetable oil until the slices are completely softened. Add the thinly chopped fillet. Sprinkle with pepper and small salt, simmer for 4 minutes over low heat.
3. Enter the sour cream and stir the filling. When the sour cream begins to boil, remove the pan from the heat, and transfer the meat to a bowl.
4. Pour 300 ml of water into the pan. Let it boil and lightly salt, dip the rice in boiling water and cook for 10 minutes. Put rice in a colander and cool well.
5. Chop the washed onion feathers in a separate bowl. Add the rice and rub the boiled eggs finely here. Salt and mix well all the components of the second filling.
6. Cut the mushrooms into medium-sized slices and fry them in vegetable oil. Remove from heat, just start to blush. Transfer the third filling into a separate enameled container and cool.
7. Beat the eggs well (with a fork or whisk). Pour in about a quarter glass of water and mix the mixture.
8. Pour sugar, salt, add flour and beat well. The mass should be homogeneous, without lumps. Add 180 ml of water, oil and stir well.
9. Take a thick-walled pan of the same diameter as the baking pan. Lubricate it with oil, heat it well and bake thin pancakes from the prepared dough.
10. The fillings and pancakes are cooked, now we’ll start preparing the dough for the chicken pot. To do this, grind the sliced butter into crumbs.
11. In a separate bowl, mix sour cream with kefir. Add vinegar slaked with vinegar, egg, sugar and salt and beat thoroughly, pour into flour crumbs. Knead elastic dough quickly.
12. Place cooking parchment paper at the bottom of the mold. Roll out two-thirds of the dough with a rolling pin in a circle and shift the dough into a mold so that it reaches its edges.
13. At the bottom, put a pancake, and on it rice filling. Then cover it with another pancake and put the meat filling. Do not level, but, on the contrary, try to form a small hill from the filling in the center. At the edges, the thickness of the layer should be 1.5 cm, and in the center 3 cm.
14. Put the pancake on the rice filling, put the mushrooms on it and cover it with pancake as well.
15. Place a circle rolled out of the remaining dough on top. Stick up the edges with your fingers and decorate the top of the henhouse with a “pigtail” of dough. Make a small hole in the center.
16. Lubricate the top with whipped yolk and place the frypot in an oven preheated to 200 degrees.
17. After 15 minutes, remove the cake. Pour into the hole 100 ml of the left chicken stock, cover with cooking foil and put back in the oven for half an hour.
Kefir Kefir - cooking tricks and useful tips
• To make the chickens well rise and bake, place the items only in a well-heated oven.
• Cover the dish in which large complex pies are baked, cover with a lid or foil. Then the top of the pie will not burn.
• In closed hens at the top, be sure to leave a hole or pierce the pie (its top layer) in several places with a fork. In complex pies through such a hole you can always add the broth for juiciness. In ordinary closed ones, excess juice and steam will come out through it. Due to this, the dough will not be wet in the pie.
