Kurnik - a pie known to almost all housewives. Another thing is that rarely anyone cooks it, I think that it is long and troublesome. And in vain, this opinion is erroneous. The pie is not so difficult, and on the table it looks just gorgeous. The mini-kurnik, unlike his "big brother", is not inferior to him in taste, and even surpasses, if cooked correctly.
It is very convenient to take such mini-chickens with you on a picnic or on a trip, instead of bored sandwiches and boiled eggs. How to cook the right pie so that you want to bake it more, and more.
Classic mini-jacket
Recipe:
· Milk - 100 ml;
Sour cream - 60 g;
Mayonnaise - 60 g;
Flour - 240 g;
Butter - 100 g;
· Salt;
Pepper;
Onions - 85 g;
Chicken breast - 250 g;
Potatoes - 250 g;
· Vegetable oil - 60 ml;
Chicken egg - 1 pc.
Technology:
1. Initially, you should prepare the dough for future mini-chickens. To do this, you need to dissolve the butter in the microwave. You can do this in a water bath or just in a stewpan on the stove. If necessary, the oil can be replaced with margarine.
2. In a convenient container, combine sour cream, mayonnaise. Pour in salt. Pour in the milk and the underlying vegetable oil. Stir. Continuing to stir, pour the sifted flour into a thin stream. If the dough comes out thick, this is not a problem. The dough settles and softens. Need to let him stand for half an hour. During this time, you should prepare the filling.
3. If chicken is frozen, it must first be thawed. Then rinse, dry with a kitchen towel. Cut into small cubes. It is permissible to roll the breast through a meat grinder with a large grill or pierce with a blender at low speed, without turning it into porridge.
4. Rinse and peel the potatoes. Cut into a small cube, no larger than 1x1 cm.
5. Peel and rinse onions. Chop into a crumb knife. Or cut into very small cubes. Onions can be taken more than the norm specified in the recipe - the filling from this will only be juicier.
6. In a bowl, combine chicken, potatoes and onions. Salt, pepper. You can add chopped herbs to taste.
7. The following is forming the product. The dough needs to be divided in two. Form each piece into a roll and cut it into pieces. Flatten each of them with your palm so that it takes the form of cakes.
8. Each cake a little rolling pin. Thin roll is not worth it. Recommended thickness is half a centimeter.
9. In the middle of the cakes put a couple of tablespoons of the filling.
10. Pinch the dough in the form of triangles. At the top, make a hole through which steam will escape.
11. Cover the baking sheet with baking paper. Lubricate it lightly with vegetable oil. Lay on it a blank of the chickens.
12. Preheat the oven to 200 ° предварительно. At this temperature, cook the product for a quarter of an hour. Then you should drop the temperature to 180 ° Ϲ and continue to bake for another half hour. A few minutes before the end of cooking, remove the baking sheet, grease the chicken with the yolk and return to the oven.
Mini chicken potatoes, pork and chicken
Recipe:
Potatoes - 300 g;
Onions - 85 g;
Pork - 160 g;
Chicken fillet - 160 g;
Margarine
Lavrushka - 1 leaf;
· Salt;
Pepper;
· Puff pastry, yeast-free - 500 g.
Technology:
1. First you need to prepare the filling. Dice the processed, washed chicken, pork and potatoes into a small dice. Salt, pepper. Pour bay leaf chopped in a coffee grinder or mortar. Mix thoroughly.
2. Take one layer of puff pastry. Divide it into six identical pieces.
3. Roll each piece. Put the filling and a small piece of margarine in the middle.
4. Pinch mini-chickens according to the khinkali principle. Raise the edges of the dough, forming a round pie, connect the edges at the top and pinch the resulting "tail" on top well.
5. Preheat the oven to 210 ° Ϲ and cook for 40 minutes.
Chicken and rice mini-chickens
Recipe:
Chicken fillet - 900 g;
Margarine - 300 g;
Sour cream - 220 g;
Boiled rice - 300 g;
· Baking powder - 33 g;
· Salt;
Pepper;
Flour - 480 g;
Onion - 1 pc.
Technology:
1. First, prepare the dough. Dissolve the margarine. Combine it in a bowl with sour cream. To salt. Add baking powder.
2. Then pour into the same bowl with a thin stream, constantly stirring, sifted flour. If the dough turns out to be liquid or dry, you need to add, respectively, either flour or water.
3. Processed and well washed potatoes, chicken and onion cut into a small cube. Mix thoroughly. Salt, pepper. Leave on for 10 minutes so that the mixture is saturated.
4. To tear off from the resulting test piece by piece. Make a cake of each size a little larger than a palm.
5. In the middle of the cake, spread the filling. Pinch the edges of the tortilla so that a basket is obtained.
6. Cover the baking sheet with parchment. Put on it all the received “baskets”. Place in an oven preheated to 210 ° Ϲ. Bake mini chicken for 25 minutes.
Chicken and mushroom mini-chickens
Recipe:
Chicken breast or minced chicken - 500 g;
· Fresh / fresh-frozen / canned mushrooms - 300 g;
Potatoes - 250 g;
Butter - 85 g;
· Purchased puff pastry - 850 g;
Onion - 75 g;
· Pepper - to taste;
· Salt - to taste;
Cheese - 150 g.
Technology:
1. If chicken breast is used, then it must be washed. To dry. Then cut into very small cubes. Fry in a preheated pan, salt and pepper. If you use minced meat, then, accordingly, you just need to fry it.
2. Cut the mushrooms into small pieces.
3. Wash and peel the onion. Finely chop. Combine with mushrooms. Pour into a pan with a small amount of oil. Salt, pepper.
4. Boil rice in the usual, convenient way. Drain and pour into a bowl. Coarsely grind cheese on rice. Lightly salt.
5. Roll out thawed puff pastry with a wide layer. Cut the same squares from it, the desired shape - with which you want to see mini-chickens.
6. In the middle of each square lay out the filling as follows: first chicken, then mushrooms with onions and boiled rice with cheese.
7. Pinch the workpiece with an envelope. At the top, in the center, make a hole to drive off excess steam so that the envelope does not tear apart during baking.
8. On a baking sheet covered with baking paper and lightly oiled, place all prepared squares.
9. Transfer the pan to a preheated oven to 190 ° Ϲ. Cook for 40 minutes.
Kefir mini-chickens with chicken and buckwheat
Recipe:
For sweet unleavened dough:
Butter - 180 g;
Kefir - 250 ml;
Soda - 5 g;
· Salt - 5 g;
Mayonnaise - 125 g
Sugar - 45 g;
Flour - 1.1 kg;
· Large chicken egg - 2 pcs.
For filling:
Chicken breast - 250 g;
· Chicken thigh - 200 g;
· Spices (a set of favorites);
Buckwheat porridge - 300 g;
Butter - 100 g;
Onion - 1 pc.
Technology:
1. Initially, prepare the dough. cut the butter into pieces. Dissolve in the microwave or in a saucepan on the stove.
2. In a bowl, beat the eggs, salt and sugar with a mixer. Then introduce mayonnaise and kefir. Mix everything again with a mixer at low speed.
3. Add soda to the egg-kefir mixture. Mix thoroughly. Introduce the dissolved oil.
4. With continuous stirring, introduce the sifted flour into a bowl with a thin stream. Knead until soft, firm dough is obtained. Put it in a dry container. Cover with a kitchen cloth. Put in the refrigerator for 30 minutes.
5. During this time, the filling is being prepared.
6. Onion to process. Chop finely.
7. Chicken breast and meat removed from the chicken thigh cut into small cubes.
8. In a bowl combine onions, both types of chicken and cooked buckwheat porridge. Add spices. Mix well.
9. Remove the dough from the refrigerator. Divide into two unequal parts. From a piece of dough, which is larger, make tortillas about 15 centimeters in diameter. From the second part of the test - half-sized cakes. The thickness of all the cakes should not be less than two millimeters.
10. On the tortillas, which are larger, put the filling and a small piece of butter. cover the filling with a small cake. Raise the edges of the bottom and pinch with the top cake. In the middle, make a hole to remove excess steam.
11. Cover the frying sheet with parchment, lightly grease with oil. Place on it all the blanks of mini-henhouses. Place the pan in the oven preheated to 200 ° Ϲ.
12. Prepare products for 50 minutes.
Note to the hostess: useful tips and tricks
1. Such chicken coops are very good to serve with first courses, in particular, with different broths.
2. The filling can be varied as you wish. The flavor in the filling will add green onions, garlic, sweet pepper, dill and even eggplant.
3. If the meat is dry, you can combine it with a small amount of butter or pieces of lard.
4. Chicken meat for the filling does not have to be fried. It can be boiled with spices. In this embodiment, the chickens are juicier.
5. Still for juiciness of the filling, add mayonnaise, sour cream, cream. For spice, you can add a little Chile sauce to the filling.
6. For maximum pleasure, serving mini-chickens is recommended with sauces such as cheese, cream, tomato, mushroom, or with some of your favorites.
7. In the initial version, the filling for the chicken coops consisted of chicken, buckwheat or rice porridge, green onions, fried onions and boiled eggs.
