Kurnik (master class)

Kurnik (master class)

Category: Culinary recipes

Kitchen: Russian

Ingredients
margarine	100 g (melt)
sour cream 15%	200 g
eggs	2 pcs.
salt	1 tsp
soda, lim. acid	by a pinch
flour	3 tbsp.
Filling:
chicken fillet.	2 pcs (500g)
onion	1 PC
salt, pepper, teaspoon	taste
potatoes	3-4 pcs.

Cooking method

• Knead the dough, put it in the refrigerator for an hour.
• In the meantime, we are preparing the filling: finely chop the onion, fillet into cubes, salt and pepper, add 100 grams of cold water, mix.
• We take out the dough, divide it into two parts - a larger and a smaller one.
• Roll out a large one, lay out the potatoes cut into circles, leaving a side of 5 centimeters on the sides
• 
• Put the prepared fillet on the potatoes
• 
• Roll out the smaller part, close the fillet with it, pinch it, make a hole in the middle for steam to escape
• 
• We put in a preheated baking oven. We bake at t-180 degrees. within 60 minutes.
• This recipe came to me from my mother-in-law, and I have been baking it for many years for family and guests.
• 

Note

Thanks for the real recipe for real RUSSIAN food!
Now both my family and my guests (invited) will rejoice at something new.

: girl_curtsey: Bake for health

: girl_curtsey: Bake for health

Vilapo, I "got" the recipe from my grandmother, this is a traditional dish in Orenburg. I make the dough with kefir, so citric acid is not required. And in the filling I put chicken giblets (liver and hearts) and greens.
Delicious!

As I understand it, everything is put raw and potatoes and meat?

Mirabelle, I put everything raw. Everything has time to get ready.

Can I have another question? What mode is set in the oven? Or can you do it in a bread maker?

Mirabel, Vilapo, when describing the preparation of the dish, indicated the temperature and cooking time.
Of course, I can't stand it for exactly 60 minutes, but I watch how the potatoes are baked and whether they are ready. I use a knife or fork to fish out a piece of potato from the steam outlet and taste it.

Mirabelle! The readiness of the chicken is determined by the transparency of the liquid that is visible in the hole of the cake, transparent, which means everything is ready. And the time is given approximately, since everyone is guided by their own oven (I have a gas one) I think not in a bread maker, but in a multicooker you can try, only the top will not be baked

Laran! My recipe from the same places, or rather the Orenburg region. Abdulino.

Lena,

Girls, to all the inhabitants of this topic, big and. Yesterday I cooked it, you can eat your mind. Made on kefir, there was no sour cream. I didn't have time to take a picture (the jambs went solidly) to the next. times certainly. But take my word for it, it was (I forgot to write, replaced margarine with fuel oil). And into the hole in the dough she poured half a glass of water mixed with 1 tsp. mayonnaise. The meat was lean - fillet, I was afraid the potatoes would not be baked. It turned out very tasty. Once again senks

Girls, to all the inhabitants of this topic, big and. Yesterday I cooked it, you can eat your mind. Made on kefir, there was no sour cream. I didn't have time to take a picture (the jambs went solidly) to the next. times certainly. But take my word for it, it was (I forgot to write, replaced margarine with fuel oil). And into the hole in the dough she poured half a glass of water mixed with 1 tsp. mayonnaise. The meat was lean - fillet, I was afraid the potatoes would not be baked. It turned out very tasty. Once again senks

IRR! : girl_red: I believe it was delicious,

Girls, can you knead the dough on the chicken in cotton? I'm a newbie, sorry).