In kefir, add soda, 1/2 teaspoon of salt, stir
Add softened butter
Gradually add flour while stirring. You may need a little more or a little less flour. The dough should be soft, pliable, but not sticky to your hands. Don't add too much flour, just to avoid stickiness. Knead the dough into a ball and put in the refrigerator for 1 hour (if you don’t want to wait a long time, you can put it in the freezer for a while)
While the dough is freezing prepare the filling. Chicken breast cut into small cubes
Onion finely chopped
Finely chop potatoes
Mix all filling ingredients, season with salt. The filling is ready.
We take out the dough. Divide into 2 parts (2/3 and 1/3), divide each into 8-9 parts, then, in order to make it convenient to roll out the cakes in the future, we roll each particle into a ball.
We take 1 large ball (this is the base of the chicken coop) and 1 small ball (this is the top of the coop) and roll it into cakes.
We spread the filling on a large cake, cover it with a small cake on top, form a "cup", pinch and bend the edges.
I propose to cook mini chickens today. They are prepared on the principle of an ordinary large chicken pie, but in a reduced form, such pies are much more pleasant to eat. Yes, and everyone at the table will be able to take not a piece, but a whole small chicken coop. In addition, such mini chickens are not ashamed to be served on the festive table.
Ingredients:
For test:
- Kefir - 1 glass;
- Chicken egg - 1 pc.;
- Sour cream - 3 tbsp. l.;
- Butter (margarine) - 100 gr.;
- Flour - 3 cups;
- Sugar - 1/3 tsp;
- Salt - 1/2 tsp
For filling:
- Chicken meat - 500 gr.;
- Potatoes - 4-5 pcs.;
- Onion - 1 pc.;
- Salt, black ground pepper - to taste.
Recipe for mini chickens.
1. Prepare all the necessary ingredients.
2. Let's start preparing the dough. Butter (or margarine) must be melted in the microwave or on the stove.
3. Then cool the melted butter to room temperature, add sour cream, egg, sugar, salt. Mix well.
4. Pour in kefir (preferably 3.2%).
5. Add the sifted wheat flour in small portions. Sometimes three glasses are enough, sometimes you have to add or subtract a little.
6. The dough is dense, but soft. Cover it with a cotton towel and let it rest for 20-30 minutes.
7. In the meantime, let's start preparing the filling. Chicken meat cut into small pieces. It is better to use meat cut from the bone (as I did), or mix it halfway with the fillet. If you use only fillet or chicken breast, the filling will be dry. Of course, you can scroll the meat through a meat grinder, but it will not be the same.
8. Finely chop the onion.
9. Cut the potatoes into small cubes.
10. Put the chopped meat, potatoes and onions in a bowl.
11. Add salt, ground black pepper to taste. You can add some neutral, not hot spices.
12. Mix, the filling for mini chickens is ready.
13. Let's start sculpting kurniks. We divide the rested dough into four equal parts - this is only for the convenience of rolling.
14. Each of these parts is rolled out with a small sausage, divided into equal pieces.
15. Do the same with the rest of the dough. As a result, you will get approximately 12 equal pieces. Each piece is rounded.
16. Roll out each ball into a cake 1 cm thick. Put the prepared filling on the cake.
17. We collect the edges of the cake, form a chicken coop.
18. Now the chicken needs to form a lid. From a small piece of dough, cut out a circle, lay it on the upper open surface of the chicken coop.
19. Put the prepared kurniks on a baking sheet covered with parchment paper. But, to make sure that the pastries do not stick to the paper, grease the paper with vegetable oil and sprinkle with flour.
20. We bake mini-kurniki in an oven preheated to 220 degrees for 30-40 minutes.
21. And now we are enjoying delicious, satisfying and always hot mini chickens. Bon appetit!
What do we know about chickens? Closed pie with poultry meat, which is served at the table on holidays. Previously, a round-shaped kurnik was considered a symbolic bread for the newlyweds, but it was replaced by a loaf.
We offer to bake triangular mini-kurniki while maintaining all the features of preparing dough and filling a large pie.
Having arranged a family tea party with triangles stuffed with minced chicken on the day off, you can not only have a hearty snack, but also get a lot of taste experiences.
Nutritional value of 100 g chicken:
Calories - 232.01
Proteins - 7.4
Fat -18.4
Carbohydrates -17.3
Taste Info Unsweetened pies
Ingredients
- 100 g butter
- 3 cups flour
- 100 g mayonnaise
- 100 ml milk
- 1 egg
- 1 chicken
- 5 potatoes
- 3 onions
- dill
- salt pepper
How to cook mini kurniki with chicken fillet and potatoes
Let's prepare the dough first:
Mix the grated butter with the sifted flour. 
Beat 100 g of mayonnaise and 100 ml of milk with 1 egg. 
Add the wet mixture to the dry mixture and knead the dough. 
We form a bun, wrapping it in a bag, put it in the refrigerator. 
Filling:
Remove the skin from the chicken. Cut the meat from the breast and legs. We twist into stuffing. 
Peel 5 potatoes and 3 onions. 
Cut potatoes into cubes. 
And cut the onion. 
Shred dill (can be used from frozen stocks).
Crack 1 egg.
The ingredients for the filling for the chicken are prepared, do not forget to add 2-3 pinches of salt and 1 black pepper. 
Mix thoroughly. 
teaser network
Let's start making mini chickens:
We divide the dough into three equal parts and roll each into a thick tourniquet, and then cut into balls.
Place the pieces on a flat surface and sprinkle with flour.
We roll into cakes and with the help of the edges of the glass we form even circles.
We lay out the filling on the blanks.
We connect from three sides so that we get triangular figures.
Baking mini chickens:
Carefully transfer the mini chickens to a baking sheet greased with vegetable oil.
We heat the oven to t 200 ° C.
We place in the middle compartment for 30 minutes.
After baking, we advise you to apply a small piece of butter on the surface of each patty and cover the mini chickens with a towel, so the mini chickens will become even more juicy.
The unusual aroma of baking will spread throughout all the rooms and rush to leave the apartment, so we recommend that you close the front door tightly, otherwise you will not get anything. Joke…
Kurnik is 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 cake is not so difficult to make, but it looks just gorgeous on the table. The mini-kurnik, unlike its “big brother”, is not inferior to it in taste, and even surpasses it if it is cooked correctly.
It is very convenient to take such mini-kurniki 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 more, but more.
Classic mini-cooker
Recipe:
milk - 100 ml;
sour cream - 60 g;
mayonnaise - 60 g;
flour - 240 g;
butter - 100 g;
Bulb onion - 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, melt the butter in the microwave. You can do this in a water bath or just in a saucepan on the stove. If necessary, butter can be replaced with margarine.
2. In a convenient container, combine sour cream, mayonnaise. Pour in the salt. Pour in milk and cooled vegetable oil. Stir. Continuing to mix, add the sifted flour in a thin stream. If the dough comes out thick, this is not a problem. The dough will rest and soften. You have to let it sit for half an hour. During this time, prepare the filling.
3. If chicken meat is frozen, it must first be thawed. Then rinse, dry with a kitchen towel. Cut into small cubes. It is permissible to scroll the breast through a meat grinder with a large grate or punch it with a blender at low speed without turning it into porridge.
4. Rinse and peel potatoes. Cut into small cubes, no larger than 1x1 cm.
5. Peel and rinse the onion. Chop into crumbs with a knife. Or cut into very small cubes. Onions can be taken more than the norm indicated in the recipe - the filling from this will only be juicier.
6. In a bowl, combine chicken meat, potatoes and onions. Salt, pepper. You can add chopped herbs to taste.
8. Roll each cake a little with a rolling pin. Thin roll is not worth it. The recommended thickness is half a centimeter.
9. Put a couple of tablespoons of the filling in the middle of the cakes.
10. Pinch the dough into triangles. At the top, make a hole through which the steam will escape.
11. Line a baking sheet with baking paper. Lubricate it lightly with vegetable oil. Lay the preparation of chickens on it.
12. The oven must first be preheated to 200°Ϲ. At this temperature, cook the product for a quarter of an hour. Then you should drop the temperature to 180 ° Ϲ and continue baking for another half hour. A few minutes before the end of cooking, remove the baking sheet, coat the chicken with yolk and return to the oven.
Mini-kurniki with potatoes, pork and chicken
Recipe:
potatoes - 300 g;
Bulb onion - 85 g;
pork - 160 g;
chicken fillet - 160 g;
· margarine;
Lavrushka - 1 leaf;
Purchased yeast-free puff pastry - 500 g.
Technology:
1. First you need to prepare the filling. Cut the processed, washed chicken meat, pork and potatoes into small cubes. Salt, pepper. Pour the bay leaf crushed in a coffee grinder or in a mortar. Mix thoroughly.
2. Take one layer of puff pastry. Divide it into six equal pieces.
3. Roll out each piece. Put the filling and a small piece of margarine in the middle.
4. Pinch mini-kurniki 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” well from above.
5. Preheat the oven to 210°Ϲ and cook the items for 40 minutes.
Mini chicken and rice chickens
Recipe:
chicken fillet - 900 g;
margarine - 300 g;
sour cream - 220 g;
Boiled rice - 300 g;
baking powder - 33 g;
flour - 480 g;
onion - 1 pc.
Technology:
1. First you need to prepare the dough. Dissolve margarine. Combine it in one bowl with sour cream. Salt. Add baking powder.
2. Then pour the sifted flour into the same bowl in a thin stream, constantly stirring. If the dough turns out to be liquid or dryish, you need to add, respectively, either flour or water.
3. Cut the processed and well-washed potatoes, chicken and onions into small cubes. Mix thoroughly. Salt, pepper. Leave for 10 minutes for the mixture to absorb.
4. Tear off a piece from the resulting dough. Make a cake out of each, a little larger than the palm of your hand.
5. Put the filling in the middle of the cake. Pinch the edges of the cake to make a basket.
6. Cover the baking sheet with parchment. Put all the received "baskets" on it. Place in an oven preheated to 210°Ϲ. Bake mini chickens for 25 minutes.
Mini-chickens with mushrooms
Recipe:
chicken breast or minced chicken - 500 g;
Mushrooms fresh / fresh frozen / canned - 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. Dry. Then cut into very small cubes. Fry in a hot pan, season with salt and pepper. If minced meat is used, then, accordingly, you just need to fry it.
2. Mushrooms cut into small pieces.
3. Wash the onion, peel it. Finely chop. Combine with mushrooms. Pour into a skillet with a little oil. Salt, pepper.
4. Boil rice in the usual, convenient way. Let the water drain, pour into a bowl. Coarsely grate cheese over rice. Salt lightly.
5. Roll out the thawed puff pastry into a wide layer. From it cut the same squares, the desired shape - what you want to see mini-kurniki.
6. Put the filling in the middle of each square 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 during baking.
8. On a baking sheet covered with baking paper and lightly oiled, lay all the prepared squares.
9. Transfer the tray to a preheated oven at 190°Ϲ. Cook 40 minutes.
Mini-kurniki on kefir with chicken and buckwheat porridge
Recipe:
For sweet unleavened dough:
butter - 180 g;
kefir - 250 ml;
soda - 5 g;
salt - 5 g;
mayonnaise - 125 g
granulated 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, you should prepare the dough. cut the butter into pieces. Dissolve in the microwave or in a saucepan on the stove.
2. In a bowl, beat eggs, salt and sugar with a mixer. Then add mayonnaise and kefir. Again, mix everything with a mixer at low speed.
3. Add soda to the egg-kefir mixture. Mix thoroughly. Enter the dissolved oil.
4. With continuous stirring, add the sifted flour into the bowl in a thin stream. Knead until a soft, elastic dough is obtained. Place it in a dry container. Cover with kitchen cloth. Remove for 30 minutes in the refrigerator.
5. During this time, the filling is being prepared.
6. Process the onion. Chop finely.
7. Cut the chicken breast and the meat removed from the chicken thigh into small cubes.
8. In a bowl, combine onion, both types of chicken meat and ready-made buckwheat porridge. Add spices. Mix well.
9. Remove the dough from the refrigerator. Divide into two unequal parts. From a piece of dough that is larger, make cakes about 15 centimeters in diameter. From the second part of the dough - cakes half the size. The thickness of all cakes should not be less than two millimeters.
10. On cakes that are larger, put the filling and a small piece of butter. cover the filling with a small tortilla. Raise the edges of the bottom and pinch with the top cake. Make a hole in the middle to vent excess steam.
11. Cover the frying sheet with parchment, grease lightly with oil. Place all the blanks of mini-kurniki on it. Place the tray in a preheated oven at 200°C.
12. Cook products for 50 minutes.
1. Such kurniki are very well served with first courses, in particular, with different broths.
2. The filling can be varied at your discretion. The flavor in the filling will add green onions, garlic, sweet peppers, dill and even eggplant.
3. If the meat turned out to be dryish, 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 version, the chickens are juicier.
5. Mayonnaise, sour cream, cream are added for the juiciness of the filling. For spiciness, you can add a little chili sauce to the filling.
6. For maximum enjoyment, mini chickens are recommended to be served with sauces such as cheese, cream, tomato, mushroom, or with some of your favorites.
7. In the original version, the filling for kurniks consisted of chicken meat, buckwheat or rice porridge, green onions, fried onions and boiled eggs.
Street food looks quite appetizing, and therefore attracts people like a magnet, but you never know what you can find in a ruddy pie or puff. If you have a picnic, a business trip or work late at the office, then do-it-yourself portioned chicken and potato chickens will be the perfect snack. Sliced onion and a well-chosen combination of spices give the bakery a divine flavor that will definitely not leave anyone indifferent.
Since ancient times, on the occasion of the main Christian holidays, as well as at a wedding celebration, it is customary to serve a special pie with meat or fish filling, called a kurnik. His test base is different - yeast, sand or puff.
A classic of the genre is multi-layer high pastries with different fillings. But she is good at a general feast, but taking her on the road or to work is not very convenient - she crumbles, breaks. For such cases, portioned baked "triangles" or meat "envelope pies" are ideal.
How to bake the most delicious chicken at home
- If there is little time for cooking, it is better not to make yeast dough, but to make a shortbread base for baking, or use ready-made dough from the supermarket.
- In order for the filling to have a richer meat taste, we recommend putting chopped poultry fillet inside, rather than minced meat.
- It will be much easier to cut the meat if it is not completely thawed.
- The taste of chicken and potatoes in the filling will become more intense if you flavor it not only with black pepper, but also with ground dry laurel, rosemary, curry, ginger.
- It is not necessary to put eggs in shortbread dough, and if you add, then no more than 1 pc., Otherwise, the base will turn out to be too knocked down.
- There are two ways to knead the dough - traditional manual and machine, that is, with the help of a bread machine, using the "Dough kneading" mode.
- If you replace half of the butter with the same amount of margarine, then the dough will turn out even more tender and will cost much less.
- It is better to take those potato tubers that quickly boil soft.
- In the absence of fresh herbs, you can put in the filling and ice cream.
- An indicator of the readiness of the test - it ceases to stick to the hands.
- The rest of the hard cheese is also sent to the filling - it will give it sophistication, but it (the filling) will not get enough sleep.
Little Chicken and Potato Chicken Chicken Step by Step Recipe
Ingredients
- - 10 tablespoons + -
- - 100 g + -
- - 100 ml + -
- - 1 tbsp. + -
- - 1 tbsp. + -
- - 1 PC. + -
- - 1 tsp + -
- - 300 g + -
- - 3 pcs. + -
- - 1 PC. + -
- - 1 tbsp. + -
- - 1/3 tsp + -
- - 1 bunch + -
- Spices to taste - 1 pinch + -
How to bake delicious mini chicken chicken with your own hands
- Pour milk into melted butter (it should not be hot!) Add sour cream and mayonnaise - shake everything.
- Add half a teaspoon of salt to the flour, mix and add to the liquid mixture.
- After kneading the dough until smooth, wrap it in polyethylene and leave it to “rest” for half an hour.
- Remove the skin from the potato, peel the onion.
- We cut vegetables: tubers - into cubes, no more than 1 cm in size, and onions - as finely as possible.
- Remove the skin from the bird fillet, remove the fat and cut it into thin slices (not thicker than 0.5 cm).
- We mix vegetables and meat, add washed chopped greens, season the filling with spices, add salt.
- Divide the dough into 8-10 equal pieces, roll into pancakes, about 55 mm thick.
- Place a heaping tablespoon of filling in the center of each pancake.
- We fasten the edges of the dough in the form of triangles: first we form the back comb, and then the front one. We do not pinch the middle - steam will come out of the remaining hole during baking.
- After greasing the baking sheet with oil, put the “triangles” in it and send it to the heated oven.
- At 180 degrees, we bake the kurniki for about half an hour, setting the lower and upper heating, then we take it out, grease the top with a beaten egg until smooth and send it to the oven for another 10 minutes until browning.
We serve warm pastries with juicy filling for 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 a minimum calorie content: only 245 kcal per 100 g of ruddy homemade pastries.
Recipe for kurniks (small) with chicken and potatoes
To make shortcrust pastry even more juicy and tender, we suggest adding tomato slices to it.
Ingredients
- Ice cream butter - 150 g;
- Wheat flour (high quality) - 2 tbsp.;
- Cow's milk - 100 ml;
- Mayonnaise - 100 g;
- Egg - 2 pcs.;
- Chicken breast - 1 pc.;
- Medium potatoes - 3 pcs.;
- Hard tomatoes - 2 medium fruits;
- Onion - 2 pcs.;
- Dill (greens) - 1 bunch;
- Black pepper (ground) - to taste;
- Coarse salt - 1 tsp;
- Vegetable oil - 3 tbsp.
How to make mini chicken and potato chicken at home
- Grind the heavily chilled butter on a coarse grater and add to the sifted flour, grind with your hands until crumbs are obtained.
- We combine 1 egg, mayonnaise and milk, add salt and beat with a mixer or a fork by hand.
- We combine both parts of the dough and mix them until perfect uniformity.
- While the base of the kurniks, wrapped in cling film, will "rest", we will deal with the filling.
- After peeling the potatoes and onions, we grind them as in the first case.
- We also cut the meat into small cubes, chop the greens arbitrarily.
- In a frying pan, heat half the oil, put the meat in it and fry over medium-high heat until it turns white.
- Add onion slices and keep on fire until it softens.
- In another pan, fry the potatoes in oil, covering it with a lid. Cooking time is about 10 minutes.
- Next, we combine the fried parts of the filling, add chopped dill, half a beaten raw egg, season with pepper and, if desired, with other spices - mix everything.
- Add diced strong tomatoes.
- We divide the dough into parts, roll from each pancake, 5 mm thick, fill them with stuffing and form “triangles”, leaving the middle open.
- We bake them in the oven on a greased sheet until browning, brushing with the remaining egg.
If you have a long walk, it would be good to take a snack with you. Small kurniki 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 prepared simply, they give satiety for a long time and they can be given even to a child without fear.
