Recipe 'Kornik with potatoes and chicken'

Kornik with potatoes and chicken is a popular festive and very tasty dish. Kurnik is a cake with different meat fillings, but more often with chicken. Chicken meat is dietary, it can be eaten by children and sick people, it has a delicate structure and is very quickly prepared.

If we use pork, a kurnik with meat and potatoes prepares a little longer, if with beef, then it is better to twist it through a meat grinder. This cake is liked even by children, especially if it is beautifully decorated on top with petals and flowers from dough. When they are baked, there will be a very beautiful, golden sun cake, with the aroma of meat and tender potatoes. By the way, vegetarians or people observing a Christian fast can cook a kurik with potatoes without meat.

Kournik, being a dish of Russian cuisine, knows, probably, in any corner of Russia. And there are a lot of recipes for different curchers, it is prepared from different dough - sand, fresh, puff, yeast and even pancake, with different fillings for every taste. Kurniki are also multilayered or so-called "early maturing", in one layer. The traditional kurik with potatoes and chicken is good because chicken meat is combined with many seasonings, and you can add any vegetables to your taste, in any case, inside the kurik is always very delicate and fragrant.

Kornik with potatoes and chicken

We will need:

• Kilogram of chicken breast or meat from shanks, ham;
• Onion - two large heads;
• Potatoes - four large tubers;
• Wheat flour - seven hundred grams;
• Eggs of chicken - two pieces;
• Kefir - one glass;
• Salt, a little sugar;
• Butter or baking margarine - one hundred and fifty grams.

First, prepare the dough. Melt the butter or margarine in a deep pot. We will add two chicken eggs in this dish, we will take oil and eggs together. We will add there a pinch of sugar and a pinch of salt. Thoroughly beat all the mixer and gradually add 500 grams of flour. The dough should be a little softer than dumplings. When this consistency is achieved, you need to roll the dough into a bowl and wrap it with food film, then put the dough in the refrigerator for at least half an hour.

A ready-made chicken breast without skin or separated meat from the shin bone will be washed, we cut and cut into small pieces, approximately one to one centimeter. Potatoes must be cleaned, washed and cut into the same cubes as meat. Onions are cleaned and finely chopped. Mix the chicken meat, onions and potato cubes, add salt, pepper to taste.

After that, we will take the dough from the refrigerator and divide it into approximately equal parts, two of which will go to the base of our cake, and the third will go to its upper part. Roll out a larger piece about half a centimeter thick. We take the shape for the curlin and set it so that the edges hang a little from the edges of the mold, about three to five centimeters. We will lay out on the dough stuffing from potatoes, onions and chicken. The bent edges of the dough will be lowered to the filling, roll out a smaller piece of dough and cover the whole pie. Carefully tear the edges of the dough.

If you leave extra pieces of dough, you can make twigs, spikes or flowers from them. The top of the pie can be smeared with whipped egg whites, so that when baked in the oven, the kurik has a beautiful golden hue. In the center, do not forget to make a hole. Put in the oven, heated to two hundred degrees with a kuriknik and leave it there for two hours. When the kurik with potatoes and chicken is cooked, it must be reached and must be wrapped around with a damp towel so that the crust is tender and soft. When the kurnik cool down a little, it will need to be laid out on a dish and served quickly to guests who are already dropping saliva from the unmatched scents coming from your kitchen. Bon Appetit!