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Chicken dough: recipe for cooking. Video
Kurnik, a closed meat pie with a multilayer filling, in which a layer of chicken meat is always present, in Russia has always been considered a decoration of the festive table. Each housewife had her own recipes for the dough from which it was prepared, the secrets and nuances of its preparation were passed down from generation to generation.
Shortcrust pastry for kurnik
You can make dough, which has traditionally been used in Russian cooking to make kurniks. It is prepared on the basis of shortcrust pastry, for which you will need:
- 2 cups wheat flour
- 200 g butter
- 200 g sour milk
- 2 eggs
- ½ tbsp granulated sugar
- 1 tsp baking powder for dough
- salt
Put the oil out of the refrigerator in advance so that it lies at room temperature for at least half an hour. Sift the flour beforehand. Separate the yolks from the whites, mix them in a separate bowl with the granulated sugar, adding a little salt. Pour everything into a large bowl where you will knead the dough. Put soft butter in the yolks and mix everything with a fork, then add sour milk and mix everything well again.
Traditional chicken chicken can be made from layers of boiled chicken, cut into small pieces, mixed with fried onions, and boiled rice, to which finely chopped boiled eggs are added
Add half the flour, add soft butter and start kneading the dough, gradually adding the rest of the flour. When it’s thick enough, place it on a kitchen board and knead with the remaining flour until it stops sticking to your hands. Roll it into a ball, wrap it in plastic wrap or plastic bag and chill in the refrigerator, leaving the dough there for 30-40 minutes.
This recipe uses sour milk, but it may well be replaced by the same amount of kefir or yogurt
Chicken dough with sour cream
The second type of dough, with sour cream, is easier to cook. To make chicken dough according to this recipe, you will need the following products:
- 2 cups wheat flour
- 250 g butter margarine
- 200 g sour cream
- 1 egg
- ½ tsp soda
- salt
Whisk the softened creamy margarine with a whisk or fork along with the egg and sour cream, salt, add baking soda and all the flour. Knead the dough well so that it becomes elastic and does not stick to your hands. Add more flour if necessary. Wrap the dough in plastic wrap and let it sit for half an hour at room temperature first. Unfold and knead well again, then refrigerate for another hour.
To prepare the chicken, the dough is divided into two parts, one is approximately 2/3 of the total amount of dough, rolled out and used as the bottom of this pie, the filling is spread on it. Cover the cake with the second part of the rolled dough.