Kurnik Recipe + Photo Steps

Ingredients for 8 person

For the dough

flour - 500 g fresh yeast - 40 g butter "Village House" - 80 g Milk "Village House" - 220 g salt - 1 tsp sugar - 50 g egg - 1 piece

For pancakes

egg - 2 pieces salt - 1 pinch sugar - 1 tbsp. Milk "Village House" - 500 ml flour - 250 g vegetable oil - 2 tbsp. butter "Village House" - to taste cooking oil - to taste

For chicken toppings

chicken fillet - 700 g cream 10% "Village house" - 200 ml cream - 2 tbsp. Dijon mustard - 1 tbsp. salt - to taste pepper - to taste

For rice toppings

rice - 200 g egg - 3 pieces dill - 1 bunch green onion - 1 bunch

For mushroom filling

Champignon - 500 g bulb onions - 1 piece cooking oil - 2 tbsp. salt - to taste
Nutrition facts
  • 900 calories
  • 33 g fat
  • 104 g carbs
  • 45 g protein

In a bowl of a food processor, put the flour, yeast, warm milk (“Village House” 2.5%), butter at room temperature (“Village House” 82.5%), salt, sugar, egg and knead the dough. Transfer the dough into a deep bowl, cover with cling film and place in a warm place for an hour until it doubles. Then knead the dough and set again to rise.

For pancakes in a deep bowl, whisk eggs, salt, sugar and milk. Add the flour and mix well so that there are no lumps. Add vegetable oil, mix. Fry the pancakes in a frying pan with a diameter of 25 - 27 cm, heated and lightly greased with vegetable oil. Fold the pancakes in a pile, do not forget to grease with butter.

For chicken toppings: put the chicken fillet in a baking dish, salt and pepper. Combine the cream (Village House 10%) and Dijon mustard. Pour the chicken into the resulting sauce, cover with foil and bake in the oven at 220 ° C for about an hour. Cool. Finely chop the finished chicken and mix with 2 tbsp. l cream.

For rice filling: cook loose rice, boil hard-boiled eggs. Combine rice, chopped eggs, chives and dill.

For mushroom filling: finely chop the onion, finely chop the mushrooms. Pour vegetable oil into a preheated pan and fry the onions, add mushrooms, salt, and fry until the liquid evaporates and forms a golden crust.

Divide the dough into two parts. Lubricate the working surface with vegetable oil and roll out half the dough, cut a circle with a diameter of 28 - 30 cm, using a rolling pin, transfer it to a baking sheet covered with baking paper.

Put pancake on the dough, put half of the rice filling on top, flatten and cover with pancake.

Put half the chicken filling and cover with pancake.

Then put half the mushroom filling and cover with pancake too.

Repeat the sequence by laying out layers in the shape of a dome.

Roll out a round layer from the second part of the dough, carefully cover the pie with it, pinch the edges. Use a sharp knife to make several cuts (punctures) for steam to escape.

From pieces of dough to make figures of arbitrary shape and decorate the cake with them, not completely covering the cuts.

Bake the cake in an oven preheated to 180 ° C for 35 - 40 minutes.

Bon Appetit!

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