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The famous Russian pastry never ceases to amaze with its variations of dough and fillings. Today we’ll talk about the famous king pie - kurnik. And to be more precise, about the dough for kurnik, which is quite easy to knead at home. The traditional holiday kurnik was prepared in Rus' from dough kneaded without yeast. I propose not to abandon traditions and bake kurnik from homemade puff pastry, accelerated kneading.
Puff pastry for kurnik (quick cooking) is made from available ingredients. The recipe will not take much time from the hostess.
Take the ingredients from the list.
The butter should not be too frozen, but it should not be melted into liquid either. Cut the butter into a mixing bowl using a knife.
Add the main portion of flour, salt and baking powder to the butter.
Grind the butter and flour with your hands into loose crumbs.
Add mayonnaise and sour cream to the oil.
Mix with a spoon or spatula into a thick, loose dough. If you need more flour, add.
Using a rolling pin, roll out the dough into a rectangle. We use flour for the dusting.
Wrap in baking paper. Using a rolling pin, roll it into the paper.
Place the dough in the “envelope” in the freezer for 15 minutes.
Then roll it out again into a layer. Let's pull the edges towards each other, as shown in the photo.
Roll it into a light roll or form it into a briquette. Instant puff pastry for kurnik is ready!
Wrap in baking paper and place in the freezer again for 15 minutes.
It is very easy to bake a delicious crispy chicken pie from homemade puff pastry. Divide the dough into two parts.
Roll out a round base with flour. Place it in a frying pan or baking dish. Spread the filling in a heap in the middle. I suggest a chicken and potato filling option.
From the second piece of homemade puff pastry, roll out a cap for the chicken. Be sure to leave some dough for decorating the pie. Kurnik made from quick puff pastry with ready-made filling is baked in the oven for 30 minutes at 240°C.
Before baking, the top of the pie must be pierced in different places with a fork or knife. Steam will escape through the holes.
This is how beautiful we made our chicken pot from homemade puff pastry.
Kurnik is a traditional Russian dish. In this pie, the filling necessarily contains chicken meat. Now we will tell you recipes for making chicken from.
Puff pastry chicken recipe
Ingredients:
- yeast puff pastry - 1 sheet;
- carrots – 1 pc.;
- potatoes – 6 pcs.;
- onion – 1 pc.;
- minced chicken – 0.5 kg;
- eggs – 1 pc.;
- vegetable oil – 40 ml;
- bay leaf – 3 pcs.;
- ground black pepper, salt, dried basil - to taste.
Preparation
First, take the dough out of the freezer and let it thaw at room temperature. Meanwhile, peel the potatoes, cut them into slices and sprinkle with salt and spices. Then pour in 30 ml of vegetable oil and mix well. We cut the onion into rings and chop the carrots using a grater. Divide the dough sheet crosswise into 2 halves. Grease the mold with vegetable or butter and lightly dust with flour.
Roll out the first half of the dough and place it in the pan so that the sides are covered. Place the filling on top of the dough: half the potatoes, onions, carrots, minced chicken and more potatoes. Place bay leaves on it. Now roll out the rest of the dough and cover the pie with it. We trim off the excess dough and pinch the edges. Coat the top of the kurnik made from puff yeast dough with beaten egg. And in the center we make a small hole so that the resulting steam can escape. Bake for about 40 minutes at 200 degrees.
Small chicken puff pastry
Ingredients:
- chicken breast – 1 pc.;
- ready puff pastry – 500 g;
- walnuts – 100 g;
- onion – 1 pc.;
- vegetable oil – 3 tbsp. spoons;
- sour cream – 40 g;
- milk – 1 tbsp. spoon;
- yolk – 1 pc.;
- salt, pepper - to taste.
Preparation
Clean the chicken breast from fat and skin and cut into cubes. Salt, pepper and fry along with chopped onion. Grind the walnuts and add them to the meat and onions. Add sour cream there, mix and simmer for 10 minutes under the lid. Defrost the puff pastry, roll it out and cut it into 10x10 cm squares.
Grease the muffin tin with vegetable oil. Place the dough squares into the cells and put the filling in them. Raise the corners of the dough and cover the top with the same squares. We pinch the edges and tuck them inside the mold. Mix the milk with the yolk and grease the top of the chicken pots with the resulting mixture. We make a hole in each of them in the center to allow steam to escape. Bake small chicken puff pastry for 25 minutes at 200 degrees.
Kurnik made from ready-made puff pastry
Ingredients:
- yeast-free puff pastry – 1 package;
- chicken breast – 1 pc.;
- fresh champignons – 400 g;
- onions – 4 pcs.;
- rice - 1 glass;
- cream – 200 ml;
- salt, pepper, parsley, dill - to taste;
- vegetable oil.
Preparation
Finely chop the peeled onion and fry in vegetable oil until golden brown. Cut the champignons into cubes and also fry in oil. Cook the rice in salted water. Chop the greens and mix with boiled rice. Cook the chicken, separate the meat from the bones and separate it into fibers. Combine chicken, rice, 
fried onions and mushrooms. Add salt and pepper to taste and mix.
We divide the dough into 4 parts: one of them is large, the other 3 are smaller. Grease a baking sheet with oil, dust it with flour and place most of the rolled out dough on it, the edges of which should hang over the sides. Spread 1/3 of the filling on top. Next, place the second part of the dough, again 1/3 of the filling. Cover the dough again, lay out the remaining filling, pour cream over it and cover with the last dough. We pinch the edges and make a hole in the center to allow steam to escape. Bake the puff pastry pie at 200 degrees for about 40 minutes.
Despite its name, kurnik can be prepared not only with chicken meat, but also with minced pork, beef, lamb, and any other, at the discretion of the housewife. The peculiarity of this pie is the placement of the filling. The basic rule of chicken is evenly laid layers. Moreover, in some recipes, the addition of pancakes or pita bread is provided between the layers.
In a classic kurnik made from puff pastry, the filling is separated by pancakes. Therefore, before starting, you need to bake them, or buy a ready-made analogue. This will not affect the taste of the dish in any way.
Ingredients for classic kurnik with pancakes:
- chicken meat (boil) – about 0.5 kg;
- puff pastry – 1 package (500 grams);
- boiled rice – ¼ kg;
- butter – 50 grams;
- champignons – 200 grams;
- chicken eggs (boiled) – 2 pieces;
- salt - to taste;
- fresh dill.
Cooking steps:
- If the pancakes were not purchased in advance, then first of all you need to make the dough and bake 4 pancakes. While they are cooling, you can proceed to preparing the main dish.
- Since the kurnik filling is laid out in layers, each one should be kneaded in a separate bowl. The first layer will consist of finely chopped eggs, dill and butter. Mix all ingredients and add a little salt.
- The second layer will be champignons, fried with onions in a heated frying pan for 20 minutes.
- Check the chicken meat, remove it from the bones if necessary and chop finely.
- Divide the package of puff pastry into 2 equal parts. Roll out the first one to the desired size in the shape of a circle and place on a baking sheet greased with vegetable oil.
- Place the first layer of eggs. Add 1/3 of the previously cooked rice. Place 2 pancakes on top. If desired, brush with sour cream.
- Place the second layer: mushrooms. Sprinkle 1/3 of the rice. Cover with pancakes.
- The last ones are chicken meat and leftover rice cereal.
- The pie is covered with 2 pieces of puff pastry. The edges should be sealed tightly so that the juice and filling do not leak onto the baking sheet.
To make the chicken chicken golden brown, brush the top part with one beaten chicken egg. The pie is baked in a preheated oven for 35 minutes at 180 degrees.
Recipe with chicken and potatoes
Before you start preparing kurnik from puff pastry, you need to prepare important ingredients. For the recipe you will need to fry the chicken until cooked, fry the onion until golden brown, fry the mushrooms (preferably champignons), boil the potatoes and mash them.
Thus it will be:
- chicken meat – 500 grams;
- mushrooms – 300 grams;
- medium onions – 4 pieces;
- puff pastry – 1 package;
- mashed potatoes – 400 grams;
- pancakes – 3 pieces.
Cooking instructions:
- Roll out the dough into the desired shape and place on a greased baking sheet.
- Start laying out layers with a pancake.
- Place chicken meat on the pancake and cover with the pancake again.
- Then there is a layer of potatoes with the addition of onions.
- Cover the puree with 1 pancake.
- Add mushrooms and remaining fried onions.
Cover the pie with the remaining puff pastry. Or initially roll out the mold to a large size and after the ingredients have taken their place, gather the dough around the edges and wrap it on top. Brush the top edge with beaten egg yolk. The dish is fried in the oven, preheated to 200 degrees for 25 minutes.
With added cheese
Kurnik with ready-made puff pastry and cheese takes a little longer to prepare than the classic recipe. The reason for this is the use of raw potato filling. 
Ingredients:
- ready-made puff pastry – package weighing 500 grams;
- chicken fillet – 400 grams;
- bell pepper – 1 piece;
- hard cheese – 150 grams;
- onions – 2 pieces;
- medium-sized potatoes - 3 pieces;
- butter – 40 grams;
- salt and pepper to taste.
Preparation steps:
- It is recommended to pre-marinate the chicken fillet with onion, pepper and salt. Let the meat stand for about 15 - 20 minutes, after which you can start cooking.
- Fry bell peppers and onions until golden brown.
- Cut the washed and peeled potatoes into thin slices.
- Mix potatoes with salt and pepper.
- Roll out one piece of puff pastry and place it carefully on a greased baking sheet.
- Place the finished fillet. Add pieces of butter.
- Grate 1 part of the cheese and cover the chicken mixture with it.
- The next layer is potatoes and onions, fried with pepper.
- The filling is covered with the remaining grated cheese.
Place the rolled out second piece of puff pastry on top of the pie and carefully secure it to the base. Kurnik should be baked at 180 degrees for 40 minutes.
Mini chicken puff pastry
Mini-chickens differ from the original in their smaller size. They are quite quick and easy to prepare. You can stuff it inside with either chicken or any other meat, such as pork. The main thing is to pre-boil until fully cooked.
Ingredients:
- cooked meat – 400 grams;
- mushrooms (champignons) – 300 grams;
- small potatoes - 3 tubers;
- onions – 2 pieces;
- puff pastry – 1 package;
- salt, pepper - to taste;
- vegetable oil;
- butter.
To prepare mini chicken chicken, it is important to follow the following instructions:
- Cut the boiled meat to the desired size.
- Chop the mushrooms and onions, mix and fry until tender.
- Thinly slice the peeled potatoes, add salt and pepper to taste.
- Roll out the puff pastry and make small circles. You can use a regular plate for this.
- Place layers of meat, mushrooms and potatoes in the middle of the base.
- Pinch the dough so that there is an open circle of small diameter in the middle.
- Place pieces of butter in the center.
Do the same for the rest of the chickens. After all the mini pies are ready, place them on a baking sheet greased with vegetable oil and place in a preheated oven. Wait until fully cooked (usually about 35 minutes).
Kurnik with stewed cabbage
As mentioned earlier, you can cook kurnik with any filling. The housewife must have a recipe for chicken pie in a slow cooker with the addition of stewed cabbage in her piggy bank.
Ingredients:
- chicken fillet (boil) – 300 – 400 grams;
- fresh cabbage (stewed) – 250 grams;
- mayonnaise;
- puff pastry.
Step by step cooking:
- Roll out the puff pastry into the shape of the multicooker pan and place it on a greased surface.
- Layer layers of chicken and stewed cabbage.
- Grease the filling with a small amount of mayonnaise.
- Cover the pie with the remaining dough and secure thoroughly.
Since the ingredients used in the recipes are already ready, baking the kurnik in a slow cooker will take about 25 minutes. Cooking mode “Baking”.
To make the chicken chicken aromatic and appetizing, you can experiment with its fillings: add one or another ingredient, take a layer from another recipe. With a little effort, the perfect pie will bring family and friends together at the table.
Kurnik is a traditional Russian dish with chicken, mushrooms and pancakes. Kurnik made from puff pastry turns out to be very satisfying, tasty and aromatic.
Recipe 1, classic: puff pastry chicken with chicken
- Puff pastry - 500 g
- Pancakes - 2 pcs.
- Chicken fillet - 200 g
- Onions - 2 pcs.
- Rice - 0.5 cups
- Champignon mushrooms - 150 g
- Sour cream - 4 tbsp.
- Salt and spices - to taste
- Refined vegetable oil - 5 tbsp.
Boil the rice until done.
Wash the chicken fillet and chop finely. Chop the onion into half rings.
Fry the chicken with onions in oil, salt and add spices to taste.
Finely chop the champignons and onions.
Fry the mushrooms with onions separately from the chicken, add salt and pepper to taste.
Roll out one piece of puff pastry and cut out a circle, attaching a pan lid. We do not crumple the dough scraps and save them. You can roll out the dough directly on parchment paper, which requires less flour when rolling.
Transfer the dough piece to a baking sheet. Place rice and mushrooms for the first layer of filling. We take half of both.
Cover with a pancake and grease with 2 tbsp. sour cream.
Then we lay out the second layer of filling - chicken and onions along with the juice formed during frying.
Cover with pancake and grease with sour cream.
From the second rolled out layer of dough, cut out a circle again; it should be 3-4 cm wider in diameter. Cut out a small circle in the middle of the dough.
We will need the rest of the dough later for decorations.
Cover the filling with dough. Press the edges of the dough and pass them with a fork so that they do not open during baking.
Brush the pie with beaten egg.
Cut out any flowers or leaves from the remaining dough and decorate the pie with them. Brush the pie with egg again and set to bake.
Bake the chicken at 180 degrees until golden brown, use your oven as a guide.
Our puff pastry chicken is ready. Bon appetit!
Recipe 2: Kurnik with chicken made from puff pastry (step by step with photo)
The classic recipe for kurnik made from puff pastry involves the presence of several layers separated by pancakes. Cooking the pancakes is the first step in the recipe. A dish prepared in several layers is doomed to become a frequent guest on your table.
- Chicken ham - 1 piece
- Puff pastry without yeast - 500 grams
- Rice - ½ Cup
- Onion - 1 piece
- Butter - 60 grams (2-3 tablespoons in the first layer, 2-3 in the second)
- Champignons - 200 grams
- Dill - 1 piece
- Egg - 3 pieces (1 - for pancakes, 1 - for greasing the pie, 1 - for the filling)
- Black pepper - To taste
- Milk - 1 tbsp. spoon
- Salt - To taste (1 pinch for pancakes)
- Kefir - 1 Glass
- Sugar - 1 tbsp. spoon
To prepare pancakes, mix kefir with egg, add sugar and salt. Stir constantly so that the mixture does not thicken. Fry pancakes in a frying pan greased with sunflower oil. Pour the mixture into the frying pan, wait a minute, turn the pancake over. You should get 4-6 pancakes.
Cut the hard-boiled egg into small pieces. Mix rice, egg, dill (chopped), pour in melted butter, add salt and pepper to taste.
Prepare the second layer of filling. For this we need champignons. Cut them into pieces and fry in a frying pan greased with butter. Fry until the moisture has completely evaporated. After this, add chopped onion, mix everything together, add salt and pepper.
Boil the chicken leg. We take only the meat and cut it into small pieces.
By this time, the puff pastry should have defrosted. Roll it out to a thickness of 6 mm, cut out a circle, and place it on a baking sheet.
Place the 1st layer on the dough.
Cover with 2-3 pancakes.
Place a second layer of mushrooms and cover with 2-3 pancakes.
Lay out the chicken.
To cover the third layer of chicken we will need the remaining dough. Roll out the thinnest layer possible so that it covers the entire pie. We make a hole in the middle. The edges can be pressed down with a spoon.
Brush a thin layer of dough on top with a mixture of yolk and milk (stir first). Now you can put the pie in the oven at 175 degrees for 30-35 minutes.
Recipe 3: puff pastry chicken with potatoes (step-by-step photos)
Dough:
- 500-700 g flour,
- 130 g butter,
- 100 g each of sour cream (10-15%) and mayonnaise,
- 150 ml milk 2.5% fat,
- 1 egg
- salt
Filling:
- 400 g chicken fillet,
- 300 g mushrooms,
- 2 potatoes (medium),
- 1 head of onion,
- about 30-50 g dill,
- salt and black pepper (ground) - to taste.
- Vegetable oil and egg yolk for greasing.
First sift some of the flour, about 500 g, into a container of a suitable size. Throw in a couple of pinches of salt and chopped butter. It is advisable to remove the butter from the refrigerator in advance so that it has time to melt a little and become soft. Grind the flour and butter into dry crumbs, adding more flour if necessary.
In a separate bowl, mix sour cream, mayonnaise and so far only 100 ml of milk until smooth. Then gradually add butter crumbs into this milk mixture - as much as flour. Therefore, we introduce and be sure to stir, thus controlling the consistency of the dough.
The result should be a very soft (softer than dumplings), pliable dough. Sometimes you come across flour that is not of very high quality. This is usually not visible to the eye, but when kneading the dough it will be clear that such flour absorbs less liquid.
Place the resulting dough on a cutting board, mix it a little, dust it with flour and put it in the refrigerator, covering it with cling film.
Next, we move on to the next step - pancake dough. Pour the remaining milk (50 ml) and the egg into the remaining milk mixture. Lightly shake the mixture so that the egg disperses, add flour, kneading the dough of medium thickness. Pancakes made from such dough should not turn out thin and lacy, but denser and even plump.
The pancake dough is ready - bake the pancakes in a well-heated frying pan greased with butter.
This amount of dough usually yields 2-3 thick pancakes.
Boil fresh mushrooms in salted water, gently squeeze out the liquid, then sauté. If you take frozen mushrooms, you just need to defrost them, squeeze them and lightly fry them.
Place the mushrooms out of the frying pan. Pour some oil. Chop the chicken fillet and peeled onion into cubes and fry together until cooked.
Next, we twist the mushroom and chicken components of the filling in a meat grinder or beat them into minced meat with a blender. Add egg, salt and pepper to the mixture to taste.
Only potatoes remained unattached. We clean it, rinse it and cut it into small cubes.
Add potato cubes and a little chopped dill to the chicken and mushroom minced meat - and the filling is completely ready!
We take the dough ball out of the refrigerator and divide it into two main parts, one of which should be slightly larger than the other, plus leave a small piece for decorating the chicken pot. We roll each bun into a layer, dusting the working surface with flour if necessary.
Using flat plates, we give the layers the appearance of neat round flatbreads. Ordinary plates with a diameter of 25 and 30 cm helped me with this. The smaller one will be the basis of the chicken, the larger one will be the final touch.
Grease a baking sheet with oil and place a smaller flatbread on it. Next, stepping back a little from the edge, we spread the prepared minced meat on it (a third of the total amount - depending on the number of floors of the chicken house - with three pancakes you will get three).
Next we lay it in layers: pancake – filling – pancake – filling again – and the last layer is the pancake.
We cover the structure with a second flat cake, having first made a small cut in it right in the center. We fasten the cakes at the base, simultaneously forming a curly braid. Decorate the top with a set aside piece of dough and grease the entire surface of the chicken with yolk. Bake the pie in the oven for 40 minutes. at a temperature of 180°.
Carefully remove the finished chicken pie from the baking sheet and let it cool, covering it with a waffle towel.
Recipe 4: classic kurnik made from puff pastry with mushrooms
- puff pastry - 500 gr
- chicken fillet - 300 gr
- boiled-frozen forest mushrooms - 300 gr
- rice - ½ cup
- chicken eggs - 3 pcs
- onion - 1 pc.
- pancakes - 3 pcs
- green onion, salt, pepper, vegetable oil
Cut the chicken fillet into medium pieces, fry in vegetable oil until half cooked, add salt and pepper to taste.
Thaw the mushrooms and fry in vegetable oil for 15 minutes over medium heat, add salt to taste.
Cook the rice according to the instructions on the package, add finely chopped green onions and finely chopped boiled eggs, add salt to taste.
The filling for the chicken is ready.
Divide the dough into two parts: one part is 200 grams, and the second is 300. Roll out most of the dough into a circle. Place a pancake in the center.
Place rice filling on the pancake.
Place the pancake and chicken filling on top of the rice filling.
Place the pancake and mushroom filling on the pancake.
Roll out a small portion of the dough into a circle and place on the mushrooms.
Pinch the edges of the pie, decorate to your liking, and brush with egg yolk. Bake in a preheated oven at 220-230 degrees for 20 minutes until golden brown.
The chicken is ready. Bon appetit!
Recipe 5, step by step: kurnik from ready-made puff pastry
- puff pastry - 500 gr
- potatoes - 3 pcs.
- chicken breast - 250 gr
- onion - 1 pc.
- egg - 1 pc.
- salt pepper
- flour for dusting
Lay out the dough to defrost. Even at room temperature, the dough will thaw quickly.
First, shred the chicken breast. The product is cut into small cubes.
We wash the potato tubers under running water and peel off the skins. Cut the prepared potatoes into cubes.
But we’ll just finely chop the onion. Combine all the ingredients for the kurnik filling, season with salt and ground black pepper. Mix.
Roll out the thawed puff pastry dough into layers (you can leave squares, or you can cut out circles) on a surface dusted with flour. Place the base of the chicken on a baking sheet, which we cover with parchment. We spread the filling. Cover with the second rolled out piece of dough. We decorate the edges. Brush the surface with beaten egg.
We bake kurnik from puff pastry at 180 degrees. The process will take approximately 40 minutes.
The chicken is ready!
Recipe 6: mini chicken chicken with puff pastry potatoes
Mini chicken chicken with potatoes, pork and chicken turn out very tasty, filling and juicy.
- Potatoes - 3 pieces
- Onions - 1 piece
- Pork - 150 grams
- Chicken fillet - 150 grams
- Butter - to taste
- Bay leaf - 1 piece
- Salt - to taste
- Pepper - to taste
- Puff pastry - 500 g (yeast-free)
To prepare the filling, we finely chop the chicken, pork and potatoes. Add salt, pepper and chopped bay leaf to them. Mix everything well.
Take a square piece of puff pastry weighing 250 grams. Cut it into 6 equal parts.
Roll each piece of puff pastry into a flat cake. Add the filling and a small piece of butter.
We fold the edges of the dough into an accordion and pinch the dough well at the end.
These are the chicken pots you should get. Kurniki should be baked at 200 degrees for 45-50 minutes. Bon appetit!
Kurnik made from puff pastry is a traditional round pie, tasty and satisfying - a real find for any family. The peculiarity of baking is that the filling is laid out in layers, and the main layer is chicken. You can diversify the pie using different products: cheese, mushrooms.
Classic puff pastry chicken
Ingredients
- chicken meat – 500 g;
- chicken egg – 3 pcs.;
- milk – 320 ml;
- flour – 800 g;
- rice – 50 g;
- canned champignons – 200 g;
- sugar – 50 g;
- margarine – 200 g;
- water – 50 ml;
- vinegar - ¼ tsp.
Test preparation
Cooking pancakes
Preparing the filling
Bakery
Kurnik made from puff pastry with cheese
Compound
- chicken breast – 1 pc.;
- chicken egg – 1 pc.;
- onion – 1 pc.;
- curd cheese – 150 g;
- vegetable oil – 2 tbsp. l.;
- flour – 300 g;
- sugar – 1 tbsp. l.;
- butter – 90 g;
- water – 100 ml;
- lemon juice – ½ tsp.
Test preparation
Preparing the filling
Bakery
Kurnik made from puff pastry with potatoes
Compound
- chicken – 450 g;
- chicken egg – 1 pc.;
- potatoes – 6 pcs.;
- carrots – 1 pc.;
- puff pastry – 500 g.
Test preparation
Take the bag out of the freezer and defrost.
Preparing the filling
- You can take fillet, breast or thighs. We wash the meat under running water. Cut into small cubes. Add a little salt and pepper.
- Peel the potatoes and remove their eyes. Rinse under running water. Cut into cubes.
- Peel the carrots, wash and grate on a coarse grater.
Bakery
Mini chicken puff pastry
Compound
- poultry meat – 400 g;
- canned champignons – 250 g;
- potatoes – 3 pcs.;
- onion – 1 pc.;
- dough – 600 g.
Test preparation
Preparing the filling
- We wash the breast. Boil in salted water. Cut into small cubes.
- Peel the potatoes and remove their eyes, rinse under running water. Cut into cubes.
- Peel the onion, rinse and cut into small cubes.
- We take canned mushrooms, for example, champignons. Drain off excess liquid. Cut into slices.
- Drizzle oil into a frying pan and fry the onion until golden brown. Add mushrooms and fry for another 3 minutes.
Bakery
- Homemade baked goods are lower in calories than store-bought ones. The pie can be made with yeast, unleavened, unleavened or puff pastry.
- You can bake a pie using a multicooker in the “Baking” mode.
- Instead of pancakes, use pita bread for a simpler cooking option.
- In addition to chicken, you can choose minced meat to taste: chicken, turkey.
