Dough for a kurik, or everything complicated - just

Since ancient times, the kurik was considered the top of Russian cooking. The dough for the kurik was subjected to changes, and the recipes of innovations were inherited. Decorated with pieces of dough, the pie was the main place on the Russian wedding table. Recipes are dishes that differ from each other, but in one group they are allowed to collect some common features.

First of all, any kind of kurik is done with chicken, which is the only indispensable ingredient of this dish. In addition, it must be closed in a domed shape and laid in many layers.

Dough for kurikika can be absolutely different - sweet, fresh, dough for kurikika on sour cream, puff, kefir, sand. You can even combine several types of dough this pie, for example, shortcake for kurnik and butter. For the filling fried mushrooms, rice with boiled chopped eggs and buckwheat.

Consider a few recipes of this Russian pie.

Kornik on the basis of short pastry

To make a short dough for a kurik, you need: sour cream about 200 grams, margarine put 200 grams, 1.5-2 cups flour, two yolks, baking powder you need to put 1 teaspoon, sugar - half a teaspoon, salt on the tip of the knife.

There will be two fillings: chicken and rice. For the first filling use half the chicken, which we boil, adding the onion, pepper, carrots and salt. The obtained meat must be cooled, separated from the bones, chopped finely and fried with onions.
The rice filling is prepared from hard boiled and diced 5-6 eggs, mixed with a boiled glass of rice, a piece of butter and about half a glass of broth is added.

Preparation of the dough: proteins must be separated from the yolks (you will need only yolks), add sugar and salt to the yolks. We mix everything very carefully. Soften the margarine and add to the yolks, stir. To the received weight we add sour cream and again all we mix. To avoid the formation of lumps, the flour is recommended to be introduced into the dough for the kurik gradually. The dough is kneaded, put on 20 - 30 minutes in the refrigerator.

Dough for the kurik after cooling must be divided into 2 parts, the ratio of which is 1: 2. Part of the test is rolled out as a flat cake, and then put into a baking dish in such a way as to form a "plate". Do the sides. The filling is placed in a "plateau" of dough for a kurik, while alternating the rice filling with chicken so that a multi-layered pie is obtained.

The remainder of the dough is rolled with a rolling pin into a flat cake, the pie is closed, the edges of the dough must be carefully scraped. In order for the steam to leave, a hole is made in the center of the kurik. Lubricate the dish with egg or yolk. Bake should be at a temperature of about 180 - 200 degrees for 40 - 50 minutes.

Let's turn to the second recipe - a recipe for a kurik with potatoes.

To prepare this variety, you need a dough for a curry on sour cream.
You will need to take three eggs, 200 g of sour cream, 100 g of margarine, three glasses of flour, 0.5 teaspoons of soda, potatoes, chicken fillet and onion.

To knead the dough for a kurik, you need to beat the egg with soft butter, then add sour cream, soda and flour. As in the above recipe, roll the dough for the curry with the potatoes and chicken into two different sized lozenges.
For filling, potatoes are cut into cubes, mixed with finely chopped fillets and onions, add pepper and salt to taste. The filling is laid out on a larger layer and covered with a smaller layer. The edges are torn. Instead of a hole in the center of the curlin, punctures are made over the whole surface of the pie with a fork. Dish grease the dish, bake at a temperature of 180 ° until cooked. Readiness can be checked as follows: if you raise the corner of the pie with a knife and it will not bend - the cake is ready.

As you can see, the second recipe is a little easier than cooking a shortcook from a short pastry.