Cakes are pastries that are baked on any holidays. They are made from a variety of dough with a wide variety of fillings. Kurnik is one of such treats.
He is called the "king of pies" and the "royal" delicacy for any celebration, including the most famous calendar holidays, weddings and birthdays. The chicken picking is chosen according to your taste - from meat, fish, chicken or vegetables. But it is always a rich and dense cake, mainly with many layers. Recipes with pork also include such complementary foods as mushrooms, pieces of chicken, vegetables or boiled cereals.
Pork Chicken - General Cooking Principles
The classic recipe for a chicken coop involves baking a weighty multi-layer and incredibly delicious pie. But some housewives adapted themselves to prepare the kurnik in a quick way, making it in one or two layers, according to the principle of Tatar beleshe.
To make the meat filling in the pie tender, stew it first or fry it in a pan and be sure to add the onions.
In recipes where potatoes are used together with meat, it can be replaced with a more healthy and low-calorie root celery.
In a multilayer cake, the inner layers of the dough will not be able to bake, so it is recommended to replace them with ordinary baked pancakes.
Pork chicken - a classic version of a thin pie
Ingredients for the dough:
• 3 tbsp. wheat flour (highest quality);
• ¾ Art. oily sour cream;
• one large egg;
• a couple of pinch of salt;
• 3 tbsp. l butter (creamy);
• 20 ml cream.
For filling:
• 2-3 potato tubers;
• large head of onion;
• to taste of salt;
• to the taste of ground pepper;
• 300 g of pork pulp.
Cooking method:
1. For the test, mix sour cream, egg, salt and butter until smooth. Then add flour and knead a lump of dough. Leave it in the bag for half an hour.
2. Peel and rinse the potatoes and onions. Grate the tuber, and finely chop the onion.
3. After rinsing in ice water, cut the pork into small pieces. You can use a special nozzle for minced meat in a meat grinder - this will go much faster.
4. Mix meat, onions and potatoes with salt and ground pepper.
5. Divide the dough into two equal parts. Roll out the first one and put it in the mold (cover it first with thin paper). Lay the first layer of dough - make sides. Lay out the filling evenly and cover it with a second layer of dough. Glue the edges and brush with warm cream. Place in a hot oven at 200 ° C for 50-55 minutes.
Pork pastry with chicken
Ingredients for the external test:
• a pound of shop puff pastry;
For pancakes:
• 100 g of milk;
• one egg and one egg yolk;
• 50 g of wheat flour;
• 0.5 tbsp. l buckwheat flour;
• a pinch of baking soda;
• a drop of table vinegar;
• three tbsp. l vegetable oil.
For filling:
• 100 g chicken white meat (fillet);
• 300 g of pork (with fat);
• 55 g smoked pork lard;
• 50-70 g of green onions;
• to taste salt and spices.
Cooking method:
1. Put the store dough out of the packaging, let it thaw.
2. In a separate bowl, mix the egg, milk, wheat and buckwheat flour with a mixture of soda and vinegar. Pour in the vegetable oil and whisk again a little. Bake thin pancakes from the batter.
3. Rinse the chicken and pork and cut into small pieces. In a hot pan, quickly fry them until they are rosy.
4. Finely chop the lard. If desired, you can take ordinary salty.
5. Rinse the onion and chop finely.
6. So, divide the dough into two parts and roll both into a pie shape. Lay the first layer of dough. Then a layer of half a mixture of chicken and pork. Now put the pancake, if necessary, trim the edges. Then a layer of greens and bacon. Cover with another pancake. And again fried pieces of meat. Put the dough in the last layer. Glue the edges and make a small hole in the middle.
7. Lubricate the cake with yolk and put in the oven at 180 ° C for an hour.
Pork and champignon chicken
Ingredients for the dough:
• 320 g of wheat flour (in the dough and on the dust);
• 3 tbsp. tablespoons of milk;
• 3-4 tbsp. tablespoons of oil (or margarine);
• four tbsp. l Mayonnaise sauce;
• a pinch of salt;
• 10-15 g of baking powder.
For filling:
• 330 g of pork (neck or shoulder blades);
• 250 g of champignons;
• a bunch of spicy greens;
• head of shallots;
• salt, spices.
Cooking method:
1. Mix in a cup milk, soft margarine, mayonnaise, salt. Add flour and baking powder. Stir until a homogeneous dough - press on it with your hands so that the lump does not fall apart. Put it while on the table under a towel or bag.
2. Cut the veined pork into thin slices. Peel and rinse the mushrooms, cut thinly into slices. After washing and cleaning, cut the onion finely into a cube, and chop the greens.
3. In a separate container, mix meat, mushrooms, herbs, onions with salt and spices.
4. Cut the dough into two parts. Both roll with a rolling pin into a round billet.
5. Place the first workpiece on a baking sheet (a detachable form is possible). Be sure to form the sides. Cover with the filling and the top layer of dough. Decorate the edges. If desired, grease the surface of the chicken coop with cream, egg or milk.
6. Place in a well-heated oven at 200 ° C for 40-50 minutes.
Chicken pork and cottage cheese with yeast dough
Ingredients for the external test:
• 170 ml of milk;
• two tbsp. l butter (creamy or sunflower);
• egg (large);
• 440 g of wheat flour (premium);
• 2-3 tbsp. tablespoons of sugar;
• ¼ tsp salts;
• one tsp fast yeast (dry);
• a component for lubricating the cake (egg, milk or cream).
For pancakes:
• 0.5 tbsp. milk;
• one egg;
• a pinch of baking powder;
• three tbsp. l wheat flour;
• 1 tbsp. a spoonful of oil;
• a little sugar and salt;
For filling:
• 100 lard;
• 440 g of beef;
• one bell pepper;
• 200 g of curd cheese (unsweetened);
• salt, seasonings.
Cooking method:
1. Start with the test. Heat milk with butter, sugar and salt. Add the egg, yeast. Knead the dough with flour. Leave it to rise for an hour and a half. During this time, lower it 2-3 times - so the yeast dough will come out quality with a light alcohol flavor.
2. From the proposed ingredients for pancakes, make pancake dough. Bake a few thin crispy pancakes in a special pan.
3. Next, deal with the filling. Scroll lard and beef through a meat grinder. Shuffle.
4. Finely chop the bell pepper and mix with half the curd cheese.
5. Divide the finished fermented dough into two parts. Put one in a baking sheet (pre-cover it with food foil) and spread it with your fingers over the shape.
6. Spread the meat, salt and sprinkle the seasoning. Cover with pancake and spread with cheese. Then the next pancake and a layer of pepper with cheese. If desired, the entire filling can be distributed on a larger number of layers. In the end, cover with dough and make the edges. Pierce the surface in several places with a fork.
7. Then you can grease with egg or milk and put in the oven for an hour at 180˚С.
Pork, pumpkin and rice chicken
Ingredients:
• half a pack of butter;
• half a spoon of salt;
• how much flour is needed for the dough;
• egg;
• a glass of warm water;
• 500 g of pork pulp (neck or shoulder blade);
• 400 g of fresh pumpkin;
• 0.5 tbsp. rice;
• 1 PC. onion;
• a couple of pinch of salt;
• to taste spices.
Cooking method:
1. Mix water, egg and salt. Add soft butter there. Then gradually introduce the flour until the dough is elastic and does not stick to your hands.
2. Finely chop the pork washed in cold water. If there is a fat, leave it - for juiciness.
3. Rinse and boil rice until half cooked. Rinse in cool water and let it drain.
4. Peel and grate the onion and pumpkin or chop into cubes with a knife.
5. Combine meat and vegetables. Season the filling with salt and spices to your liking.
6. Divide the dough into two parts, one of which will be larger. Roll out most and lay the filling in the middle.
7. Top with another part of the dough and pinch the edges. In the middle of the “cover”, make a hole and cover it with the remaining dough, crumpled into a ball. The readiness of the cake can be checked through this hole.
8. Put the cake in the preheated oven for 45 minutes.
Pork chicken - low-calorie version of the filling with celery
Ingredients:
• 520 g of pork pulp;
• one carrot;
• celery head;
• to taste spices and salt.
Cooking method:
1. Use one of the proposed test options from the previous recipes of your choice. If you decide to make several layers of filling, be sure to bake pancakes from wheat flour with cereal (or without it).
2. Start the pork and vegetable filling with the processing of products (stripping, washing). Then cut the meat and celery into small pieces or cubes. It is convenient to chop carrots on a grater (it is possible in Korean). And then chop this mass a little with a knife.
3. Combine meat, vegetables, salt and spices and make one layer of pie filling. Or divide the mass into two parts for layering - meat, vegetables. The rest of the cooking is no different from previous recipes - molding the chicken coop and baking it at a standard temperature in the oven - 180-200 ° C.
Pork Kurnik - Tricks and Tricks
• The more various fillings and layers in the henhouse, the tastier it is.
• If the meat used in the chicken meat is without fatty layers, then butter can be added to the filling.
• For a quick recipe, you can cook Lazy Kurnik. It is made from any batter.
• For the inner layers, it is better to use ready-made pancakes, otherwise there is a chance that the usual dough will not bake.
