Kurnik - a cake known to almost all housewives. Another thing is that he rarely cooks, I think that it is long and troublesome. And in vain, this opinion is erroneous. The cake is not so difficult, but on the table it looks just gorgeous. Mini-kurnik, unlike its “big brother”, is not inferior in taste to it, and even surpasses, if it is cooked correctly.
It is very convenient to take such mini-smokers with you on a picnic or on a trip, instead of bored sandwiches and boiled eggs. How to cook the right pie, so you want to bake it more, but more.
Mini Kornik Classic
Formulation:
· Milk - 100 ml;
· Sour cream - 60 g;
· Mayonnaise - 60 g;
· Flour - 240 g;
· Butter - 100 g;
· Salt;
· Pepper;
· Onion - 85 g;
· Chicken breast - 250 g;
· Potatoes - 250 g;
· Vegetable oil - 60 ml;
· Chicken egg - 1 pc.
Technology:
1. Initially, you should prepare the dough for future mini-smokers. For this purpose, you need to dissolve the butter in the microwave. You can do this in a water bath or simply in a saucepan on the stove. If necessary, the oil can be replaced with margarine.
2. In a convenient container, combine sour cream, mayonnaise. Add salt. Pour in milk and vegetable oil. Stir. Continuing to stir, pour a thin stream of sifted flour. If the dough comes out thick, this is not a problem. The dough will stand and soften. You need to let him stand for half an hour. During this time you should prepare the filling.
3. If chicken meat is frozen, it must first be thawed. Then rinse, pat dry with a kitchen towel. Cut into small cubes. It is permissible to scroll through the meat grinder with a large grill or punch through a blender at low speed, without turning it into a mess.
4. Rinse and peel the potatoes. Cut a small cube, no larger than 1x1 cm
5. Peel and rinse the onion. Chop into a crumb with a knife. Or cut into very small cubes. Onions can be taken more than the norm specified in the recipe - the filling of this will only be juicier. 6. In a bowl, combine chicken meat, potatoes and onions. Salt, pepper. You can add chopped greens to taste.
7. Next comes the molding of the product. The dough must be divided in two. Each piece is molded into a roll and cut it into pieces. Each of them flatten his palm so that it takes the form of cakes.
8. Each cake a little rolling with a rolling pin. Thinly roll it is not necessary. The recommended thickness is half a centimeter.
9. In the middle of the pellets lay out a couple of tablespoons of filling.
10. Pinch the dough into a triangle shape. At the top make a hole through which steam will depart.
11. Baking tray baking paper. Smear it lightly with vegetable oil. Lay on him the preparation of Kurnikov.
12. Preheat the oven to 200 ° C. At this temperature, cook the product a quarter of an hour. Then the temperature should be dropped to 180 ° C and continue to bake for another half an hour. A few minutes before the end of the preparation, remove the baking sheet, mix the kurnik with the yolk and return to the oven.
Mini chicken with potatoes, pork and chicken
Formulation:
· Potatoes - 300 g;
· Onion - 85 g;
· Pork - 160 g;
· Chicken fillet - 160 g;
· Margarine;
· Lavrushka - 1 leaf;
· Salt;
· Pepper;
· Puff pastry non-yeast dough - 500 g
Technology:
1. for the beginning it is necessary to prepare the filling. Cut the processed, washed chicken meat, pork and potatoes into small cubes. Salted, backed up. Pour the bay leaf crushed in a coffee grinder or in a mortar. Mix thoroughly.
2. Take one layer of puff pastry. Divide it into six identical pieces.
3. Roll each piece. Put the stuffing and a small piece of margarine in the middle.
4. Pinch the mini-hens on the khinkali principle. Raise the edges of the dough, shaping a round pie, connect the edges at the top and pinch the resulting “tail” well on top.
5. Preheat the oven to 210 ° C and cook the products for 40 minutes.
Chicken mini rice with chicken
Formulation:
· Chicken fillet - 900 g;
· Margarine - 300 g;
· Sour cream - 220 g;
· Boiled rice - 300 g;
· Baking powder - 33 g;
· Salt;
· Pepper;
· Flour - 480 g;
· Onion - 1 pc.
Technology:
1. First make the dough. Dissolve the margarine. Combine it in the same bowl with sour cream. Salt Add baking powder.
2. Then pour into the same bowl in a thin stream, constantly stirring, sifted flour. If the dough turns out to be thin or dry, add, respectively, either flour or water.
3. Processed and well washed potatoes, chicken and onion cut into small cubes. Mix thoroughly. Salted, backed up. Leave for 10 minutes to soak the mixture.
4. Tear off the resulting dough in a piece. To make each cake, the size of a little more than a palm.
5. In the middle of the cake lay out the stuffing. The edges of the lozenges zaschipat so that it turned out the basket.
6. Cover the baking sheet with parchment. Put on it all the received "baskets". Place in preheated oven at 210 ° C. Bake mini chicken eggs for 25 minutes.
Mini chicken with mushrooms and mushrooms
Formulation:
· Chicken breast or minced chicken - 500 g;
· Fresh / fresh-frozen / canned mushrooms - 300 g;
· Potatoes - 250 g;
· Butter - 85 g;
· Purchased puff pastry - 850 g;
· Onions - 75 g;
· Pepper - to taste;
· Salt - to taste;
· Cheese - 150 g
Technology:
1. If chicken breast is used, then rinse it. Drain. Then cut into very small cubes. Fry in a heated pan, salt and pepper. If minced meat is used, then, accordingly, it needs to be simply fried.
2. Cut the mushrooms into small pieces.
3. Wash and peel the onions. Finely chopped. Connect with mushrooms. Pour into a frying pan with a small amount of butter. Salted, backed up.
4. Boil rice in a familiar, convenient way. Let the water flow, pour into a bowl. On rice large grind cheese. Lightly salt.
5. Thawed puff pastry roll out a wide layer. From it, cut the same squares of the desired shape - with what you want to see mini-chicken pots. 6. Put the stuffing in the middle of each square as follows: first chicken, then mushrooms with onions and boiled rice with cheese.
7. Clamp the workpiece envelope. At the top, in the center, make a hole for distilling off excess steam so that the envelope does not break during the baking process.
8. On a baking sheet covered with baking paper and lightly oiled, place all the prepared squares.
9. Move the pan to the oven preheated to 190 ° C. Cook 40 minutes.
Mini-chicken eggs with kefir with chicken and buckwheat porridge
Formulation:
For the sweet unleavened dough:
· Butter - 180 g;
· Kefir - 250 ml;
· Soda - 5 g;
· Salt - 5 g;
Mayonnaise - 125 g
· Granulated sugar - 45 g;
· Flour - 1.1 kg;
· Large chicken egg - 2 pcs.
For filling:
· Chicken breast - 250 g;
· Chicken thigh - 200 g;
· Spices (favorite set);
· Buckwheat porridge - 300 g;
· Butter - 100 g;
· Onion - 1 pc.
Technology:
1. Initially, make the dough. butter cut into pieces. Dissolve in the microwave or in a saucepan on the stove.
2. In a bowl punch eggs with a mixer, salt and sugar. Then enter the mayonnaise and kefir. Mix all mixer again at low speed.
3. Add soda to the egg-kefir mixture. Mix thoroughly. Introduce loose oil.
4. With continuous stirring, add sifted flour to the bowl in a thin stream. Knead until soft, elastic dough. Place it in a dry container. Cover with kitchen cloth. Remove for 30 minutes in the refrigerator.
5. During this time, the filling is prepared.
6. Onions process. Chop melenko.
7. Chicken breast and cut off the chicken thigh meat cut into small cubes.
8. In a bowl combine the onions, both types of chicken meat and ready buckwheat porridge. Add spices. Mix well.
9. Remove the dough from the refrigerator. Divide into two unequal parts. From a piece of dough, which is more, make cakes about 15 centimeters in diameter. From the second part of the dough, cakes are half the size. The thickness of all the cakes should not be less than two millimeters. 10. On the cakes, which are more, put the stuffing and a small piece of butter. Cover the filling with a small cake. The edges of the bottom pick up and tick with the top cake. In the middle, make a hole for distillation of excess steam.
11. Lay the frying sheet with parchment, brush it lightly with oil. On it to place all the blanks of mini-smokers. Put the pan in the oven preheated to 200 ° C.
12. Cooking products for 50 minutes.
Mistress of a note: useful tips and tricks
1. Such kurnik served very well with the first dishes, in particular, with different broths.
2. The filling can be varied at your discretion. Green onions, garlic, sweet pepper, dill and even eggplants add flavor to the filling.
3. If the meat is dryish, you can combine it with a small amount of butter or pieces of lard.
4. Chicken meat for the filling does not necessarily fry. It can be boiled with spices. In this embodiment, the rods are juicier.
5. For mayonnaise, cream, mayonnaise, sour cream and cream are added. For spice, you can add a little chili sauce to the filling.
6. For maximum pleasure, it is recommended to serve mini-chicken chops with sauces, such as cheese, cream, tomato, mushroom, or with some of your favorites.
7. In the original version, the filling for smokers consisted of chicken, buckwheat or rice porridge, green onions, fried onions and boiled eggs.
