Kurnik with cheese and eggs

Kurnik with cheese and eggs

Category: Bakery products

Ingredients
Margarine (butter)	250 gr.
Sour cream	300 gr.
Soda	1/2 tsp
Salt	1/2 tsp
Flour
For filling:
A hen	1-1.5 kg
Onion	600 gr.
Cheese	300 gr.
Eggs	5 pieces.
Oil for frying onions

Cooking method

• Our family has been baking a kurnik according to this recipe for 15 years .... It turns out a delicate tasty pie, absolutely not difficult to prepare.
• So: we take a chicken and boil it with salt and spices to get not only the boiled meat we need, but also a delicious broth. Recently I have been doing this in a multicooker on the "Quenching" mode for 2-3 hours. Fry the onion until golden brown. I usually cook the filling the night before to save a lot of time the next day.
• Mix the softened margarine with your hands with sour cream, soda and salt. Add flour, how much the dough will take. Let the dough rest at room temperature for 20-30 minutes. Even if at the beginning it will seem that the dough is steep, then after laying it will become softer. Sometimes you even have to stir a little flour ... Roll out the dough into a layer 0.5-1 cm thick so that when laying on a baking sheet, the hanging edges allow you to completely cover and pinch the chicken filling like an envelope. But I never succeeded (((. Therefore, I roll out the layer, transfer it to a baking sheet, put the filling, cut off the overhanging edges, roll them into the layer and cover the kurnik from above, pinch along the edge perimeter.
• The filling is multilayer.
• The first layer is boiled chicken, disassembled into pieces.
• The second layer is Sauteed onions.
• Third layer - Coarse grated cheese.
• From above everything is poured with eggs, and the yolks must be whole, as in fried eggs - fried eggs. We place eggs in the corners of the hen house and one in the center.
• 
• I add salt to each layer (you can pepper a little).
• Close the kurnik and pinch, leaving a "window" in the center, from which the yolk peeps out.
• 
• We send the formed chicken into the oven for 45 minutes at a temperature of 160-180 degrees.
• 
• Bon appetit and cook with pleasure!

The dish is designed for

Baking tray 30x40 cm

Time for preparing:

2 hours + 2 hours

Cooking program:

Oven

Note

Delicious delicate pie. You can serve hot and cold. The chicken is especially good warm, with a mug of hot aromatic chicken broth, which we have left from the chicken. Lately I have been serving this way!
Bon Appetit!!

So tasty!!! To bookmarks ! I will definitely cook this week

Elena, thanks for your attention to the recipe, I hope you like it!

I, too, will not ignore the recipe, a delicious chicken-pie pie. I took it for bookmarks, I will definitely cook it, but after Maslenitsa, otherwise there is already a queue for pancakes

Really delicious chicken. We do almost the same, only for the dough: a layer of potatoes, thinly cut into slices, a layer of onions, also thinly chopped, then a layer of minced chicken (raw), again a layer of potatoes and dough.

Thank you for your attention to the recipe! Cook to your health!

Very interesting! I will definitely try, thanks for the recipe!

the filling is just superb and if you use ready-made dough - store-bought - you can call a pie - mom hurries home from work and only yesterday's chicken is at home ... but she already: girl_cleanglasses: figured out how to feed the whole family with not quite a whole chicken

What a tasty treat Definitely bookmark !!!!!!!!!!

Today I baked my husband for work. I weighed the flour specially. It took me 700 grams.

Annushka, thanks for the interesting recipe! With raw whole eggs, it's so unusual, but very beautiful.

Wow))))) for me this cake is my signature)))) And the same dough) And it was brought from relatives from Russia, from the Orenburg region) it was baked since my childhood) The cake is wonderful, very satisfying and fragrant) And even in the same dough you can have different nainki - I did it with fish and eggs and with cabbage for my vegetarian husband)

Our mama copied this recipe 15-20 years ago from some culinary book ..... Just a lifesaver! Recently, I also bake it for orders.
And I only make it with this filling ... Because for other fillings my dough recipes, somehow it happened ...
Thanks for the tip I'll try with cabbage and eggs!

I was looking for a recipe for fish pie for Easter - they are mostly with yeast dough. As a result, I baked with this, I even have a photo - I’ll come home - I’ll lay it out And the filling from some other - fish fillet fried in slices with green onions and an egg The guests almost ate their fingers But I never baked it with eggs - I must try it - it looks very appetizing.
It's very nice to meet him here - his favorite chicken!

Here are the promised photos :)
and so

The beauty! Apparently we will have to bake it soon !!

What a delicious cake! I will definitely do it, bookmark a step-march

fish fillet fried in chunks with green onions and eggs

Lena, and mix onions and eggs with fried fish fillets?

I fried the diced fillet together with pieces of onion, green in the same place, and then crumbled an egg into the hot filling, mixed it all and cool it for 2 plates)

Thank you, Lenochka!

irysikf, health!

Why leave the eggs intact? For beauty? You can also mix everything.

Anna thanks for the recipe for a very tasty and hearty chicken. you need to learn to pinch the edges beautifully

The bread maker probably has everything! I remember that this recipe (well, or very similar, at least the filling was just that) was in a beautiful cookbook, bought or donated by our family back when I lived with my mother, 10 years ago. And the whole eggs, by the way, give an unusual taste, I think that if you stir it, it will affect the taste. Now I don't cook this anymore - then I could not find a recipe, but now my husband and son eat so little that it makes no sense to cook it ... Unless to contrive somehow on a quarter
But thanks anyway, I'll write it down for myself just in case, so as not to lose the recipe.

Very interesting chicken with a little eye. Even my hands were combing to do this. I think it's very tasty. Bookmarked it.

I created this kurnik, which was immediately taken away by the household as if it did not exist.
I knead the dough and understand that the recipe for this dough is painfully familiar to me for decades, but somewhat different.
Margarine 250 gr. and I knead 3 cups of flour in a mixer with hooks, it turns out butter-flour grits, which I then "glue" with sour cream gr. 250-300. I don't use soda and salt. After kneading, the dough rests in the refrigerator for 20-40 minutes .. Then I divide the dough into two parts, roll each one into the entire baking sheet: I put the filling on the bottom, close the top, sometimes I don't even fix the edges, because there is already a queue for the cake.
With such a dough, I often bake pies with apples, sometimes I add grated lemon to apples. The neighbor baked with cabbage filling.

By the same principle, I make sweet dough without using soda and salt. I add a glass of sugar to the flour and butter grits, mix so that the sugar is evenly distributed over the grits. I glue it together with mayonnaise. It turns out a very tasty dough, every time I restrain myself so as not to eat it. The dough also rests in the refrigerator. Then I immediately put it in a mold, the dough does not swell during baking, so there is no need to pierce and make it heavier. I like the filling a mixture of nuts + condensed milk or sunflower seeds + condensed milk. It is necessary to bake such dough at a temperature not higher than 160 ° C, maybe. it is prone to burning.
You can bake two cakes separately and make a layer of boiled condensed milk, then you will get yummy food that is harmful to the waist.

[Wildebeest]

Wildebeest, but you can freeze this dough? In my mixer there are, as it were, spirals with hooks at the end, are you talking about such?

[A housewife]

A housewife, yes, I'm talking about spiral attachments with hooks. I have a powerful mixer. You can chop butter and flour, as was done before, you can use a combine with cutting blades, finally, you can grind the margarine (butter) with flour with your fingers.

Baked. I liked it. I will repeat.



P.S. Here is such a laconic ... today .

[Siberian]

Siberian, Elena, thanks to your answer, I got acquainted with this wonderful recipe, thank you very much

Sibiryachka, Elena, thanks to your answer, I got acquainted with this wonderful recipe

Katyun, do you "whack" me?
You and I in the next kitchen normally "poke" like that, but here ...

About the pie: delicious, not troublesome (divide the preparation for a couple of days), hearty, even very.
True, I did not have enough salt, although I am always undersalted.
And I also fried champignons in the filling together with onions ...

[Siberian]

Siberian, Elena, a kitty's memory, just in case) you will remember all of you yozhukov
I will improve
If not for you, I would not see such yummy))