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➠ Kurnik with chicken and potatoes on kefir

Kurnik with chicken and potatoes on kefir

943

Kitchen Russian

Calorie content 102.5 kcal

Portions 20 port.

Cooking time 140 minutes

Proteins * 7.8 g

Fats * 3.8 g

Carbohydrates* 16.7 g

Kurnik with chicken and potatoes on kefir

Content

It is with great pleasure that I want to share the recipe for my favorite pie, which I often cook for holiday celebrations. Kurnik with chicken and potatoes, cooked on kefir, turns out to be unusually tasty, your guests will be delighted.

Ingredients

Cooking process

Prepare the required ingredients for making the dough.

Cut chilled good quality butter into small pieces, put in a container in which you will knead the dough.

After that, sift the required amount of wheat flour and baking powder through a fine sieve, grind the mass into crumbs.

Then pour in the required amount of chilled kefir, break one chicken egg, add one chicken protein, add salt and mix thoroughly.

Knead the resulting dough well, put it in a ball, place in a plastic bag or wrap with cling film and place in the refrigerator for about 30 minutes.

In the meantime, prepare the filling. Wash the chicken fillet well, dry it with paper towels, peel the onions, wash the potatoes well, peel them with a vegetable peeler.

Cut the peeled potatoes into small cubes.

Finely chop the peeled onions.

Cut the prepared chicken fillet into small cubes.

Place the prepared ingredients in a deep container. Season with salt and pepper to taste. Stir the filling thoroughly.

Divide the rested dough into 20 equal parts. Roll each part with a rolling pin into an even circle about 5-7 millimeters thick.

Place the filling in the center of each part of the dough.

Gently pinch the edges of the dough to form even triangles.

Line a baking sheet with baking paper. Place chicken and potato chicken poultry at a distance from each other. Shake the chicken yolk well, and then grease the chicken on top with the resulting mass using a silicone brush.