1. Main Page
  2. National cuisine
  3. Chicken coop with kefir and butter

Kurnik: Layered Chicken and Mushroom Pie

A traditional pie fit for a wedding feast! Kurnik made with kefir and butter is a real showpiece for a special-occasion table. The combination of a mushroom filling and chicken, layered with crêpes, will impress family and guests alike.

VerunchikAuthor avatar
Recipe author
Chicken coop with kefir and butter
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 8 g
Fats 28 % 15 g
Carbohydrates 57 % 31 g
293 kcal
GI: 0 / 0 / 100
  • In a deep bowl where you'll make the dough, pour in the melted butter and the kefir. Add the salt and sugar and mix well with a fork or whisk. In a separate bowl, combine the sifted flour with the baking soda, then add it to the kefir mixture a little at a time. Start mixing with a fork, and once it's thick enough, keep kneading by hand on a floured surface. Wrap the dough in plastic and let it rest in a warm spot for an hour, during which it'll rise a bit and turn soft and pliable. While the dough rests, make 4 unsweetened crêpes by any recipe; you'll use them to separate the layers of filling. Finely dice or slice the onion. Fry half of it until golden in vegetable oil in a hot skillet. Cut the mushrooms into rough pieces, add them, season with salt and ground pepper, and fry until golden. For the second filling, fry the rest of the onion in oil. Cut the chicken into small cubes, add it to the onion, and cook nearly through, seasoning with salt and pepper to taste. Transfer both fillings to separate plates. Hard-boil the eggs, cool them in ice water, peel, and dice them. Chop the green onion, add it to the eggs, and season with salt. By now the dough has risen enough. Heat the oven to 400°F (200°C) and start assembling the kurnik. Pinch off a small piece of dough for decorating. Divide the rest into 2 pieces, one twice as big as the other. Roll the larger piece out to about 1/2 inch (1 cm) thick. Grease a baking dish, lay the round of dough in it, and form tall sides. Set a crêpe in the center and top it with the chicken-and-onion filling. Cover with a second crêpe and add the egg filling. Cover with a third crêpe and add the mushroom filling. Finish with the fourth crêpe. Roll out the second piece of dough and cover all the layers. Crimp the edge nicely. Make a hole in the center for steam to escape. From the reserved dough, cut out decorations to taste: leaves, flowers, birds, and so on, and decorate the pie. Brush the kurnik with beaten egg and bake for 45 minutes. Once it's done, take it out and let it cool a bit in the dish. Serve warm. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Baking soda - 0  kcal/100g
  • Pancakes on rast.oil - 235  kcal/100g
  • Pancakes on olives.oil - 200  kcal/100g
  • Canned champignons - 12  kcal/100g

Similar recipes

Related and additional categories: