Kurnik Pies
6 servings
90 minutes
Pirozhki-kurniki are a traditional Russian dish that combines tender dough and juicy meat filling. Historically, kurniki were made for holidays and weddings, symbolizing prosperity and abundance. In this version, they are presented in a miniature format convenient for serving. The sour cream dough is soft and airy, while the filling of chicken fillet, potatoes, and onions reveals a harmony of flavors and aromas. Kurniki are baked to a golden crust, becoming appetizing and crispy. They can be served as a standalone dish or as an accompaniment to soups and tea, enjoying the cozy taste of Russian cuisine.
1
Add baking soda and salt to the sour cream. Mix the sour cream with soft margarine. Add flour (to taste) to the mixture until the dough is elastic like plasticine and does not stick to your hands. Let the dough rest for 15 minutes. Cut the chicken breast into small pieces.
- Sour cream: 200 g
- Soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Margarine: 250 g
- Wheat flour: 400 g
- Chicken fillet: 800 g
2
Cut the potatoes into small cubes. Add to the chicken breasts. Cut the onion into small cubes. Add to the filling. Mix the filling, season with salt and pepper. Take a small amount of dough and make pancakes the size of a palm. Place the filling inside. Fold into a half-closed basket shape, pinching the edges (leave an open space in the middle). Line a baking sheet with parchment paper greased with vegetable oil. Place the prepared pies on the paper.
- Potato: 2 pieces
- Onion: 1 piece
- Salt: 0.5 teaspoon
- Butter: 50 g
3
Preheat the oven to 220 degrees and bake the pies for 20-25 minutes until golden brown.