Portioned chicken pies
6 servings
120 minutes
Portion-sized kurniks are small pies with juicy meat filling wrapped in tender yeast dough. This recipe has roots in ancient Russian cuisine, where kurniks were considered a traditional festive dish, especially at weddings. Their triangular shape symbolizes family unity and the warmth of the home hearth. The taste of kurniks is harmonious: the soft dough with a light creamy note of margarine pairs perfectly with the rich meat filling, while potatoes and onions add juiciness and depth. Thanks to their convenient portion size, kurniks are great for entertaining guests or as a hearty snack on the go. They can be served alone or with thick sour cream sauce or hot tea, making them an ideal choice for a cozy family gathering.
1
Knead the dough. Dissolve the yeast in a glass of water with sugar. Chop the flour with cold margarine until fine crumbs. Then, mix the flour with margarine by hand to make fine flour crumbs. Gather into a pile, make a well, add salt, and pour in the dissolved yeast. Knead the dough. Place the finished dough in a plastic bag and refrigerate for 30 minutes.
- Dry yeast: 1 tablespoon
- Sugar: 1 teaspoon
- Water: 250 ml
- Wheat flour: 4 glasss
- Margarine: 250 g
- Salt: pinch
2
For the filling, cut raw potatoes into small cubes. Finely chop the onion, mix it with the potatoes, and add salt and pepper.
- Potato: 6 pieces
- Onion: 2 pieces
- Salt: pinch
3
Divide the dough into 20 parts. Roll it out. Place the filling on each flatbread: potatoes with onions down, minced meat on top. Seal the pastries in a triangular shape. Brush with egg yolk. Let rise for 20 minutes.
- Potato: 6 pieces
- Onion: 2 pieces
- Ground meat: 500 g
- Egg yolk: 1 piece
4
Bake in the oven at 200 degrees for 20 minutes until golden brown.
