Kurnik with chicken, cheese and tomatoes
8 servings
180 minutes
Initially, the kurnik was a ritual wedding pie. But over time, the technology of its baking became simpler (instead of 12 ritual layers, 4-5 could be used), and the kurnik entered the menu of tea houses and taverns. This pie is always unsweetened, multi-tiered, where different layers-fillings are separated from each other by pancakes. Most often, the kurnik is filled, as the name suggests, with chicken, rice and mushrooms. In fact, you get a whole lunch of three or four dishes, enclosed under a cap and 3 of dough.
1
Sift the flour. Knead the dough from flour, kefir, sour cream, 1 egg, 1 tablespoon of sugar, and 1/2 tablespoon of salt. Let it rest for 10 minutes.
- Wheat flour: 300 g
- Kefir: 70 ml
- Sour cream: 100 g
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
- Salt: to taste
2
Divide the dough into four parts. Roll each into a sheet 5 mm thick and sprinkle with flour. Use a large pot or plate to cut out equal circles from the three sheets (the scraps can be used for decoration). Leave the fourth sheet as it is.
3
Peel the potatoes, cut them into small cubes, and soak them in cold water to prevent discoloration.
4
Cut the chicken into cubes, mix with grated cheese, add salt and pepper.
- Chicken breast fillet: 500 g
- Grated cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
5
Peel and chop the garlic. Cut the tomatoes into large cubes.
- Garlic: 4 cloves
- Tomatoes: 350 g
6
Heat the pan with vegetable oil well, sauté the garlic for 1 minute, then add the tomatoes and cook for another 2 minutes.
- Vegetable oil: 40 ml
- Garlic: 4 cloves
- Tomatoes: 350 g
7
Add 1 tablespoon of sugar and dry thyme to the tomatoes, and salt them. Mix everything well and remove from heat.
- Sugar: 2 tablespoons
- Dried thyme: 0.5 tablespoon
- Salt: to taste
8
Preheat the oven to 160 degrees. Place a round dough on a parchment-lined baking sheet, add sliced potatoes on top, and season with salt and pepper.
- Potato: 550 g
- Salt: to taste
- Ground black pepper: to taste
9
Cover with the second round of dough, place the filling of tomatoes on it. Cover with the last round of dough and place chicken with cheese on top.
10
Cover the entire pie with the remaining layer of dough, connect the edges of the layer with the bottom circle, cut off the excess. Pinch the edges of the pie in a braid.
11
From the leftover dough, shape any decorations (leaves, flowers) and attach them to the pie. Brush the surface of the dough with egg and bake the pie in the oven for 1 hour and 20 minutes.
- Chicken egg: 2 pieces
