Kurnik "Kurochka Ryaba"

Description

Kórnik is a favorite pie in our family. However, I usually cook it for the feast (not fast this thing!). But yesterday I decided to cook it simply, without a reason, especially because all the necessary ingredients were available. And, as there was a little "extra" dough, and ornament the pie born of itself! (sorry, not very friendly with the fine arts, so - what happened, what happened... for something from the heart!) For the contest "world of animals"

Ingredients

Flour

4 cup
Chicken egg

10 piece
Sour cream

250 g
Butter

120 g
Milk

2 cup
Chicken

800 g
The pie

200 g
Chicken liver

200 g
Buckwheat

200 g
Carrots

1 piece
Onion

2 piece
Mushrooms

200 g
Dill

1 coup
Vegetable oil
Salt
Sugar

1 Tbsp
Black pepper

Cooking

Of sifted flour (2 cups), sour cream, melted butter and 2 eggs and knead elastic dough. Put the dough in the pan a bit to "rest". While the dough is resting, prepare the pancakes.

For pancakes knead the batter by any known method. I do it this way: beat eggs slightly with salt and sugar, add milk, then gradually introduce the flour (stirring constantly to avoid lumps. In the finished dough pour vegetable oil and again mix thoroughly. Fry pancakes on a well heated pan on both sides. Ready pancakes put a pile and covered to dry.

The chicken and chicken hearts boil until tender in lightly salted water. If you use the broth in which the cooked chicken for soup, you can immediately put some aromatic herbs. In a pan fry the finely chopped chicken liver with onions (1 onion).

Buckwheat also boil until tender. Pan fry on vegetable oil, grated carrots, finely chopped onions and mushrooms.

Boiled chicken hearts cut into small pieces and put into the same pan. Fry all together. Add the prepared buckwheat, mix well, season with freshly ground pepper and spread on a plate to cool. One type of filling is ready.

Cooked chicken, freed from the bones and cut the meat into small pieces. In a pan pour 1 ladle of broth in which the cooked chicken. In the broth, dissolve 2 tbsp of flour. You should get a thick sauce. Sent in the resulting sauce chicken, mix well. The second filling is ready.

For the third type of the filling mix boiled and finely chopped eggs with dill. Cold fried liver, sprinkle with freshly ground PEC. This is another stuffing.

The dough for kórnik divide into 3 parts. One part roll out to a circle – the Foundation of the future pie. On a baking sheet lay out a sheet of parchment lightly sprinkled with flour. On a sheet of the rolled out layer of dough. In the center of the circle of dough to place 2-3 pancakes. To put on the pancakes part buckwheat and mushroom filling.

Cover with 2-3 pancakes. The next layer – chicken filling and again cover with a pancake.

The next layer - the liver. (Liver will be 1 layer).

Then the filling of eggs + tablespoon of cream (or sour cream). And again pancakes. Alternate the layers until then, until all the pancakes and filling.

Of the remaining dough roll out a large circle and cover them kórnik. Like to clip down the edges of the cake.

And now, from the remaining dough form the "spare parts" for future chicken - head (just a small ball of dough), cut out 2 wing, comb and tail. Coat the pie with the beaten egg, glue "wings". In the center of the pie make a hole in which to stick a paper tube, so that during the baking of the pie out excess steam and the dough did not rise.

Put the tart in a preheated 180 oven for 40 minutes. The head, tail and tuft baked separately. Yes, the crest and the tail is necessary to make several punctures with a knife or fork that they have not risen. The finished pie take out from a tube and served with sour cream. You all a pleasant appetite!

And here's my "chicken" looks in the context of:

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