Delicate and elastic dough for chicken. Kurnik dough - recipes with photos step by step

Kurnik is a special type of chicken pie, the taste of which cannot be spoiled by additional ingredients: mushrooms, onions, potatoes. When preparing kurnik at home, potatoes and mushrooms are often added to chicken meat to make the filling even juicier and the kurnik tastier.

The recipe for kurnik with chicken and potatoes in any variation remains simple, and preparing a simple pie with chicken filling at home is simple and quick.

The preparation, like the recipe for kurnik, is simple, the pie in various combinations of fillings is different, but equally tasty, regardless of the amount of potatoes, chicken meat, the presence of fried or fresh wild mushrooms, frozen champignons, the use of different types of meat - from thighs or chicken fillet.

Features of cooking chicken at home

With chicken chicken, a dough recipe and the composition of the meat filling, you can improvise and fantasize, using store-bought dough as a basis, making homemade yeast dough, or making it at home.

Kurnik pie made from kefir dough makes the fastest of all known homemade variations of chicken pie, simple and no less tasty than the classic one, requiring attention and a lot of free time to prepare. A simple kurnik, a recipe for chicken with potatoes, is prepared from dough using regular kefir with margarine, flour, soda without eggs and without yeast.

The composition of yeast-free kefir dough is ideal for quick home baking; yeast-free kefir dough, in addition to kurnik, is used in the preparation of homemade pies with vegetables, fish, etc.

Different fillings for the pie in different combinations give a tasty result in their own way; before baking the chicken, the housewife has the opportunity to choose her favorite type of dough: yeast, shortbread, or knead kefir dough with her own hands.

But the classic base for a classic chicken pie is kefir dough. Kurnik pie is made from yeast-free dough with sour cream, sour milk, mayonnaise, yeast, shortbread, but kefir was and remains the main component of the traditional composition.

Advice from the Wonder Chef. We take an arbitrary amount of ingredients for the filling: if you need more meat in the pie, then add more chicken than potatoes, and vice versa. The main condition when preparing a juicy homemade kurnik pie is a lot of fresh onions.

This recipe for chicken pie in the oven was first published on the Miracle Cook website, so I consider it my signature favorite chicken pie - very tasty and easy to prepare, and for this reason I recommend making it at home, surprisingly juicy, tasty and satisfying.

How to cook chicken? The recipe at home includes a simple process of baking a meat pie - kneading dough from kefir, flour, margarine, soda, without eggs and preparing the meat filling. Ingredients, the composition of the middle of a classic kurnik consists of chicken, onion, butter, salt and pepper. They also add raw potatoes or limit themselves to meat and onions.

Thanks to the raw meat, the chicken chicken turns out juicy; what gives the pie a special juiciness is not boiled or fried, but fresh chicken and raw onions; the amount of onions in the filling can be increased if desired. The finished pie made from kefir dough without eggs remains fresh for a long time, does not go stale for several days, chicken in a chicken pot does not lose its juiciness, baked the next day, it remains as freshly baked from the oven.

Ingredients and composition of chicken chicken with potatoes

Dough

• flour - how much dough will take;
• kefir – 250 ml;
• margarine (or butter) – 1 pack;
• salt – 0.5 tsp;
• baking soda – 0.5 tsp.

Filling

• chicken;
• potatoes (optional);
• onions – 5 pcs;
• butter – 50 g;
• ground black pepper; salt.

How to cook chicken with a crispy crust and potatoes in the oven

The recipe for chicken and potato kurnik dough is very simple, and it’s easy to verify.

1. First, pour the baking soda into the fatty kefir and melt the margarine in a saucepan.
2. Combine kefir with soda, salt, cooled margarine in a large bowl and mix.
3. Add flour in small portions so that the dough for the kurnik during kneading is not very tight, but also does not stick to your hands.
4. Transfer the dough into a plastic bag for 1.5-2 hours (at room temperature).
5. Cut the peeled potatoes and onions into strips, and the raw chicken pulp into small pieces.
6. Then we divide the dough into two parts (one a little larger - for the bottom, the other, correspondingly smaller - this will be the top of the pie).
7. Using a rolling pin, roll out the bottom part of the dough to the size of the baking sheet or in the form of a circle, depending on what shape the kurnik will be.
8. Grease a baking sheet or mold with oil and spread a large half of the dough over its entire surface.
9. Spread the raw filling evenly in layers:

   - chicken, lightly salt and pepper;

   - potatoes, salt, pepper;

   - pieces of butter.

10. Cover the filling with the second rolled out layer of dough and carefully pinch the edges along the entire perimeter of the chicken.
11. Using a fork, poke holes all over the pie or make a small hole in the middle so that the chicken and potato chicken is better baked.
12. Place the baking sheet with the pie in the preheated oven and bake until beautifully golden brown.
13. After that, take it out, lightly grease the top of the pie with water or vegetable oil and serve.

Kefir dough has a lot of advantages: the composition of the dough in the pie is easier on the stomach, it is less caloric compared to yeast and puff pastry and does not go stale for a long time, which makes it an excellent opportunity to eat pies hot or cold, and this kurnik is one of those .

Not every housewife can prepare homemade dough for chicken the first time, which is why many cooks prefer to buy this product in a store. But personally, I always try to use homemade dough for cooking, including for baking chicken.

Today I bring to the readers’ attention a rather sensible, in my opinion, selection of options for preparing dough for kurnik, which includes those recipes that are most popular among experienced cooks. The list below contains both simple and quick options for preparing the dough, as well as those that will require a little more effort and time from you. As always, yeast dough needs to be given time to grow, but yeast-free dough made with kefir, milk or sour cream will be ready in 15-20 minutes.

Depending on the recipe, to prepare dough for kurnik we will need such affordable and cheap products as: flour, sugar, salt, eggs, butter, yeast, milk, sour cream, kefir and mayonnaise. Housewives always have most of these ingredients in stock, which allows them to cook chicken at home spontaneously and without prior planning.

After the delicious chicken dough has been kneaded, before using it, you need to give it half an hour to rest in the refrigerator. This time is enough for you to prepare your favorite filling for the chicken, thereby not wasting an extra minute standing in the kitchen.

Shortbread dough for chicken in a food processor

The first version of the chicken dough is prepared using a food processor. Of course, if you don’t have such an assistant at home, you can knead the dough with your hands, but I recommend entrusting this part of the cooking to a man.

Ingredients:

• 500 g flour
• 250 g butter
• 2 pinches of salt
• 2 eggs
• 2 tsp water

Cooking method:

1. Pour the pre-sifted flour into the bowl of a food processor.
2. We take the butter out of the freezer/refrigerator, cut it into cubes and let it defrost slightly.
3. After this, add salt and melted butter to the flour. Grind all the ingredients together until crumbly.
4. Then add eggs to the flour mixture and add water. Mix all ingredients using a food processor until smooth.
5. Form the resulting dough into a flat cake and wrap it in cling film.
6. Place the dough in the refrigerator for 30 minutes, and after this time, use it to prepare chicken.

Elastic dough for kurnik with sour cream

The second most popular option for preparing kurnik dough involves cooking it with a dairy product such as sour cream. I can’t objectively tell you whether it’s better or worse than the others, but from time to time I use this particular recipe.

Ingredients:

• 1 egg
• 4 tbsp. sour cream
• 50 ml milk
• 100 g butter
• 2 pinches of salt
• 2 pinches of soda
• 500 g flour

Cooking method:

1. Drive the egg into a deep container and beat it with a fork or whisk until smooth.
2. Pour sour cream into the egg mixture and mix.
3. Then add milk and melted butter to the main ingredients.
4. Also add salt and baking soda, then mix everything thoroughly.
5. After this, it’s time to add sifted flour in small portions and knead a stiff dough for the kurnik.
6. Wrap the finished dough in cling film and put it in the refrigerator for half an hour. This will make the dough more flexible and easier to work with.
7. After thirty minutes, remove the dough from the refrigerator, divide it into two equal parts and roll it out.
8. Place your favorite filling between the layers of dough and bake the chicken in the oven.

Kefir dough for chicken

Perhaps I won’t be much mistaken if I say that kefir makes the dough for kurnik the most tender and soft. This dough is not only pleasant to work with, but also the chicken prepared from it turns out to be very, very tasty.

Ingredients:

• 150 g butter
• 2 eggs
• 7 tbsp Sahara
• 2 tsp salt
• 1 tbsp. kefir
• 700 g flour

Cooking method:

1. Transfer the butter to a saucepan and melt it over low heat.
2. Drive the eggs into a deep bowl and beat them with a whisk until smooth.
3. Add sugar, salt and melted butter to the egg mixture. Mix everything well.
4. Pour in the required amount of kefir.
5. Sift the wheat flour through a sieve and add it to the main mass in several stages, without stopping stirring it.
6. Knead the dough into a soft and elastic dough, roll it into a ball and wrap it in film.
7. Keep the dough in the refrigerator for about 20-30 minutes, after which we use it to prepare chicken.

Homemade dough for kurnik with margarine

Any dough prepared with margarine turns out sandy and crumbly. If you like this type of baking best, I advise you to take note of the recipe.

Ingredients:

• 2 eggs
• ½ tbsp. Sahara
• ¼ tbsp. salt
• 1 tsp soda
• 250 g margarine
• 150 ml milk
• 1 tbsp. baking powder
• 4 tbsp. flour

Cooking method:

1. Separate the egg yolks from the whites. We don’t need proteins for cooking, so you can use them to prepare other dishes: meringues, protein glaze, etc.
2. Add sugar, salt, soda and melted margarine to the yolks. Grind all ingredients with yolks.
3. After the whole mixture becomes homogeneous, pour milk into it and mix everything thoroughly.
4. Sift the flour through one hundred and mix it with baking powder. Add the resulting mixture of flour and baking powder to the main mass a little at a time.
5. Knead the stiff dough, which should be elastic and stick well to your hands.
6. Wrap the finished dough in film and place in the refrigerator for 30 minutes.
7. After half an hour, the dough will be completely ready for baking the chicken.

Yeast dough for kurnik with mayonnaise

Connoisseurs of yeast baking can rejoice, since kurnik can even be made from yeast dough. The whole cooking process, of course, will take a little more time, but the result is worth all the effort and time spent.

Ingredients:

• 1 tbsp. water
• 25 g yeast
• 3 tsp Sahara
• 150 ml mayonnaise
• 1 pinch of salt
• 4 tbsp. flour

Cooking method:

1. Heat the water slightly and dilute the yeast in it.
2. Add 1 tsp to the yeast. sugar and flour. Leave the dough alone for 10-15 minutes.
3. After a quarter of an hour, add mayonnaise, salt and the remaining granulated sugar to the dough. Mix well.
4. In several approaches, add wheat flour to the dough.
5. Place the container with the dough in an oven preheated to 30 degrees for 30-40 minutes.
6. After the specified time, the dough will rise well, increase in volume, and it will be possible to prepare kurnik from it.

Now you know how to prepare dough for chicken. Bon appetit!

Kurnik dough is much easier to prepare than many housewives think. The whole cooking process will not take much effort and time, unless, of course, we are talking about the yeast dough option. Despite the fact that today any dough can be bought in a store, I recommend that my readers at least once try to prepare such dough for chicken at home on their own. In order for all the cooking to go smoothly and without problems, I want to finally give you a few tips:

• In all the proposed recipes, ingredients such as butter and margarine can be replaced with one another, without any harm to the final result;
• Before adding to the dough, butter and margarine must be softened, or even better, melted in a saucepan;
• In order for the dough to breathe and the finished baked goods to be fluffy, do not forget to sift the wheat flour through a sieve;
• Before proceeding to the actual preparation of the chicken, the dough should lie in the refrigerator for half an hour;
• If you don’t have cling film, then before putting it in the refrigerator, the ball of dough can be placed in a regular pan, having first greased it with a small amount of vegetable oil along the bottom and sides.

Kurnik with potatoes and chicken is the most favorite Russian dish, which can be prepared both for a festive feast and for a regular lunch. It is worth noting that it is advisable to make such a pie from yeast-free dough based on full-fat kefir.

Kurnik with meat and potatoes: ingredients for kneading the dough

Kurnik with potatoes and chicken: the process of kneading the dough

To prepare a tasty and fluffy potato and poultry pie, it is very important to mix the base correctly. To do this, you need to pour rich country kefir into a large saucepan and heat it a little over low heat. Then in the fermented milk drink you should dissolve one dessert spoon of baking soda, adding salt, beaten chicken eggs and melted margarine with it. All ingredients need to be mixed with your hands, gradually pouring wheat flour into the pan. After kneading the base, you should get a stiff dough, which should be set aside for a while.

Kurnik with potatoes and chicken: necessary ingredients for meat and vegetable filling

Kurnik with potatoes: the process of preparing the filling

Before you start shaping the pie, you should process the chicken thighs. They need to be washed well and peeled. Then the meat must be placed in a separate bowl, pepper and salt. After this, you can safely begin preparing the vegetables. Potatoes, three onions and two large carrots should be washed, peeled and chopped. It is worth noting that to quickly roast vegetables, it is recommended to chop them with a culinary axe. Next, carrots, potatoes and chopped onions must be placed in one bowl, pepper, salt and add chicken thighs with finely chopped herbs. You need to mix the filling well with your hands, and then start filling the pie.

Kurnik with potatoes and chicken: formation of the dish

To create this cake, it is best to use a large sheet or baking sheet. Its surface must be greased with oil and then covered with a rolled out layer of dough (two to three centimeters thick). Next, you should lay out the prepared filling, but so that the meat is evenly distributed throughout the dish. It is advisable to place pieces of butter on top of the potatoes and thighs, and then cover the pie with another sheet of dough. It is worth noting that to give the dish a beautiful appearance, it is recommended to coat the surface of the pie with one chicken egg.

Correct serving to the table

This dish is prepared in the oven for at least one hour. After all the ingredients are baked, the pie must be cut and placed on flat serving plates. It is better to serve chicken for lunch hot along with sauce and sweet tea.

Kurnik is a hearty chicken pie that can be served not only with tea. These baked goods can be a full dinner or a good snack. There are an incredible number of chicken recipes, but the result largely depends on the test.

A variety of options are collected here. How and from what to knead the dough for chicken?

Kurnik dough - general principles of preparation

The dough for kurnik is usually kneaded with white wheat flour. The higher its quality, the better the result will be. It is advisable to sift the dough before use. The procedure will get rid of random debris and lumps, and the flour will be easier to combine with the liquid. If the dough is yeast, it will require ripening in a warm place. All other types can be used after kneading. Puff pastry also takes a lot of time, but it can be used immediately after final rolling.

What is the dough for chicken kneaded from:

Milk, water, kefir and other liquids;

Butter, margarine, fat;

If the dough is not yeast, then baking powder can be added to it. It is often replaced with regular baking soda. You can extinguish it with acid or kefir, if it follows the recipe. Kurniks with different fillings are formed from the finished dough.

Yeast dough for chicken with milk

Recipe for a simple yeast dough for kurnik made with whole milk. The yeast used for this is fast-acting dry yeast; you need one small packet. Vegetable oil can be replaced with melted butter.

Ingredients

A glass of milk;

10 g yeast;

15 g sugar;

500 g flour;

Two tablespoons of oil;

1 tsp. salt.

Cooking method

1. Heat the milk. To knead yeast dough, always use a liquid slightly warmer than body temperature.

2. Add sugar and yeast, stir, add 5-6 tablespoons of flour. Leave for 15 minutes.

3. Add a level teaspoon of salt, stir, add flour and add oil. Mix everything together first with a spoon, then with your hands. Add flour until you get a thick, soft and non-sticky dough.

4. Put it in a warm place. Be sure to cover with a towel; the fabric should allow air to pass through, but protect the crust from drying out.

5. After an hour and a half, the dough will rise, you need to lower it. Then let it stand a little more, rise, and you can begin to form the chicken pot.

Puff pastry for chicken

Puff pastry is easy to buy in the store, it is inexpensive, but cannot be compared with its homemade counterpart. The cheapness of the product is explained by its composition, there is nothing supernatural in it, the products are the most primitive, cheap and there are few of them.

Ingredients

200 ml water;

0.3 kg margarine;

Four tbsp. flour;

0.5 tablespoons of vinegar;

A couple of eggs.

Cooking method

1. Puff pastry loves the cold. Therefore, there is no need to heat or melt anything for it. On the contrary, we cool the water. It is advisable to use ice liquid for kneading.

2. Pour vinegar into the water, add salt, stir. Beat the eggs separately with a fork.

3. Sift three glasses of flour onto the table, make a well, add eggs and water, knead the dough. If necessary, add a little more flour and check the consistency. Making tough dough. Let it sit for a quarter of an hour for the gluten to swell.

4. Cut the margarine into slices and lay out in one layer on a piece of parchment paper. Cover with a second sheet of the same sheet and roll it slightly with a rolling pin. It should be a square in one layer.

5. Roll out the dough into a piece twice the size of a square, that is, into a rectangle. Place margarine, cover with loose dough, pinch the edges together, roll out the margarine and dough.

6. Fold the prepared layer 3-4 times, put it in the refrigerator for a quarter of an hour, or in the freezer. We take it out, roll it out, but without unfolding it. Fold again 3-4 times. Place in the freezer for 15 minutes.

7. You can roll out and fold the dough in this way ad infinitum, there will be more layers, but for kurnik two or three times are enough. At the end we simply roll it out and form a pie.

Dough for kurnik with kefir

One of the classic recipes for kurnik dough with kefir or yogurt. Margarine and butter can replace each other. But this dough made with lard (melted lard) is especially successful. This fat does not contain water, gives good consistency, and allows you to prepare a tasty and crumbly pie.

Ingredients

A pair of eggs;

Half a kilo of flour;

0.25 liters of kefir;

Sugar 2 tsp;

A pinch of soda;

110 g butter;

1 tsp. salt.

Cooking method

1. Melt the butter and leave for a while to cool. If it has been kept warm, then you don’t have to do this; we will use a softened product.

2. Break the eggs into a bowl with kefir, add soda, salt and sugar to them. Whisk the mixture thoroughly until smooth, add softened or melted fat.

3. Add wheat flour. Mix the dough. When using liquid kefir (or yogurt, another fermented milk product), a little more flour may be needed.

4. Cover the dough with a napkin, put it in a bag or simply leave it on the roof, covering it with an inverted bowl. Let it sit for a quarter of an hour. After this, you can begin to form and subsequently bake the chicken.

Kurnik dough with sour cream and margarine (shortbread)

To prepare the dough according to this recipe you need only three ingredients, not counting salt. But you can cook without it if the margarine is salted. It is very important to use good sour cream with at least 20% fat content.

Ingredients

260 g flour;

220 g margarine;

110 g sour cream.

Cooking method

1. Pour flour into a bowl. It is advisable to sift it. We measure according to the norm; if necessary, you can add a few more spoons at the end.

2. Add chopped or grated margarine and rub everything together.

3. Add salt and sour cream. Mix the dough. Bring it until smooth, the mass will stick a little to your hands. Place the dough in the refrigerator.

4. After half an hour, the dough will become hard. We take it out of the freezer, divide it into two parts, and form a chicken pot stuffed with poultry and vegetables.

Kurnik dough with margarine

Very often the dough for kurnik is kneaded with margarine. This is one of the cheapest fats, although not very healthy. It is better to take fatty margarine. This is easy to check - you need to press on the product lying in the refrigerator. If it kneads easily, then the percentage of fat in it is small.

Ingredients

250 g margarine;

250 g sour cream;

5 tbsp. flour;

5 g baking powder.

Cooking method

1. Measure out three and a half cups of flour and place in a bowl. Add a couple of pinches of salt to it. Remember that margarine also contains it. Immediately add baking powder, half a standard sachet is enough. Mix.

2. Add all the margarine at once. Grind together with the flour mixture until smooth. If there is not enough margarine, you can partially replace it with butter. Fat rendered with wine (lard) will do. If the margarine is frozen, you can grate it first or simply chop it together with the flour with a knife.

3. As soon as the flour and margarine turn into crumbs, add sour cream to them, knead the dough, add more flour if necessary. The amount depends on the consistency of sour cream. Let the prepared dough rest for half an hour in the refrigerator. Then we sculpt and bake a chicken chicken out of it.

Dough for kurnik with mayonnaise “Criable”

Mayonnaise contains a lot of fat and also contains eggs, so the sauce is ideal for kneading dough for kurnik. This recipe is egg-free. That is, the dough is made from those products that can easily be found in the refrigerator.

Ingredients

Three tablespoons of oil;

400 g flour;

0.3 tbsp. water;

Salt (about 0.5 tsp)

Cooking method

1. Add salt to the water and stir. Add mayonnaise and continue stirring. It's okay if it's a little flaky, that's normal for this type of sauce.

2. Add flour and knead. The amount will depend on the thickness of the mayonnaise. Make soft and elastic dough.

3. Let the lump lie in the refrigerator for half an hour. To prevent it from drying out, it is better to put it in a bag or cover it with cling film.

Kurnik dough with sour cream and milk

Recipe for tender dough for making kurnik with sour cream. Additionally, you will need regular whole milk, the fat content does not matter. This option is with eggs. If they are large, then two pieces are enough. The amount of flour indicated is average; it may vary slightly up or down.

Ingredients

0.6 kg flour;

Five spoons of sour cream;

140 ml milk;

Three eggs;

7 g soda;

Salt, sugar.

Cooking method

1. If the sour cream is sour, then you don’t have to extinguish the soda separately, just mix it with the sour cream and leave it for now.

2. Add a teaspoon without a tubercle of salt and twice as much granulated sugar to the milk. Dissolve and combine with sour cream.

3. Beat the eggs with a fork and pour into a bowl with sour cream and milk. Mix everything thoroughly.

4. We begin to introduce flour. If soda has not yet been added, then quench it with vinegar and pour it into the dough. Knead it until you obtain a plastic mass that will not stick to your hands. But you shouldn’t make the dough too hard either.

5. Can be used immediately. But it’s still better to let the dough sit for a little while, at least a quarter of an hour. You can simply place it on the table or place it in the refrigerator.

Yeast dough for kurnik on water

Another version of the dough with yeast. This recipe uses plain water, but if desired, mix it partially with milk. The recipe uses regular butter. We melt it in advance so as not to use boiling water; you can replace it with margarine.

Ingredients

300 ml water;

0.6-0.7 kg of flour (approximate amount);

70 g butter;

One and a half spoons of sugar;

1 tsp. salt;

One egg;

11 g yeast.

Cooking method

1. Mix sand with warm water, add dry yeast. Leave for a few minutes until everything dissolves.

2. Combine the egg with salt, stir and pour into warm water.

3. Add warm butter, stir and begin adding flour. Knead soft, but not liquid dough. We knead it until it becomes plastic.

4. Transfer to a large bowl, cover with a towel, leave until well risen, then release once.

5. Form a chicken pot, grease and bake.

Any dough will be easier to knead and will turn out to be of high quality if you use products of the same temperature. They never add sour cream or fat from the refrigerator to a warm liquid, just as they never try to pour boiling oil into flour.

Yeast dough cannot be stored; it must be used immediately as soon as the mixture has risen and soured. But other types of dough (with kefir, sour cream, fats) are great in the refrigerator, some can even be frozen. Therefore, if necessary, knead in advance.

Kurniks are usually prepared with a raw filling, so there is no need to add a lot of sugar. Otherwise, the crust will quickly burn and the inside of the pie will not be baked.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Russian pie with a delicate filling has been and remains a festive dish: it is used to greet guests and is served at the wedding table. Delicious, aromatic baked goods are prepared according to different recipes with all kinds of fillings. Dough for homemade chicken plays a special role; it can be made either shortbread or puff pastry. With a few tips for preparing the base of the pie, you can fully enjoy the taste of this dish. Relatives and friends are guaranteed to appreciate your culinary capabilities.

How to prepare dough for chicken at home

The dish is so loved by those around you that you don’t need a special occasion for it to appear on the table, especially since preparing the filling and base is simple and does not require special ingredients. However, you should be prepared to devote a lot of time to the chicken. The beauty is that the base can be sweet, salty, flaky or shortbread - choose according to your mood, the reason for baking, the set of products in stock. Avid cooks advise always using two types of dough: one for separating the filling of the kurnik, the second for the outer part.

How to knead yeast dough

The easiest way to cook delicious chicken does not lose its relevance. Buns and pies made with yeast dough are always very soft, airy, and aromatic. If you are a fan of this type of baking base, then you will need:

• cow's milk (fat content 2.6) – 1 cup;
• premium flour – 0.5 kg;
• granulated sugar – 2 tsp;
• eggs – 1 pc.;
• butter – 50 g;
• yeast (natural) – 25 g;
• salt - tsp.

How to cook:

1. Heat the milk a little, crumble the yeast.
2. Separately, mix the egg with sugar, add salt, then beat. Pour the resulting mass into milk.
3. Pour the melted butter into a common bowl and stir.
4. Pour in flour, knead the dough thoroughly.

How to make puff pastry

The cooking process takes a long time, but the result lives up to expectations. Most people are too lazy to make puff pastry for homemade chicken on their own; they buy it ready-made in the store. If you are not one of them, then this simple recipe will hit the spot. You will need:

• flour – 0.6 kg;
• butter – 1 pack;
• eggs – 2 pcs.;
• water - 200 g;
• salt - tsp;
• citric acid - a pinch.

Start kneading:

1. Add eggs, citric acid, and salt to flour and water.
2. Mix everything and leave for half an hour.
3. Chop the butter into pieces, mix with flour, and roll out. Set aside to refrigerate (20 minutes).
4. Roll out the cake, folding the layer of butter inside. Turn the mass into a layer again.
5. Roll up, cover with a wet linen (thick) cloth, and refrigerate for half an hour.
6. Do the procedure 4-5 times.

Butter with kefir and margarine

This base turns out to be especially soft. Its peculiarity is that it does not change its taste for several days. You can easily leave the kefir dough in the refrigerator for a couple of days, and then just make the pie. To prepare the pie base you will need:

• flour – 0.7 kg;
• kefir (yogurt) – 200 g;
• granulated white sugar – 90 g;
• butter – 200 g;
• salt (not sea salt) – 2 tsp.

This dough is easy to prepare:

1. Let the butter melt, add eggs, beat.
2. Sugar, salt, add kefir, mix.
3. Gradually add flour, kneading.
4. Wrap the finished mass in oiled cellophane and place in the refrigerator.

Crumbly with sour cream

This option is used for preparing savory baked goods. The dough with sour cream will create a dish with a golden crust and an amazing aroma. The main condition is the freshness of dairy products. A good dough will come out when you make it with natural milk and sour cream. For preparation you need:

• flour – 0.5 kg;
• fat sour cream – 60 g;
• butter – 100 g;
• egg – 1 pc.;
• milk – 50 g;
• salt – 1 tsp;
• soda - tsp.

Making a pie, like in the photo in the magazine, is simple, but the dough must follow the rules:

1. Beat the egg with sour cream with a fork.
2. Pour in milk and melted butter. The latter should be high in fat.
3. Salt, add soda. Mix everything.
4. Add flour, make a steep knead.
5. Refrigerate for half an hour before preparing the dish.

Shortbread with mayonnaise

The base allows you to bake a very tasty, rich pie. It’s easy to work with because the mixture comes out elastic and soft. It goes well with both fruit and meat fillings. For preparation you need:

• flour – 0.5 kg;
• yeast – 25 grams;
• mayonnaise – 160 g;
• water – 200 g;
• granulated sugar – 3 tsp;
• salt – 1 tsp.

A simple and profitable dough that any housewife can use:

1. Heat the water, add yeast, a little flour, a spoonful of sugar (for the dough).
2. When the mixture rises, add mayonnaise to the dough.
3. Then add sugar, salt, mix everything.
4. Gradually add flour.
5. Knead the soft dough and leave it in the cold for 30 minutes.
6. After time has passed, put the mixture in a bag, then dip it in warm water for 20 minutes.
7. When it rises, start rolling it out.

Soft with milk

This proven method has been actively used by housewives for a long time. Delicious, soft dough is suitable for kurnik, buns and many other types of baked goods. By making a batch, you can get several delicious dishes at once. To prepare such a base you will need.