Kurnik recipe

The big traditional kurnik is rightly called the king of pies. It was this amazingly beautiful cake that was once an indispensable attribute of a festive wedding table. From that, in fact, they call him the wedding cobbler. In Russia, such a hostess could bake. And, despite the fact that nowadays fast and “lazy” pies are in great demand, modern keeper of the hearth is also able to bake the classic chicken roaster. The recipe is step by step with photos to help you cope with the task. Fortunately, it is not as complicated as it may seem at first glance. I tried to disassemble each step as closely as possible so that you yourself could see this for yourself. Just a little more work needs to be done than when baking an ordinary chicken pie. Not only knead a simple yeast-free dough and make stuffing from mushrooms, chicken and potatoes, but also bake a few pancakes so that layers are formed inside the chicken – they help to fit a record amount of filling into the cake. I will tell you in detail how to do everything right, so that at the exit you will get not just a pancake pie with chicken and mushrooms, but an incredibly tasty, hearty and beautiful classic chicken roaster!

Kurnik recipe

  • 500-700 grams of flour,
  • 130 g butter,
  • 100 g sour cream (10-15%) and mayonnaise,
  • 150 ml of milk

Kurnik recipe

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