Mini Kurniki, a recipe with chicken and potatoes

Try mini kurniki—tender chicken and potato pies baked in the oven. This simple recipe with step-by-step instructions will help you prepare the perfect dish for any occasion. The fragrant dough, juicy filling, and delicious golden crust will make your mini kurniki a real hit!

Step-by-step recipe

Step 1:

Pour sour cream into a large bowl, add baking soda, salt, and butter. Stir.

Step 2:

Gradually add flour and mix until smooth.

Step 3:

Knead the dough and leave it in a bag for 20 minutes.

Step 4:

Cut the chicken fillet into small cubes.

Step 5:

Chop the onion and boil the potatoes. Mix salt, pepper, vegetable oil, onion, potatoes, and chicken.

Step 6:

Divide the dough into 2 halves and roll them into 2 sausages. Cut each sausage into 6 pieces and roll them into balls.

Step 7:

Cover the balls with a bag to prevent them from drying out.

Step 8:

Sprinkle flour on the surface where you will roll out the dough.

Step 9:

Roll out the balls one by one to form uniform disks of dough.

Step 10:

Spread 2 tablespoons of filling evenly on each disc.

Step 11:

Pinch the edges in a circle, gathering them together so that there is an opening at the top.

Step 12:

Repeat for all dough disks.

Step 13:

Place the kurniki on a greased baking sheet lined with parchment paper. Brush the dough with egg yolk and sprinkle with sesame seeds.

Step 14:

Bake for 20-30 minutes in an oven preheated to 180 degrees, until golden brown.

Cooking tips

Kurnik is usually served with sauce - cheese, cream, tomato, mushroom or any other, according to your taste.

Any dough is suitable for chicken pie: yeast, unleavened, puff pastry, shortbread, kefir or sour cream.

Kurnik is a versatile pie; its filling can be made with any ingredients, including meat, poultry, fish, vegetables, mushrooms, porridge, berries, fruits, or nuts. Feel free to experiment! A distinctive feature of a kurnik is the steam vent.