Mini chicken coops

Step-by-step cooking

1. Step 1:

   

   Start by making the dough. Prepare all the necessary products according to the list. Take flour of the highest grade, egg C0, kefir with a fat content of at least 2%, sour cream - at least 15%. Remove the butter from the refrigerator for 1-1.5 hours so that it becomes soft.

2. Step 2:

   

   In a deep bowl, grind the soft butter with salt and sugar, add the egg and sour cream.

3. Step 3:

   

   Mix everything thoroughly to get a homogeneous mass.

4. Step 4:

   

   Pour kefir into the resulting mass and mix everything well.

5. Step 5:

   

   To knead the dough, take a bigger bowl than the one you used to mix the liquid ingredients. Sift the flour to sift out small debris and the dough is saturated with oxygen. Pour half of the flour into a bowl. Pour the resulting liquid mass into the flour. Be sure to add the liquid component to the dry one, and not vice versa. So the dough will turn out the most successful.

6. Step 6:

   

   Since the properties of flour of the same grade, but different manufacturers may differ, in order to get the desired consistency, add flour in small portions. The dough should be soft and tender, but not stick to your hands. Knead the dough and leave it to rest so that the gluten is well dispersed.

7. Step 7:

   

   At this time, prepare the filling for the mini chicken coops. Prepare all ingredients. Choose chicken meat according to your taste: if you like a very juicy filling, take meat from the bone (thigh, shin), if the breast is drier. Choose spices to taste. Rinse the chicken fillet under running water and chop it with a knife or twist it in a meat grinder with large holes.

8. Step 8:

   

   Peel the potatoes, rinse and cut into small cubes about 5x5 mm in size. This cutting will make the filling more uniform.

10. Step 9:

    

    Peel and rinse the onion. Twist one onion in a meat grinder or rub it on a coarse grater so that it gives more juice. Chop the second onion with a knife.

11. Step 10:

    

    Place the minced chicken, potatoes and onions in a deep bowl. Season with salt and spices. If you use a ready-made spice mixture, then keep in mind that there may be salt in its composition. Over-salting the filling, you can spoil the taste of the finished product.

12. Step 11:

    

    Mix everything thoroughly so that all the ingredients are evenly distributed over the filling. Divide the filling into 8 identical parts. Turn on the oven to preheat at 185 degrees.

13. Step 12:

    

    Put the dough on a floured surface and divide it into 8 identical parts.

14. Step 13:

    

    You will need a rolling pin to roll out the dough. To make it easier to work with the dough, sprinkle and wipe her and her hands with flour. Form a ball from one piece of dough and roll it into a round layer about 5 mm thick. Put one part of the filling in the middle and distribute evenly, leaving a little dough on the edge so that it is convenient to sculpt the chicken coop.

15. Step 14:

    

    Visually divide the dough into 3 sectors. Lift the two sectors first, pinch the dough at the edge and continue to gently pinch the dough. In the middle of the top, do not pinch. Leave a hole for the steam to escape from the coop.

16. Step 15:

    

    Lift the third edge of the dough and pinch, not forgetting to leave a hole in the middle. Steam must be released so that the dough does not crack. The filling can leak out through the crack, the chicken coop will burn and the taste will be spoiled.

17. Step 16:

    

    In this way, sculpt all the mini kurniki. To prevent them from sticking to the baking surface, spread them on a baking sheet or parchment sprinkled with flour. Bake on the middle shelf of a preheated oven at 185 degrees for 35-40 minutes. The baking time depends on the capabilities of your particular oven. Ready-made mini kurniki should be lightly browned on top. With careful hand pressing, the dough should not "walk".