New Year's kurnik on kefir

Pour kefir into a deep bowl and add soda. Stir well with a spatula, add salt. As a result of a chemical reaction with acid, the process of bubble formation begins, as it should be.

Melt butter in a water bath or in a microwave oven. Pour it into kefir, stir. We begin to introduce flour. This should be done in small portions, pre-sifting. If there is a sieve mug in the household, pour all the flour into it at once, if not, sift into a separate bowl and add with a spoon. At the same time, we constantly stir the dough.

As soon as it becomes so thick that it will not be kneaded with a spoon, we transfer it to a table dusted with flour and continue kneading with our hands. The dough should turn out smooth, soft and elastic, flour can go a little less or more of the specified amount. Wrap the finished dough in a film and send it to the refrigerator for 30 minutes.

We start preparing the filling. Chicken fillet is washed, dried and cut into small cubes. Onions and potatoes are peeled, washed, wiped. Cut the onion as small as possible, chop or grate, if desired.

Cut potatoes into thin half rings. It is not necessary to make large pieces, the potatoes should have time to cook during the baking of the pie.

In a deep bowl, combine potatoes, onions, chicken, add salt and ground pepper, mix well.

We divide the cooled dough into two parts in a ratio of 1/4. We roll out most of it into a thin, round layer and lay it on the bottom of a form greased with butter (if silicone molds are used, you can not lubricate). When laying out the dough, we form the sides to the full height of the walls of the mold.

In the middle we spread the prepared filling, evenly distribute. Cut the butter into small pieces and spread it on top of the filling. From the remaining dough, roll out a thin circle and place it on top of the filling. We pinch the edges, in the center we make a small round hole for steam to escape.

Beat the yolk with a spoonful of water and lubricate the surface of the cake. Bake at 180 degrees for 50 minutes. Readiness is determined by a uniform golden crust on the pie. Decorate with parsley leaves and serve to the table. Kurnik is equally good in hot and cold form.

Bon appetit!