Mini chicken coop

8 servings
1 hour 30 min

How to bake mini chicken coop? Prepare all the necessary ingredients. Take the flour of the highest grade, category S0 egg, kefir with a fat content of at least 2%, sour cream - at least 15%. Remove the oil from the refrigerator in 1-1. 5 hours to soften.

Take a deep bowl, put the soft butter, salt, sugar in it and drive in the egg. Add the sour cream to the bowl. Wash the egg with soda before use, as there may be harmful bacteria on its surface.

Mix everything thoroughly to obtain a uniform mass. This can be done with a spoon or silicone spatula.

Pour kefir into the resulting mass and mix everything well.

To mix the dough, take a bigger bowl of the one you used to mix the liquid ingredients. Sift through the flour to sift out the fine debris and saturate the flour with oxygen. Pour half the flour into a bowl. Pour the liquid part into the flour. It is mandatory to add the liquid component to dry, and not vice versa. So the dough will turn out to be the most successful.

Since the properties of flour of the same grade, but different manufacturers may differ to get the desired consistency of dough, add flour in small portions. Perhaps it will need less or more. The dough should be soft and tender, but not stick to the hands. Knead it and leave to rest for 20-30 minutes, covered with cling film to spread the gluten well.

At this time, prepare the filling for the mini kurniki. Choose chicken meat to your taste: if you like a very juicy filling, take the meat from the bone (hip, shin), if the breast is suitable. I have chicken fillet. Rinse the chicken fillet under running water, dry and crush with a knife or twist on a meat grinder with large holes.

Take potatoes, wash with a brush, peel and cut into small cubes measuring about 5x5mm. Such cutting will make the filling more even.

Peel the onions from husks, rinse, dry. Twist one onion on a meat grinder or rub on a coarse grater to give more juice. Grind the second onion with a knife.

Place the minced chicken, potatoes and onions in a deep bowl. Salt and season with spices. If you use a ready-made spice mixture, then consider that it may contain salt. After salting the filling, you can spoil the taste of the finished product. Take spices to your taste.

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 heat up 185 degrees.

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

A rolling pin is useful for rolling out the dough. To make it more convenient to work with the dough, sprinkle and wipe it and hands with flour. Form a ball from one piece of dough and roll it into a round layer about 5 mm thick. Place one part of the filling in the middle and spread evenly, leaving some dough around the edge to make it comfortable to sculpt the chicken coop.

Visually divide the dough into 3 sectors. Lift the two sectors first, shred the dough at the edge and continue to gently pinch the dough. Do not pinch in the middle from above. Leave the opening to let the steam out of the cooker.

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

This way sculpt all the mini kurniki. Sprinkle the baking sheet with flour and put the blanks on it, or line the baking sheet with parchment paper. Bake on the middle shelf of a preheated oven at 185 degrees for about 35-40 minutes. Baking times may vary, as they depend on the capabilities of your particular oven. Ready-made mini kurniki should brown slightly from above. When gently pressing your hand, the dough should not & quot; walk & quot;.