For the dough:
- wheat flour – 2 glasses;
- kefir – 1 glass;
cream margarine – 125 g (half a pack);
- egg – 2 PCs;
- sugar – 1 tsp.;
- soda – 0,5 tsp;
Sol – 0.5 tsp.
For the filling:
- meat – 400 g;
- medium potatoes – 4 PCs.;
- medium onion – 3 PCs;
- salt and pepper – to taste.
Preparation of the dough
In a deep bowl, combine the yogurt, which in advance remove from the refrigerator and bring to room temperature or slightly warm, and soda. Add one egg, sugar, salt and lightly whisk. The margarine melt in a water bath, pre-sift the flour. Connect the margarine with the remaining ingredients and stir well. Then gradually pour the flour and knead the dough. When it becomes thick enough, place it on a floured table and continue to knead with your hands until smooth and elastic state, if necessary adding flour.
The finished dough cover with a towel and leave for half an hour. This dough, wrapped in plastic, stores well in the freezer, without changing its properties and taste qualities. When you want to bake a cake, just remove the dough and defrost it.
Preparing the filling
For kurnik is better to choose pork with layers of fat, this will ensure the cake softness and juiciness. Depending on taste preferences, you can use beef or veal.
Peeled potatoes cut into slices thickness of about 3-5 mm. the Meat with a sharp knife cut into strips of the same thickness as the potatoes. Slice onions not too thin half-rings.
Preheat the oven to 200oC. Protiven grease with vegetable oil or melted margarine and lightly sprinkle with semolina (or flour). Divide the dough into two approximately equal parts. Roll out one crust of medium thickness, of such a size that it completely covered the baking dish.
Place bottom layer of cake in the shape, fold the edges of the walls, well, if the dough is a little beyond shape. Then lay out the slices of potatoes, lightly season with salt and pepper, then put half the meat and half of the onion, then the remaining meat and onions, adding between layers of spices.
Roll out one crust, cover with the top pie and zasypnica edges to form a braid, linking the lower and upper layers of dough. In the egg, separate the yolk, whip it and apply on top of kórnik. Bake for 30 minutes, then reduce the temperature to 160оС and leave in the oven for another 40-50 minutes. Remove the finished cake and allow it to relax a bit, so it will become even more intense taste.