Pie "Kurnik"
8 servings
40 minutes
Kurnik is a traditional pie with a rich filling that has roots in Russian cuisine. It is called the 'tsar's pie' as it was prepared for festive occasions in ancient times. This pie impresses with its multilayered structure: tender dough conceals juicy pieces of chicken soaked in white sauce, fragrant rice porridge with eggs and herbs, as well as delicate white mushrooms. The creamy texture of the dough combined with the rich flavors of the filling creates harmony where each detail complements the other. Kurnik is perfect for a cozy family dinner or a festive feast. It is served hot, allowing all the flavor nuances to unfold, and its heartiness makes it a true centerpiece of the table.
1
Prepare a rich unleavened dough.
- Wheat flour: 4 glasss
- Butter: 250 g
- Sour cream: 250 g
- Chicken egg: 7 pieces
2
Boil the chicken until cooked, remove the meat from the bones, slice it, and dress it with white sauce.
- Chicken: 1 piece
3
Boil the rice and mix the resulting fluffy rice porridge with butter, adding chopped hard-boiled eggs and herbs.
- Rice: 1 glass
- Chicken egg: 7 pieces
- Chopped parsley: 1 tablespoon
4
Sauté fresh white mushrooms in oil and season with white sauce.
- White mushrooms: 300 g
5
Form a pie from the prepared dough and fillings: separate a quarter of the dough for the pie's surface, roll out a round flatbread 1 - 1.5 cm thick from the remaining dough, place it in a greased mold or pan so that the edges are covered with dough, layer the fillings: rice, sliced eggs, sliced chicken, mushrooms. Roll out the lid, cover the pie, and make a hole in the center of the lid for steam to escape during baking.
- Rice: 1 glass
- Chicken egg: 7 pieces
- Chicken: 1 piece
- White mushrooms: 300 g
6
Bake the pie at 220 degrees until done.
- Butter: 250 g