Kurnik (Open pie with chicken)
6 servings
60 minutes
Kurnik is a traditional Russian pie, a symbol of home comfort and celebration. Its roots go back centuries when it was an essential attribute of wedding festivities and other significant events. This pie combines the tenderness of chicken meat, the light sweetness of carrots, and the richness of buttery dough made with beer. The crispy crust adorned with braids gives it an exquisite appearance, while the aroma of sour cream sauce permeates the filling, making it especially juicy. Kurnik is perfect as a main dish for family gatherings; it's convenient to serve in portions, delighting guests with a hearty and tasty treat. This pie is not just food but a connection between generations reflecting the warmth and richness of Russian cuisine.
1
Pour beer into melted butter and gradually sift in flour (3 cups). Add salt and spices to taste. I used dried dill. Knead the dough — it should be soft and not stick to your hands. The dough is ready! Tear off a piece the size of a fist, flatten the rest into a shape, cover with plastic wrap, and refrigerate for 1-1.5 hours.
- Butter: 180 g
- Light beer: 1 glass
- Wheat flour: 3.3 glasss
- Spices: to taste
- Salt: to taste
2
Mix the egg and sour cream. It's enough to whisk with a whisk. Add salt and flour (1.5 tablespoons). Done!
- Chicken egg: 1 piece
- Sour cream: 5 tablespoon
- Wheat flour: 3.3 glasss
- Salt: to taste
3
Shred the lightly boiled chicken into fibers, chop a small carrot and a small onion. Place everything on the cooled dough and pour our egg-sour cream mixture over it. Carefully spread it with a fork to ensure everything is in the sauce.
- Chicken breast: 2 pieces
- Carrot: 1 piece
- Onion: 1 head
4
We take the remaining dough, divide it into 3 parts. Each part is divided into two more. Then we roll them into strands. We wrap two strands around each other and get beautiful braids!
- Wheat flour: 3.3 glasss
5
Grease the pie with egg yolk or butter and send it to a preheated oven at 180 degrees for 40 minutes. If it browns during this time, turn off the heat and leave the pie for another 5-7 minutes.
- Chicken egg: 1 piece
- Butter: 180 g