Kurnik
8 servings
120 minutes
Recipe from the book by Alena Spirina "National Pies" .
1
For the filling, boil the chicken in a small amount of water with onions and roots. Cool the cooked chicken, remove the meat from the bones, and discard the skin. Cut the meat into small pieces. Strain the broth.
- Chicken: 1 kg
2
Boil 3 eggs hard, peel and chop them. Finely chop green onions and sauté for 2-3 minutes in a saucepan with 1 tablespoon of melted butter. Add the chopped eggs to the onions, mix, and season with salt and pepper. Cool down.
- Chicken egg: 4 pieces
- Green onions: 6 stems
- Melted butter: 4 tablespoons
- Ground black pepper: to taste
- Salt: to taste
3
Separate the stems of the champignons and cut them into random shapes. Heat 1 tablespoon of melted butter in a saucepan and sauté the stems over medium heat until a mushroom aroma appears, about 7 minutes. Pour in 500 ml of chicken broth and simmer on low heat for 15-20 minutes.
- Champignons: 350 g
- Melted butter: 4 tablespoons
4
Slice the mushroom caps into 3–4 mm thick pieces. Melt 1–2 tablespoons of butter in a pan and sauté the mushrooms over medium heat until soft. Transfer to a bowl and season with salt and pepper.
- Champignons: 350 g
- Melted butter: 4 tablespoons
- Ground black pepper: to taste
- Salt: to taste
5
Prepare the white sauce. Return the pan to medium heat and melt butter in it. Add flour and sauté, stirring until a pleasant aroma and light beige color appear. Reduce heat and start adding mushroom broth in small portions, continuously whisking or stirring with a wooden spoon to avoid lumps. Once all the broth is incorporated, simmer the sauce for 5-7 minutes until thickened. Transfer the sauce to a bowl, season with salt and pepper, add 100 grams of sour cream and mix. Cool to room temperature.
- Butter: 230 g
- Wheat flour: 550 g
- Sour cream 20%: 400 g
- Ground black pepper: to taste
- Salt: to taste
6
Mix about two-thirds of the sauce into the chicken meat, the rest into the mushrooms.
- Chicken: 1 kg
7
Prepare the dough. Melt 200 grams of butter and cool to room temperature. Mix 500 grams of flour with a teaspoon of salt. Combine sour cream with melted butter, add to the flour, and knead a soft dough. Knead lightly, wrap in plastic wrap, and refrigerate for 30 minutes.
- Butter: 230 g
- Wheat flour: 550 g
- Sour cream 20%: 400 g
- Salt: to taste
8
Preheat the oven to 200 degrees.
9
Separate one fourth of the dough, wrap it in film, and put it in the refrigerator. Roll out the larger piece of dough on a piece of baking paper into a circle 5 mm thick. Transfer the paper with the dough to the baking tray.
10
Make eight to ten cuts around the perimeter of the circle, about 4 cm long. Place half of the bread crumbs in the center of the circle. On the crumbs, layer half of the eggs, then half of the chicken, and then half of the mushrooms. Repeat the layers starting with the bread crumbs. While layering the filling, remember that the pie should have a cone shape, meaning the layers should gradually narrow towards the top.
- Rye bread: 150 g
- Chicken egg: 4 pieces
- Chicken: 1 kg
- Champignons: 350 g
11
Press the filling with a spoon, slightly compact it. Gather the edges of the dough and pull them slightly upwards to form a wall. Join the cut edges and pinch them to give the pie the shape of a truncated cone.
12
Roll out the smaller part of the dough to the size of the top cut of the pie, cut a hole in it for steam to escape. Place this lid on the filling so that its edges align with the edges of the dough walls. Pinch the dough 'like a rope'. Use the same 'rope' to decorate the seams on the walls of the pie.
13
Brush the pie with lightly beaten egg.
- Chicken egg: 4 pieces
14
Bake the chicken pie for 45-50 minutes. The crust should brown, and the juice should bubble in the hole. If the top of the pie becomes too brown, cover it with foil or parchment. Serve warm with chicken broth.