ReceptnaptárKurnik (Russian layered chicken pie)
Kurnik is the tall, layered chicken pie of old Russian weddings and feasts, once called the “king of pies”. Under the round domed pastry sit rice, meat, egg and mushroom. It is still a festive Sunday lunch and a dish for guests.
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Method
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- Rub the cold butter into the flour, add the sour cream, egg and salt and knead quickly into a dough. Chill wrapped for 1 hour.
- Fry the onions and mushrooms in butter until soft, then season.
- Chop the chicken finely, dice the eggs and mix with the rice and dill.
- Halve the dough and roll each piece into a 30 cm circle. Place one circle on baking paper.
- Layer rice, mushrooms, chicken and egg, moistening with stock or sour cream and leaving the edge free.
- Cover with the second circle, seal the edge, pierce the top, brush with egg yolk and bake at 190 °C for 40-45 minutes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Roll the pastry cold so the butter makes it flaky and tender.
- Keep the filling moist but not soupy, or the base turns soggy.
- Leave a small vent in the top pastry so the steam can escape.
- Rest for 15 minutes after baking so it slices cleanly.
Frequently asked questions
Can it be made ahead?
Yes, baked it keeps for the next day; reheat at 160 °C for 15 minutes.
What replaces the rice?
Buckwheat or mashed potato, both traditional.
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- Venison stew with lingonberries (Siberian game dish)
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