Kurnik
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
8
Description
Recipe from the book by Anna Smith 'National Pies'.
Ingredients
- Butter - 8.1 oz
- Wheat Flour - 19.4 oz
- 20% Sour Cream - 14.1 oz
- Poultry - 2 lbs
- Chicken Egg - 4 pieces
- Scallions - 6 stalks
- Ghee - 4 spoons
- Champignons - 12.3 oz
- Rye Bread - 5.3 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
For the filling, boil the chicken in a small amount of water with the addition of onion and root vegetables. Once cooked, let the chicken cool, then remove the meat from the bones and discard the skin. Cut the meat into small pieces. Strain the broth.
Step 2
Boil 3 eggs until hard, peel them, and chop. Finely chop the green onions and sauté them in a saucepan with 1 tablespoon of melted butter for 2–3 minutes. Add the chopped eggs to the onions, mix well, and season with salt and pepper. Allow to cool.
Step 3
Remove the stems from the champignon mushrooms and cut them into pieces of any shape. In a saucepan, heat 1 tablespoon of melted butter and sauté the stems over medium heat until they release their mushroom aroma, about 7 minutes. Pour in 500 ml of chicken broth and simmer on low heat for 15–20 minutes.
Step 4
Slice the mushroom caps into 3–4 mm thick slices. In a skillet, melt 1–2 tablespoons of clarified butter and sauté the mushrooms over medium heat until they are tender. Transfer to a bowl and season with salt and pepper.
Step 5
Prepare a white sauce. Return the skillet to medium heat and melt the butter in it. Add the flour and sauté, stirring, until a pleasant aroma arises and the mixture turns light beige in color. Lower the heat and begin to add the mushroom broth gradually, 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 it thickens. Transfer the sauce to a bowl, season with salt and pepper, add 100 grams of sour cream, and mix well. Allow to cool to room temperature.
Step 6
Mix about two-thirds of the sauce into the chicken, and add the remaining sauce to the mushrooms.
Step 7
Prepare the dough. Melt 200 grams of butter and let it cool to room temperature. Combine 500 grams of flour with a teaspoon of salt. Mix the sour cream with the melted butter, then add it to the flour and knead into a soft dough. Lightly knead, wrap in plastic wrap, and refrigerate for 30 minutes.
Step 8
Preheat the oven to 392°F.
Step 9
Separate one fourth of the dough, wrap it in plastic wrap and place it in the refrigerator. Roll out the larger piece of dough on a sheet of parchment paper into a circle about 5 mm thick. Transfer the parchment paper with the dough onto a baking tray.
Step 10
Make eight to ten cuts around the perimeter of the circle, each about 4 cm long. Place half of the breadcrumbs in the center of the circle. On top of the breadcrumbs, layer half of the eggs, followed by half of the chicken, and then half of the mushrooms. Repeat the layers starting with the breadcrumbs. While layering the filling, keep in mind that the pie should have a conical shape, meaning that the layers of filling should gradually narrow towards the top.
Step 11
Press the filling down with a spoon to compact it slightly. Gather the edges of the dough and pull them gently upwards to form a wall. Bring the edges of the cuts together and pinch them to shape the pie into a truncated cone.
Step 12
Roll out the smaller portion of dough to match the size of the top opening of the pie, and cut a slit in it for steam to escape. Place this lid over the filling so that its edges align with the edges of the dough walls. Pinch the dough together in a 'rope' style. Use the same 'rope' technique to decorate the seams on the walls of the pie.
Step 13
Brush the pie with lightly beaten egg.
Step 14
Bake the chicken pie for 45–50 minutes. The crust should be golden brown, and the juices should bubble through the opening. If the top of the pie becomes too brown, cover it with foil or parchment paper. Serve warm, accompanied by chicken broth.
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