Kurnik (Open Chicken Pie)

Baking and Desserts | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Kurnik (Open Chicken Pie)

Ingredients

Butter - 6.3 oz
Light Beer - 1 cup
Wheat Flour - 3.3 cups
Skin-On Chicken Breasts - 2 pieces
Onion - 1 head
Sour Cream - 5 tablespoons
Carrot - 1 piece
Egg white - 1 piece
Spices - to taste
Salt - to taste

Step by Step guide

Step 1

In melted butter, pour in the beer and gradually sift in the 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! Pinch off a piece the size of a fist, and immediately flatten the rest in a form, cover with plastic wrap, and send to the refrigerator for 1 to 1.5 hours.

Step 2

Mix the egg and sour cream. Just whisk it with a whisk. Add salt and flour (1.5 tablespoons). It's ready!

Step 3

Shred the slightly boiled chicken into fibers, chop the small carrot and small onion. Place everything on the cooled dough and pour our egg-sour cream mixture over it. Carefully level it with a fork to ensure everything is in the sauce.

Step 4

Take the remaining piece of dough, divide it into 3 parts. Each part into two more. Roll them into ropes. Then twist two ropes around each other to create beautiful braids!

Step 5

Brush the pie with egg yolk or butter and send it to a preheated oven at 356°F for 40 minutes. If it browns during this time, turn off the heat and leave the pie for another 5 to 7 minutes.