Recipe of Kurnik, a traditional Russian layered chicken pie with pancakes originating from royal and festive cuisine, often referred to as the “tsar of pies.” It features layers of meat, rice, eggs, mushrooms, and thin pancakes, all encased in a buttery pastry. Historically served at weddings or large gatherings, Kurnik symbolizes abundance and hospitality.
Cooking Time:
3 hours
Ingredients:
2 cups all-purpose flour
1/2 cup butter (cold, cubed)
1/2 tsp salt
1/2 cup sour cream
2 eggs (boiled)
1/2 lb chicken thighs (boiled and chopped)
1/2 cup cooked rice
1/2 cup mushrooms (sautéed)
1 onion (finely chopped)
2 tbsp butter (for frying)
Salt and pepper to taste
3 thin pancakes (6–8 inch diameter)
1 egg (for brushing)
Recipe:
Prepare the dough: In a bowl, mix flour and salt. Cut in cold butter until crumbly. Add sour cream and knead into dough. Wrap in plastic and chill for 1 hour.
Boil and chop chicken and eggs. Cook rice until tender. Sauté onion and mushrooms in butter until golden.
Make 3 thin pancakes using your preferred crepe or blini batter. Set aside to cool.
Prepare the filling: In separate bowls, combine (a) chopped chicken, salt, pepper; (b) chopped eggs and rice with butter; (c) mushrooms and onions.
Assemble: Roll out most of the dough into a large circle. Place one pancake in the center. Spread the chicken filling. Cover with second pancake. Add rice-egg mixture. Cover with third pancake. Add mushroom-onion mix on top.
Gather the dough up and around the fillings into a dome. Pinch and seal. Roll out remaining dough and cover the top, sealing well.
Brush with egg wash and make a steam vent on top. Decorate with leftover dough if desired.
Bake at 375°F for 1 hour or until golden brown.
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