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Kurnik
Russian Chicken and Rice Pie
Kurnik is a traditional Russian celebratory pie, often called the 'tsar's pie' or 'wedding pie'. It features a rich, buttery pastry crust filled with layers of seasoned chicken, fluffy rice, sautéed mushrooms, and hard-boiled eggs. This hearty pie is perfect for special occasions and family gatherings.
🧂 Ingrédients
- 3 cups All-purpose flour
- 1 tsp Salt
- 8 oz Cold unsalted butter, cubed
- 5 oz Smetana (sour cream)
- 2 cups Chicken breast, cooked and diced
- 8 oz Mushrooms, sliced and sautéed
- 1 medium Onion, finely chopped and sautéed
- 1 cup Rice, cooked
- 4 large Hard-boiled eggs, finely chopped
- 2 tbsp Fresh dill, chopped
- 2 tbsp Fresh parsley, chopped
- 1 Egg yolk, beaten with 1 tbsp water (for egg wash)
👨🍳 Instructions
- 1
Prepare the dough: In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the sour cream until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
💡 Conseils de pro: Using cold butter and not overworking the dough is key to a flaky crust. - 2
Prepare the filling: In separate bowls, combine the diced cooked chicken, sautéed mushrooms and onions, cooked rice, chopped hard-boiled eggs, fresh dill, and fresh parsley. Season with salt and pepper to taste.
💡 Conseils de pro: Ensure all filling ingredients are cooked and cooled before assembling the pie. - 3
Preheat oven to 400°F (200°C). On a lightly floured surface, roll out two-thirds of the dough into a circle large enough to line the bottom and sides of a 9-inch pie plate or a round baking dish. Carefully transfer the dough to the dish.
💡 Conseils de pro: If the dough becomes too soft, return it to the refrigerator to firm up. - 4
Layer the filling ingredients into the pie crust: start with a layer of rice, then chicken mixture, then egg mixture. Repeat layers if desired, finishing with the egg mixture.
💡 Conseils de pro: Keep the layers distinct for the characteristic look of Kurnik. - 5
Roll out the remaining dough for the top crust. Place it over the filling and crimp the edges to seal. Trim any excess dough. Cut a decorative pattern or simply a few slits in the center for steam to escape.
💡 Conseils de pro: Traditional decorations can be made from leftover dough scraps. - 6
Brush the top crust with the egg wash. Bake for 50-60 minutes, or until the crust is golden brown and the filling is heated through.
💡 Conseils de pro: If the crust starts to brown too quickly, loosely tent the pie with aluminum foil. - 7
Let the kurnik rest for at least 15 minutes before slicing and serving.
💡 Conseils de pro: This allows the filling to set, making it easier to slice.
💡 Conseils de pro
- ✓For an authentic touch, some recipes include thin crepes between the layers to separate the fillings.
- ✓You can use pre-cooked chicken or poach a whole chicken and use the stock for cooking the rice.
- ✓Variations include adding sautéed mushrooms or different grains like buckwheat.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add sautéed mushrooms to the filling for extra flavor and texture.
- Replace rice with cooked buckwheat or barley for a different grain base.
- A vegetarian version can be made with mushrooms, cheese, and vegetables.