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Kurnik
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Total Time: 1 hour 20 minutes
Elevate your celebration with a traditional Russian pie featuring poached chicken and savory rice filling. It may take extra time, but the rich flavors make it unforgettable.
Ingredients:
2cloves of garlic
2onions
400 g chestnut mushrooms
½ a bunch of fresh flat-leaf parsley (15g)
olive oil
1heaped tablespoonplain flour
200 ml double cream
750 ml organic chicken stock
1lemon
1whole nutmegfor grating
500 g free-range cooked chicken (the meat from a 1.4kg chicken)
200 g long grain rice
1bunch of fresh dill
4hard-boiled eggs
125 g unsalted butter(at room temperature)
125 g cream cheese
2 large free-range eggs
200 g plain flour
Instructions:
For the pastry, cream together butter, cream cheese, and one egg yolk until thoroughly combined. In a separate bowl, mix flour, baking powder, and sea salt. Gradually add the dry ingredients to the butter mixture until a smooth dough forms. Chill for 30 minutes.
Prepare the filling by sautéing garlic, onions, and mushrooms in oil. Stir in flour, then add cream, chicken stock, parsley, lemon juice, nutmeg, and shredded chicken. Simmer.
Cook rice in chicken stock until tender. Mix chopped hard-boiled eggs with dill in a bowl.
Assemble the pie in a dish: layer rice, chicken mixture, and egg mix, repeating until ingredients are used up. Top with rolled-out pastry, crimp edges, and cut a hole for steam. Brush with beaten egg and bake at 180ºC/gas 4 for 25-30 minutes until golden.