Kurnik
User Reviews
5.0
3 reviews
Excellent
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Prep Time
1 hr 15 mins
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Cook Time
2 hrs 15 mins
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Total Time
3 hrs 30 mins
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Servings
8 people
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Course
Main Course
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Cuisine
Russian, Eastern European
Kurnik
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Kurnik (курник) is a traditional Russian chicken pie served at weddings or other festive events like the Feast of the Trinity.
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Ingredients
For the dough
- 4 cups flour sifted
- 2 eggs
- 6 tablespoons butter soft
- ¾ cup milk
- 1 teaspoon baking powder
- 2 tablespoons caster sugar
- 1 teaspoon salt
For the crepes
- 2 eggs
- ½ cup flour sifted
- ½ cup milk
- ¼ teaspoon salt
- vegetable oil for the crepe maker
For the chicken stuffing
- 1 lb chicken breast
- 2 tablespoons butter
- 1 teaspoon salt
For the rice stuffing
- ¼ cup white rice
- 1¼ cup water lukewarm
- 1 hard-boiled egg
- 1 tablespoon chopped parsley
- 2 tablespoons butter
- ½ teaspoon salt
For the mushroom stuffing
- 8 oz. fresh mushrooms peeled and finely chopped
- 1 onion chopped
- 2 tablespoons butter
- salt
For brushing
- 1 egg yolk
- 1 teaspoon milk
Equipment
- Stand mixer
- food processor
- pastry brush
- Dutch oven
- Skimmer
- Rolling pin
- plastic wrap
Instructions
Dough
- In the bowl of a stand mixer, add the flour and dig a well in the center.
- Add sugar, baking powder, and eggs.
- Using the dough hook, start kneading, gradually incorporating the milk.
- Knead for 2 minutes, then gradually incorporate the soft butter then the salt.
- Knead until obtaining a soft and homogeneous dough which separates from the edges of the bowl.
- Cover the dough with a cloth and let it stand at room temperature while the stuffing is being prepared.
Crepes
- In a large bowl, combine the eggs, flour and salt and stir well.
- Mix for 1 minute in a food processor.
- Brush the bottom of a crêpe pan with vegetable oil and heat it.
- Bake 4 to 5 very thin crepes. To do this, pour a ladle of dough and immediately spread it over the entire surface of the pan. Cook each crepe for 1 minute per side.
Chicken stuffing
- Cut the chicken into pieces and wash it.
- Place it in a Dutch oven and cover it with water.
- Bring to a boil, immediately remove the foam that forms using a skimmer.
- Add salt, cover, and cook over low heat for 40 minutes.
- Drain the chicken and let it cool.
- Finely chop the chicken with a knife.
- In a saucepan, melt the butter.
- Season the finely chopped chicken with melted butter.
- Add salt if necessary.
Rice stuffing
- Add the rice into a saucepan, then add the warm water.
- Bring to a boil and season with salt.
- Cook for only 8 minutes (the rice should be barely crunchy), then drain and transfer it to a bowl.
- Add the butter and mix well.
- Cover the rice and let it rest for 15 minutes.
- Then add the parsley and the hard-boiled egg cut into pieces and mix.
Mushroom stuffing
- Melt half the butter in a pan.
- Fry the mushrooms on high heat, season with salt and stir constantly until they are golden.
- In another pan, melt the other half of the butter.
- Sauté the onion over medium heat for 5 minutes, stirring regularly.
- Mix the mushrooms and onions.
Assembly and cooking
- Preheat the oven to 365 F (185°C).
- Divide the dough in half.
- On a floured work surface, roll out the dough with a rolling pin in two circles to a thickness of ½ inch (0.5 cm).
- In the center of a circle of dough, place a crepe and add the dome-shaped rice stuffing on it and about 2 inches (5 to 6 cm) from the edges.
- Then place another pancake on top and press down slightly by hand.
- Place the chicken stuffing on top, then add a crepe on top and lightly pack by hand.
- Finally add the mushroom stuffing and place one or two last pancakes on top and tap lightly by hand.
- Place the second circle of dough on top.
- Press the edges and cut the excess dough all around with a pasta roller or knife so that it is even.
- Fold the edges inward giving a twisted shape.
- The kurnik should resemble a dome.
- With the excess dough, make some decorations in the shape of hearts, leaves and stars and place them on top of the kurnik.
- Above the kurnik and in the center, using a bottle cap make a hole, and, with a little dough, form a small twist and place it all around the hole.
- Using a toothpick, gently pierce the surface of the kurnik in 4 or 5 areas.
- Mix the milk and the egg and, using a pastry brush, brush the entire surface of the kurnik with this mixture.
- Bake for about 35 to 40 minutes.
- Turn off the oven and let the kurnik sit in the oven for 15 minutes.
- Take the kurnik out of the oven and wrap it in plastic wrap for 10 minutes so that it softens a bit, then serve.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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