Kurnik (Russian Chicken Pie)

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Kurnik (Russian Chicken Pie)

For the Cream Cheese Pastry:
4 oz butter, cold and cut into chunks
4 oz cream cheese, cold and cut into chunks
1 cup all-purpose flour

For the Chicken Pie Filling:
2 cups water or chicken broth
1 cup rice, rinsed
2 onions, thinly sliced
8 oz mushrooms, sliced
2 tbs butter
1 cup half-and-half
1 tbs cornstarch
1 cup chicken broth
3 cups cooked chicken meat, diced
2 tbs parsley, chopped
1 tsp salt
Black pepper, to taste
4 hard-cooked eggs, finely chopped
1 tbs dill, chopped

For the Egg Wash:
1 egg yolk
1 tbs water

Make the Pastry:

Using the steel blade of a food processor, place all ingredients into the work bowl.

Process until dough forms a ball, 18 to 20 sec. Chilling isn’t necessary.

When ready, roll on a lightly floured surface to the measurements of the pan planning to cover plus about 2 inches on each side. An ungreased 12×7-inch baking dish works well for this recipe.

Make the Filling:

Bring 2 cups water or chicken broth to a boil in a medium saucepan. If using water, add salt.

Stir in rinsed and drained rice. Return to a boil, reduce heat, cover and simmer for 15 min or until all the liquid has been absorbed and rice is tender.

Uncover, fluff with a fork and remove from heat.

Meanwhile, melt 2 tbs butter in a large skillet. Add onions and mushrooms, and sauté until onions are tender and somewhat caramelized.

Stir cornstarch into half-and-half and add to onions along with 1 cup chicken broth, bring to a boil, stirring constantly. Reduce heat and simmer 1 min.

Add chicken, parsley, salt, and pepper and mix thoroughly. Remove from heat.

In a medium bowl, mix the hard-cooked eggs with the dill, and set aside.

 

Assemble the Dish:

Heat oven to 400°.

Spread 1/3 of the cooked rice into the bottom of the ungreased pan then layer 1/2 of the chicken mixture and 1/2 of the egg-dill mixture. Spread on another 1/3 of the rice, the rest of the chicken mixture and the rest of the egg-dill mixture. Spread on the remaining rice.

Place rolled-out pastry crust on top. Turn the edges of overhanging pastry to the inside. Brush pastry completely with egg-water wash.

Using the back of a fork, make decorative crisscross marks all over. Cut a slit in the center for an air vent. Alternatively, can make fancy leaves or bird shapes out of leftover pastry dough to decorate the top.

Place dish on a baking sheet to catch any drips, and bake 30 min or until golden and bubbly. Remove from oven and let rest 10 min. Serve hot.  Serves 6-8

 

 

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