Ukrainian Chicken Pie Kurnyk

"Rich pastry with a layer of rice, chicken mixture, mushrooms, hard boiled eggs and dill."
 
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Ready In:
1hr 45mins
Ingredients:
23
Serves:
8
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ingredients

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directions

  • For the chicken: In a kettle combine the first 5 ingredients and boil for 15 minutes. Add the chicken, cover and simmer until chicken is tender, about 1 1/2 hours.
  • When the chicken is done, remove the meat and chop.
  • Reserve 1 1/2 cups stock for the filling.
  • For the pastry: Sift the flour with the baking powder onto a pastry board.
  • Make a well in the center of the flour and add the butter.
  • Using a pastry blender or your fingers, mix the butter and flour together into a stiff granular dough that is the consistency of cornmeal.
  • Mix the eggs, yolk, salt and sour cream together. Add enough of the liquid until the liquid is absorbed and the dough holds together.
  • Do not over-handle.
  • If the dough will not hold together, add a bit more of the egg and sour cream mixture.
  • Quickly form the dough into a ball, wrap in a damp towel and chill for 1 hour.
  • Blend 1 1/2 cups of the stock and the 1/2 cup of sour cream and bring to a simmer, stirring constantly. Remove from heat and blend in the parsley, nutmeg, lemon juice and the chopped chicken and salt to taste.
  • On a lightly floured surface, roll out the pastry to 1/8-inch thickness and line a deep pie dish.
  • Beginning and ending with a layer of rice, alternate a layer of the chicken mixture with a layer of the mushrooms and a layer of the chopped eggs and dill.
  • Press down filling, then cover with the remaining pastry, crimping the edges to seal.
  • Cut a 1-inch hole in the center, then brush lid with egg.
  • Bake 15 minutes in a 400°F oven, then reduce heat to 350°F and bake until the kurnyk bubbles at the edges, about 30 minutes.
  • Serve hot. Serves 8.
  • Larousse Treasury of Country Cooking.

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