Entree: Russia – Kuban – Курник ➤ Kurnik (Traditional Russian dome-shaped savory pie filled with chicken, eggs, rice and mushrooms)

Serving Size: 8

Approximate Time

Prep 45 min

Cook 1 hr

Additional 20 min

Total 2 hrs 5 min

Ingredients

- For the pastry: 4 cups (480 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tbsp (15 g) sugar
- 1 cup (226 g) unsalted butter, cold, cubed
- 1/2 cup (120 ml) sour cream
- 1 large egg (for dough) plus 1 large egg (for egg wash)
- 2–3 tbsp (30–45 ml) cold water as needed
- For the filling — chicken: 3 cups shredded cooked chicken, approx. 1 lb (454 g)
- For the filling — rice: 2 cups cooked long-grain rice, approx. 12 oz (340 g) cooked
- For the filling — eggs: 6 hard-boiled eggs, peeled and chopped, approx. 10.5 oz (300 g)
- 12 oz (340 g) cremini or white mushrooms, sliced
- 2 medium onions, finely chopped (about 1.5 cups / 240 g)
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) chicken broth or stock
- 1/2 cup (120 ml) sour cream (for mixing with some filling, optional)
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) salt, plus more to taste
- 2 tbsp (8 g) fresh dill, chopped
- 1 tbsp (15 g) fresh parsley, chopped
- 1 tbsp (15 ml) lemon juice (optional, for brightness)

Instructions

1. Make the pastry: In a large bowl combine flour, salt and sugar. Rub in cold cubed butter with fingertips until mixture resembles coarse crumbs. Stir in sour cream and 1 egg; add cold water 1 tbsp at a time until dough holds together. Divide into two pieces (one slightly larger for the base), wrap and chill 30 minutes.
2. Prepare fillings: Cook rice and set aside. Shred cooked chicken into bite-sized pieces. Chop hard-boiled eggs and keep separate from hot ingredients to avoid drying.
3. Sauté vegetables: In a large skillet heat vegetable oil and 1 tbsp butter over medium heat. Add chopped onions and cook until translucent, about 6–8 minutes. Add sliced mushrooms and remaining 2 tbsp butter; sauté until mushrooms release moisture and turn golden, about 8–10 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1/2 cup chicken broth and simmer 2–3 minutes until liquid reduces. Remove from heat and cool slightly.
4. Assemble internal mixtures: In a large bowl combine shredded chicken, cooked rice, half the sautéed mushroom-onion mixture, half the chopped eggs, 1/4 cup sour cream (optional), chopped dill, parsley, lemon juice, and remaining pepper. Taste and correct seasoning.
5. Preheat oven to 375°F (190°C). Roll out the larger portion of chilled dough to line a deep 9–10 inch (23–25 cm) ovenproof bowl or springform pan, leaving enough overhang to form the dome. Press dough into bottom and up sides to create a thick shell.
6. Layer the pie: Place a thin layer of rice mixture in the bottom to stabilize. Add the chicken-rice mixture, then a ring of remaining mushroom mixture, and finally the chopped eggs as the topmost internal layer. Moisten the dough edge with a little water.
7. Cover with remaining dough rolled into a circle; gather over the filling to form a sealed dome, pressing edges together. Trim excess and crimp or decorate as desired. Pierce a small vent at the top. Brush the surface with beaten egg for an even golden crust.
8. Bake on a sheet pan to catch drips for 45–60 minutes, until pastry is deep golden and filling is hot. If crust browns too fast, tent with foil.
9. Rest 15–20 minutes before inverting or unmolding to retain shape. Slice into wedges and serve warm with additional sour cream at the table if desired.