Entree: Russia – Western Siberia – курник ➤ Kurnik (A traditional celebratory Russian savory pie filled with layered chicken, buckwheat or rice, mushrooms, and hard-boiled eggs)

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 1 hr

Additional 1 hr 30 min

Total 2 hrs 30 min

Ingredients

- 4 cups (480 g) all-purpose flour, plus extra for dusting
- 2 1/4 tsp (7 g) active dry yeast
- 1 cup (240 ml) warm milk (about 105–110°F / 40–43°C)
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) salt
- 2 large eggs (≈100 g), room temperature
- 6 tbsp (85 g) unsalted butter, melted (for dough)
- 1 large egg (≈50 g) beaten for egg wash
- 2 cooked boneless skinless chicken breasts, shredded, approx. 8 oz (225 g) each (total approx. 450 g)
- 1 cup (170 g) buckwheat groats (kasha), rinsed and cooked per package instructions (yields about 2 cups cooked)
- 8 oz (225 g) button or cremini mushrooms, chopped
- 2 medium onions (≈250 g), finely chopped
- 4 large hard-boiled eggs (≈200 g), peeled and chopped
- 3 tbsp (45 ml) vegetable oil for sautéing
- 3 tbsp (45 g) unsalted butter for sautéing
- 1/2 cup (120 ml) chicken broth
- 1/4 cup (60 g) sour cream (optional, for moistening filling)
- 1/4 cup (60 g) chopped fresh dill or parsley
- Salt and freshly ground black pepper to taste

Instructions

1. Prepare the dough: In a small bowl dissolve 2 1/4 tsp (7 g) active dry yeast and 2 tbsp (25 g) sugar in 1 cup (240 ml) warm milk; let stand 5–10 minutes until foamy. In a large bowl combine 4 cups (480 g) flour and 1 tsp (6 g) salt. Stir in yeast mixture, 2 large eggs (≈100 g) and 6 tbsp (85 g) melted butter. Knead until smooth and elastic, about 8–10 minutes. Cover and let rise in a warm place until doubled, about 1–1.5 hours.
2. While dough rises, cook the buckwheat: simmer 1 cup (170 g) buckwheat groats in 2 cups (475 ml) water (or per package) until tender; fluff and cool. Season lightly with salt.
3. Sauté filling: In a large skillet heat 3 tbsp (45 ml) vegetable oil and 3 tbsp (45 g) butter over medium heat. Add chopped onions (≈250 g) and sauté until translucent. Add chopped mushrooms (225 g) and cook until moisture evaporates and mushrooms brown. Add shredded chicken (approx. 450 g) and 1/2 cup (120 ml) chicken broth; cook 3–4 minutes to combine. Stir in 1/4 cup (60 g) sour cream if using, then season with salt and pepper. Remove from heat and stir in chopped hard-boiled eggs (≈200 g) and chopped dill or parsley (60 g).
4. Assemble the kurnik: Preheat the oven to 375°F (190°C). Divide risen dough into two portions, about one slightly larger for the bottom crust. Roll out the larger portion on a floured surface to fit the bottom and sides of a 10–12 inch (25–30 cm) deep pie dish or round baking pan. Press dough into the pan.
5. Layer the filling: Spread half of the cooked buckwheat (about 1 cup cooked) evenly over the bottom crust. Spoon half of the chicken-mushroom-egg mixture over the buckwheat. Add the remaining buckwheat in a second layer, then top with the remaining chicken mixture, creating distinct layers rather than mixing them thoroughly.
6. Cover and finish: Roll out the remaining dough to form the top crust. Place over the filled pie and seal the edges, trimming excess. Cut slits in the top to vent. Brush with beaten egg (≈50 g) for a glossy finish.
7. Bake until deep golden and cooked through, about 45–60 minutes. If the crust browns too quickly, tent with foil. Let the kurnik rest 15–20 minutes before slicing to allow layers to set. Serve warm or at room temperature.