Entree: Russia – Cossack Cuisine – Курник ➤ Kurnik (A traditional Russian savory layered pie filled with poached chicken, mushrooms, rice, and chopped hard‑boiled eggs baked in a rich pastry)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 50 min

Additional 45 min

Total 2 hrs 15 min

Ingredients

- For the pastry:
- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 cup (225 g) unsalted butter, cold and cubed
- 1 large egg (for dough) (approx. 50 g)
- 6–8 tbsp (90–120 ml) ice water

- For the filling:
- 1 whole chicken, about 3 lb (1.4 kg), yields roughly 2 lb (900 g) cooked meat, poached and shredded
- 1 cup (200 g) long-grain rice, uncooked
- 6 large eggs, hard‑boiled, peeled and chopped, approx. 10 oz (285 g) total
- 8 oz (225 g) cremini or white mushrooms, sliced
- 2 medium onions, chopped (about 10 oz / 280 g)
- 4 tbsp (60 ml) unsalted butter
- 1 cup (240 ml) chicken stock (plus extra if needed)
- 1/2 cup (120 g) sour cream (smetana)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 large egg, beaten (approx. 50 g) for egg wash
- 2 tbsp (8 g) chopped fresh dill or parsley

Instructions

1. Make the pastry: In a large bowl, whisk together flour and 1 tsp salt. Cut in cold cubed butter until mixture resembles coarse crumbs. Stir in 1 beaten egg and 6 tbsp (90 ml) ice water, adding more water 1 tbsp at a time until a firm dough forms. Divide into two disks, wrap, and chill at least 30 minutes.
2. Poach the chicken: Place whole chicken in a pot, cover with water, bring to a simmer and poach until just cooked through, about 25–30 minutes. Remove, cool slightly, remove meat from bones and shred; reserve 1 cup (240 ml) poaching liquid.
3. Cook the rice: Rinse rice. In a small saucepan, combine rice and 1 cup (240 ml) chicken stock, bring to a boil, reduce to low, cover and cook until tender and liquid is absorbed, about 15–18 minutes; fluff and let cool slightly.
4. Prepare eggs and vegetables: Hard‑boil 6 eggs (about 10 minutes), cool, peel and chop. In a skillet, melt 4 tbsp (60 ml) butter over medium heat, sauté chopped onions until translucent, add sliced mushrooms and cook until soft and browned; season with salt and pepper. Stir in 1/2 cup (120 g) sour cream and a splash of reserved poaching liquid if mixture seems dry; remove from heat.
5. Assemble filling layers: You should have shredded chicken, cooked rice, chopped eggs, and the mushroom–onion mixture as distinct layers. Adjust seasoning (salt/pepper) and stir in chopped dill into the egg or chicken layer if desired.
6. Preheat oven to 375°F (190°C). On a lightly floured surface, roll one pastry disk to line a 10–12 inch (25–30 cm) deep pie dish, leaving excess overhang. Spoon half the rice into the bottom and press to an even layer. Add a layer of shredded chicken, then the mushroom mixture, then chopped eggs, finishing with remaining rice as a top layer.
7. Cover with second pastry disk rolled to fit; crimp and seal edges, trim excess. Cut a few vents in the top for steam. Brush the whole pie with the beaten egg wash.
8. Bake in preheated oven 45–55 minutes, until pastry is golden and filling heated through. If top browns too quickly, tent with foil.
9. Rest 10–15 minutes before slicing to let layers set. Serve warm garnished with additional chopped dill.