About me

Kurnik

Making a pie according to this recipe will take some time, but it's worth it. This type of pie has been known since ancient times. For a long time, kurnik was a traditional decoration of the wedding table and other especially solemn occasions. Today, this pie is also popular, but its recipe is usually simplified. Let's make a true, traditional kurnik.

For the dough:

Flour

3-3 1/2 cups

Butter

14 tbsp

Eggs

2 large

Milk

1/2 cup

Sour Cream

6 tbsp

Baking Soda

1/2 tsp

Salt

For the pancakes:

Egg

1 large

Milk

1 1/2 cups

Flour

5 tbsp (heaped)

Sugar

1 tbsp

Salt

to taste

For the sauce:

Butter

2 tbsp

Flour

2 tbsp

Meat Broth

2 cups (chicken)

Cream

1/2 cup

Eggs

2 large (yolks)

Salt

to taste

Black Pepper

ground

For the rice filling:

Rice

1 cup (cooked)

Eggs

3 large (hard-boiled, chopped)

Butter

2 tbsp

Salt

to taste

Black Pepper

ground

Parsley

Dill

For the mushroom filling:

Mushrooms

14 oz

Onion

1 large

Salt

For the meat filling:

Chicken Meat

1 3/4 lb (fillet)

Carrot

1 large

Onion

1 large

Bay Leaf

Peppercorns

to taste

Salt

First, to make kurnik, start by boiling the meat. Salt the water, add onion, a small carrot, bay leaf, and peppercorns. When the meat is cooked, remove it and let it cool. Strain the broth into a separate container (we will need it later).

Prepare the dough for kurnik. Mix softened butter, sour cream, milk, and baking soda. Add salt and mix everything thoroughly. Then gradually add flour and knead a soft dough. Cover it and place it in the refrigerator.

Next, bake pancakes for our kurnik. Mix the ingredients specified in the recipe and bake the pancakes using a regular method.

You should get 9 pancakes.

Prepare the sauce for kurnik. In a saucepan over low heat, melt the butter, add flour, and mix well. Then slowly and constantly stirring, pour in the chicken broth. Finally, add the cream. Keep stirring the sauce and cook until it resembles sour cream. Add a little beaten egg yolks, mix quickly, and remove from heat.

Now, let's prepare the filling for kurnik. Cut the boiled chicken fillet into small pieces and soak it in the sauce.

For the next layer, cut the mushrooms into small pieces and sauté them with finely chopped onion in vegetable oil until cooked, then pour the same sauce over them.

I added finely chopped carrots from the broth to the mushrooms.

For the next layer of our kurnik, mix the rice with chopped boiled eggs, herbs, and butter. Season with salt and pepper to taste.

Assemble the kurnik. Take the dough, separate a little more than a quarter, and roll out a flat cake about 1 inch thick, slightly larger in diameter than the pancakes. Place it on a baking sheet greased with butter, then spread a third of the rice filling on top. Cover with a pancake and place a third of the meat filling. Cover with another pancake and spread a third of the mushroom filling.

Alternate the filling and pancakes until you run out, leaving a small piece of dough for decoration. From the remaining dough, make a large cake and cover the pie, pinching the edges carefully. Make a hole in the middle for steam to escape and decorate the kurnik to your liking. Brush with beaten egg yolk and bake in an oven preheated to 180 degrees Fahrenheit for 1.5 hours.