📝 About This Recipe
Known as the 'King of Pies,' the Kurnik is a magnificent multi-layered masterpiece traditionally served at Russian weddings to symbolize fertility and wealth. This dome-shaped pastry features a rich buttery crust concealing layers of tender chicken, aromatic mushrooms, and fluffy rice, all separated by delicate blini (crepes). It is a labor of love that delivers a sophisticated harmony of earthy, savory flavors and incredible textures in every slice.
🥗 Ingredients
The Pastry (Dough)
- 3.5 cups All-purpose flour (sifted)
- 200 grams Unsalted butter (cold and cubed)
- 1/2 cup Sour cream (full fat)
- 1 Egg (large)
- 1/2 teaspoon Salt
The Blini (Crepe Layers)
- 1 cup Milk
- 1 Egg
- 1/2 cup Flour
The Fillings
- 500 grams Chicken breast or thighs (boiled and shredded)
- 1.5 cups Cooked white rice (mixed with 2 chopped hard-boiled eggs)
- 300 grams Cremini mushrooms (thinly sliced)
- 1 large Yellow onion (finely diced)
- 1/2 cup Fresh dill and parsley (finely chopped)
- 1/4 cup Chicken broth (to moisten the chicken layer)
- 1 Egg yolk (for egg wash)
👨🍳 Instructions
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1
Prepare the dough by rubbing the cold cubed butter into the sifted flour and salt until it resembles coarse crumbs. Stir in the sour cream and egg, kneading briefly until a smooth dough forms. Wrap in plastic and chill for at least 45 minutes.
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2
Make the blini: Whisk the milk, egg, and flour with a pinch of salt until smooth. Cook 5-6 thin crepes in a lightly buttered non-stick skillet. Set aside to cool.
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3
Prepare the mushroom filling: Sauté the onions in butter until translucent, then add the sliced mushrooms. Cook until the liquid has evaporated and they are golden brown. Season with salt and pepper.
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4
Prepare the chicken filling: Mix the shredded cooked chicken with the fresh herbs and a few tablespoons of chicken broth to ensure it stays moist during baking.
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5
Prepare the rice filling: Toss the cooked rice with the chopped hard-boiled eggs and a knob of melted butter.
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6
Preheat your oven to 180°C (350°F). Divide the chilled pastry dough into two pieces: one representing 1/3 of the dough and the other 2/3.
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7
Roll out the smaller piece of dough into a circle about 10 inches wide. Place this on a parchment-lined baking sheet. This is your base.
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8
Start layering: Place one blini on the dough base. Spread half of the rice mixture on top. Cover with another blini.
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9
Add the next layer: Spread half of the chicken mixture. Cover with a blini. Add the mushroom mixture, then another blini. Repeat layers until all fillings are used, forming a dome shape.
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10
Roll out the larger piece of dough into a wide circle. Carefully drape it over the filling dome. Trim any excess, and pinch the edges of the top and bottom dough together to seal tightly.
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11
Cut a small hole (steam vent) in the very top of the dome. Use dough scraps to create decorative leaves or flowers to adorn the pie.
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12
Brush the entire pie generously with egg wash. Bake for 45-55 minutes until the pastry is a deep, majestic golden brown.
💡 Chef's Tips
If the chicken seems dry, add a spoonful of sour cream to the chicken layer for extra richness. Always let the fillings cool completely before assembling to prevent the dough from becoming soggy. Use a high-quality butter for the pastry; the flavor of the crust is just as important as the filling. You can make the blini and fillings a day in advance to save time on the day of assembly. If the top browns too quickly, cover it loosely with a piece of aluminum foil while the base finishes cooking.
🍽️ Serving Suggestions
Serve warm with a side of clear chicken bouillon or 'Uha' (fish soup). A dollop of cold sour cream on the side is the traditional Russian way to enjoy savory pies. Pair with a glass of chilled vodka or a strong black tea with lemon. A simple side salad of pickled cucumbers or marinated tomatoes provides a bright acidity that cuts through the rich pastry.