Kurnik: Russian Chicken Pie Recipe

Introduction

Kurnik, a beloved Russian chicken pie, is a symbol of celebration and culinary expertise. Its intricate pastry layers envelop a rich filling of chicken, vegetables, and aromatic spices, creating a symphony of flavors. Prepare to embark on a culinary journey as we unveil the secrets of this iconic dish.

Ingredients

For the Dough:

• 500g (3 1/2 cups) all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 250g (1 stick) unsalted butter, cold and cut into small pieces
• 125ml (1/2 cup) cold water

For the Filling:

• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 500g (1 pound) boneless, skinless chicken breasts, boiled and shredded
• 2 hard-boiled eggs, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• 1 egg, beaten (for egg wash)

Steps

Prepare the Dough:

1. Combine the flour and salt in a large bowl. Add the cold butter and use your fingertips to work it into the flour until it resembles coarse crumbs.
2. Gradually add the cold water, 1 tablespoon at a time, until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Make the Filling:

1. Heat a skillet over medium heat and sauté the onion until translucent. Add the carrots and celery and cook until softened.
2. Stir in the shredded chicken, chopped eggs, Parmesan cheese, parsley, salt, and pepper. Remove from heat and let cool slightly.

Assemble the Kurnik:

1. On a lightly floured surface, divide the dough into two portions, one slightly larger than the other.
2. Roll out the larger portion into a circle about 12 inches in diameter. Transfer to a 9-inch baking dish and trim the edges.
3. Spread the filling evenly over the dough.
4. Roll out the remaining dough into a circle about 10 inches in diameter. Place it on top of the filling.
5. Crimp the edges to seal the pie. Brush the top with the beaten egg.
6. Bake in a preheated oven at 400°F (200°C) for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.

Tips

• For a richer flavor, use dark meat chicken for the filling.
• Feel free to add other vegetables to the filling, such as mushrooms, peas, or potatoes.
• Serve the kurnik warm, accompanied by sour cream or your favorite dipping sauce.
• Kurnik can be made ahead of time and reheated in the oven before serving.

FAQs

What is the origin of Kurnik?

Kurnik originated in the Russian countryside, where it was traditionally made during festivals and celebrations.

What does the name "Kurnik" mean?

The name "Kurnik" comes from the Russian word "Kur," meaning "chicken."

What is the significance of Kurnik?

Kurnik is a symbol of hospitality, fertility, and abundance in Russian culture.