Kurnik pie with mushrooms

The most delicious, satisfying pie for the most loved ones! The kurnik pie of traditional Russian cuisine is a truly festive treat. In the old days, this was prepared for weddings, it was a wedding cake, which was treated to guests. That's why it takes a lot of time and a lot of products to prepare it. But the result is worth it, because the food turns out to be such that you lick your fingers. I got this recipe from a good book.

Milada

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Wheat flour

Sour cream

250

Butter

250

Eggs

For the sauce:

Flour

Butter

Cream

0.5

Broth (chicken)

Eggs

Champignons

200

For filling:

Chicken

Porcini mushrooms

300

Eggs

Rice

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 11 g

Fats 38 % 15 g

Carbohydrates 33 % 13 g

233 kcal

GI: 8 / 31 / 62

Step-by-step cooking

Cooking time: 2 h 10 min

Step 1:
Step 2:
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First we put the chicken to boil, separately – rice and five eggs for filling. Then, from the above products, we knead a steep, but elastic dough. The finished chicken meat is separated from the bones and cut into long pieces. Boiled rice is seasoned with chopped herbs and chopped boiled eggs, put butter, mix.
Now we prepare the sauce: rub the butter with flour (1 tbsp.l.), dilute with the resulting chicken broth, stir in the cream. We put it to cook in a water bath or steam so that we get a homogeneous light mass of the consistency of sour cream. Remove from the stove and drive in the raw yolks, previously ground with a spoonful of butter. Mix well, put the toasted and finely chopped champignons. In a frying pan with oil, stew porcini mushrooms and pour them with part of the white sauce. The other part is covered with sliced chicken and left to soak for a while.
We put one-fourth of the dough aside, roll out the rest into a round layer 1.5 cm thick. We put the layer in a mold so that the edges of the dough hang down. We send all the stuffing here in turn: first comes rice, then chicken, on top of it – mushrooms, again rice, chicken, mushrooms, and so on. We do this until such a "cap" is formed, tapering upwards. We roll out the second part of the dough, make cross-cuts and cover our dome, pinch the edges, coat the entire surface with egg, mold various beautiful figures from the remains of the dough and put them on the chicken coop. Then we coat everything with yolk to get a ruddy crust. Bake the pie at 220 degrees until ready.