Russian Chicken Pie (Kurnik)

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Ingredients

Pastry

  • 1/4 cup firm butter or margarine
  • 1/4 cup shortening
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons cold water

Filling

  • 2 cups water
  • 1 cup uncooked regular rice
  • 2 teaspoons instant chicken bouillon
  • 2 large onions, thinly sliced
  • 8 ounces mushrooms, sliced
  • 2 tablespoons butter or margarine
  • 1 cup half-and-half
  • 2 teaspoons cornstarch
  • 1 cup chicken broth
  • 3 cups diced cooked chicken
  • 2 tablespoons minced parsley
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 4 hardboiled eggs, peeled and finely chopped
  • 1 tablespoon minced dill weed
  • 1 egg yolk
  • 1 tablespoon water

Instructions

  1. Prepare Pastry; wrap in plastic wrap. Heat water, rice and bouillon to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring.
  2. Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.
  3. Cook and stir onions and mushrooms in butter in skillet over medium heat until onions are light brown.
  4. Mix half-and-half and cornstarch; stir into onion mixture.
  5. Stir in chicken broth. Heat to boiling, stirring constantly; boil and stir 1 minute.
  6. Stir in chicken, parsley, lemon juice, salt, nutmeg and pepper.
  7. Mix chopped eggs and dill weed.
  8. Spread one-third of the rice mixture in bottom of ungreased 12 x 7-inch baking dish.
  9. Layer with half of the chicken mixture and half of the egg mixture.
  10. Repeat the layers; top with remaining rice mixture.
  11. Heat oven to 400 degrees F.
  12. Unwrap Pastry; place on well-floured cloth-covered board. Roll into a 13 x 8-inch rectangle with floured stockinet-covered rolling pin. Cut a 1-inch circle in center of pastry.
  13. Place Pastry over top of dish; turn edges under and flute.
  14. Mix egg yolk and water; brush over pastry.
  15. Bake until golden brown, about 30 minutes.
  16. Pastry: Cut butter and shortening into flour and salt until particles are the size of small peas.
  17. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
  18. Gather pastry into ball; shape into flattened rectangle.

Yield: 8 servings



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