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Russian Chicken Pie (Kurnik)






  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.

Yields 8 servings


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