Traditional Russian Chicken and Rice Pie (Kurnik)
Kurnik is a classic Russian dish that embodies the warmth and comfort of home-cooked meals. This delightful Chicken and Rice Pie features tender chicken simmered in a rich, creamy sauce, accented with fresh herbs, sautéed mushrooms, and hard-boiled eggs. Encased in a buttery, flaky pastry crust, this dish is perfect for family gatherings or special occasions. The harmonious blend of flavors and textures makes Kurnik a heartwarming centerpiece that transports you to the heart of Russian culinary tradition. Whether served at a festive gathering or a cozy dinner, this pie is sure to impress and satisfy any palate.
N/A
Servings
N/A
Calories
26
Ingredients
Ingredients
Butter
12 tablespoons (chilled and cut into 1/4 inch pieces)
Vegetable shortening
4 tablespoons (chilled)
All-purpose flour
3 cups (none)
Salt
1/2 teaspoon (none)
Ice water
7 -10 tablespoons (none)
Onions
2 medium (peeled)
Celery
1 stalk (with leaves)
Garlic
1 clove (peeled)
Whole black peppercorns
6 (none)
Whole cloves
2 (none)
Bay leaf
1 large (none)
Salt
1 1/2 teaspoons (none)
Stewing fowl
1 (4 lb) (quartered)
Chicken giblets
none (coarsely chopped)
Butter
8 tablespoons (none)
Fresh mushrooms
1 lb (thinly sliced)
Parsley
2 tablespoons (finely chopped)
Lemon juice
1 teaspoon (strained if fresh)
Ground nutmeg
1/4 teaspoon (none)
Heavy cream
1/2 cup (none)
Long-grain white rice
1 cup (unconverted)
Onions
3 cups (thinly sliced)
Hard-boiled eggs
5 (finely chopped)
Fresh dill leaves
1/4 cup (finely cut)
Butter
2 tablespoons (softened)
Egg yolk
1 (dissolved in 2 tablespoons of cream)
Instructions
1
Prepare the Pie Crust: In a large, chilled bowl, combine the chilled butter, vegetable shortening, all-purpose flour, and salt. Quickly rub the butter and shortening into the flour using your fingertips, until the mixture resembles coarse meal. Gradually add 7 tablespoons of ice water, tossing the mixture lightly until it forms a ball. If the dough crumbles, add more ice water a tablespoon at a time until it holds together. Wrap the dough in wax paper and refrigerate for at least 2 hours or until firm.
2
Make the Chicken Stock: In a large casserole dish, combine the peeled onions, celery, garlic, whole black peppercorns, whole cloves, bay leaf, salt, the quartered stewing fowl, and chopped chicken giblets. Add enough water to cover the chicken by about an inch. Bring this mixture to a boil over high heat, skimming off any foam and scum that rises. Once boiling, reduce the heat to low, cover partially, and simmer for about 1.5 hours until the chicken is tender. Transfer the chicken to a platter and strain the stock through a fine sieve, pressing down on the solids to extract maximum flavor. Discard the solids and set the stock aside.
3
Prepare the Filling: Remove the skin from the chicken and discard. Cut the meat into 1-inch pieces and return to the casserole dish. In a skillet, melt 4 tablespoons of butter over high heat. Add the thinly sliced mushrooms and sauté until soft, about 3-5 minutes. Transfer mushrooms to the casserole with a slotted spoon. Add chopped parsley, lemon juice, ground nutmeg, heavy cream, and 1/2 cup of chicken stock. Stir well and season to taste. In a separate saucepan, bring 2 cups of chicken stock to a boil. Add the long-grain white rice, cover, reduce heat, and simmer for 15-18 minutes until all the liquid is absorbed. Set aside.
4
Combine Onions and Rice: In a large skillet, melt the remaining 4 tablespoons of butter and sauté the thinly sliced onions until soft and golden. Stir the cooked onions into the rice until well combined. In a bowl, mix the finely chopped hard-boiled eggs with fresh dill.
5
Assemble the Pie: Preheat the oven to 400°F. Lightly butter the sides and bottom of a 2-inch deep, 9x12 inch baking dish. Layer 1/3 of the rice mixture on the bottom, followed by half of the chicken filling, topped with half of the egg and dill mixture. Repeat layers, finishing with the remaining rice mixture on top. Roll out the chilled pie dough on a floured surface to a rectangle about 10x14 inches, 1/8 inch thick. Drape the dough over the rolling pin, then gently place it over the filling. Press the edges to seal and cut a 1-inch vent in the center of the crust.
6
Bake the Pie: Brush the crust with the egg yolk mixed with 2 tablespoons of cream. Bake in the middle of the preheated oven for 15 minutes, then reduce the temperature to 350°F and bake for an additional 30-40 minutes, or until the crust is golden brown. Serve immediately and enjoy this comforting Russian delight.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Kurnik?
Kurnik is a classic Russian savory pie featuring layers of chicken, rice, mushrooms, and hard-boiled eggs encased in a buttery, flaky pastry crust.
What ingredients are needed for the Kurnik pastry crust?
The crust is made using 3 cups of all-purpose flour, 12 tablespoons of chilled butter, 4 tablespoons of vegetable shortening, salt, and ice water.
How long should the pie dough be refrigerated?
The dough should be wrapped in wax paper and refrigerated for at least 2 hours or until it is firm.
What goes into making the homemade chicken stock?
The stock is made by simmering a stewing fowl with onions, celery, garlic, black peppercorns, cloves, bay leaf, salt, and chicken giblets.
How long do you simmer the chicken for the filling?
The chicken should be simmered in water with aromatics for about 1.5 hours until it becomes tender.
How do I prepare the chicken meat for the pie filling?
Remove the skin from the cooked chicken, discard it, and cut the meat into 1-inch pieces.
What is included in the mushroom filling?
Thinly sliced fresh mushrooms are sautéed in butter and then combined with parsley, lemon juice, nutmeg, heavy cream, and a bit of chicken stock.
How should the rice be cooked for this recipe?
One cup of long-grain white rice should be simmered in 2 cups of the prepared chicken stock for 15-18 minutes until the liquid is absorbed.
How are the onions prepared for the rice layer?
Three cups of thinly sliced onions are sautéed in butter until soft and golden, then stirred directly into the cooked rice.
What herbs are used in the egg mixture?
The hard-boiled eggs are finely chopped and mixed with 1/4 cup of finely cut fresh dill leaves.
What size baking dish is recommended for Kurnik?
A 9x12 inch baking dish that is approximately 2 inches deep is recommended for this recipe.
How do I layer the ingredients in the baking dish?
Layer 1/3 of the rice on the bottom, followed by half the chicken, then half the egg mixture; repeat the layers and finish with the remaining rice.
How thick should the pie crust be rolled?
The chilled dough should be rolled out to a rectangle approximately 10x14 inches and 1/8 inch thick.
Do I need to vent the top crust?
Yes, you should cut a 1-inch vent in the center of the crust to allow steam to escape during baking.
What is the purpose of the egg wash?
An egg wash made of egg yolk and cream is brushed over the crust to ensure it becomes golden brown and shiny when baked.
At what temperature should the oven be preheated?
The oven should initially be preheated to 400 degrees Fahrenheit.
Does the baking temperature change during the process?
Yes, bake at 400 degrees for the first 15 minutes, then reduce the temperature to 350 degrees for the remainder of the time.
How long does the Kurnik need to bake in total?
The pie takes approximately 45 to 55 minutes total in the oven until the crust is golden brown.
Can I use chicken giblets in this recipe?
Yes, coarsely chopped chicken giblets are added to the casserole dish when making the chicken stock for extra flavor.
How many hard-boiled eggs are needed?
The recipe calls for 5 hard-boiled eggs, which should be finely chopped.
What kind of rice is best for Kurnik?
Long-grain white rice (unconverted) is recommended for the best texture.
Is the chicken stock strained?
Yes, after simmering, the stock should be strained through a fine sieve, pressing on solids to extract all the flavor.
How much heavy cream is used in the filling?
1/2 cup of heavy cream is added to the chicken and mushroom mixture to create a rich sauce.
What spices are used to season the chicken filling?
The filling is seasoned with ground nutmeg, fresh parsley, lemon juice, salt, and pepper.
Should the butter for the crust be warm or cold?
The butter must be chilled and cut into 1/4 inch pieces to ensure a flaky crust.
What is the weight of the chicken used?
The recipe requires one 4-pound stewing fowl, quartered for the stock and filling.
How much ice water is needed for the dough?
Start with 7 tablespoons and add up to 10 tablespoons if the dough is too crumbly to hold together.
Can I substitute the shortening in the crust?
While the recipe calls for vegetable shortening for texture, some bakers use additional butter, though it may change the flakiness.
How is the pie served?
Kurnik should be served immediately while warm as a hearty centerpiece for a meal.
What makes Kurnik a traditional dish?
Its combination of layered staples like rice, eggs, and poultry inside a pastry has made it a symbol of Russian culinary tradition for generations.