Completely cool fillings
Warm filling melts the butter in the dough before baking. Cold ingredients give a thicker shell and more stable layers.
Russian Recipe
Kurnik
All fillings are cooked separately and completely cooled. Blini hold the layers together, while a steam hole protects the closed patty.
Total time
3 hr 10 min
Calories
680 kcal
Servings
10 servings
Difficulty
Advanced
Why this recipe works
Russian chicken pate with blini, rice and mushrooms
Kurnik is considered an elaborate festive and wedding pastry. The classic high form is not filled with a uniform mass: thin unsweetened blini separate chicken, mushrooms and rice with egg. Thus, the flavours remain recognisable and the incision shows clear layers. Because all ingredients are already cooked, the baking time is primarily used to brown the butter dough and to heat the filling completely.
Lunch
Dinner
Meat
Rice
Recipe
Kurnik
Kurnik is a tall Russian festive paste in which thin blini separate succulent chicken, mushrooms and rice with egg and dill under a butter pastry cover.
Ingredients
10 servings
Method
-
1
Making butter pastry
Mix flour, baking powder and salt. Work in cold butter until coarse crumbs form. Mix sour cream and egg briefly to a dough, press flat and cool for 45 minutes.
-
2
Bake Six Thin Blini
Whisk the flour, milk, egg and salt until smooth. Bake six thin blini of about 18 cm in diameter in a little butter and let cool completely.
-
3
Preparing chicken stuffing
Cook the chicken in the broth for 15 to 18 minutes until it reaches at least 75 ° C. Cool, chop and mix with 100 ml of broth and a little pepper.
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4
Fry mushrooms dry
Heat two tablespoons of butter. Fry the mushrooms and onion for 12 minutes until all the liquid has evaporated. Season with salt, pepper and cool completely.
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5
Mix rice filling
Mix the boiled rice with the chopped eggs, remaining steamed onion, a tablespoon of butter and dill and season with salt and pepper.
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6
Pate
Roll out two thirds of the dough in a round shape and place on a baking tray. Alternately, layer the blini, rice filling, mushrooms and chicken into a flat dome; finish with a blini.
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7
Decorate closed
Roll out the remaining dough larger than the dome, top with the dough and close tightly at the bottom. Cut a 2 cm steam hole on top and lay decorations on the dough from the dough leftovers.
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8
Golden Brown Bake
Brush the curnik with egg and bake at 190 ° C / 350 ° F / gas mark 5 for 45 to 55 minutes.
-
9
Leave to rest before cutting
Leave the pie to rest uncovered for 20 minutes, leaving the layers to settle and the hot juice to spread inside.
Kitchen know-how
Tips for Kurnik
Keep the steam hole open
Steam from meat, rice and mushrooms must be able to escape. An open fireplace prevents cracks and a soggy dough lid.
Variations
How to adapt this recipe
Halve all the quantities and form a pie of about 20 cm. Check the baking time from 35 minutes and check the core temperature.
Replace rice with 350 g of cooked buckwheat. Its nutty flavour goes particularly well with mushrooms and dill.
Nutrition per serving
680kcal
62.0 gCarbohydrates
31.0 gProtein
35.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Kurnik
They absorb leaking juices, separate the various components and stabilise the high pate during cutting.
Fillings, blini and dough can be prepared separately the day before. Assemble and bake if possible on the day of serving.
Fillings were too warm or too moist. Fry mushrooms dry, moisten chicken only slightly and bake the pie on a preheated baking tray.
The familiar holiday form contains chicken, but regional variants use different meat, potatoes or buckwheat and can be much more simple.
Heat the pieces on a grate at 170 ° C for about 15 minutes. Protect loosely with foil if the surface is already browned.
Keep cooking