Cool fills completely
Warm filling melts the butter in the dough before baking. Cold components produce a grumpy 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 pie.
Total time
3 hr 10 min
Calories
680 kcal
Servings
10 servings
Difficulty
Advanced
Why this recipe works
Russian chicken paste with blini, rice and mushrooms
Kurnik is considered a complex holiday and wedding paste. The classic high form is not filled with a uniform mass: thin unsweetened blini separate chickens, mushrooms and rice with egg. Thus, the aromas remain recognisable and the cut shows clear layers. Because all ingredients are already cooked, the baking time serves primarily to brown the butter dough and to heat the filling completely.
Lunch
Dinner
Meat
Rice
Recipe
Kurnik
Kurnik is a high Russian feast, in which thin blini separate juicy chicken, mushrooms as well as rice with egg and dill under a butter dough cover.
Ingredients
10 servings
Method
-
1
Prepare buttered dough
Mix the flour, baking powder and salt. Add cold butter until coarse crumbs are formed. Mix the sauté and egg briefly into a dough, press flat and cool for 45 minutes.
-
2
Bake six thin blini
Mix the flour, milk, egg and salt smoothly. Bake in a small butter six thin blini of about 18 cm in diameter and let cool completely.
-
3
Prepare chicken filling
Gently pull chicken in broth for 15 to 18 minutes until it reaches at least 75 °C. Cool, pick and mix with 100 ml broth and some pepper.
-
4
Fry mushrooms dry
Heat two tablespoons of butter. Fry mushrooms and an onion for 12 minutes until all the liquid is evaporated. Salt, pepper and completely cool.
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5
Mix rice filling
Mix boiled rice with chopped eggs, remaining steamed onion, a tablespoon of butter and dill. Season with salt and pepper.
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6
Build Pate
Roll out two-thirds of the dough round and put on a sheet. Alternately coat 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, overlay it and close it firmly on the ground. Cut a 2 cm steam hole on the top and place ornaments on the dough residue.
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8
Bake golden brown
Sprinkle with egg and bake for 45 to 55 minutes at 190 °C top/bottom heat. The filling in the middle should reach at least 75 °C again.
-
9
Leave to rest before trimming
Leave the pie to rest uncovered for 20 minutes, so that the layers sit down and the hot juice is distributed 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 softened dough lid.
Variations
How to adapt this recipe
Halve all 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 boiled buckwheat. Its nutty aroma is particularly suitable for mushrooms and dills.
Nutrition per serving
680kcal
62.0 gCarbohydrates
31.0 gProtein
35.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Kurnik
They take in leaking juices, separate the various components and stabilize the high pate when cutting.
Fillings, blini and dough can be prepared separately the day before. Assembling and baking should be possible on the serving day.
Fillings were too warm or too moist. Fry mushrooms dry, only slightly moisten chicken and bake the pie on a preheated sheet.
The well-known festive form contains chicken, but regional variations use other meat, potatoes or buckwheat and can be much simpler.
Heat pieces on a grill grate at 170 °C for about 15 minutes. Protect loosely with foil if the surface is already heavily browned.
Keep cooking