Kurnik Chicken Pie
While kulebyaka is usually made with fish, kurnik (from the Russian word kuritsa, meaning “chicken”) is made with poultry…
Now we have all made Kulebyaka Fish Pie in the past years, but….lets make Kurnik Chicken Pie!
Same recipe, different name and one ingredient different…
A Kulebyaka is a Kurnik….when a Kurnik is a Kulebyaka…
Ingredients:
2 oz of real butter
1 small onion, finely diced
6 to 8 oz long grain wild rice, cooked till very soft…
1 tbsp fresh dill grass, finely chopped
1 tbsp fresh lemon juice
1 lb puff pastry – not frozen
1 lb chicken thigh meat – no skin and shredded, I like to pre-cook the chicken…
3 medium eggs – hard-boiled and finely diced
1 raw egg – whipped
Salt and black pepper – actually I love it best with a touch of crushed red pepper…
Flour for the rolling pin and surface
How to Make Chicken Kurnik:
The oven should be pre-heated to around 200 C.
While oven is pre-heating, make sure chicken and rice are pre-cooked…
Lightly oil a baking tray, to lay the finished product on to bake…
Melt the butter in a saucepan, and add the finely chopped onion. Cook for approximately 10 minutes, until the onion is just tender, and slightly golden brown and getting opaque…
Stir in the pre-cooked rice, adding chopped fresh dill, fresh lemon juice, salt and pepper to taste, all with the butter and onion in the sauce pan…
On a lightly floured surface roll out the thawed puff pastry, to make a 12 in square. Try to use only enough flour to do the job. Excess flour will toughen the pastry as will excess working of the dough…
Spread the rice mix over the pastry, but leave a border all round of about ½ inch…
Arrange the pre-cooked chicken pieces on top of the rice, scatter the chopped egg over the salmon. I also toss a little salt and pepper on top for good measure. This is where you can apply crushed pepper as you desire and that is yummy…
Brush pastry edges with whipped egg…
Fold the pastry twice to form a rectangle. Press the edges together to seal in the contents…
Carefully lift the pastry onto the oiled baking tray and glaze the top with beaten egg…
Pierce the pastry on top in several places to allow steam to escape. Those who are artistic can cut a design…
Bake on the middle shelf of the oven for approximately 40 minutes. After 30 minutes cover the roll with foil to keep from burning the top…
Leave on baking tray to cool. Garnish as you desire and once cool enough slice and serve. This makes about enough for 4 people or one very very hungry person…
How you serve this dish is up to you, either as a light lunch accompanied by a mixed salad, or as a main meal. It goes particularly well with boiled new potatoes and mixed vegetables. If carefully wrapped in foil the Kurnik travels well and makes good food on a Russian train…
This product can be made with fish, cabSalmon Kulebyakabage, ham, pork, chicken and just about anything you desire…
Enjoy, I know your family will…
A Kulebyaka is a Kurnik….when a Kurnik is a Kulebyaka…
WtR