Saturday, January 7, 2012

Authentic Russian chicken pie - Kurnik

We call it Kurnik and it's pretty easy to make.

 For the crust-
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Devide in into two balls, wrap each ball in plastic and refrigerate for 2-4 hours or overnight.               
2 Chicken breasts, cubed (you can also use chicken wings)
3 medium potatoes, peeled, thinly sliced
1 medium onion, peeled, cut in rings
2 cloves garlic, crushed
1/2 tsp paprika
2 tsp olive oil
salt, pepper

1 egg, beaten
In a bowl  mix chicken, paprika, oil and garlic. Set aside for 20-30 minutes. Meanwhile in a separate bowl mix potato slices, salt and pepper.
Roll the first ball of dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Start with a layer of sliced potatoes, then goes the layer of the chicken, then finish it with the layer of onion.
Roll the second ball of dough and cover the pie.
 Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C).

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