Historical recipe from the book by Vasily Levshin “Russian kitchen”

  • Servings: 6
  • Cooking time: 135 Minutes

пирог КурникIngredients

  • Flour — 400 grams
  • Butter — 200 grams
  • Sour cream — 100 grams
  • Egg yolks — 3 pieces
  • Sugar — 10 grams
  • Salt — to taste

For the filling:

  • Boiled chicken — 1 piece
  • Chicken broth — 100 ml
  • Onion — 1 piece
  • Butter — 20 grams
  • Eggs boiled — 4 pieces
  • Black pepper freshly ground — to taste

For lubrication of the pie:

  • Butter — 30 grams
  • Eggs — 1 piece

Often meets the assertion that the kórnik is a ritual dish. Definitely in the “rich” version, this pie was a constant accessory for the wedding buffet, but that doesn’t mean that he couldn’t cook for the other cases. This version of kórnik was intended for everyday consumption. In this recipe it’s casual: there are no layers of rice and mushrooms, layers are not shifted pancakes, the dough is unrolled in a single layer and just folded the edges, and the dough is also very simple.

  1. Pour on a substrate of flour, make a hole as well. Put in the middle of the cold sour cream, yolks, sugar and salt. Start to stir with a fork. When the flour grab the liquid, add the diced cold butter. Continue to knead until smooth dough. Wrap in cling film and refrigerate for 30 minutes.

  2. Remove the chicken and finely scrosati meat. Saute onion in butter until Golden brown, add the chicken, pour 50 ml of broth, add pepper and salt. Saute for a few minutes and refrigerate.

  3. Cold roll out the dough into very thin. In the middle put a circle of finely chopped eggs, lightly add salt. On top pile the filling of chicken.

  4. Pick up the edges of the dough and shape in the form of a pot. Brush the dough with beaten egg and bake at 180ºC for about 20 minutes. Hot cake grease with oil and let rest under a towel for 10 more minutes.

  5. Before serving, pour in the hole of the cake with 50 ml of hot broth.