Kurnik originates in Russia. It’s again a comfort food dish, and super delicious. We couldn’t get enough of it, luckily there was plenty of pie. Oven dishes are handy, since you can prepare most of it beforehand and then it just has to go in the oven. I was searching for recipes with eggs in them, when I came across this Russian dome pie. It contains 6 eggs, so was good as an egg recipe. But it was much more than simply an egg recipe. So I made it for dinner, instead of our Saturday morning egg breakfast. It would have been too filling for the morning.
Next to 6 eggs, there’s a whole (grilled) chicken in the pie. Basmati rice and mushrooms add more flavor and stuffing in the pie. Onion powder, garlic powder, salt, pepper and parsley add lots of flavor to the pie. Add butter, flour and heavy cream to make a chicken ragout with the grilled whole chicken. As you can see lots of yummy ingredients in the pie. All the ingredients go inside a savory pie crust.
I found this recipe on the website Keukenliefde. For other comfort food, try out the Creamy Gnocchi with Dolcelatte, Figs and Hazelnuts. When searching for another pie, this Spinach Pie is perfect. Another stuffed dough recipe is this Cheeseburger Stuffed Pizza.
It wasn’t a hard to follow the recipe, which is always great. I used a grilled whole chicken instead of prepping a whole chicken myself. I used store bought pie crust instead of homemade. And I replaced onion with onion powder, garlic clove with garlic powder and dried parsley instead of fresh parsley. I omitted the dill. At that moment I was cleaning out my fridge and didn’t have those things anymore and didn’t want to buy them, because I would have to think up recipes for. I didn’t add extra salt and pepper to the mushrooms, since there was already enough salt in the dish.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Creamy Gnocchi Recipe with Dolcelatte, Figs and Hazelnuts
Allergies: poultry, gluten, wheat, egg, dairy.
1 whole grilled chicken
2 rolls savory pie crust
250 grams mushrooms
200 grams basmati rice
3 tablespoons melted butter
50 grams butter
50 grams flour
125 ml heavy cream
1 tablespoon heavy cream
Cook the chicken until done. Let it cool down. Take 375 ml from the fluid that came from the chicken. Cube the chicken.
Cook the rice according to package instructions. Drain and let cool down. Stir often with a fork. You need lose rice.
Boil 5 eggs until well done. Rinse in cold water. Peel the eggs. Slice them up and mix with melted butter and a bit of sea salt.
Fry the mushrooms with onion powder in oil. Cook until the mushrooms start to brown and there’s no fluid anymore. Add the garlic powder at the end and cook for a minute or so.
Melt the butter in a large cooking pot and add the onion powder. Then add the flour. Stir it a bit with a whisk. Don’t let it brown. Add the chicken broth bit by bit and the cream, while still stirring. The end result should be a thick, smooth sauce. Let cook softly for about 5 minutes. Stir in salt, pepper, chicken, mushrooms and parsley.
Cover a spring tin with baking paper. Mix an egg yolk with 1 tablespoon of cream. Place one pie crust on the bottom of the tin. Scoop the rice, egg and chicken ragout in layers on the crust. Remove the sides of the spring tin. Cover the sides of the dough with egg white. Place the second pie crust on top and form it in the shape of a dome.
Press the sides with a fork. Cut out a small round on top of the pie crust. The steam needs to be able to go out. Slice out the discard crust flowers and stick them on the dome with egg white. Cover the whole pie with the egg yolk.
Bake the pie in a preheated 190°C/374°F for 40 minutes.
- Recipe source is the website Keukenliefde.
- Enough for 8 persons.
- You can replace onion powder with onion, garlic powder with a clove of garlic, dried parsley with fresh parsley.