Kurnyk Chicken Pie
Kurnyk looks daunting because it holds several fillings, yet each one is elementary. The clever part is the pancakes: thin discs between the layers stop the juices mixing and soaking the pastry, so the pie cuts into clean wedges. That is precisely why it was a wedding pie, expected to survive a long table.
- Prep
- 40 min
- Cook
- 50 min
- Rest
- 30 min
- Total
- 2 h
- Servings
- 8
- Level
- Challenging
- Per serving
- 480 kcal
Ingredients
Pastry
Pancakes
Fillings
Makes: a 24 cm pie, 8 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
180 °C · top and bottom heat, no fan
With a fan: 160 °C
-
Step 1: Make the pastry
Rub the cold butter into the flour to crumbs, add the egg, sour cream and salt, bring the dough together quickly and chill for 30 minutes.
-
Step 2: Cook the pancakes
Whisk the milk, egg, flour and salt and cook 3 thin pancakes, slightly smaller than your tin.
-
Step 3: Cook the chicken
Dice the breast, fry in oil for 8 minutes, add one chopped onion, pour in half the sour cream and simmer for 5 minutes. Season.
-
Step 4: Cook the mushrooms
Slice the mushrooms and fry with the second onion for 10 minutes, until golden, then stir in the rest of the sour cream.
-
Step 5: Cook the rice
Boil the rice until tender and mix with the chopped boiled eggs and dill. Season.
-
Step 6: Assemble
Roll out two thirds of the pastry and line a deep tin. Layer: chicken, pancake, mushrooms, pancake, rice, pancake.
-
Step 7: Close the pie
Cover with the remaining rolled pastry, seal the edges and cut a coin-sized hole in the centre for steam.
-
Step 8: Bake
180°C for 50 minutes, until golden. Let the pie rest for 20 minutes — hot, it collapses when cut.
Tips & variations
-
Tip
Make the pancakes slightly smaller than the tin, or their edges get in the way when you seal the pastry.
-
Variation
Kurnyk is often made without mushrooms — use two chicken layers and one of rice instead.
-
Swap
Yeasted dough instead of shortcrust gives a softer, more filling pie.
-
Storage
Keeps 3 days in the fridge; reheat slices at 170°C.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 480 kcal | 3,840 kcal |
| Protein | 25 g | 200 g |
| Fat | 27 g | 216 g |
| Carbohydrates | 35 g | 280 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
