Grandma's Favorite Kurnik

Sift the flour, add salt, baking soda, melted margarine, and kefir, then knead into a soft, pliable dough.

Form into a ball and refrigerate for 40-60 minutes.

Remove and divide into 2 portions: a larger one and a smaller one. Roll out the smaller portion and place it on a greased baking sheet (or on parchment paper).

Layer the filling over the dough: raw diced potatoes + half-rings of onion, plus salt and spices.

Top with raw diced chicken, seasoned with salt and spices.

Roll out the second, larger piece of dough over the top to cover the pie, pinch the edges together, and flute them into a braid if possible.

Make a small hole in the center of the pie with your finger. Brush the pie with beaten egg and pour the remaining egg right into the hole. You can sprinkle sesame seeds on top.

Bake the kurnik in the oven at 200-250°C (390-480°F) for 40 minutes until golden brown. Check if the dough is done using a wooden toothpick; if it comes out dry, the pie is ready.