Shortcrust Chicken Kurnik

Name: Shortcrust Chicken Kurnik
Yield: 6 servings
Cuisine: Russian
Ingredients: 350 g Wheat flour; 150 g Cream, sour, cultured; 150 g butter; 0.5 tsp Salt; 0.5 tsp Baking soda; 500 g Chicken fillet; 3 pcs Egg; 1 pcs Onions, spring or scallions (includes tops and bulb), raw; 300 g Semi-hard cheese; 50 g Cream, sour, cultured; Salt

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A hearty Russian pie featuring a crisp shortcrust pastry and layered filling of chicken, eggs, and cheese.

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Method

Make the shortcrust pastry: combine flour, sour cream, butter, salt, and baking soda.

Prepare the filling: boil the chicken breast, chop it, and mix with boiled eggs, chopped scallions, grated cheese, and sour cream.

Divide the dough into two portions and press one into a pie dish.

Spread the filling evenly over the bottom crust.

Cover with the second portion of dough and seal the edges.

Bake in the oven until golden brown.

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Shortcrust Chicken Kurnik

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