Chicken pie (Kurnik)

Submitted by enr on 03 Sep 2013
500 g puff pastry
# For the pancakes:
500 ml kefir (can be replaced with kefir)
1/2 tsp baking soda
2 eggs
3-4 tbsp flour
# For the filling:
300 g white chicken
5-6 eggs
1 bunch green onions
700 g mushrooms
1/2 cup Rice
2 onions
1 carrot
50 g butter, salt
# spreads:
1 egg
They are mixed pancake batter and fried. Then prepare the filling. Chicken meat is cooked, leave to cool and cut into small pieces, add salt and add a little of the broth to a moist stuffing. Eggs are cooked, cut into small pieces and mix with chopped green onions, add salt and add a little broth. One onion cut into small pieces and fry until golden, add the sliced ​​mushrooms and sauté. Add salt and pour a little broth. Rice is boiled. Carrots and other onion is finely chopped, fry and add to the rice. Add salt and add a little broth. Gets is a deeper form for roasting and affixes all with puff dough. At the bottom put a pancake on it - half the rice stuffing, then - pancake, half of the egg stuffing, pancake, half of chicken stuffing, pancake, half mushroom. Each layer is pressed well with hands to not crumble canoes cutting. Continue with the second half of the filling. Top must be a pancake. Spread a piece of puff pastry. Thoroughly join the top and bottom of the dough. Should fit snugly together. At the end is coated thoroughly with egg. With the rest of the dough on top makes embellishment optional and finally with egg. In the middle of a small incision, for steam to escape during baking. Put it in a preheated oven 200C degrees and bake until browned.
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03 Sep 2013