Legendary Dishes | Kurnik s Kuritsey i Kartoshkoy {Курник с курицей и картошкой} (chicken and potato pie)

RUSSIA

Dough

  • 750 g white spelt flour
  • 400 ml kefir, brought up to room temperature
  • 250 g white wheat flour
  • 100 g butter
  • 100 ml milk, warmed
  • 1 egg
  • 30 g sugar (optional)
  • 25 g yeast
  • 15 g salt

Dissolve the yeast in the milk and, if using, sugar. Sieve the flours into a large bowl, add the salt, work the butter into the flour, add the yeast mixture, egg and knead into a smooth dough. The desired dough temperature is 25ºC. Leave to rise for two hours, degas, leave for another two hours, degas.

Filling

  • 900 g potatoes, whole, peeled, sliced thin
  • 600 g chicken breast and thigh meat, chopped small
  • 500 g onions / shallots, sliced
  • 30 g butter
  • 30 ml vegetable oil
  • 1 tbsp light (Kikkoman) soy sauce
  • 5 g black pepper
  • 5 g salt

Finish

1 egg yolk
1 tbsp water

Sweat onions or shallots in two tablespoons of oil over a low heat for 30 minutes until they are soft and translucent. Add chicken, increase heat and cook until it turns white. Season. Fold the potatoes into the mixture, cover and cook over a low heat for 5 minutes. Leave to cool naturally. Stir soy sauce into the mixture.

Preheat oven to 200ºC. Cut the dough into 200 gram balls, roll each ball flat, place filling in the middle, bring edges together, fold each side into the middle and pinch edges. Place together on a greased tray. Leave to rise for 30 minutes. Bake for 35 minutes.

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