Wedding Pirogue "Kurnik"

Ingredients

Directions

1. 1

   Chicken wash. Clean, wash and roughly cut the vegetables. Peel and quarter 1 onion. Boil everything with bay leaf, peppercorns, salt and a good 2 l water. Cover and simmer for about 1 1⁄4 hours.

2. 2

   Simmer the rice in 400 ml boiling salted water for about 20 minutes. Boil 5 eggs hard, quench, peel. Lift the chicken out of the broth. Let everything cool down.

3. 3

   Knead 400 g flour, 200 g butter, 1 pinch of salt and 6-7 tablespoons cold water until smooth. Cover and chill for about 30 minutes.

4. 4

   Peel 1 onion, dice finely. Clean and slice the mushrooms. Fry the mushrooms and half of the onion in 1 tbsp. hot butter, season. Wash herbs, chop separately. Dice eggs. Melt 3 tbsp. butter, mix with eggs and dill.

5. 5

   Remove meat from bones and skin and cut into small pieces.

6. 6

   Fry the rest of the onion cubes in 50 g hot butter. Sprinkle 50 g flour over it and sauté briefly. Stir in approx. 3⁄8 l chicken stock and 125 g cream. Bring to the boil and simmer for 4-5 minutes. Season to taste. Add parsley, mushrooms and meat.

7. 7

   Separate 1 egg. Whisk the egg yolk and 1 teaspoon cream. Approx. 1⁄3 Roll out dough on baking paper on a baking tray round (approx. 32 cm Ø). Place a springform pan rim (26 cm Ø) on top. Layer half rice, half egg mixture and half ragout one after the other to form a dome.

8. 8

   Remove the rim of the mould, brush the edge of the dough with egg white. Roll out the rest of the dough onto some flour (approx. 45 cm Ø). Place over the filling and press down well. Cut off the edge of the dough up to approx. 2 cm.

9. 9

   Cut a hole from the center of the dome. Knead dough remains, roll out, cut out blossoms or the like, spread with egg white. Garnish pirogi with it, brush with egg yolk. Bake in the preheated oven on the lowest shelf (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes.

10. 10

    Drink: cool white wine.