Kurnik
Homemade pastries for tea. First, prepare the filling. Cook chicken meat, and when ready, finely chop it. Add a little butter. Now cook fluffy rice and hard-boil the eggs. Chop the eggs and parsley. When the rice is ready, season it with butter, add one quarter of the chopped eggs and some parsley. Salt and pepper to taste. Slice mushrooms and lightly sauté them. Mix the remaining eggs with herbs, butter, salt, and pepper. Whisk an egg with sugar and salt, dilute with milk, then add flour. Mix into a liquid batter and cook 4 thin pancakes. Now prepare the dough for the pie. Roll out puff pastry into a sheet about 4-5 mm thick and cut out two rounds. Place the smaller round into a round pan with low sides, moistened with water. Put one pancake on it, then layer the fillings—chicken, mushrooms, eggs, and rice—alternating each filling with a pancake. Cover the top with the last pancake. Brush the edges of the bottom round with egg and cover the entire filling with the second round. The edges of the top round should be pressed tightly against the bottom one, but not pinched. Brush the entire pie with egg and decorate with twisted pastry shapes. Bake in the oven at 210-230°C until golden brown. Serve after dividing into portions. As an accompaniment, you can serve mushroom or chicken broth. Serve cooled or slightly warm.
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