Entrée Pies: Kournik by Recipe Cottage

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	Kournik

		Russian Kournik Yeld: 6 servings 3 c flour 3 tb butter 2 eggs 1 tb sugar 1/2 ts baking powder 2 tb sour cream 1/2 c milk salt to taste 1/2 c flour 1 ts sugar 1 egg 1/2 c milk salt to taste 1/4 c rice 1 egg 1 tb butter 3 tb green parsley chopped 500 g chicken meat 2 tb butter 1 ts flour 4 chicken broth 150 g fresh mushrooms 1 tb butter Melt sugar, salt in warm milk, add half of flour. Stir very well. Add rest of flour and baking powder. Mix very quickly. Add sour cream and melted butter and stir well. Divide dough into two parts. One part must be smaller than another one. Roll out the dough in a round (25-30cm in diameter and 1/2 cm thick). Make a batter for pancakes out of the flour, sugar, egg, milk and salt. The pastry will be thin. Make very thin pancakes. Filling 1: Boil rice, add chopped hard boiled egg, greens, butter and salt. Mix thoroughly. Filling 2: Boil chicken. Chop chicken meat finely. Fry flour in a skillet until light brown. Add butter and a little chicken broth. Put chicken pieces on the pan and fry in the sauce for 10 minutes. Filling 3: Chop mushrooms and fry in butter, add the sauce from chicken. Put some pancakes on the dough round, then put chicken meat. After that goes another layer of pancakes, then the mushroom filling. Put another layer of pancakes on top and then the rice filling. This construction must look like a little hill. Put remaining pancakes on the top. Roll out the second round of dough (35-40 cm in diameter). Make four radial cuts and cover the hill with it. Pinch the edges of two rounds and edges of the radial cuts on the top. Make different decorations for the top. Glaze the top with egg and pierce with a fork. Bake in the oven with heat 200-210 C.