Kurnik made from shortcrust pastry

1

Prepare the dough.

2 Mix 2 yolks with salt, sugar and mix well.
Add softened margarine and sour cream to the yolks, stir well.
Gradually add flour, sifted and mixed with baking powder.

3 Knead the dough and put it in the refrigerator for 20 minutes.

4 Preparing the chicken filling.

5 The chicken must be boiled with the addition of onions and carrots. Salt the broth.

6 Remove the chicken from the broth, cool slightly, separate the meat from the bones and chop finely.

7 Finely chop the onion and fry.
Mix the meat with fried onions, salt and pepper to taste and pour about 0.5 cups of broth into the filling (pour in the broth gradually so that the filling does not turn out too liquid).

8 Prepare the rice filling.

9 Boil eggs and cut into cubes.
Boil the rice with a little salt.
Mix the eggs with rice, gradually pour in 0.5 cups of chicken broth, the filling should not be too liquid. Salt and add a piece of butter - mix everything.

10 Grease a baking dish, 26 cm in diameter, with oil.
Divide the chilled dough into 2 parts in a ratio of 1:2.

11 Roll out most of the dough into a circle and place it in a baking dish, forming the bottom and sides.

12 Place half the rice filling in the pan, put half the chicken filling on top, then the rice filling again and finally the chicken filling.

13 Roll out the remaining 1/3 of the dough into a circle along the diameter of the mold. Cover the pie with it and pinch the edges of the dough well.
Make a hole in the center of the pie to allow steam to escape and brush the pie with egg yolk.

14

Bake the pie at 200°C for 40-50 minutes.

15 Bon appetit!