There’s something deeply comforting about pulling a golden, flaky pie out of the oven on a chilly day, especially one as grand as the Russian kurnik. Often dubbed the “Tsar of pies,” kurnik is more than just a meal—it’s a centerpiece. With layers of seasoned chicken, tender rice, sautéed onions, and often a creamy hard-boiled egg layer tucked inside a dome of buttery pastry, it’s a showstopper of Slavic cuisine. This dish is steeped in tradition, often served at weddings and holidays, but it makes just as much sense as a cold weather food or a hearty family dinner. If you love dishes like the Canadian meat pie or even the Scottish meat pie recipe, then kurnik will feel like home—but with a Russian soul. This article takes you through everything you need to know to recreate this majestic, oven-baked kurnik in your own kitchen.
Oven-Baked Russian Kurnik with Chicken and Rice Filling
Prep Time 40 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine European, Russian
Large mixing bowls
Rolling Pin
Pastry Brush
Knife and Cutting Board
Medium saucepan (for rice)
Skillet (for onion and chicken sauté)
9-inch springform pan or deep pie dish
For the meat filling
- 2 cups cooked chicken chopped (preferably thighs for more flavor)
- 1 medium onion finely chopped
- 1 tablespoon butter or oil for sautéing
- Salt and pepper to taste
- ½ teaspoon dried dill or fresh if available
For the rice layer
- 1 cup white rice
- 2 cups water or chicken broth
- 1 teaspoon butter
- Pinch of salt
For the egg layer (optional but traditional)
- 3 hard-boiled eggs chopped
- For the dough meat pie dough recipe:
- 3 cups all-purpose flour
- 1 cup cold unsalted butter cubed
- 1 egg
- ½ teaspoon salt
- 6 tablespoons ice water
- 1 tablespoon sour cream for added tenderness
Egg wash
- 1 egg beaten with a splash of milk
Prepare the Dough
Start by making the meat pie dough recipe. In a large bowl, combine the flour and salt. Add cold butter and cut it into the flour using a pastry cutter or your fingers until it resembles coarse crumbs. Mix in the egg and sour cream. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Divide into two balls—one slightly larger than the other. Wrap and chill in the refrigerator for 30 minutes.
Cook the Rice
In a saucepan, bring 2 cups of water or broth to a boil. Add rice, butter, and salt. Cover, reduce heat, and simmer until tender—about 15 minutes. Fluff with a fork and let cool.
Sauté the Onion and Chicken
In a skillet over medium heat, melt butter and add chopped onion. Sauté until translucent. Add chopped chicken, season with salt, pepper, and dill, and cook for another 3–4 minutes until flavors meld. Set aside to cool.
Assemble the Pie
Roll out the larger dough ball into a 12-inch round and line the base and sides of your greased springform or pie pan. Start layering:
First, a layer of rice
Next, a layer of chicken and onion mixture
Then the chopped hard-boiled eggs
Finish with another thin layer of rice (optional, depending on depth)
Roll out the second dough ball and place it over the top. Pinch edges to seal and trim excess dough. Use leftover scraps to create decorative shapes if you like.
Bake
Preheat your oven to 375°F (190°C). Brush the top of the pie with egg wash. Cut a few slits in the top to allow steam to escape. Bake for about 50 minutes, or until the crust is deep golden and cooked through.
Let cool for at least 10 minutes before slicing. Serve warm.
Pairings
Kurnik is a rich, savory dish, so it pairs beautifully with lighter or tangy accompaniments to balance its hearty profile.
- Side Dishes: Try a fresh cucumber salad with dill and sour cream, roasted cheesy potatoes, or braised red cabbage. For a Slavic twist on thanksgiving recipes side dishes, beetroot salad or even pickled vegetables add brightness.
- Sauces: Though it’s not traditional, a tart cranberry sauce recipe works surprisingly well, providing a sharp contrast to the richness of the pie.
- Beverages: A glass of kefir or even a dry white wine cuts through the heaviness nicely. For non-alcoholic options, chilled kompot or black tea is a classic choice.
- Dessert Ideas: End with something sweet like Russian cakes such as medovik or bird’s milk cake, or go for bite-sized Russian sweets to round out your Eastern European meal.
FAQs
1. What kind of chicken should I use?
Thighs are ideal—they’re more flavorful and remain juicy through baking. Breast can be used if you prefer a leaner option, but be careful not to overcook them during the sautéing step.
2. Can I use other meats besides chicken?
Absolutely! Ground or chopped turkey, beef, or even a minced meat pie blend can work. Just make sure it’s cooked and seasoned before layering. You can also refer to a hand pie recipes collection for creative filling variations.
3. Can this be made vegetarian?
Yes, you can substitute the chicken with sautéed mushrooms and extra egg or rice. Spinach and cheese also make a great meatless option. Just ensure your filling isn’t too watery.
4. Can I freeze kurnik?
Yes! Bake it fully, let it cool, and wrap tightly before freezing. Reheat in the oven until warmed through. This makes it a great make-ahead option, similar to other freezer-friendly pie recipes.
5. Is kurnik like other meat pies?
It shares similarities with Canadian meat pie or even Ukrainian recipes like piroshky recipe, especially in terms of hearty fillings and savory pastry. But kurnik is unique in its layer-by-layer structure and its traditional stature in Russian cuisine.
