Puff Pastry Chicken Pie

Ingredients

for the dough:

250 g butter

1 egg

2 cups flour

1/4 tsp citric acid

1/4 tsp salt

120 ml water

For the filling:

450 g chicken

60 g rice

3 eggs

150 g porcini mushrooms

Salt to taste

Sugar to taste

Dill

Ground black pepper

Chicken broth

20 g butter

For the pancakes:

50 g flour

1/2 cup milk

1 egg

Salt to taste

Sugar to taste

Make 3 fillings. First, mince the chicken, remove the flesh, and chop it. To prevent the mince from drying out, add 20g of melted butter, a little broth, and mix thoroughly.

Second mince: Cook fluffy rice, add chopped hard-boiled eggs, finely chopped parsley or dill, and butter, and mix all ingredients thoroughly.

Third mince: Cut boiled, dried, or fresh mushrooms into strips, fry them in butter, add finely chopped hard-boiled eggs and herbs. Mix the mince.

Knead the dough and make pancakes from the ingredients listed above. Form two flatbreads approximately 0.5 cm thick.

Place the pancakes on a main flatbread approximately 25 cm in diameter. Layer each pancake with a layer of minced chicken, mushrooms, rice, and eggs. Arrange the minced meat in a cone-shaped mound.

 Place a second puff pastry sheet (called a "lid"), larger in diameter (35-40 cm), over the mound of pancakes and minced meat on the main sheet. Pinch the edges shut, and brush the kurnik with egg. Prick it in several places and bake in the oven at 200°C.

Enjoy!