Puff pastry kurnik with pancakes, chicken, rice, mushrooms and eggs

Recipe photo: Puff pastry goulard with pancakes, chicken, rice, mushrooms and eggs Four fillings (chicken, mushroom, rice, and hard-boiled eggs), separated by thin pancakes, will win you over not only at first sight, but also from the first bite. All the toppings will "get along" with each other perfectly, and using ready-made puff pastry will save you time and effort. You only need to prepare the toppings and pancakes.

Ingredients (for 6 servings)

Flaky puff pastry - 500 g

Flour - to work with dough


For the pancakes:

Milk - 200 ml

Egg - 1 egg

Flour - 100 gr

Vegetable oil - 1 tablespoon + to grease the pan

Sugar - 1 tbsp.

Salt - 1 pinch

Butter (to grease the pancakes) - 15 gr


For stuffing:

Chicken thighs - 600-700 g

Champignons - 400 g

Rice - 60 g

Eggs - 3 pcs.

Onions - 100 gr

Fresh herbs (onions, dill, parsley) - 30 g

Butter (softened) - 15 g

Vegetable oil - 2 tablespoons

Bay-leaf - 2 pcs.

Pepper - 4-5 pips

Salt - to taste


To grease the kurnik:

Egg - 1 pc

Prepare the products.

Take the butter out of the fridge in advance so that it softens at room temperature.

Defrost the puff pastry and divide it into two layers (if necessary).

Rinse chicken thighs thoroughly, place them in a saucepan and pour water over them. Add bay leaf and peppercorns. Put the pan on the heat, bring the water to a boil and remove the foam.

Salt and boil thighs until tender (40 minutes).

Rice is thoroughly washed, sent to the casserole and pour water. We put the sauté pot on heat and wait for the water to boil.

Boil the rice for 8 minutes, then strain it in a colander.

Put the eggs for stuffing into a saucepan with water. After boiling, boil the eggs for 10 minutes.

Peel and dice an onion.

Also peel and dice mushrooms.

Heat vegetable oil in a frying pan. Mushrooms and onions we place in a frying pan with heated oil and fry until the liquid evaporates and lightly brown (8-10 minutes).

Chop the greens and divide them into two parts.

Peel the eggs from the shell and cut into cubes. Also divide into two parts.

For the first stuffing, combine rice, half the eggs, half the greens and butter. Salt and mix the stuffing.

The second filling is the remaining eggs and greens. Combine them, salt and mix.

Take off the boiled chicken meat from bones and peel it. Cut the chicken meat into arbitrary pieces. Salt.

Strain 100-150 ml of broth into a glass or a cup.

Leave all kinds of stuffing to cool down.

Prepare the pancakes: combine milk, egg, sugar, salt and vegetable oil in a bowl. Whisk with a whisk until homogeneous.

Add flour by sifting. After each addition of flour beat the dough with a whisk.

The dough should be lump-free.

Leave the dough for 5 minutes.

Before frying the first pancake grease a frying pan with vegetable oil, and then heat it up.

Spread a half of the batter quickly across the pan. Fry the pancake for 1 minute over medium heat.

Turn over and fry for another minute.

Remove the pancake from the frying pan and grease with butter - this will make the pancake elastic. So fry and grease all the pancakes (should be 5 pieces).

Turn on the oven and preheat it to 180 degrees.

Dust the table with flour and lay out the first layer of puff pastry. Roll it out and cut out a circle with a diameter larger than the pancake by 2-3 cm.

The scraps of dough will be used for decoration.

Place the round layer of dough on a baking tray lined with parchment paper.

Place the first pancake on top of the dough.

Spread stuffing of rice on the first pancake.

Spread rice on top of the second pancake.

On the second pancake spread mushroom stuffing.

On the mushrooms spread the third pancake.

On the third pancake lay out the chicken meat.

Spread the fourth pancake on the chicken stuffing.

On the fourth pancake lay stuffing of eggs and greens.

Cover the stuffing with the fifth and last pancake.

Roll out the second layer of dough in a circle a little bigger in diameter than the first.

Cover the pie with it.

The edges of the bottom and top layers of dough connect and well pinned (for beauty I make relief pinnings).

Stir the egg in a separate bowl.

Brush the kurnik with egg.

In the center of the cake hole with a diameter of 1-1.5 cm and a height from the top almost to the bottom (the "first" pancake, the bottom layer of stuffing and dough can not be touched, but the "second" pancake must be cut through).

From the scraps of dough form the decoration and decorate the pie to your liking.

Once again grease the surface of the kurnik with egg.

Send the kurnik to a preheated oven and bake at 180 degrees for 20-25 minutes.

Take the kurnik out of the oven.

Using a spoon, pour bouillon (100-150 ml.) inside the pie, it is necessary to prevent the filling from drying out.

Send the pie to the oven for 10 minutes more.

Let the kurnik cool down a little.

Pancake kurnik of puff pastry, with rice, mushrooms, eggs and chicken, ready. Bon appetit