Ingredients portion 6
Butter 230 g
Wheat flour 550 g
Sour cream 20% 400 g
Chicken egg 4 pieces
Green onions 6 stalks
Melted butter 4 tablespoons
Champignons 350 g
Rye bread 150 g
Ground black pepper to taste
Salt to taste
Cooking instructions 2 hours
1 For the filling, boil the chicken in a little water with the onion and roots. When cooked, cool the chicken, remove the meat from the bones and remove the skin. Cut the meat into small pieces. Strain the broth.
2 3 eggs boil, peel and chop. Finely chop the green onions and sauté for 2 to 3 minutes in a saucepan with 1 tablespoon of melted butter. Add the chopped eggs to the onions, stir together and season with salt and pepper. Leave to cool.
3 Separate the mushroom stalks and cut into free-form pieces. Heat 1 tablespoon of melted butter in a saucepan and fry the stalks over a medium heat until mushroom aroma appears, about 7 minutes. Pour 500 ml of chicken stock into the saucepan and simmer over a low heat for 15-20 minutes.
4 Cut the mushroom caps into 3-4 mm thick slices. Melt 1-2 tablespoons of melted butter in a frying pan and fry the mushrooms over a medium heat until soft. Place in a bowl and season with salt and pepper.
5 Make the white sauce. Return the frying pan to a medium heat and melt the butter in it. Add the flour and fry, stirring until lightly beige in colour and aromatic. Reduce the heat and start adding the mushroom bouillon in small batches, stirring continuously with a whisk or wooden spoon so that there are no lumps. When all the bouillon has been incorporated, simmer the sauce for 5-7 minutes until the bouillon has thickened. Put the sauce into a bowl, season with salt and pepper, add 100 grams of sour cream and stir. Allow to cool to room temperature.
6 Stir about two thirds of the sauce into the chicken meat and the rest into the mushrooms.
7 Prepare the dough. Melt 200 grams of butter and cool to room temperature. Mix 500 grams of flour with a teaspoon of salt. Mix the sour cream with the melted butter, add to the flour and knead into a soft dough. Knead lightly, wrap in clingfilm and place in the refrigerator for 30 minutes.
8 Preheat the oven to 200 degrees.
9 Separate one quarter of the dough, wrap in clingfilm and store in the refrigerator. Roll out the larger piece of dough to a 5 mm circle on a piece of baking paper. Transfer the pastry paper to the tray.
10 Make eight to ten approximately 4 cm long notches around the circumference of the circle. Place half the breadcrumbs in the centre of the circle. Place half the eggs on top of the crumbs, half the chicken meat and then half the mushrooms. Repeat the layers, starting with the breadcrumbs. When laying the filling layers, make sure that the courgette is shaped like a cone, i.e. the filling layers should gradually taper towards the top.
11 Crumple the filling with a spoon and press it down gently. Bring the edges of the pastry together and pull them slightly upwards to form a wall. Pinch the edges of the notches together and pinch them together, giving the courgette a truncated cone shape.
12 Roll out the smaller part of the pastry to the size of the top of the courgette and cut a hole in it for the steam to escape. Place the lid on the filling so that the edges are flush with the edges of the pastry walls. Pinch the dough together with a rope. Use the same “rope” to seal the seams on the sides of the courgette.
13 Brush the kurnik with lightly beaten egg.
14 Bake the kurnik for 45-50 minutes. The dough should brown and the juice should boil in the opening. If the top of the courgette becomes too brown, cover it with foil or parchment. Serve warm with chicken stock.