Russian Double-Crust Chicken Pie with Rice, Mushrooms and Eggs

What you need

• 400 g (3 1/4 cups) all-purpose flour, plus extra for rolling
• 200 g (1 3/4 sticks) cold butter, cubed, for the dough
• 1 large egg, for the dough
• 100 ml (scant 1/2 cup) cold water
• 1 tsp salt, plus more for the filling
• 100 g (1/2 cup) long-grain white rice
• 500 g (1 lb) boneless skinless chicken breast, cut into 1.5 cm (1/2 in) cubes
• 300 g (10 oz) button mushrooms, sliced
• 1 onion, finely diced
• 40 g (3 tbsp) butter, for the filling
• 3 large eggs, to hard-boil
• 2 tbsp fresh dill, chopped
• 100 ml (scant 1/2 cup) chicken stock
• 1 egg yolk, beaten with 1 tbsp water, for glazing
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Make the dough. Rub the cold butter into the flour and 1 tsp salt with your fingertips until the mixture looks like coarse crumbs.

2. 2

   Mix the egg with the water and stir it in with a fork. Press into a dough without kneading. Divide into one-third and two-thirds, flatten into discs, wrap and chill for 30 min.

3. 3

   Put the 3 eggs in a pan of cold water, bring to a boil and cook for 9 min. Cool in cold water, peel and slice.

4. 4

   Cook the rice in a pot of salted boiling water until just tender, 12 min. Drain and cool.

5. 5

   Melt 15 g of the filling butter in a large frying pan over medium-high heat. Cook the chicken, stirring, until cooked through with no pink inside, 6-8 min. Season with salt and black pepper and tip into a bowl.

6. 6

   Melt the remaining 25 g butter in the same pan. Cook the onion and mushrooms until all the liquid has cooked off and they turn golden, about 10 min. Season with salt and black pepper and cool for 10 min.

7. 7

   Stir the dill into the rice. Heat the oven to 200 °C (400 °F) and grease a 22 cm (9 in) springform pan or deep pie tin.

8. 8

   Roll the larger dough disc on a floured counter into a circle about 36 cm (14 in) wide and 4 mm (1/8 in) thick. Fit it into the pan, letting the edges hang over.

9. 9

   Layer in half the rice, then all the chicken, the mushroom mixture, the sliced eggs and the rest of the rice. Spoon the stock over the top.

10. 10

    Roll the smaller disc into a 24 cm (9 1/2 in) circle and lay it over the filling. Fold the bottom edge over the lid and crimp to seal. Cut a 1 cm (1/2 in) hole in the middle for steam.

11. 11

    Brush the top with the yolk mixture.

12. 12

    Bake 15 min, then lower the oven to 180 °C (350 °F) and bake until the crust is deep golden, 35-40 min more. The filling should read at least 74 °C (165 °F) in the center.

13. 13

    Rest the pie in the pan for 15 min, then cut into wedges and serve warm.

Imported from vpuzo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.