Recipe for cooking russian chicken pie

Recipes from Russia and the Ukraine :: Russian and Ukrainian Main Dish Meats

Pastry
2 c. water
1 c. uncooked regular rice
2 tsp. instant chicken bouillon
2 large onions, thinly sliced
8 oz. mushrooms, sliced
2 Tbsp. butter or butter-replacement
1 c. half-and-half
2 tsp. cornstarch
1 c. chicken broth
3 c. diced cooked chicken
2 Tbsp. minced parsley
2 tsp. lemon juice
1 tsp. salt
1/2 tsp. ground nutmeg
1/8 tsp. pepper
4 hardboiled eggs, peeled and
    finely chopped
1 Tbsp. minced dill weed
1 egg yolk
1 Tbsp. water

Prepare Pastry; wrap in plastic wrap. Heat water, rice and bouillon to boiling, stirring once or twice; reduce heat. Cover and simmer 14 mins. without lifting cover or stirring.

Remove from heat. Fluff rice lightly with fork; cover and let steam 5-10 mins.

Cook and stir onions and mushrooms in butter in skillet over med. heat until onions are light brown. Mix half and half and cornstarch; stir into onion mixture. Stir in chicken broth. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in chicken, parsley, lemon juice, salt, nutmeg and pepper. Mix chopped eggs and dill weed.

Spread one-third of the rice mixture in bottom of ungreased 12 x 7-in. baking dish. Layer with half of the chicken mixture and half of the egg mixture. Repeat the layers; top with remaining rice mixture.

Preheat oven to 400 degrees fahrenheit.

Unwrap Pastry; place on well-floured cloth-covered board. Roll into a 13 x 8-in. rectangle with floured stockinet-covered rolling pin. Cut a 1-in. circle in center of pastry. Place Pastry over top of dish; turn edges under and flute. Mix egg yolk and water; brush over pastry. Bake until golden brown, about 1/2 an hour. Yields 8 servings.

Pastry
1/4 c. firm butter or butter-replacement
1/4 c. shortening
1 1/3 (one and one-third) c. flour
1/4 tsp. salt
3 to 4 Tbsp. cold water

Cut butter and shortening into flour and salt until particles are the size of small peas. Sprinkle and distribute in water, 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into ball; shape into flattened rectangle.