Kurnik with chicken filling and bacon

Ingredients for 4 servings:

• 2 eggs
• 300 g sour cream, Russian (Smetana), alternatively sour cream
• ½ tsp salt
• 50 g butter
• 1 tsp. soda
• 3 jars of flour
• 400 g chicken, e.g. chicken breast or schnitzel
• 100 g bacon
• 2 potatoes
• 1 large onion(s)
• ½ tsp salt
• n. B. Pfeffer
• n. B. Dill
• 3 allspice berries, ground
• egg yolk or milk for brushing

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Russian pierogi, easy to vary

Use a glass with a capacity of approximately 200 ml for measuring. Mix the eggs, sour cream, salt, butter, and baking soda with two glasses of flour and knead. Slowly add the third glass of flour until the dough no longer sticks to your hands. Roughly dice the chicken and bacon. Peel and roughly dice the potatoes. Finely chop the onion. Add salt, pepper, dill, and allspice and mix the mixture. Line a baking dish with about two-thirds of the dough and pull up the edges. Pour in the filling. Roll out the remaining dough to form a lid, place it on top, and press the edges firmly. Pierce a hole in the center to allow steam to escape. Bake for approximately one hour at 160 °C (320 °F) in a fan oven. Optional: brush with egg yolk or milk shortly before the end of cooking to give it a nice shine. Remove from the dish and let rest briefly before serving.