Wedding Pirogue

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 1
COOK TIME
225 mins
TOTAL TIME
225 mins

Ingredients

Servings: 12
  • 1 ready-to-cook chicken (approx. 1.5 kg)
  • 1 bunch of greens
  • 2 medium-sized onions
  • 1–2 Bay leaves
  • 1–2 Peppercorns
  • 7-10 Tbsp Salt
  • 200 g Long grain rice
  • 6 Eggs (size M)
  • 450 g Flour
  • 300 g Butter
  • 1 TABLESPOON Rum
  • 250 g Mushrooms
  • 7-10 Tbsp Pepper
  • 1 collar Dill and parsley
  • 125 g + 1 tsp whipped cream
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Wash and drain the chicken thoroughly. Clean, wash and roughly cut the soup greens into pieces. Peel and quarter 1 onion. Put the chicken, soup vegetables, onion, bay leaves, peppercorns and some salt in a large pot.

  2. 2

    Add 2-2 1/2 litres of water, bring to the boil, cover and simmer over a low to medium heat for 1-1 1/4 hours. Put rice into 400 ml boiling salted water, cover and let it swell for about 20 minutes at low heat.

  3. 3

    Let the rice cool down. Boil 5 eggs hard, quench under cold water, peel and let them cool down. Lift the chicken out of the broth, drain and let it cool down a bit. Pour chicken stock through a sieve and measure 3/8 litres.

  4. 4

    Knead 400 g flour, 200 g room-warm butter, 1 pinch of salt, rum and 6-7 tbsp. cold water to a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes. Peel and finely dice 1 onion.

  5. 5

    Clean, clean and slice the mushrooms. Heat 15 g butter in a frying pan, fry the mushrooms and half of the onion cubes. Season with salt and pepper and put aside.

  6. 6

    Wash the herbs, shake dry and set aside some dill for garnishing. Chop the herbs separately. Dice eggs. Melt 35 g butter and mix with eggs and dill. Remove chicken meat from bones and skin and cut into pieces.

  7. 7

    Heat 50 g butter in a saucepan, fry the remaining onion cubes in it. Add 50 g flour, sauté and add the measured chicken stock and 125 g cream, stirring continuously. Bring to the boil and simmer for 4-5 minutes while stirring.

  8. 8

    Add parsley to the sauce and season with salt and pepper. Mix 1/4 of the sauce with the mushrooms, add the chicken meat to the rest of the sauce. Cut off about 1/3 of the short pastry and roll out on baking paper to a round plate (30-32 cm Ø).

  9. 9

    Put the baking parchment on a baking tray and place a closed springform pan rim (a 26 cm Ø pan) in the middle of the dough. Layer the ingredients in the form in the following order: rice, egg mixture, chicken meat and mushrooms.

  10. 10

    Repeat this in the same order. The individual layers must become smaller towards the top to create a dome / hemisphere. Remove the edge of the springform pan. Separate 1 egg. Coat the edges with egg white.

  11. 11

    Roll out the remaining dough on a floured work surface to a round plate (approx. 45 cm Ø) and place it over the filling. Press the edges of the dough well together and, except for a 1-2 cm wide edge, cut off all around with a small wheel.

  12. 12

    If necessary, use a round spoon handle to press a pattern into the edge of the dough. Use a small cookie cutter to cut a small hole (chimney) in the middle of the dome. Knead the dough remains together, cut out flowers (5-6 cm Ø) as desired, brush with egg white and decorate the pirogi with it.

  13. 13

    Mix the egg yolks with 1 teaspoon of cream. Spread the pirogi with it. Bake in the preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Garnish with dill if necessary and serve warm.

Nutrition Facts

KCAL
460 kcal
CARBS
31 g
FATS
28 g
PROTEINS
21 g