500 g boiled chicken; a handful of dried porcini mushrooms (or 500 g fresh); 1-2 onions; 2 tbs cream; 4 boiled eggs; 1½ cups of boiled rice or buckwheat. For the pastry: 2½ -3 cups flour; 200 g sour cream; 100 g butter. For the pancakes: 1 cup of flour; 1 egg; 2-3 cups milk; 1 egg yolk (+2 tbsp milk); lard; 4 tbsp butter; a bunch of fresh dill; salt; black pepper
Mix the butter and sour cream together, add the salt and sifted flour and bind it into a dough. Wrap the dough in cling film and set aside. Prepare the fillings. For the mushroom filling: if using dried mushrooms soak them in cold water for 2-3 hours. In the same water bring them to the boil for 5-10 minutes then drain them reserving the liquid. Slice the mushrooms and fry them in 2 tbsp oil on a high heat, add the finely chopped onion and cook until the onion has softened on a medium heat. Add this to the boiled chicken, season and add 2 tbs cream. For the cereal filling: chop the egg and the finely chopped dill and boiled rice (or buckwheat). Add a pinch of salt, 2 tbsp of butter and mix well. Dilute 1 part milk with 1 part water, beat the egg and add 1-2 tbsp oil, beat with a whisk and leave to stand for half an hour. Fry 5 pancakes, rubbing the frying pan with lard as you go. Separate the pastry for the pie into two unequal parts and leave a piece the size of an egg separately. Roll the largest piece out to a thickness of 5-8 mm (¼''), place a pancake in the middle and spread half of the rice filling on top. Cover with a pancake and spread with the chicken filling. Cover it with another pancake and repeat the layers separating them with pancakes. Cover the pie with the second half of the dough having rolled it out and pinch the edges. Make a hole in the top. From ⅔ of the remaining dough make a ball and cover the hole with it. Roll the final piece of dough thinly and cut out some decorations. Stick these to the pie using a mixture of the egg yolk beaten with milk. Paste the whole pie with the egg yolk mixture and bake in the oven for 30-45 minutes at 200ºC. Remove the pie from the oven and pour 50ml of stock (or mushroom juices) into the hole. Cover it with a towel and leave to stand for 1 hour. Serve with bullion or beer.