Cape Verdean Kurnik

Ingredients

In this Cape Verdean adaptation of Kurnik, we incorporate the vibrant flavors of Cape Verdean cuisine. The original Russian dish is typically made with a filling of chicken, mushrooms, and rice, while our Cape Verdean version features a medley of colorful vegetables and aromatic spices. Additionally, the pastry crust is made with a Cape Verdean twist, using local ingredients and techniques to create a unique and delicious pie. We alse have the original recipe for Kurnik, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (230g) unsalted butter, cold and cubed 1 cup (230g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (300g) cooked chicken, shredded 2 cups (300g) cooked chicken, shredded
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 26g, 14g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 16g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
4. 4.
   Add the diced bell peppers and tomatoes to the skillet, and cook until the vegetables are tender.
5. 5.
   Stir in the shredded chicken, paprika, cumin, bay leaves, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove the bay leaves and set the filling aside to cool.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie dish.
8. 8.
   Transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and sides.
9. 9.
   Pour the cooled chicken filling into the pie crust, spreading it evenly.
10. 10.
    Roll out the remaining dough and place it on top of the filling. Seal the edges by crimping them with a fork or your fingers.
11. 11.
    Brush the top of the pie with the beaten egg wash.
12. 12.
    Bake the Cape Verdean Kurnik in the preheated oven for 40-45 minutes, or until the crust is golden brown.
13. 13.
    Allow the pie to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked and shredded before adding it to the filling.
• Pastry crust — Keep the butter cold and handle the dough as little as possible to achieve a flaky crust.
• Bell peppers — Use a mix of red and green bell peppers for a vibrant color and flavor contrast.
• Paprika — Opt for a high-quality paprika to enhance the flavor of the filling.
• Bay leaves — Remove the bay leaves before assembling the pie to prevent any unpleasant surprises while eating.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the filling.
• Make the filling in advance and refrigerate it overnight to allow the flavors to develop further.
• Serve the Cape Verdean Kurnik with a side of fresh salad for a complete meal.
• If you prefer a vegetarian version, substitute the chicken with tofu or mushrooms.
• Experiment with different herbs and spices to customize the flavor profile of the filling.

Serving advice

Serve the Cape Verdean Kurnik warm, either as a main course or as part of a buffet spread. Accompany it with a side of fresh salad or steamed vegetables for a well-rounded meal.

Presentation advice

To enhance the presentation, garnish the Cape Verdean Kurnik with fresh herbs such as parsley or cilantro. Cut the pie into neat slices and arrange them on a platter, allowing the golden crust to showcase the colorful filling.