Kurnik

Step 1: Rub the 7 oz cold butter into the 16 oz plain flour, ½ tsp salt and ½ tsp bicarbonate of soda until like breadcrumbs. Mix in the 5 ½ oz sour cream and 1 egg to a soft dough, wrap and chill for 30 minutes.

Step 2: Put the 1 ½ lb boneless chicken thighs and 1 bay leaf in a pan, cover with 800 ml water and simmer gently for 25 minutes, until the thickest piece reads 165°F. Lift out, cool slightly and shred; keep 200 ml of the broth.

Step 3: Cook the 4 oz long-grain rice in salted boiling water for 12 minutes, until tender, and drain. Boil the 3 eggs for 10 minutes, cool, peel and chop, then mix with the ½ oz fresh dill.

Step 4: Melt the 1 oz butter in a pan over a medium-high heat and fry the 1 onion and 10 ½ oz mushrooms for 10 minutes, until golden and dry.

Step 5: Season the chicken, rice, egg and mushrooms with the 1 ½ tsp salt and black pepper, dividing it between them.

Step 6: Whisk the 3 ½ oz plain flour, 1 cup milk and 1 egg into a thin batter. Fry 4 thin pancakes in a 22 cm pan lightly greased with the 1 tbsp sunflower oil, about 1 minute per side, until spotted golden.

Step 7: Heat the oven to 375°F (350°F fan). Roll out two-thirds of the pastry into a 30 cm round and lay it in a 22–24 cm ovenproof frying pan or cake tin, letting the edge hang over.

Step 8: Build the layers: a pancake, half the chicken, a spoon of broth, a pancake, the rice, a pancake, the mushrooms and egg, a pancake, the rest of the chicken and broth. Shape into a dome.

Step 9: Roll out the remaining pastry, drape it over the dome and pinch to the base edge to seal. Cut a small hole in the top and brush with the 1 egg yolk beaten with 1 tbsp milk.

Step 10: Bake for 50–55 minutes, until deep golden; cover with foil if the top browns too fast. A probe in the centre should read at least 165°F.

Step 11: Rest for 15 minutes in the tin, then turn out or cut into wedges and serve warm.