Kournik

Instructions

1. Dissolve the yeast in the lukewarm milk, then knead with the flour, egg, butter and salt. Let the dough rise for 1 hour 30 minutes under a tea towel.
2. Poach the chicken thighs for 25 minutes in simmering salted water with the whole onion. Drain, let cool, then shred the meat.
3. Roughly mash the hard-boiled eggs. Mix the chicken, rice, eggs, melted butter, dill, salt and pepper.
4. Roll out the dough into a large rectangle, spread half the filling in the centre, then spread the rest in a thick layer.
5. Close the dough by sealing the edges, turn the pie over onto the baking tray and make three cuts on top.
6. Let rise for 20 minutes, then brush with beaten egg yolk.
7. Bake at 200 °C for 40 to 45 minutes, until golden brown.
8. Let rest for 15 minutes before cutting into slices.