Kwiiic (koor-neck) is a Russian chicken, rice and egg pie, which makes a filling meal, accompanied by a crisp green or tomato salad.
6 oz. flour
½ teaspoon salt l| oz. butter j oz. cream cheese
3 tablespoons iced water
1 oz. butter small onions, thinly sliced and pushed out into rings
6 oz. small button mushrooms, wiped clean and halved
1 lb. lean cooked chicken, diced
5 oz. cooked rice
2 tablespoons finely chopped fresh parsley
1 teaspoon dried tarragon
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon grated nutmeg
2 egg yolks, lightly beaten
10 fl. oz. double cream
4 hard-boiled eggs, sliced
1 egg white, lightly beaten
First, make the pastry. Sift the flour and salt into a large mixing bowl. Add the butter and the cream cheese and cut them into small pieces with a knife. Using your fingers, rub the butter and cream cheese into the flour until the mixture resembles fine breadcrumbs.
2 tablespoons of the water into the flour mixture. Using your fingers, lightly knead the dough, adding a little more water if it looks too dry. Shape the dough into a ball, wrap it in greaseproof or waxed paper and refrigerate it for 30 minutes.
Meanwhile, make the filling. In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onions and fry them, stirring occasionally, for 5 to 7 minutes, or until they are soft and translucent but not brown. Add the mushrooms and cook for 3 minutes. Stir in the chicken, rice, parsley, tarragon, salt, pepper and nutmeg. Cook the mixture, stirring occasionally, for 3 minutes, or until it is heated through. Spoon the mixture into a 9- x 6-inch oval pie dish.
In a small mixing bowl, beat the egg yolks into the cream and pour over the chicken and rice mixture. Arrange the egg slices on top.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Remove the dough from the refriger-ator and remove and discard the paper. Using a floured rolling pin, roll the dough out on a floured board to an oval approximately 1-inch larger than the pie dish. Wet the edges of the pie dish with water.
Lift the dough on the rolling pin and place it on top of the pie dish. Trim off any excess dough with a sharp knife and press the edges down to seal. Crimp the edges with your fingertips.
With a pastry brush, brush over the top of the pie with the egg white.
Place the pic in the centre of the oven and bake for 30 to 35 minutes, or until the pastry is cooked and golden brown.
Remove the pie from the oven and serve immediately.