Ingredients
250 g margarine
300 g sour cream
½ tea spoon baking soda
flour – as much as needed for kneading
salt to taste
1 kg chicken
600 g onion
300 g cheese
5 eggs
100g butter


Method
Combine margarine with sour cream and rub them together until they blend. Add flour, salt and baking soda and knead the dough. Let it rest at room’s temperature 20-30 minutes. Then roll it out into a flat layer 0,5 – 1 cm thick wide enough to completely cover the filling with the edges when the dough is placed on a cookie sheet. The filling consists of 3 layers. The first one is the boiled and chopped chicken. It is normally simmered in a covered pan with very little water in it or baked in a glass pot/jar covered with an aluminum foil in an oven. The other layer is shredded onion sauteed in butter. The third layer is coarsely grated cheese. Pour raw eggs over the filling (with the yolks complete, as for fried eggs). Place the yolks on the sides of the kurnik and one yolk – in the center. Cover the filling with the edges of the dough rolled out on a cookie sheet. With your fingers, press the edges together but be careful not to break the yolks. Leave a small hole with an egg yolk in it in the center of the pie and bake in the preheated oven for 45 minutes. Serve it either hot, or cold. You may also cook it with yeast dough.