To begin, combine flour and salt in a large bowl. Rub in the cold butter using fingertips until the mixture resembles fine crumbs. Add sour cream and the egg. Mix gently, adding cold water one spoon at a time until the dough just comes together. Form into a disc, wrap, and chill for 30 minutes. Move on to cooking the chicken.

In a frying pan, melt 1 tbsp butter over medium heat. Add diced chicken, season with salt and pepper, and cook until just done, about 7–8 minutes. Set aside and allow to cool. Transition to preparing the onion.

In the same pan, melt the remaining butter. Sauté the chopped onion until soft and translucent, about 5 minutes. Allow to cool. Begin assembling the filling next.

In separate bowls, prepare your filling components: cooked chicken, sautéed onion, chopped boiled eggs, and cooked rice. Season the rice lightly with salt and pepper, and stir in fresh dill if using. Move to preheating the oven and rolling the dough.

Preheat the oven to 190°C (fan 170°C). Divide the chilled dough into two portions, one slightly larger. Roll out the larger portion on a floured surface and place into a pie dish or baking tray lined with parchment paper. Transition to layering the filling.

Spread the rice as the bottom layer, followed by cooked chicken, then sautéed onion, and finally the chopped boiled eggs. Keep the layers distinct for a true kurnik experience. Move on to sealing the pie.

Roll out the smaller piece of dough and gently lay it over the filling. Trim any excess and crimp the edges firmly. Cut a small vent in the centre for steam to escape. Transition to brushing the crust.

Brush the top of the pie with beaten egg yolk for a rich golden colour. This gives the kurnik its traditional festive appearance. Move to baking.

Bake in the centre of the oven for 35–40 minutes, or until the crust is golden and crisp. Check after 30 minutes and cover with foil if browning too quickly. Prepare for serving.

Let the pie rest for 10 minutes before slicing. Serve warm with sour cream or pickled vegetables. Presentation tip: Slice cleanly to showcase the distinct layers.