For chicken stuffing: boil chicken, cut and dress with butter.
For rice stuffing: boil crumbly rice, dress it with butter and add 1/2 egg, some greens, salt, pepper.
For mushroom stuffing: fry sliced fresh mushrooms or boiled dry mushrooms.
For egg stuffing: chop remaining eggs, season with butter, greens and spices.
For pancakes: pound an egg with sugar and salt, add milk and sifted flour. Knead batter and bake 4 pancakes.
Roll puff dough out 1/5 inch (4–5 mm) thick and cut in 2 halves, making one crust larger than the other. Put smaller crust into a watered mould, next put a pancake and then put all prepared stuffing in layers, in turns with pancakes, end with a pancake on the top. Brush bottom crust edges with egg, cover the assembled pie with remained bigger crust, press the edges well, but do not pinch. Brush the pie with egg, decorate with dough figures, brush with egg again and bake in an oven over 420-450oF (210–230°С) until golden crust.
Slice the pie to serve. Mushroom or chicken bouillon could be served alongside, if desired.
