• A double-crust puff pastry pie filled with four thin unsweetened pancakes interspersed with three separate layers: the first, chicken in a cream sauce, then sautéed mushrooms in a sour cream sauce and finally boiled rice mixed with chopped hard-boiled eggs and onions bound in a cream sauce. The pie is egg-washed, baked and served with a suprême sauce.
  • A simpler version of the Polish kurnik using a shortcrust pastry and a creamy filling of hard-boiled eggs, cooked rice and chopped roast chicken meat