Ingredients
Dough:
- 400 gram Flour wheat / Flour
- 200 gram Sour cream
- 100 gram Butter
- 2 pieces Chicken eggs
- 0,5 teaspoon Salt
Filling:
- 3 pieces Chicken thigh
- 10 gram Champagnons
- 4 pieces Potato
- 3 pieces Onion
- Salt to taste
- Black pepper to taste
Instructions
- Place the chopping knife in the blender bowl. We lay all the ingredients for the dough and mix on a pulse mode for literally 20-30 seconds.
- The dough will gather itself into a lump, you just need to take it out. Knead lightly, wrap in plastic wrap and refrigerate while the filling is being prepared.
- Finely chop the onion and lightly fry it in vegetable oil.
- Cut the mushrooms into small pieces and send them to the onion. Fry for about 10 minutes.
- At the hips, remove the bone and skin, cut into small pieces and fry together with onions and mushrooms until soft.
- Boil the potatoes, cool and cut into small cubes.
- Mix all the ingredients for the filling, add salt and pepper to taste.
- From the dough, we pinch off small pieces and roll them into pancakes. The dough turns out to be soft and elastic, so the process will not be difficult.
- Spread the filling on one pancake.
- Cover with a second pancake and pinch the edges. In the middle we make a small hole for steam to escape.
- Grease the pies with egg and send them to bake in a preheated 200 C oven for about 20-30 minutes, depending on the size of the pies.
- Bon appetit.