Ingredients: Dough:, - Flour, - Salt, - Milk, - Butter (softened), - Yeast (quick acting), - Sugar, - Egg, Filling "Chicken and potatoes":, - Chicken fillet, - Potatoes boiled in their skins, - Onion, Salt and pepper, For lubrication:, - Egg, - Milk
Cooking method:
Heat the milk so that it is slightly warmer than the human body, but not hot. Add sugar and yeast to it. Mix and let stand for 10 minutes.
Add egg and salt to flour bowl. Mix. Pour in the yeast mixture and softened butter (it is softened, remove it from the refrigerator in advance). Knead the dough. It should absorb all the flour, not stick to your hands.
Let stand for about 2.5-3 hours. At the same time, after 1 hour, lower it by hand. The place where the dough fits should be warm and without drafts. I put it in the turned off oven.
For the filling, cut the potatoes, chicken and onion into cubes. Saute onions and potatoes until tender. Separately, fry the chicken fillet until cooked (cooks quickly, do not overcook). Cool down completely. Mix chicken, potatoes and salt to taste.
When the dough rises, divide it into two parts. I recommend doing this with weights. Cover the balls and let rise for about 10-15 minutes.
Roll out each ball. Put the filling on the bottom. cover with the second rolled out piece of dough. Connect the edges. Make an incision in the center.
Beat the egg with milk and brush over the top with a pastry brush. Bake at 180 degrees. approximately 30-40 minutes. Until golden.