Hearty, rosy, fragrant! Straight as my grandmother!
Ingredients:
250 ml of warm milk
Article 3.5. flour
egg
40 gr. butter
1 h. l. salt
2 hours. l. Sahara
1 h. l. fast dry yeast
For filling:
2 chicken thighs
boiled egg
salt
pepper
fresh dill or other herbs
egg for greasing pies
Preparation:
1. Sift half of the flour and mix with yeast. Add salt and sugar.
2. The flour mixture in a thin stream to enter the warm milk.
3. Melt butter, cool and beat the egg.
Pour the mixture into the flour mixture, to enter the second part of sifted flour and knead the dough.
4. Grease the bowl with vegetable oil and a shift in her dough, cover with a clean towel and clean for an hour in a warm place.
5. Boil the chicken, cool in the broth.
Remove the crust cold chicken on a cutting board and remove the meat from the bones.
Grind the chicken cubes or mince.
6. Stuffing with salt and season with pepper. Boiled egg grate and mix with chicken. Pour a little broth from cooking the legs for juiciness fillings.
7. Coming up to lay out the dough on the table, lightly obmyat.
8. Divide the dough into balls.
Each roll the cake and put in the center of the meat stuffing.
Connect the edges and pinch the dough so as to obtain a pie.
9. Lay baking parchment and brush with oil. Share on baking cakes seam down.
10. Preheat the oven to 30 degrees and send cakes inside 20 minutes for proofing (or cover with cling film and put into a warm place).
Loose egg in a bowl.
Lubricate future proofed pastry with beaten egg
11. Preheat the oven to 180-200 degrees.
Bake pies with chicken and egg about 25-35 minutes until golden brown.
Cool under towel and serve.
Bon Appetit!
Like this?
You are welcomeSUBSCRIBEto my RSS feed and put Like!
You is not difficult, but I am happy :)))
Thank you for reading to the end!