Small, ruddy pies with chicken and mushrooms will please all lovers of pies.
Cooking time 30 minutes
Yeast puff pastry 300 g
Chicken fillet 1 pc
Onion 1 pc
Fresh champignons (large) 2-3 pcs
Vegetable oil 2 tbsp. l.
Eggs 1 pc
Salt to taste
Pepper to taste
Boil the chicken fillet until tender and cool.
Peel the onion, wash and dry the mushrooms.
Chop mushrooms and onions finely.
Fry mushrooms and onions in vegetable oil for 3-5 minutes. Remove from heat and cool.
Finely chop the chicken fillet.
Mix chicken, mushrooms and onions. Stir, salt and pepper.
Roll the dough well into a layer, roll it up and cut into pieces.
Flatten each piece and roll into flat cakes. Lay out the filling.
Pinch the edges, make the top seam.
Put the finished pies on a baking sheet covered with parchment.
Brush with a beaten egg and bake in an oven preheated to 200 degrees C for a little less than 15 minutes until golden brown.
Cool and put on a dish. Serve to the festive table.