Chicken Bags

Summary

Ingredients

• 1 cube yeast
• 600 g wheat flour (also whole wheat flour)
• 1 teaspoon salt
• 2 medium egg (s)
• 50 g mararine or butter
• 200 ml milk
• 1 egg yolk

For the filling:

• 250 g mushrooms (frozen or lass)
• 500 g chicken breast fillet (s)
• 3 onion (s)
• 150 g crème fraîche, sour cream or crème léère
• 2 tablespoons oil
• salt and pepper
• possibly grated cheese, for sprinkling

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Instructions

1. Crumble 1 yeast cube into 200 ml lukewarm milk. Let sit for 1-2 minutes until the yeast dissolves.
2. In a large bowl, combine 600 g flour and 1 teaspoon salt.
3. Add 2 eggs and 50 g margarine or butter to the flour mixture.
4. Pour the yeast and milk into the bowl. Knead everything together for 5-8 minutes until smooth and no longer sticky. Add more flour or milk as needed.
5. Cover the bowl. Let rise in a warm place for about 20 minutes until puffy.
6. Knead the dough again for 2-3 minutes on a floured surface.
7. Roll the dough out to about 3-5 mm thickness.
8. Cut out circles at least 10-12 cm in diameter.
9. Spoon some filling onto one half of each circle. Fold the other half over to form a crescent shape. Press the edges together firmly with a fork.
10. Place the bags on a parchment-lined baking sheet.
11. Let rise for 15-20 minutes in a warm place. Preheat the oven to 200°C (390°F) during this rising time.
12. Brush the top of each bag with 1 egg yolk.
13. Bake at 200°C (390°F) for about 15 minutes until golden brown.