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. For the dough, crumble the yeast and dissolve it in the lukewarm milk. Add all remaining ingredients for the dough and knead together thoroughly. The dough should no longer stick - if necessary add a little more flour or milk until it is nice and smooth. Then let rise for about 20 minutes in a warm place or in a warm water bath.
2. Meanwhile, rinse the meat with cold water and pat dry. Then dice the meat, the thawed or drained mushrooms and the onions very small. Heat the oil and fry the onions in it until translucent. Add the meat, let it fry briefly and then add the mushrooms. As soon as the liquid has evaporated, stir in the crème fraiche (or sour cream or crème légère) and season to taste.
3. Now knead the yeast dough again and roll it out thinly. Now cut out circles at least 10 to 12 cm in diameter. Put some of the filling on each half of the circle, fold the other half of the dough over it (so that a crescent moon is formed) and press the edges together with a fork. Place the bags on a baking sheet lined with baking paper and let rise for another 15-20 minutes (preheat the oven during this time). Then brush the bags with the egg yolk and, if necessary, sprinkle with cheese to taste.
4. Bake in a preheated oven at 200 ° C for about 15 minutes until golden brown.
5. Tip: You can also add peas, asparagus, corn or whatever to the filling. You can freeze the finished bags just fine.
6. The number of people is difficult to estimate - it depends on whether the bags are served as a snack, side dish to salad or as a main course.