Unusual dish with a surprise in the middle. Crispy dough envelopes stuffed with chicken and eggs.
Pick your recipe
You will need
- - 4 eggs;
- - 110 g of champignons;
- - 2 boiled chicken breasts;
- - 1.5 teaspoons of butter;
- - a pinch of ground nutmeg;
- - 3 tbsp. spoons of sour cream;
- - 2 tbsp. tablespoons chopped fresh dill;
- - 10 sheets of dough;
- - lettuce for decoration;
- - vegetable oil for frying;
- - salt, pepper - to taste.
Instruction manual
1
Cook 3 eggs in a small saucepan for 9 minutes. Drain and let the eggs cool. While they are cooling, break the remaining egg into a bowl. Chop the mushrooms and chicken finely. Peel and cut the boiled eggs when they cool.
2
Melt the butter in a pan with a long handle and fry the mushrooms over high heat for 2 minutes. Add nutmeg, season with salt and pepper. Combine the mushrooms, chopped eggs, chicken, sour cream and dill in a bowl.
3
Cut the dough sheets in half. Put a spoonful of the resulting chicken mixture on one end of each strip and fold it in a triangular envelope. Lubricate the edge of the dough with a beaten egg and press to “seal” the envelope. Repeat with the rest of the dough.
4
Pour oil into a deep frying pan or deep fat fryer for one third and heat over high heat. Fry the envelopes for 4 minutes, turning over once, until they turn golden. Place them on paper towels to remove excess fat and serve immediately, garnished with lettuce.