Chicken pockets

Ingredients for 1 servings:

• 1 cube of yeast
• 600 g wheat flour (also wholemeal flour)
• 1 tsp salt
• 2 m.-sized eggs
• 50 g margarine or butter
• 200 ml milk
• 1 egg yolk
• 250 g mushrooms (frozen or jar)
• 500 g chicken breast fillet(s)
• 3 onions
• 150 g crème fraîche, sour cream or crème légère
• 2 tbsp oil
• salt and pepper
• optionally grated cheese for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

yeast dough pockets filled with chicken breast

For the dough, crumble the yeast and dissolve it in the lukewarm milk. Add all the remaining dough ingredients and knead thoroughly. The dough should no longer stick – add a little more flour or milk if necessary until it is nice and smooth. Then let it rise for about 20 minutes in a warm place or in a warm water bath. Meanwhile, rinse the meat in cold water and pat dry. Then dice the meat, the thawed or drained mushrooms, and the onions very finely. Heat the oil and fry the onions until translucent. Add the meat, fry briefly, and then add the mushrooms. Once the liquid has evaporated, stir in the crème fraîche (or sour cream or crème légère) and season to taste. Now knead the yeast dough again and roll out thinly. Cut out circles at least 10 to 12 cm in diameter. Place some of the filling on one half of the circle, fold the other half of the dough over it (to form a half-moon), and press the edges together with a fork. Place the parcels on a baking sheet lined with baking paper and let them rise for another 15-20 minutes (preheat the oven during this time). Brush the parcels with egg yolk and sprinkle with cheese, if desired. Bake in a preheated oven at 200°C (convection oven) for about 15 minutes until golden brown. Tip: You can also add peas, asparagus, corn, or whatever you like to the filling. The finished parcels are great for freezing. It’s difficult to estimate the number of people who will be serving them – it depends on whether they are being served as a snack, a side dish to a salad, or as a main course.