An unusual dish with a surprise in the middle. Crispy dough envelopes stuffed with chicken and eggs.
It is necessary
- - 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 of chopped fresh dill;
- - 10 sheets of dough;
- - lettuce leaves for decoration;
- - vegetable oil for frying;
- - salt, pepper - to taste.
Instructions
Step 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 mushrooms and chicken finely. Peel and slice the boiled eggs when they cool.
Step 2
Melt the butter in a long-handled skillet and sauté the mushrooms over high heat for 2 minutes. Add nutmeg, season with salt and pepper. Combine mushrooms, chopped eggs, chicken, sour cream and dill in a bowl.
Step 3
Cut the dough sheets in half lengthwise. Place a spoonful of the resulting chicken mixture on one end of each strip and fold into a triangular envelope. Brush the edge of the dough with a beaten egg and press down to seal the envelope. Repeat the same for the rest of the dough pieces.
Step 4
Pour one third of the oil into a deep skillet or deep fryer and heat over high heat. Cook the envelopes for 4 minutes, flipping once, until golden brown. Place them on paper towels to remove excess grease and serve immediately, garnished with lettuce leaves.
