Henhouse
Kurnik.
Make the dough.
250 ml kefir.
0.5 teaspoon baking soda.
0.5 teaspoon salt.
180 g melted butter.
600 g flour.
Knead the dough well.
Cover and let rest for 30 minutes.
Filling
600 g julienned chicken breast.
200 g fresh onion half-rings.
350 g julienned potatoes.
1 teaspoon salt.
Black pepper.
Garlic.
Let rest for 15 minutes.
Next, divide the dough into two parts.
Roll one part onto the bottom.
Place the filling in the middle.
Place 4 pieces of butter, 20 g each, on top of the filling.
Roll out the other half of the dough, cover it, and seal the edges tightly. Bake in a preheated oven at 170 degrees Celsius for 1 hour.
Bon appétit everyone. #girlinblueapron #EDAsha
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