Ils sont tellement délicieux, je les fais au moins 3 fois par semaine!

Prepare the dough by mixing warm water, dry yeast, and sugar. Let it sit until frothy.

Add sunflower oil, plain yogurt, white vinegar, flour, and salt to the yeast mixture. Knead until smooth and elastic.

Let the dough rise until doubled in size.

For the filling, heat olive oil in a pan and sauté chopped onions until translucent.

Add sliced mushrooms and cook until soft.

Incorporate diced chicken and season with salt, ginger, and black pepper. Cook until chicken is done.

Stir in fresh cream and mozzarella cheese until melted and combined.

Roll out the dough and cut into desired shapes.

Fill with the chicken mixture, fold, and seal the edges.

Brush with egg and milk mixture before baking.

Spice Level:

Dietary

Allergens