- Ready-made puff pastry, packing - 1 Piece
- Chicken Breasts - 1 Kilogram
- Bun for minced meat - 1 Piece
- Garlic - 2-3 teeth
- Onion - 3-4 pieces
- Egg - 1 piece
- Salt, pepper - - To taste
- Butter for roasting cutlets - - To taste
1. With chicken breasts to peel, soak a loaf in milk. Pass meat and bread through the meat grinder. Add there the onion and garlic, salt and pepper, pour the remaining milk. 2. Fight off the stuffing. Divide in half. Cutlets in the test will have different shapes. From half the stuffing we will stick narrow bars, and from the second half we will blind round cakes. Fry the cutlets in oil not until ready, but slightly to crust. Set aside the cutlets to cool. 3. Drain the dough and cut into rectangles. We prepare the "spikelet". Roll out each rectangle and cut diagonally with a herringbone. In the middle of the workpiece, put the cutlet and braid the pigtail. 4. Now we are preparing the "bells". Roll out the dough and cut into narrow strips at 15 cm. Take 4 strips and put and overlap. We connect the rays over the chopper and form above the "button". 5. Put the finished billets on a sheet, grease with beaten egg. In the oven, heated to 180 degrees, bake for about 20 minutes.
Servings: 6-8