- Wheat flour - 150 Grams (dough)
- Rye flour - 80 Grams (dough)
- Butter - 100 Grams (dough)
- Salts - 1/2 Teaspoons (dough)
- Egg - 1 piece (dough)
- Cold water - 1-2 St. spoons (dough)
- Sour cream fat - 200 milliliters (filling)
- Egg - 2 pieces (pouring)
- Salt - 1/2 Teaspoons (pouring)
- Cheese - 50 Grams (pouring)
- spinach - 100 grams (filling)
- fillet chicken - 300 grams (filling)
- onion - 1 Piece (stuffing)
- nutmeg - 1/4 teaspoons (filling)
- salt - 1/2 Teaspoon (stuffing)
- vegetable oil - To taste
1. Mix the flour and salt. Diced chilled cream butter together with flour grinded into crumbs. Add the water and the egg knead the dough. 2. We give the test the shape of the ball and wrap it with polyethylene film. For 30 minutes we put it in the refrigerator. 3. Prepare the filling. Wash with cold water spinach and a napkin or towel dry. We remove the petioles from spinach leaves. Cut the leaves to a width of 1-2 centimeters. Cut finely onions. Cubes about 1x1 centimeters chop the chicken fillet. In a frying pan fry onions. Spinach is added to the onion, stirring. Cook until the leaves are soft. Here we add chicken fillets, quickly fry. Add salt and nutmeg to the filling, mix. 4. Prepare the fill. We take salt, eggs, grated finely cheese and mix everything with sour cream. 5. On the polyethylene film we roll the dough. The thickness of the test bed should be 5 ml. By the size of the baking dish, we cut the circles from the dough. If the baking dish has 10 cm plus 2 cm more edges then the circles should be 12 centimeters in diameter. 12. In the oil, the lubricated molds shift the dough, puncture the fork and put it into the heated oven for 5 minutes, the temperature is 180 degrees. Put the filling in the molds. 6. Fill the molds with filling. 20 minutes bake in the oven, the temperature is 180 degrees. Mini - kishi are ready. Bon Appetit.
Servings: 6