- Chicken Breasts - 320 Grams
- Potatoes - 350 Grams
- Tomatoes - 2 Pieces
- Carrot - 1 piece
- Onion - 1 Piece
- Garlic - 4 pieces
- Parsley - - To taste
- Flour - 500 Grams (400 g - in dough, 100 g - for croaking)
- Eggs of chicken - 4 pieces (2 - in dough, 2 - plaster)
- Milk - 1 Glass (1/3 - in the dough, 2/3 - in the coating)
- Vegetable oil - 1 Liter
- Chili powder ground - - To taste
- Black pepper powder - - To taste
Chicken breast is washed and cooked. Potatoes are cleaned, cut into cubes and set to cook. In the cooked potatoes, add two eggs, salt and pepper. We transform into puree. We add a little milk in the mashed potatoes. Add the flour to the potato mixture. Knead a tight dough. Boiled chicken until tender, finely chopped. In a frying pan warm up the vegetable oil, throw it finely chopped garlic. After two minutes, add to the garlic finely chopped garlic. Fry until the onions are clear, then add the chicken, mix and cook for another 5 minutes over medium heat. After the stipulated five minutes, add the finely grated carrots to the frying pan. We cook another five minutes, after which we add finely chopped tomatoes, greens and ground pepper to the pan. Stew on medium heat until the carrots are ready. Remove the ready frying pan from the heat and cool it to room temperature. In a separate bowl, beat up two eggs and 2/3 cup of milk. Spread the working surface generously with flour. We pick off a piece of dough, we form a ball from it. From the test ball, we make a cake with a diameter of about 7 cm. We put a little stuffing on the cake. We wrap the patty. Dip each patty into the egg-milk mixture. We roll in flour. In a deep frying pan we bring to a boil a liter of oil, we immerse our patties in a boiling oil. We cook until golden brown, spread on a paper towel. Pies are ready! You can serve them both warm and cold. It is desirable - with some kind of sauce. Bon Appetit!
Servings: 8