Kurnik dough with chicken and potatoes. Recipe for small chicken pots

This is a classic pie that doesn't require a lot of money. Nevertheless, kurnik with chicken and potatoes turns out to be very filling and tasty.

Kurnik with chicken and potatoes on yeast dough

Ingredients

wheat flour – 1 kg;
potatoes – 300 g;
dry yeast – 10 g;
sunflower oil – 1 tbsp. l.;
chicken (fillet) – 500 g;
purified water – 500 ml;
onion – 2 heads;
butter – 1 tbsp. l.;
salt and ground pepper - to taste;
egg – 1 pc.;
sugar - to taste.

Preparation

Warm up the water a little. Add sugar to it (about 2 tablespoons). Even though the recipe contains sweetener, the pie will not be sweet.
Add yeast to the mixture. Leave the dough for 10 minutes.
Add salt and stir in the sifted flour in small portions to form a dough.
Pour in the oil and knead the mixture with your hands.
Cover the dough with a towel and move it to a warm place.
Cut the onion into half rings. It will give the pie a special juiciness.
Cut the chicken fillet into cubes.
Cut the potatoes into thin rings.
Fry the chicken over medium heat. When it starts to brown, add the onion. Add salt and ground pepper. Fry the filling until bright golden brown.
Fry the potatoes until done.
When the dough has risen, knead it with your hands and divide it into 2 parts.
Roll out the first layer and place it on a greased baking sheet. Use your hands to form small sides.
Distribute the fried potatoes evenly throughout the dough.
Place the fillet on top.
Cut the butter into small pieces and distribute it over the filling.
Cover the kurnik with the second layer of dough.
Poke holes in the pie with a fork. Brush it with egg.
Preheat the oven to 200 degrees. Bake the chicken for about half an hour.
When the cake acquires a golden color, it is ready. Serve it warm.

Kurnik made from puff pastry with chicken and potatoes

Ingredients

ready-made puff pastry – 2 sheets;
chicken breast – 300 g;
green onions – 20–40 g;
potatoes – 300 g;
salt and black pepper - to taste;
egg – 1 pc.

Preparation

Roll out all the dough thinly.
Remove the skins from the potatoes.
Grate it on a fine grater. Place the potatoes in cheesecloth and squeeze to remove excess moisture.
Chop green onions into cubes.
Boil the breast in salted water until soft.
Disassemble the finished meat into fibers or cut into thin slices.
Grease a baking sheet with butter or margarine and place the dough on it.
Place grated potatoes on it. Sprinkle everything with salt and pepper.
Scatter the onions on top.
Distribute the boiled meat evenly.
Cover the kurnik with the second ball of dough. Make a hole in the middle, as in the photo.
In a small bowl, beat 1 egg and a pinch of salt. Brush the mixture onto the pie.
Cover the product with foil and place it in a preheated oven.
Cook the chicken at a temperature of 180 degrees. Approximate time: 25 minutes.
Then remove the foil and cook the pie until golden brown.

You can add any mushrooms to the filling. But before this, they must be fried together with onions and salt.

Pancake chicken with chicken and potatoes

Ingredients

milk (can be replaced with kefir) – 3 cups;
salt and sugar - to taste;
chicken – 300 g;
eggs – 6 pcs.;
potatoes – 2 pcs.;
baking powder – 1 tsp;
flour – 2 cups;
carrots – 1 pc.;
vegetable oil – 2 tbsp. l.

Preparation

Warm the milk slightly.
Break 3 eggs into it, add a little sugar and salt.
Add sifted wheat flour and baking powder.
Add 2 tablespoons of vegetable oil.
Beat the dough with a mixer.
Fry the pancakes on both sides in a hot frying pan.
Boil the chicken. Cut it into cubes.
Boil the potatoes in their skins. Remove the peel and cut it into thin slices.
Boil eggs and carrots until tender. Grate them. Add some salt and pepper.
Place several pancakes on a baking sheet. Place one of the fillings on them.
Make a new ball of pancakes on top. Place the following type of filling on them. Do this until you run out of pancakes.
Bake the chicken for about 15–20 minutes. Cut the finished dish into pieces and serve.

Instead of chicken, you can use any other meat or sausage.

Quick kurnik with chicken and potatoes made from jellied dough

Ingredients

eggs – 3 pcs.;
chicken fillet – 200 g;
sour cream (can be replaced with mayonnaise) – 1 cup;
onions – 2 heads;
water – 1 glass;
potatoes – 2 pcs.;
salt and seasonings - to taste;
greens - to taste;
wheat flour – 15 tbsp. l.

Preparation

Beat the eggs. Add salt and some seasonings to them.
Add sour cream.
Add water.
Beat the dough with a mixer.
Sift the flour and add it to the dough. Mix everything until smooth.
Chop the onion into half rings.
Cut the chicken into cubes. Add spices.
Grate the potatoes on a coarse grater.
Place parchment paper on a baking sheet.
Pour half the batter onto it.
Arrange the chicken evenly, followed by a layer of onions.
Place potatoes on top.
Fill the entire filling with the rest of the dough.
Preheat the oven to 180 degrees and bake the chicken in it for about an hour. Decorate the finished pie with fresh herbs.

You can decorate the pie with sesame seeds or flax seeds.
Hard cheese can be added to the filling or sprinkled on top of the chicken.
If the top of the pie seems too simple, mold the dough into beautiful decorations or connect the edges of the cake with a braid.

There are different step-by-step recipes for preparing chicken chicken. Delight your family and friends with delicious pies. Cook with love!

Let's prepare all our ingredients. (there is no salt, butter and yolk in the photo, I somehow used these products)

First knead the dough. To do this, we need to melt a pack of margarine, cool slightly (maybe not completely), add salt, stir well so that the salt dissolves, add a glass of water, there should be enough salt, I took a level teaspoon, since the flour will then be absorbed and if the salt it won’t be enough, the dough will turn out unleavened and add a little flour (it doesn’t matter how, sift it or put it with a spoon, whichever is convenient for you), mix.

add more flour, mix again, and so on until you get an elastic dough that does not stick to your hands.

After the dough is ready, we put it in the refrigerator, and we ourselves begin to make the filling. Peel the potatoes and cut them into cubes of about 1 cm, maybe a little smaller depending on your preference. Why a cube... because it will be more convenient to eat it later. What you end up with is not quite a pie, but a pie that is eaten with a spoon. After the potatoes are cut, put them on the stove and cook after boiling for 2-3 minutes until half-ready, maybe until done, but then there is a risk of getting mashed potatoes as a result, it all depends on the type of potato.

While the potatoes are cooking, peel the onion and cut into small cubes and chicken fillet

After cooking, remove the potatoes, place them in a colander to drain the water, let them cool slightly, but if you don’t have the patience to wait, you can rinse them carefully under cold water, then add salt, pepper and mix the chicken fillet, onions and potatoes.

Now our filling is ready and we are taking up the old stuff again))) That is, the dough. Its mode is in two parts, one a little larger, the other a little smaller.

The larger piece we roll out first will be the bottom of our creation, so we shouldn’t roll it out too thin, it’s better to do it this way, roll it out to about 7 mm - 1 cm thick and then make the edges of the circle thinner, this way we’ll get a thick piece bottom and thin edges of the pie. The edges should hang slightly from the mold, then it will be more convenient to cover up later.

Oh, I almost forgot, I have an old, good cast iron frying pan, I just greased it with sunflower oil. You can sprinkle it with a little flour. So, after we have the first layer in shape, we roll the second one. We roll it one to one with the size of the mold so that there are no unsightly folds. It won't turn out thin either, and that's normal. Now lay out the filling carefully and evenly, don’t be alarmed if it seems like a lot of it, put it straight in a heap, that’s how it should be. (that’s why we boiled the potatoes in advance, so as not to worry that the pie wouldn’t bake!) Add a little butter on top.

When everything is ready, cover the pie with the second rolled out piece of dough, seal it and make a hole in the center about 2 cm in diameter.

Before putting Kurnik in the oven, it must be well heated... let's say somewhere around 180 degrees. let it sit for 30 minutes, then take it out and pour about 200 ml (I don’t have a big mug) of salted and peppered boiled water into it. It turns out that after half an hour of being in the hot oven, the dough formed a kind of strong saucepan, and we poured water into it (and if you have chicken broth, you can use that as well) we create juiciness. Then we put it in the oven again. I covered mine with foil, as it began to burn, and lowered the temperature (I have gas, I can’t say exactly how much, but up to about 100) and bake for another 20-30 minutes until done. 5 minutes before it’s ready, take it out, brush it with chicken yolk and let it brown.

Liana Raimanova

Kurnik has been considered the king of pies since ancient times in Rus'. Many housewives are afraid to cook it, as they consider this task quite troublesome. But it’s completely in vain, because if you know all the intricacies of preparing the pie dough and filling, then building a chicken pot is not so difficult.

Principles of dough preparation
In order for the chicken to turn out, it is important to know how to knead the dough correctly:
To prepare the dough, you should take only premium wheat flour; the better the quality, the higher the result will be. The flour must be sifted to eliminate any random juice or lumps.
The yeast dough will need to be left to ripen in a warm place, without drafts.

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Preparing kurnik from puff pastry also takes quite a lot of time, but you can save it significantly by using store-bought dough.
What products are needed to knead the dough? These are water, milk, kefir and other liquids; butter, margarine and other fats; eggs; baking powder (for non-yeast dough), can be replaced with soda, quenched acid or kefir.

Filling for chicken: what could it be?
For this pie, the filling is made from raw ingredients. The classic recipe calls for chicken, it's better to take fillet, which cooks quickly and goes well with other products. Also often the main filling of this pie is potatoes. The potato tubers are finely chopped so that they are thoroughly baked during cooking. Additionally use:
hard cheeses;
any types of mushrooms;
vegetables;
onion or garlic;
seasonings and butter.

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The kurnik consists of an upper and lower layer, it is formed closed, and it can be given absolutely any shape. Immediately before baking, brush the top of the pie with egg.
Kurnik recipe with chicken and potatoes
This is a variant of the most popular and easiest to prepare pie, the classic chicken pie, so to speak. According to this recipe, the dough should be kneaded with kefir, but other fermented milk products can be used.
Ingredients:
kefir – 200 ml;
butter – 150 g;
wheat flour – 600 g;
salt and soda 0.5 tsp.

For the filling prepare:
chicken fillet – 0.5 kg;
potato tubers – 3-4 pcs.;
onion;
butter – 30 g;
pepper and salt.

All ingredients for preparing the filling should be finely chopped so that they are well baked

Step by step recipe:
Remove kefir from the refrigerator in advance; it should be at room temperature. It is not recommended to use cold fermented milk products for kneading dough.
Pour salt into kefir and add soda, mix everything.
It is better to use melted butter at room temperature. Add it to kefir.
Now gradually add flour, while constantly stirring the dough with a spoon. When all the flour has been added, put the dough on the table and begin to knead the elastic mass.
After kneading the dough, experienced housewives recommend letting it “rest” for about 15 minutes, covering it with a clean towel or cling film so that the crust does not dry out.
In the meantime, you can start filling. Chicken fillet should be cut into small cubes or thin strips. Sprinkle with spices, mix and leave to marinate a little.
We peel the onion and also finely chop it so that it is less noticeable and less crunchy in the finished pie. We send him to the chicken.
We peel the potatoes, cut them into thin slices and also send them to

meat, sprinkle salt and pepper on top and stir.
You need to separate 1/3 from a piece of dough and set it aside. Roll out the remaining dough into a flat cake and transfer it to a prepared baking dish, line the bottom with dough and make sides with your fingers.
Now add the filling.
Cut a piece of butter into thin slices and place it on top of the filling, this will allow the minced meat to be juicy.
Roll out the remaining piece of dough and cover the pie with it, connecting the bottom and top cake.
Don’t forget to make small holes in the top layer of dough, otherwise when baking, due to the release of juice from raw ingredients, the pie will simply fall apart at the seams.
Mix the egg yolk with 1/2 cup milk or water and brush the kurnik before cooking.
Bake the pie in a preheated oven at 180 degrees for 50 minutes.

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12 Sep 2018 at 12:45 PDT
Combination of poultry and vegetables - ideal filling option for such a pie. It can be served as a main dish, with soups or simply with tea.
Mini chicken chicken and mushrooms
These mini-pies are very convenient to take with you on a trip or on the road, instead of banal sandwiches. How to prepare such a pie correctly so that you want not only to taste it yourself, but also to treat it to someone?
Ingredients:
chicken fillet (minced meat) – 0.5 kg;
mushrooms (in any form) – 300 g;
potatoes – 200 g;
butter –80 g;
purchased puff pastry – 800 g;
a couple of onions;
hard cheese – 15 g;
ground pepper;
salt.

The composition of the filling can be changed as desired, add garlic, green onions, dill, sweet pepper and eggplant to the recipe

Cooking method:
Wash the chicken breast, dry it with a paper towel and cut it into small cubes. In a heated frying pan, greased with oil, fry the meat.
Wash the mushrooms and cut them into small pieces.
Peel and finely chop the onion, add to the mushrooms and fry in vegetable oil.
Grate the cheese on a coarse grater.
Defrost the finished puff pastry and roll out into a wide layer, from which cut out squares of the same size.
Place the filling in the middle of each square with a spoon as follows: chicken, mushrooms and onions and sprinkle with cheese.
We seal the workpiece with an envelope, and be sure to make a hole on top so that the mini-chicken house retains its shape during the heat treatment.
Cover the baking sheet with parchment, lightly grease with butter and put in the squares.
We send the envelopes with the filling to bake in a preheated oven. These mini-pies are baked at a temperature of 200 degrees. within 40 minutes.

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Pancake chicken: step-by-step recipe
If you're not very good with dough, try making kurnik with mushrooms and chicken from pancakes. You'll like it!
Ingredients:
oyster mushrooms – 200 g;
chicken fillet – 100 g;
sour cream – 200 g;
cheese – 50 g;
greenery;
boiled eggs – 4 pcs.;
pancakes – 15 pieces;
pepper;
salt.

You can use any meat you like for the filling.

Preparation:
Bake pancakes according to your favorite recipe.
Peel the onion and chop finely with a knife.
Grind the chicken meat well too.
Fry half the onion in vegetable oil, add salt and pepper. When the onion turns golden, add sour cream and cook over low heat for 20 minutes.
Wash the mushrooms and chop finely. In another pan, fry the oyster mushrooms with the second half of the onion.
Meanwhile, peel the boiled eggs and chop with a knife. Mix with finely chopped herbs.
To bake, take a springform pan, line the bottom with foil and grease with butter.
Place the pancakes overlapping so that they cover the entire bottom of the pan, and the edges of the pancakes should hang over the edge.
Coat the bottom pancakes with sour cream, then add the onion and mushroom filling. Cover everything with 2 pancakes, and on top of the meat, cover again with 2 pancakes, coat with sour cream and sprinkle with chopped eggs and herbs. There are a couple of pancakes on them again.
“Seal” the kurnik with pancakes, the edges of which extend beyond the mold. Sprinkle everything with grated cheese and bake in the oven for 25 minutes, during which time the cheese will melt.

The finished pie should be cooled, cut into portions and served with hot dishes or just with tea instead of traditional sweet pies.

We move from large chicken houses to small ones. In this article you will learn how to prepare delicious mini chicken chicken with three step-by-step recipes.

Essentially, these are open-faced pies that look like a smaller pie.

What's good about little chickens? One chicken is one serving; they do not need to be cut. These pies can be made from any dough, and in addition to the same chicken, you can add any products to the filling: vegetables, cereals, seasonings - anything! And yes, in addition to chicken meat, you can add pork, beef, minced meat, etc.

Yes, if you are interested in simpler cooking options, then go to the page with the usual ones.

Recipes

Before moving on to the recipes, I’ll add a few words about how to make a small chicken pot. It's all about the form. In fact, everything here is simple and standard.

Mini-chickens should have a small hole in the center through which steam will escape and heat from the oven will enter.

You can make them round by simply pulling the edges of the dough to the top and pinching them lightly.
Square, folding the opposite edges of the dough like an envelope.
Or triangles. To get a triangular shape, you need to similarly tighten the edges and then slightly flatten them.

In this video you can see the process of sculpting mini-chickens.

Mini-chickens with chicken and potatoes

Lush and soft little kurniks on yeast dough stuffed with chicken, potatoes and onions. The most popular combination!

Ingredients:

Milk (or water) – 1 glass;
Dry yeast – 11 g.
Eggs – 2 pcs.
Salt – 2 pinches;
Sugar – 1 tbsp. spoon;
Butter (margarine can be used) – 90 g.
Flour – 4 cups;

Chicken thighs – 400 g.
Potatoes – 3 pcs.
Onion – 2 pcs.
Salt – 0.5 teaspoon;
Black pepper;

How to cook

Let's start with the dough, as it takes time to proof. Dissolve yeast in warm milk and wait 15 minutes. Melt the butter, beat it with the egg, sugar and salt.
Combine milk with butter and egg mixture. Gradually add flour and knead into a smooth, soft dough. Now you need to leave it alone for 45 minutes.
For now, let's move on to the chicken filling. Wash the chicken, separate the meat from the bones and cut into pieces. Add salt and pepper.
Peel the onions and potatoes in the same way, wash and finely chop. Stir in chicken. While the dough is rising, the meat will be lightly marinated.
For convenience, sprinkle the table with flour. Now you need to tear off small pieces of dough and roll them into flat cakes. You decide the size yourself, I will say that you don’t need to make it too small, as it will be awkward to sculpt later, and you won’t be able to fit in a lot of filling. The result should be a good pie, after eating a couple of which a person will begin to feel full.
Place 2-3 tablespoons of filling into each flatbread. Pull the edges to the top, pinch with an accordion, and then press down.
Place these mini-chickens on a greased baking sheet and then coat them with beaten egg.
Place them in the oven at 180 degrees for 30-40 minutes.

Mini-chickens made from shortcrust pastry

Here is the same as in the recipe above, but on shortcrust pastry. It is yeast-free and fattier.

Ingredients:

Chicken fillet (breast) – 900 g.
Margarine (butter) – 300 g.
Sour cream (mayonnaise) – 210 g.
Potatoes or boiled rice – 300 g.
Baking powder – 0.5 teaspoon;
Salt pepper;
Flour – 2.5-3 cups (more details below);
Onions – 1 pc.

Preparation

Let's knead the dough. Mix melted margarine (250 g) with sour cream, salt and baking powder. Add flour here. The dough should be like plasticine; if it is dry or runny, add water or flour.
Finely chop the chicken, potatoes and onions and mix together. Salt, pepper and wait 10 minutes - let everything soak in.
Pinch off the dough and roll it into a flat cake slightly wider than your palm. Place the filling in each flatbread and pinch the edges together as if you were making a basket.
Place everything on a parchment-lined baking sheet and close in an oven preheated to 210 degrees for 20-25 minutes.

Mini chicken puff pastry

But here everything is even faster, since these pies are made from store-bought puff pastry. The filling is supplemented with mushrooms and cheese.

Ingredients:

Chicken (minced meat or fillet) – 400-500 g.
Mushrooms (fresh or canned) – 250 g.
Potatoes – 3 pcs.
Butter – 80 g.
Ready puff pastry – 850 g.
Onions – 1 pc.
Ground black pepper and salt;
Cheese – 100 g.

Preparation

Chicken meat can be boiled or fried in oil. Then divide into fibers or cut into cubes. If you have minced chicken, then simply fry it in oil with pepper and salt.
Cut the mushrooms into smaller pieces, chop the onion and fry it all in a frying pan in a small amount of oil. A pinch of salt and pepper here.
Peel the potatoes, rinse and cut into thin pieces. Grate cheese on top, salt and pepper.
Defrost the dough, roll it into a wide layer, on which you should cut out circles or squares, depending on the desired shape of the kurniks.
Place in the center of each flatbread in the following order: chicken, mushrooms and potatoes with cheese.
We pinch the edges so that there is a hole in the center. Place a small piece of butter in each hole.
Line a baking sheet with parchment or grease it with oil. Preheat the oven to 180-190 degrees.
Bake for about 35-40 minutes until the dough and potatoes are ready.

Ideas and notes

Serve these little chickens as an addition to soup or broth.
New notes of taste can be added: green onions, garlic, dill, bell pepper, eggplant.
If the meat is dry, you can mix it with a small amount of butter. You can add pieces of lard.
You can add 1-3 teaspoons of mayonnaise, sour cream, cream, mustard sauce, etc. inside.

2-3 tbsp. white flour;
1 tbsp. sour cream;
0.5 tbsp. kefir (sour milk);
2 gr. baking powder;
0.5 packs of butter;
1-2 pcs. chicken eggs;
1 chicken breast without skin;
1-2 onion heads;
3-5 potato tubers;
0.5 bunch of fresh parsley;
a little vegetable oil for frying the filling;
3 pinches of salt.

Preparation time: 00:20
Cooking time: 00:45
Number of servings: 6
Complexity: average

Preparation

Russian kurnik is distinguished by a delicious juicy filling made from raw potatoes and chicken browned in vegetable oil. This pie is baked from quick-cooking butter dough, which significantly reduces the time spent on preparation. A detailed recipe with photos will make the whole process simple and understandable.

Kurnik is a layer cake with a juicy and aromatic filling, which in Rus' was prepared mainly for weddings and other special occasions. This pastry is also called king or king pies. Any filling for chicken can be used: mushrooms, sauerkraut, eggs, boiled rice, buckwheat, potatoes and, of course, chicken. Various doughs are also used for the pie: puff pastry, yeast dough, butter dough, shortbread dough, or ready-made thin pancakes. Next, consider a recipe with a photo of a delicious juicy chicken with potatoes and chicken.

Yeast chicken with potatoes, mushrooms and chicken

Traditional kurnik pie is distinguished by a variety of fillings. Therefore, mushrooms are perfect for potatoes and chicken, which will make the filling richer and its taste multifaceted. For juiciness, water or broth is poured into the pie. These baked goods will create a real sensation at the dinner table.

Number of servings: 8.

Cooking time: 180 minutes.

Calorie content: 207.1 kcal per 100 g.

Ingredients:

250 gr. soft margarine;
0.5 liters of fresh milk;
1 tbsp. sweet sand;
1 tsp table salt;
2 pcs. fresh eggs;
11 gr. dry yeast;
1 kg of wheat flour;
500-800 gr. chicken fillet;
400-600 gr. fresh champignons;
1-2 onions;
3-4 tbsp. homemade mayonnaise;
50 gr. butter;
6-8 potato tubers;
0.5 tbsp. broth;
1-2 pinches of salt and black pepper (for filling).

Cooking process:

At the beginning of cooking, make the yeast dough. Heat the milk to a temperature of 38 degrees so that it is moderately warm. We dilute yeast, sugar, and salt in milk. Also add half the melted margarine for baking. Cover the resulting dough with a napkin and move it to a warm place without drafts for a quarter of an hour.

Yeast cannot be diluted in hot milk, because... Yeast bacteria will be killed by high temperature.
When the yeast rises, beat in the eggs, the remaining margarine, and sift the flour. Mix all the ingredients with a spoon, then switch to manual kneading. Leave the homogeneous elastic dough to rise for an hour, covering it with a bowl.
While the yeast dough is ripening, prepare the filling. We thoroughly rinse the mushrooms, freshen the stem cut, and clean the cap. Cut the champignons into slices or large cubes. Peel the onion and finely chop it into cubes. Place the onion in a hot frying pan with vegetable oil and fry, stirring, until transparent and soft. Add mushrooms to the frying pan, stir, salt and pepper. Fry the champignons until all the mushroom juice has completely evaporated. Place the contents of the pan on a plate to cool.
Peel the potato tubers, rinse and dry them with a napkin. Cut the potatoes into thin circles.
To prevent the potatoes from darkening before adding them to the pie, you can add a small amount of water to them. Dry thoroughly before putting into the pie.
Rinse the chicken fillet, dry it, cut into medium cubes.
Knead the risen dough and divide it into 2 parts. Roll out one half with a diameter larger than the shape to create high sides. Place a layer of dough in a fireproof mold greased with vegetable oil and form sides from the dough.
Now generously grease the base with mayonnaise, place half of the potato slices on top, salt and pepper to taste. For juiciness, occasionally spread small pieces of butter over the potatoes.
Place a layer of cooled fried champignons on top. Cover the mushrooms with a layer of chopped raw chicken, which we season with salt and pepper.
Lay out the remaining potatoes, add salt, and draw a thin mayonnaise mesh on the surface.
Roll out the rest of the dough so that the diameter is equal to the diameter of the mold. Cover the filling with dough and seal the edges well. Make a hole in the center of the pie and pour in the broth.
Brush the kurnik pie with egg yolk, place it in an oven preheated to 180-200 degrees, and bake for 2-2.5 hours.
All the liquid from the chicken may not evaporate after baking, so after the oven we let the cake brew for another 30-50 minutes.

They also prepare small portions of chicken stuffed with potatoes, onions and chicken. They are formed in the form of bags or triangles. Holes are made in the center of each product into which a spoonful of chicken broth is poured. These pies are convenient to take with you on the road or give to children at school for a snack.

Video: