Baskets with chicken and potatoes

Small baskets of stuffed dough are a full-fledged second course, because there is bread, potatoes, and chicken! Baskets are convenient to take on the road or to work as a lunch. Cooking them is not at all difficult, the dough is pleasant and easy to work with.

Ingredients

• 80 g butter
• 80 g sour cream
• 1 large egg
• 1 tsp baking powder
• 1/3 tsp salt
• 280 g flour
• 1 large fillet (about 300 g)
• 250 g potatoes
• 1 large onion
• 5-7 sprigs of dill
• 2-3 sprigs of parsley
• 2 tbsp. l. lemon juice
• salt pepper

Directions

1. Cut the chicken fillet into small squares about 1 * 1 cm, put in a bowl, sprinkle with lemon juice, mix and set aside while preparing the dough.
2. Combine soft butter with sour cream and beat lightly with a whisk or in a mixer, then add eggs, mix until smooth.
3. Add salt, baking powder and flour and knead into a soft, non-sticky dough.
4. Divide the dough into 12 equal parts.
5. Grind potatoes and onions, cut into cubes of about 0.5-0.6 cm, combine with chicken, add finely chopped greens. Add salt and pepper to taste.
6. Roll out the dough ball thinly with a rolling pin. Put the filling on the center, retreating from the edge about 1.5-2 cm, then collect the edges of the dough to the top, leaving a hole.
7. Put the finished baskets on a baking sheet covered with parchment.
8. Bake in a preheated oven at 200 degrees for about 40 minutes. I baked for 20 minutes on the heating of the upper and lower levels, and when the dough was well browned, I left only the lower one. Focus on your oven :) Bon appetit!