Roast in a dough pot

Prepare dough.

Dissolve 1 teaspoon of salt in warm water.

Sift flour (500 g) into a bowl for kneading dough.

Make a small well in the flour, beat in the egg, pour in the water and melted butter.

Mix everything well and knead the stiff dough with your hands or with a mixer, add more flour if necessary.

The amount of flour depends on its moisture content and the size of the egg.

Knead the dough until it is smooth and easy to handle.

This will take approximately 5-10 minutes.

Roll the dough into a ball.

Wrap the dough in cling film or put in a bag, leave for 30 minutes at room temperature.

This will make the dough softer and more elastic.

Prepare the stuffing

Cut into small cubes chicken fillet, potatoes and onions.

Add salt, pepper, spices, vegetable oil (2 tablespoons) and mix everything thoroughly.

Cut cherry tomatoes in half.

Divide the dough into 6 equal parts, cut off a small piece from each piece for decorations, form balls.

Roll each ball into a cake, 2 cm thick, with a diameter of about 18-19 cm.

We shift the dough into a small deep bowl (bowl size 11cm x 4.5cm).

Put a tomato in the center.

Then the filling (about 2-2.5 tablespoons).

Add for juiciness 1 tbsp. l. water.

Connect the edges of the dough, pinch well.

Turn over and place on a baking sheet lined with parchment paper or a baking mat, seam side down.

From the pieces of dough that were cut off for decorations, we tear off a small piece, roll a ball out of it, form a lid, then roll the dough into a thin flagellum, and make the sides of the lid.

Brush the pots with egg.

Bake in an oven preheated to 180 degrees for approximately 1 hour, you, of course, be guided by your oven.

You can cover the pots with foil to keep the filling soft and juicy, about 30 minutes before done.

We take out the finished pots and let them cool slightly.

Bon appetit!