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Puff converters in the oven with chicken cheese and potatoes
3 servings1 hour
Chicken fillet - 300 g, Potatoes - 3 pcs., Onions - 2 pcs., Hard cheese - 100 g, Finished layered yeast dough - 500 g, Egg yolks - 1 pc., Flour - 2 tbsp., Sesame - 1 tbsp., Vegetable oil - 10 g., Salt - to taste, Dry spices - to taste
How to make puff converters with chicken cheese and potatoes in the oven? Prepare the necessary ingredients for this. Remove the puff dough from the freezer in advance so that it has time to thaw and warm. Peel and rinse the potatoes. 
Cut the chicken fillet and peeled potatoes into small cubes. Pour some vegetable oil into a hot pan and place the potatoes with the chicken. Fry over a low heat for 7-8 minutes. 
Peel the onion, rinse and finely chop. Add the chopped onions to the pan and fry everything together for a further 2-3 minutes. Add salt and spices to taste. Cool the filling a little. If you put hot filling on the dough, then the dough under it softens greatly and it is inconvenient to transfer it to a baking sheet. 
Roll the puff pastry a little and cut into squares. Put some filling in the centre and add the grated cheese. Assemble the pastry corners in the center and pinch the edges, leaving some holes for the steam to escape. 
Place the converters on a baking sheet lined with cooking paper. Brush the surface of each converter with egg yolk. if desired, you can sprinkle sesame seeds or poppy seeds. Place the tray in the oven, preheated to 180 degrees, for 20-25 minutes. 
During this time, the converters will become appetising golden and will increase slightly in size. Remove them from the oven, cool a little and serve to the table. Enjoy your meal!