For the dough, mix the yoghurt, 2 eggs, half a cup of oil, 2 cups of milk, the yeast, baking powder and 2–3
teaspoons of salt. You can use the yoghurt pot as a measure. Add the flour and mix with a mixer. Cover
the dough and put it in the refrigerator.

For the stuffing, cut the chicken into small cubes and fry it in an oiled pan. Add the chopped champignons, season to taste and cook on a gentle heat.

Divide the dough into several small pieces and roll them out into a round shape, about 1 cm thick. The diameter
of the circle should be about 20 cm.

Cover the dough with the prepared stuffing and add a few cubes of cheese. Fold the dough and crimp the edges
with a fork to seal. Brush the pasties with beaten egg and sprinkle with sesame or other seeds if desired. Transfer them to a baking tray covered with baking paper and bake at 200°C for about 15 minutes until golden brown.

For the topping, mix cultured cream, yoghurt and herbs

and serve the topping with the baked pasties.

For several days
The dough for the pasties can also be prepared in advance and used in portions, as it can be
stored in the refrigerator for up to 7 days.

Recipe is from PP cook book Smells like home, contributed Merhana Alić, Bosnia and Herzegovina.