Elesh with Chicken and Potato

Mix cooled melted butter, vegetable oil, water, sour cream, salt and sugar in a bowl.

Sift the flour (three quarters of the total amount) into a large bowl, add the baking powder. Make a well in the center, pour in the oil mixture and break two eggs into it.

Mix the eggs with a fork and gradually add the flour. Then knead the dough with your hands until smooth and elastic — it should not stick to your hands. If necessary, add more flour. The dough will turn out oily and soft.

Wrap the dough in a bag and place in the refrigerator.

Rinse the chicken drumsticks, remove the skin, and remove the white tendons. Leave a little fat for juiciness. Cut the meat from the bones and pat dry.

Cut the chicken meat into pieces approximately 2×2 cm in size.

Peel the potatoes and cut them into cubes of 1.5×1.5 cm.

Peel the onion and chop it into small cubes.

Mix the chicken, potatoes and onion, add salt and ground black pepper. Use the filling immediately to prevent excess juice from being released.

Divide the dough into 8 parts. Pinch off a small piece from each one. You will get 8 large balls and 8 small ones.

Roll out a large ball, place the filling (2–3 tablespoons) in the center and a piece of butter (1 teaspoon).

Roll out a small ball and place it on top of the filling. Lift the edges of the bottom dough upward and connect them with the top. Make beautiful crimped edges around the perimeter.

Bake for approximately 50 minutes until golden brown. After cooking, brush the eleshi with butter and cover with a towel for 10 minutes.

Broth forms inside the mushrooms, the meat becomes tender and juicy.