Chicken Breast Pastries

Make the sauce. Melt the butter.

Add the flour, then pour in the milk and cream.

Cook, stirring constantly, until thickened.

Chop the parsley and basil, mince the garlic clove, and prepare the khmeli-suneli, salt, and pepper. Stir the chopped herbs and spices into the thickened sauce and mix well.

Knead the dough. If the dough feels a bit dry, you can add a splash of water.

The sour cream dough turns out very soft. Let the dough rest.

Prepare the chicken breast. Cut into small pieces and season lightly with salt.

Roll out the dough into a circle, and cut out two sizes of rounds—larger and smaller. Cut out the center from the smaller ones.

Assemble the pies. Sprinkle the larger circles with semolina, place the chicken pieces on top, and top with 1 tsp of the sauce.

Cover with the smaller ring-shaped circles and crimp the edges to seal. Place the pies on a greased baking sheet.