Lazy Savory Pastries

Lightly dust the yeasted puff pastry with flour, roll it out just a bit, and cut into squares.

Brush the edges with beaten egg and shape into little boats, pinching both ends securely.

For the filling, sauté the onion in oil until golden.

Next, add the sliced champignon mushrooms and cook until browned.

Once the excess moisture has evaporated, add the chicken fillet and spices, cooking until fully done.

Let the filling cool slightly, then spoon it into the pastry boats.

For the sauce, whisk together the ingredients and carefully pour a little into each boat.

Brush the pastries with egg to get a golden-brown crust.