Puff Pastry Vatrushki with Chanterelles, Chicken, and Cheese

Finely dice the onion. Chop the chicken breast into small pieces. Wash and pat dry the chanterelles.

In a preheated skillet, sauté the chanterelles until the liquid evaporates. Add the chicken and onion. Cook until the meat is fully done. Let cool completely.

Coarsely grate the cheese. Add it to the cooled filling and mix well. Reserve a small amount of cheese for sprinkling on top.

Cut out two large circles from each sheet of dough. From those, cut out two smaller circles. Roll out the smaller circles slightly.

Place the ring from the large circle onto the small circle to form a raised edge like a vatrushki rim. Brush the edge with beaten egg to seal.

Mound the filling in the center and top with the reserved cheese.

Let rest for 30 minutes at room temperature.

Brush the dough with beaten egg. Bake in an oven preheated to 180°C (350°F) until golden brown.

Place any leftover dough scraps on a baking sheet, brush with egg, and sprinkle with sugar. Bake at 180°C (350°F) until golden.