Take 2 chicken breast fillet, lightly dry it with a paper towel and cut into squares or strips, slices should be made thinner, it is recommended to cut along the grain. The size depends on the size of future pies.

Make a marinade. Mix vinegar, Kikkoman soy sauce, vegetable oil, finely minced garlic, and spices (rosemary and black pepper), add 1 tsp sugar and give everything a good stir. In the marinade put our chopped brisket and leave to marinate for 1 hour at room temperature. You can marinate longer, but then cover with cling film and put into the refrigerator. The longer the meat is in the marinade, the juicier it will be.

The dough should be rolled out as thin as possible. Cut into squares, triangles or circles. Since my mini pies destined for the buffet table, and the size I do as little as possible. The edges of the dough grease with a little water.

And begin to build. Cut cheese into strips the same size as a chicken breast. On each piece of dough lay a piece of chicken breast and a piece of cheese. It is important to very well to take the edge to cheese, when melted, poured out.

Set the oven to heat up 180 degrees. Pies grease with egg yolk for Shine in the yolk add a tablespoon of milk. From the top you can sprinkle with sesame seeds. Put into the oven for 30-35 minutes.

Bon appetit!!!