Ingredients:

flour (for dough + for sauce) – 200 g +1 tbsp. l.
butter (for dough + for sauce) – 125 g +50 g
cheese (curd + hard) – 125 g + 100-150 g
вода (ледяная) – 1 ст.l.
chicken fillet – 400 g
mushrooms – 200 g
onion – 1 pc.
salt – to taste
nutmeg – pinch
black pepper (ground) – to taste
cow’s milk – 300 ml
chicken eggs (yolk) – 1 pc.
кунжут (семена) – 1 ст.l.

Cooking:

1. In the bowl of a blender (mixer), put the chilled butter and curd cheese cut into cubes.
2. Add flour and make crumb dough. Add salt, water and knead elastic soft dough.
3. Wrap the dough in cling film and refrigerate for 1 hour.
4. In the meantime, prepare the bechamel sauce. To do this, melt the butter in a saucepan, add flour, grind and pour milk in a thin stream, stirring constantly. Salt, pepper, add a pinch of nutmeg and bring to a boil. Cool down.
5. Separately fry onions and mushrooms until tender, add boiled and chopped chicken fillet, salt and pepper.
6. Remove from heat, add grated cheese and stir.
7. Divide the dough into 2 uneven parts. Roll out the layer from the greater part.
8. Put it in a greased form, pierce in several places.
9. Put the chicken and mushroom filling on top of the dough.
10. Spread bechamel sauce on top.
11. Roll out a layer from the second part of the dough and make a mesh with a roller or simply cut into strips and put on top with a lattice.
12. Put a mesh of dough on top of the filling, cut off the edges. Brush the surface with egg yolk and sprinkle with sesame seeds. Bake in a preheated oven at 180 degrees for 40-45 minutes.
13. Take out the finished cake and leave it to cool a little in the mold, only then carefully remove it from the mold, put it on a dish.
14. Cut into portions and serve warm.