Melt your 2 tbsp. butter and spread it to your pastry leave with a brush.
Heat your oven to 200°C (392 °F)
Put 1-2 tbsp. of chicken to the wide side of your pastry leave piece.
First roll it tightly from outside to inside. Then curl inwards and use water to glue the end. (you can see it in the video)
Butter your baking tray and align all your boreks on it.
Put your tray in the oven and cook your Rumalian borek until it gets pinkish.
Take your baking tray from the oven. Pour around you 1 cup chicken broth, put your baking tray in the oven back again and bake about 15-20 minutes more until the chicken broth drains.
The sauce:
Melt your 1 tbsp. butter, add your 1 tbsp. all purpose flour and sauté for about 3-4 minutes.
Add your 2 tbsp. Yogurt, 1 clove crushed garlic, 1 egg yolk, 1 tbsp. Vinegar, 1 1/2 cup chicken broth
by whipping it constantly.
Turn off the heat when your sauce boiled and consistent.
For the top:
Melt your 2 tbsp. Butter.
Add your 1 tsp. Red pepper flakes, 1 tsp. Ground red pepper and stir a little.
Serving:
Put your Rumalian borek on your dish, pour your sauce on it and top it with your melted butter mixture.