One of the most delicious dishes from chicken, in my opinion it is chicken legs in puff pastry with potatoes! 😀 Besides, it’s not just tasty, but also satisfying and beautiful, which is important. Everyone will appreciate the dish - both children and men, and we too - the beautiful half of humanity 😉 At least, I ate with great pleasure, which I wish for you too!))
When it comes to something chicken in terms of baking and preparing the filling, I inevitably have similar associations... Last time it was, well, now again bags, but from puff pastry, which I often use for cooking various
Today's recipe can be greatly simplified - make the filling without potatoes. Simply wrap the drumsticks in puff pastry. It will be delicious too. But, in my opinion, it tastes better with potatoes. Yes, and it turns out completely full meal, which does not need to be supplemented with anything... there is a side dish, a main dish, and bread... three in one! 😉
You can take mashed potatoes pre-prepared, or you can make them like I did, already in the process. One thing is important - temperature. Potatoes should not be hot or cold. Moderately warm room temperature- the best option!
Puree can be prepared in different ways. If you like it with milk, do it with it! Want to add an egg? Please. This time I made it with butter and sautéed onions. Yummy! 😉
Well, let's get down to business?
Ingredients:
- puff pastry without yeast dough- 500 g
- chicken drumsticks - 8 pieces (720 g)
- potatoes - 3 pieces (450 g)
- onion - 1 piece
- butter - 50 g
- egg yolk - 1 piece
- pepper mixture
- sunflower oil
Preparation:
First of all, I peeled the potatoes and sent them to cook. To speed up this process, I cut the potatoes as if for soup. 
At the same time, I sautéed the onions with salt and a mixture of peppers. 
I poured the broth from the finished potatoes into a cup. Added butter and prepared onions to the potatoes. 
Mash it into a puree, adding a little broth. 
She began to work on her shins, washed them with cool water, and removed the skin from them. Placed it on the heated sunflower oil frying pan Fry with freshly ground pepper mixture and salt for 5 minutes on each side over high heat. 
Place the chicken legs on a paper towel to drain excess fat. 
While the mashed potatoes and drumsticks are cooling, the dough will defrost.
I rolled out the first 250 gram layer of dough. 
I cut it into 4 approximately equal squares. 
Place cooled potatoes in the center of each. 
I placed a chicken leg on top of the puree so that the meat part was at the bottom. I lifted the edges of the dough up and made tucks so that the filling did not peek out.
I tied the top of the dough with a thread - since without this fixation the bag will open during baking. I take a thread of a contrasting color in relation to the dough, so as not to accidentally leave it behind when removing it. 
I did the same with the second layer of dough. In the end I ended up with 8 bags with legs. I placed them in a greased pan. 
I covered the bones on each shin with foil to prevent them from getting burned. And I greased the bags with egg yolk on top. 
Bake at 200 degrees for 30 minutes. 
That's all - a hearty yummy dish is ready! All that remains is to remove the strings and foil and place all this beauty on a dish or plate. Leaf salad and other greens will come in handy with these bags. You can complement your meal with any vegetables and... get gastronomic pleasure! ;)
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Chicken drumsticks are the most commonly cooked dish. They are delicious in any form: stewed, baked or fried. Chicken drumsticks baked in... puff pastry. The dish looks solemn and elegant. You can use either yeast dough or regular unleavened dough. If the drumsticks are baked in yeast puff pastry, the results will be more voluminous.
Total cooking time – 60 minutes
Preparation - 15 minutes
Number of servings – 8-10
Difficulty level - average
Purpose –
How to cook –
What to cook with –
Products:
Chicken drumstick– 1 package (8-10 pieces)
Puff yeast dough – 1.0 kg
For filling:
Potatoes – 8-10 pieces
Champignons – 0.5 kg
Onion – 2 heads (medium)
Hard cheese – 150 grams
Milk – 50 ml
Butter – 2 tablespoons
Egg – 1 piece (for greasing)
Salt, pepper, spices
How to cook chicken drumstick in a bag:
Prepare the filling. Boil the potatoes in salted water until tender. Drain the water and mash the potatoes into a puree, adding milk and butter.
Wash the mushrooms and cut into small pieces or strips.
Peel the onion and finely chop it.
Heat the vegetable oil and fry the onions and then the mushrooms until tender. Add them to mashed potatoes.
Grate the hard cheese on a fine grater and add to the puree.
If desired, you can add finely chopped fresh parsley and dill.
Mix the mashed potatoes well.
Wash the chicken drumsticks. Dry and rub with a mixture of salt and spices. Fry in vegetable oil until a golden brown crust forms.
Roll out the yeast dough into a layer 2-3 mm thick and cut into squares with a side of about 15 cm.
Place 2-3 tablespoons of mashed potatoes in the middle of the square. Place the chicken drumstick on top and lightly press it into the puree. Roll the ends of the dough into a ball and pinch around the shin bone. To prevent the dough from falling apart during the process, you need to tie it with kitchen thread or a piece of foil, rolling it into a rope.
Place the drumsticks on a baking sheet or baking dish and place in the oven. It is better to cover the baking sheet with baking paper, lightly greased with vegetable oil.
Bake at a temperature of 200-220 degrees.
When the dough is slightly browned, remove the drumstick from the oven and brush it with egg. Place back in the oven. Bake until done.
Advice. You don’t have to add cheese to the puree, but after putting the puree on the dough, sprinkle cheese on top.
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The potato filling is soft and tender, with a pronounced mushroom taste, the chicken legs are very juicy, and the dough is tender and crispy at the same time. No wonder this dish is loved by millions of housewives. Well, if you don’t yet know how to bake chicken legs in dough bags, a step-by-step recipe with photos will help you understand all the nuances of cooking.
Total cooking time: 40 minutes / Yield: 4 servings
Ingredients
- ready puff pastry— 500 g
- chicken drumsticks - 4 pcs.
- potatoes - 4 pcs.
- champignons – 150 g
- onions - 1 pc.
- vegetable oil - 2 tbsp. l.
- butter - 30 g
- salt and pepper - to taste
- egg yolk - 1 pc.
Preparation
To prepare, you will need puff pastry, either yeast-free or yeast-based, store-bought or homemade. While the dough is defrosting, I prepare the chicken legs and potato and mushroom filling. I wash the shins and wipe them dry, cutting off large cartilages. Rub with salt and pepper, fry in hot vegetable oil until cooked.
I cut the mushrooms into large pieces, the onion into small cubes. I fry it in the same oil that the chicken was cooked in. First, I saute the onion, and then add the champignons and bring them to a golden brown color.
At the same time, boil the potatoes in salted water until fully cooked. Then I drain all the liquid and mash it into a puree, adding butter. Connecting fried mushrooms and mashed potatoes. I stir and adjust the amount of salt and pepper to taste. The filling is ready.
Roll out the dough to a thickness of approximately 3 mm and cut into 15x15 cm squares (the number of squares should be equal to the number of drumsticks).
I form small cakes from scraps of puff pastry and place them in the center of the squares - due to this, the bottom of the bags will not get soggy from the filling and tear.
I spread the potato and mushroom filling - about 2 tablespoons for each square.
I place a chicken leg vertically on top.
I lift the edges of the dough, gathering them around the drumstick in the form of a bag. To fix the shape, I wrap the top with tape from a baking sleeve (or thread), not too tightly.
If there is dough left, you can additionally decorate the bags with a thin edge, making an indent from the thread, or simply bend the upper edges down a little. I wrap the protruding bone with foil so that it does not burn. I place the preparations on a baking sheet lined with parchment, grease the bags with loose yolk and send them to a preheated oven.
I bake at 180 degrees for 25-30 minutes, until golden brown.
All that remains is to remove the foil and the fixing tape (thread). You can additionally decorate with green onion feathers to make the chicken legs in the bags look more elegant. Serve immediately while hot. Bon appetit to you and your guests!
I took several recipes presented on the Internet and tried to cook the legs with potatoes, fried onions and mushrooms.
What difficulties emerged:
If you cook marinated raw legs, then when you place the leg on a square of dough, you inevitably get your hands dirty in the marinade and it is very difficult to mold the edges of the bag around the chicken drumstick.
The finished bags with chicken drumsticks should be placed on a baking sheet so that they do not touch. But they don’t want to stand upright, they fall over on their sides and stick together.
If you use parchment paper at the bottom of the baking sheet, then everything sticks to it, apparently you need to pour plenty of oil on it or bake it in a non-stick pan
In general, the first damn thing turned out lumpy for me. But very tasty.
Go for it!
Chicken legs in puff pastry with cheese
First recipe:
Ingredients:
Chicken legs (drumsticks) - 6 pieces
Hard cheese - 250 grams
Puff pastry without yeast - 500 grams
Garlic - 3-4 cloves
Salt, pepper - To taste
Number of servings: 6
1. Rinse the chicken legs well and dry a little. Finely chop the garlic or crush it through a garlic press. Rub each leg with salt and pepper. Rub chopped garlic into the legs.
2. Cut hard cheese into thin squares. Count on two pieces of cheese per leg. Place the slices in each leg between the skin and the meat.
3.Thaw the puff pastry without yeast a little. Roll it into a layer no more than 0.5 cm thick. Cut the dough into thin strips. The width of the strips should be about 2 cm.
4.Take a chicken leg and carefully wrap it with a ribbon of dough so that no meat remains visible.
Preheat the oven to 200 degrees. Lay parchment on a sheet and place our legs in the dough there. The legs are baked for about 50 minutes. When the dough is sufficiently browned, remove the sheet from the oven and serve.
Second recipe:
Chicken legs in puff pastry with vegetables
First, rub the chicken legs with salt and pepper and fry in vegetable oil until golden brown. Separate the broccoli into florets and remove the seeds from the pepper. Green beans and cut the pepper into small pieces. Fry the vegetables in vegetable oil with the addition of garlic. You can add spices to vegetables according to your taste. You can make puff pastry yourself, or you can buy ready-made ones. WITH ready-made dough, of course, there is less hassle, especially since now different types puff pastry a lot.
Roll out the dough into a square and cut into four parts. The pieces of dough should be large enough to wrap a chicken leg in there. Grease each part with butter. Place vegetables on pieces of dough, place one chicken leg at a time, bone side up, and gather a bag around the bone.
This dish looks very beautiful. Inside the bag you can put not only vegetables, but also finely chopped and fried potatoes or mashed potatoes with mushrooms. You can also make bags without filling. Simply wrap the chicken legs in dough.
Third recipe:
Chicken legs in puff pastry with potatoes and mushrooms
The ingredients are the simplest:
6-8 chicken legs
spices and seasonings for chicken
package of puff pastry (500 g)
5 large potatoes
5 medium or small potatoes
packaging of frozen champignons
1 large onion
2 medium onions
Salt
We marinate the chicken legs. For this, salt, pepper, paprika, garlic, horseradish or mustard and mayonnaise are used. Mix all this and marinate the chicken legs for 1.5 hours.
Boil 5 large potatoes. Making puree.
In a blender, adding spices and a little water, 2 medium onions and grind to a puree.
Take a package of champignons. Defrost. Finely chop and fry in vegetable oil.
Cut into small squares and roast until golden brown in vegetable oil.
Prepare the filling by mixing prepared mashed potatoes, fried mushrooms, fried onions and mashed raw potatoes.
Defrost the puff pastry until it can be rolled out. Roll out the dough half a centimeter thick and cut into squares 15 x 15 cm
Place a tablespoon of filling on the dough square and alternately fold the corners of the dough square to the chicken drumstick bone. We fasten the seams. And wrap a narrow strip of dough around the place where the corners of the dough are held together
It is better to cook on a baking sheet or in a baking dish with a non-stick coating.
Baking temperature 160 degrees, baking time 1.5 hours,
Sometimes it happens to me that I want to cook something unusually tasty, original and beautiful for lunch. This happened to me today and I prepared the dish "Chicken drumstick in a puff pastry bag". With this dish you can win the hearts of men and win the respect of your mother-in-law.
It is unusually tasty and beautiful, I cook it for holidays or birthdays. Everyone has long been tired of just chicken legs in the oven and mashed potatoes for them, but this dish is unusual and original.
The dish combines meat, mushrooms, potatoes, and also dough, but I serve it not as a pie, but as a hot dish.
Chicken drumstick in a puff pastry bag with mushrooms and potatoes
Ingredients:
- chicken drumstick – 6 pcs.
- puff pastry yeast – 500 g,
- champignons – 400 g,
- onion – 3-4 pcs.
- sour cream – 100 g,
- butter – 50 g,
- milk - 100 ml,
- hard cheese – 100 g,
- paprika, black pepper, salt, mayonnaise.
Method of preparation: Let's start with meat. I prepare drumsticks for this dish in two ways.
First: I put the drumsticks in a cup, salt and pepper, add paprika and mayonnaise. I stir and leave to marinate in this form for 1-2 hours. But you can marinate in the evening. We take the drumsticks out of the marinade, place them on a baking sheet and put them in the oven for 20-30 minutes. Cool the finished ones.
Second: Salt and pepper the drumsticks and fry in oil in a frying pan on all sides until golden brown.
In both cases, the meat turns out delicious. If you are not in a hurry, then I advise you to marinate the meat and fry it on a baking sheet. But it's your choice.
Preparing the filling:
Boil our potatoes and make puree with the addition butter and boiled milk.
Finely chop the mushrooms into strips and fry in oil in a frying pan. Add finely chopped onion, salt and pepper. Stirring until cooked, the main thing is not to overcook. At the end, add sour cream to the mushrooms and onions, mix, remove from heat, and cool.
Mushrooms can be mixed with mashed potatoes, but I usually post them separately.
Preparing the dough:
The dough can be prepared, but it will be faster if you buy ready-made dough. Today I have ready-made yeast puff pastry. While you were preparing the filling, it defrosted. Roll out the dough not very thinly 5-7 mm. If you suddenly overdid it and the dough turned out thinner, the fix is to roll the scraps into flat cakes and place them on the centers of the cut squares, in this case the bags will not break.
The squares should be 15*15 centimeters, if the drumsticks are from domestic chickens, then increase the squares to 20*20 cm.
Let's assemble our masterpiece: place a couple of spoons of puree in the center of the square, mushrooms on the puree, place fried drumstick on top and sprinkle it with finely grated cheese.
Gather the edges of the dough around the drumstick and press lightly. If desired, tie with thread, but not tightly.
I cover the baking sheet with paper, grease it with oil, preferably vegetable oil, and place the bags with the drumsticks. I leave space between the bags. Don't forget that they will increase in volume during cooking.
To prevent the protruding shin bones from burning, I wrap them in foil and place the baking sheet in the oven, preheated to 180 degrees for 25-30 minutes until browned.
Do not open the oven during cooking; the dough may fall.
A delicious chicken drumstick in a puff pastry bag with mushrooms and potatoes is ready, you can serve it with pickled eggplants, you will find a recipe on how to cook them.
Sincerely, Irina!
