Chicken legs in puff pastry

Chicken legs in puff pastry

Tuesday, February 10, 2015

And now we have the usual recipe for a tasty second course - chicken legs in puff pastry (in bags). There is no shame in serving such a dish even on a festive table, not to mention a daily meal.

Juicy and soft chicken meat, tender mashed potatoes, fried onions, pickled mushrooms under a crispy crust of golden puff pastry. Isn't this a holiday? I really hope that you will need this step-by-step photo recipe for a second chicken course and you will certainly please your loved ones with such a wonderful, tasty and satisfying dish.

Ingredients:

Making a dish step by step:

The recipe for this delicious second course includes ingredients such as: puff pastry without yeast, chicken drumsticks, potatoes (medium), onions, pickled champignons, refined vegetable oil, egg yolk, milk, salt, dark ground pepper, and your favorite seasonings for chicken .

First, peel and cook the potatoes until fully cooked. Let's salt the water. Wash the chicken drumsticks, dry them and fry in vegetable oil with your favorite seasonings until almost done.

Our chicken legs are almost ready. Remove them from the pan and transfer them to a plate.

The potatoes are also ready - mash them, adding a little warm milk.

Peel the onion, chop it and fry it in oil. Cut the pickled mushrooms into slices. You can take the freshest ones and fry them with onions (I cook both ways - they come out equally delicious).

Now take the puff pastry without yeast and roll it out slightly. If you have it frozen, defrost it at room temperature ahead of time. Cut the dough into 6 squares, approximately 15x15 cm.

Chicken legs in a puff pastry bag

Fried chicken legs, juicy on the inside, with an appetizing crust on the outside, on a bed of mashed potatoes with mushrooms, and all this is carefully packed in puff pastry bags - guests will probably love this dish! On a formal table it will look representative and original, while the manufacturing technique is completely easy and the taste is amazing.

The potato inside is soft and warm, with a pronounced mushroom flavor, the chicken legs are very juicy, and the dough is tender and crispy at once. No wonder this dish is loved by millions of housewives. Well, if you don’t yet understand how to bake chicken legs in dough bags, a step-by-step recipe with photos will help you understand all aspects of production.

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.

Manufacturing

For production, puff pastry is useful, either yeast-free or yeast-based, store-bought or homemade. While the dough is defrosting, I make the chicken legs and potato and mushroom insides. 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 sauté 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. I combine fried mushrooms and mashed potatoes. I stir and adjust the amount of salt and pepper to taste. The inside is ready.

Roll out the dough to a thickness of approximately 3 mm and cut into squares 15x15 cm (the number of squares must 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 - because of this, the bottom of the bags will not get soggy from the inside and tear.

I spread the potato and mushroom filling - approximately 2 tablespoons per 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 very tightly.

If there is dough left, you can additionally decorate the bags with a narrow edge, making an indent from the thread, or simply bend the upper edges slightly downwards. 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 the 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 feathers of green onions so that the chicken legs in the bags look the most elegant. Serve immediately while still hot. Bon appetit for you and your guests!

Chicken legs in puff pastry - two dissimilar recipes

A golden brown bag or puff pastry wrap will be the best frame for everyone’s favorite chicken drumsticks. Everything for which we revere legs - juiciness, appetizing - is now in a catchy, crispy package. For puff pastry, it is better to use yeast dough. We offer two options with step-by-step descriptions and delicious photos.

Chicken legs in a puff pastry bag

• chicken legs – 3 pcs.;
• mushrooms – 150 g;
• onion – 1 pc.;
• vegetable oil – 4 tbsp;
• puff pastry – 750 g;
• flour for working with dough – 1-3 tbsp;
• potatoes – 2-3 pcs.;
• salt to taste.

Quantity: 3 servings

Preparation time: 1 hour

Production time: 1 hour.

How to cook chicken legs in dough with potatoes and mushrooms

1. Peel the onion and cut into cubes.
2. Fry the onion in vegetable oil (2 tablespoons) until transparent.
3. Rinse the mushrooms and chop.
4. Add to the onion and, stirring, fry until golden brown.
5. Place the chicken legs on the hot surface of the frying pan with the remaining 2 tbsp. spoons of vegetable oil.
6. Fry the chicken on all sides. Mushrooms, onions and chicken should be half cooked.
7. Peel the potatoes, boil them, add salt during the process, and make puree from them.
8. Defrost the puff sheet in accordance with the instructions on the package. Divide into 3 parts and roll out one of them with a rolling pin, lightly dusting with flour.
9. Place mashed potatoes, chicken leg and fried mushrooms and onions in the center of the flatbread.
10. Assemble the dough bag by pinching the edges around the chicken drumstick bone. Wrap the rim with foil for security, so that during baking the dish does not deform, because the layers of dough will begin to grow and straighten.
11. Place the chicken pouches on a baking sheet greased or lined with parchment paper.
12. Bake in an oven preheated to 180 degrees for an hour.

The legs in the puff bag are ready! Serve hot and delight your guests.

Creator: Ilya Vladimirov

Chicken legs (drumsticks) in puff pastry in the oven

• chicken legs (drumsticks) - 5 pcs.;
• puff pastry - 250 g (1 plate);
• spices for chicken - 1 tsp;
• salt - 1 tsp;
• ketchup or tomato sauce - 2 tbsp;
• vegetable oil - 2 tbsp;
• milk - 1 tsp;
• sesame seeds for sprinkling.

Quantity: 5 servings

Preparation time: 30 min.

Production time: 1 hour.

1. Place the legs in a bowl, add salt, spices and ketchup. Mix, lightly massaging the shins with your hands. Leave to marinate for 30 minutes.
2. While they are marinating, defrost the dough.
3. Pour oil into the frying pan. We heat it up. We lay out the legs along with the marinade.
4. Fry until crust forms on all sides.
5. Place on a paper towel to remove excess oil.
6. Roll out the dough slightly on a floured surface. Cut into ribbons 1.5-2 cm wide.
7. We wrap each leg with ribbons, starting from the narrow part, leaving the very edge uncovered, as in the photo. When one tape ends, take another and continue from where the previous one ended. Cover the opposite thick end of the leg with dough so that the leg comes out as if it were in a bag. Grease with milk and sprinkle with sesame seeds.
8. Bake on a baking sheet greased with vegetable oil in an oven heated to 200 degrees for 30 minutes.

Serve warm with any suitable sauce.

Creator: Victoria S.

Let us separately note the use of foil: it not only holds the dough together at the base of the leg, but will also serve as a convenient holder for your fingers, leaving them unstained.

In the first recipe, you can replace the potatoes with grated cheese if desired.

You can wrap the legs in dough using any method: strips, a bag, an envelope.

Looking at the finished result, you understand: budget-friendly and beautiful-looking food can be the best choice for any “themed” event: a bachelorette party, a meeting of friends, a teenage child’s birthday. Guests will admire the beauty and eat deliciously and to their fill.

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Amazing guests: preparing juicy chicken legs in puff pastry

Chicken legs baked with various additives in a crispy puff pastry shell is an original and very tasty dish. It can be offered for a family celebration, surprising guests and family with an unusual serving of roast. Or you can pamper your family on a weekday by turning an ordinary lunch or dinner into a small celebration.

Chicken legs with potatoes and mushrooms in puff pastry

A wonderful dish that combines both a main course and a side dish. These legs looking out of the crispy shell look very appetizing!

• 1 kg puff pastry;
• 10 chicken drumsticks;
• 5–6 potatoes;
• 100 ml milk;
• 200 g champignons;
• 1 onion;
• 1 tbsp. l. butter;
• 4 tbsp. l. vegetable oil;
• 2 egg yolks;
• 2 tbsp. l. wheat flour;
• salt and pepper to taste.

Prepare the chicken legs. Wash and dry with cardboard towels.

It is better to take chicken legs chilled rather than frozen.

Potatoes for the inside are best suited for crumbly types.

Fry the legs until golden brown, this will make the meat juicier

Instead of champignons, you can use wild mushrooms or oyster mushrooms

Mash the puree until it becomes completely homogeneous.

Cool the chicken legs slightly before forming puff pouches containing the insides.

Grease a baking sheet with vegetable oil (2 tbsp) and place bags of chicken legs on it.

Cooking thread can be replaced with regular snow-white thread.