Chicken legs in a puff pastry bag

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 dough

Tuesday, December 3, 2019

Hurray, winter has come! We are preparing for the upcoming celebrations, so I will try to vary your menu with exciting recipes for festive dishes. Now let’s prepare delicious and fragrant chicken legs in puff pastry.

Serve delicious, delicious and savory chicken drumsticks immediately after baking with your favorite sauces and fresh herbs. The crust made of puff pastry without yeast and sesame seeds comes out crispy, and the meat inside is juicy, tender and aromatic. A fiery appetizer or even a second course – the choice is yours.

Ingredients:

Making a dish step by step:

To make this tasty dish, we will need the following ingredients: chicken drumsticks (aka legs), puff pastry without yeast, soy sauce, refined sunflower (or any other flavorless) oil, garlic, egg yolk and a little dark ground pepper.

6 chicken drumsticks must be marinated so that when finished they are fragrant and truly tasty. You can use your own favorite chicken marinade, but I suggest adding 2 tablespoons of soy sauce, a crushed large clove of garlic, and a generous pinch of ground dark pepper.

Mix thoroughly so that the fragrant marinade is properly absorbed into the chicken, and leave at room temperature for 30 minutes.

Before frying, carefully remove the garlic with a cardboard napkin so that it does not burn.

Heat 3 tablespoons of vegetable oil in a wide frying pan and add chicken drumsticks. Fry them over a slightly higher than medium heat until they are golden brown. Don't forget to twist the chicken legs while frying.

Place the fried chicken in a plate to cool. At this step, the meat is not yet 100% ready - we have sealed the meat juices under a golden brown crust.

450 grams of puff pastry without yeast must be rolled out with a rolling pin into a rectangular or square layer. If necessary, dust the rolling pin and board with flour (I did not indicate the quantity, but a heaped teaspoon is enough for the weight of the dough).

Cut the dough into 6 long strips. I like to do this with a pizza cutter, but you can do it with a regular one. Or even kitchen scissors.

The chicken legs are still a little warm, but not hot. We fix one edge of the dough from the side of the joint and completely wrap the leg, as if bandaging it.

Similarly, wrap the other 5 chicken drumsticks in the dough and transfer the pieces to a baking sheet lined with baking paper.

Brush the dough with egg yolk and sprinkle with sesame seeds. Additionally, I wrapped the legs in food foil so that it would be comfortable to take them later.

Bake the chicken legs in the dough in an oven preheated to 200-210 degrees for about 35-40 minutes. I have a gas oven, bottom heat, no convection. If you have an electric oven, you can set the top-bottom mode and cook until the puff pastry is almost golden brown (I won’t say literally, but I think about 20-25 minutes is enough).

We serve our delicious, beautiful and savory chicken legs fried with your favorite sauces and the freshest herbs. The crust comes out crispy, and the meat inside is juicy, tender and very fragrant. A fiery appetizer or even a second course – the choice is yours. Cook for your health, friends, and bon appetit!

Chicken legs baked in dough - 2 best recipes

Chicken drumsticks baked in puff pastry

We prepare fragrant tender chicken drumsticks baked in puff pastry. Marinated in soy sauce, they turn out great. A true celebratory dish. Easy to prepare, delicious to eat.

Ingredients:

• chicken drumsticks – 5 pcs.;
• soy sauce – 50 ml;
• vegetable oil – 1 tbsp. l.;
• ready-made puff pastry without yeast – 350-400 g;
• raw chicken egg – 1 pc.;
• salt, ground pepper.

Step-by-step recipe for making chicken drumsticks in puff pastry with photos:

Prepare the chicken drumsticks. Defrost. In a cup, mix with soy sauce. Leave covered for 2-3 hours. Then remove the drumsticks and do not use the marinade further.

Heat vegetable oil in a frying pan. Lay out the drumsticks. Fry over high heat. The photo shows 10, not 5, legs. Prepared immediately for 2 recipes. You will learn both from this article for us.

When the meat is browned on the underside, turn it over. The goal is to get a golden brown crust, not to fry the meat.

Place half-cooked chicken drumsticks on a plate. Sprinkle with salt and ground pepper to taste. Do the test. Place the layers of finished puff pastry on a cutting board. Dust the board with flour in advance.

Roll out the layer slightly. Cut into long strips.

Take one strip at a time. Wrap it over the shin with an overlap. Place the “dressed” leg on a baking sheet with baking paper. You can use a clay baking tray - literally nothing will burn. Prepare all 5 drumsticks. Place a piece of food foil over the protruding bone.

Brush with beaten egg. Cook in a preheated oven at 220℃. Approximate time: 50 minutes. Did you see the golden brown crust? All is ready. Remove the treat from the oven. Serve with sauce or pickled ginger, as in the photo. The baked chicken comes out very tasty. The bone is directly pulled out of the meat. The dough is soaked in meat juices and marinade. Fragrant and very tasty.

Chicken legs in puff pastry with potatoes and mushrooms

Hearty chicken legs in puff pastry with potatoes and mushrooms do not require a side dish. The finished dish is very satisfying. One leg per serving. And it’s very easy to prepare, you’ll see everything soon.

Take products:

• chicken drumsticks – 5 pcs.;
• soy sauce – 50 ml;
• vegetable oil – 2 tbsp. l.;
• puff pastry without yeast – 400 g;
• raw chicken egg – 1 pc.;
• potatoes – 3 pcs.;
• frozen mushrooms – 150 g;
• salt, ground pepper.

How to cook chicken drumsticks step by step with photos at home:

As you realize, the chicken drumsticks were prepared earlier. Specifically, marinated in soy sauce. Fried until golden brown. Salted and peppered. What to create next? Peel the potato tubers. Wash it. Cut into pieces. Fill with hot water for cooking. Add some salt. Cook until soft, uncovered.

Place mushrooms in a frying pan. Fry lightly with a spoonful of oil. The photo shows mushrooms from our own collection – boletus and boletus. They were already boiled and stored in the freezer. For this recipe, they were taken out and thawed at room temperature. If desired, replace wild mushrooms with purchased champignons. Slice them and fry them.

Mix fried mushrooms with potatoes.

Do the test. Roll out lightly. Cut into squares. Cut one part into small pieces. Place a piece in the center of each square.

Place 1-2 tablespoons of potato insides in the center. Make a depression in the center.

Pull the dough up. Press against the bone with your fingers. Secure with thread or a narrow strip of dough.

Wrap the bone pieces with food foil.

Bake on a baking sheet in the oven at 220℃ until golden brown.

Chicken legs baked in dough are a good lunch or dinner. Or the main dish for a gala table. It turns out not at all expensive and tastes like home. Bon appetit, friends!

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 is completely homogeneous.

Cool the chicken legs briefly before forming the puff pouches with the entrails.

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.