Ingredients
500 g puff pastry (either unleavened or yeast)
600 g (6 pieces) chicken drumsticks
300 g mushrooms (fresh or frozen)
700 g potatoes
150 g onions
50 ml milk
30 g butter
salt
pepper
vegetable oil
Preparation
Simply a great dish! Appetizing chicken leg, delicious filling, tender dough.
Your guests will be satisfied!
Peel the potatoes, boil until done.
Finely chop the onion.
Clean the mushrooms, finely chop.
Sauté the onion in vegetable oil.
Add the mushrooms, fry until all the liquid evaporates (about 15 minutes).
Season the drumsticks with salt and pepper, fry in vegetable oil until cooked (about 25-30 minutes).
Cool.
Add butter to the potatoes, mash.
Add milk, season with salt to taste, mix.
Combine the mashed potatoes and mushrooms.
Cool.
Roll out the dough to a thickness of about 3 mm, cut out a rectangle, save the scraps.
Cut into 15x15 cm squares.
Make a small "patty" from the scraps, place it in the center of the square (this is done to prevent the bottom from tearing).
Place 2-3 tablespoons of filling in the center.
Put the drumstick on top of the filling.
Gather the edges of the dough and tie with string (do not tie too tightly).
Line a baking sheet with parchment paper or lightly grease with vegetable oil.
Place the pouches on it.
The bones can be wrapped in foil to prevent burning.
Place in a preheated oven at 180 degrees.
Bake until golden brown (about 15-20 minutes).
Do not forget to remove the string from the finished pouches.
Bon Appétit!
