Chicken Legs with Mushrooms in a Pouch
Main Dishes • French
Description
Chicken legs with mushrooms in a pouch
Ingredients
- Puff Pastry 20 oz
- Fresh Mushrooms 10 oz
- Chicken Drumstick 20 oz
- Potato 25 oz
- Onion 5 oz
- Milk 0 fl oz
- Butter 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Peel the potatoes and boil them until tender.
Step 2
Finely chop the onion.
Step 3
Clean the mushrooms and chop them finely.
Step 4
Sauté the onion in vegetable oil.
Step 5
Add the mushrooms and sauté until all the liquid has evaporated (about 15 minutes). Season the drumsticks with salt and pepper, then fry in vegetable oil until cooked through (approximately 25–30 minutes). Allow to cool.
Step 6
Add butter to the potatoes and mash them.
Step 7
Add milk, season with salt to taste, and stir.
Step 8
Combine the mashed potatoes and mushrooms. Allow to cool.
Step 9
Roll out the dough to a thickness of about 3 mm, cut out a rectangle, and save the scraps. Cut into squares measuring 15x15 cm.
Step 10
From the scraps, form a small patty and place it in the center of the square (this is done to prevent the bottom from tearing).
Step 11
Place 2–3 tablespoons of filling in the center.
Step 12
Place the drumstick on the filling.
Step 13
Gather the edges of the dough and tie them with string (do not tie too tightly).
Step 14
Line a baking sheet with parchment paper or lightly grease it with vegetable oil. Place the bags on the sheet.
Step 15
You can wrap the bones in foil to prevent them from burning.
Step 16
Place in a preheated oven at 355°F. Bake until golden brown (approximately 15–20 minutes).
Step 17
Don't forget to remove the string from the prepared pouches.
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