Potatoes with chicken in dough in the oven. Drumstick in a puff pastry bag Chicken drumstick in puff pastry with potatoes
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. Cut green beans and peppers 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 there are now many different types of puff pastry.
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 ready-made 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,
The potato filling is soft and tender, with a pronounced mushroom flavor, 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. I combine 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!
Appetizing chicken drumsticks wrapped in puff pastry are a delicious, original portioned dish that you rarely see even on a holiday table. Meanwhile, by decorating each portion with multi-colored or personalized papillots, you can make it the “highlight of the program.”
A bag of crispy dough hides tender mashed potatoes with mushrooms. Fried and seasoned chicken legs are inserted into it, like a nesting doll.
The aromatic plastic filling reliably holds a large bone and allows you to retain moisture, preserving the juiciness of the meat. At the end of baking, remove the foil to allow the tip of the drumstick to brown.
Ingredients
- chicken drumstick - 4 pcs.
- potatoes - 4–5 pcs.
- onion - 1 pc.
- champignons - 100 g
- sheet puff pastry - 500 g
- ground black pepper
- vegetable oil for frying
- chicken egg for greasing
Preparation
1. Start by preparing the filling. Wash and peel the potatoes, cut into arbitrary cubes. Place in a saucepan, cover with cold water, cook for 20–25 minutes from the moment of boiling until the potatoes are soft.
2. Peel the onion and cut into small pieces. Heat the oil in a frying pan and fry the onion over medium heat for about 5–8 minutes until soft.
3. Rinse the mushrooms. These can be oyster mushrooms, champignons or wild mushrooms. Before use, the latter should be boiled 2-3 times for about 10 minutes each, changing the water. Champignons and oyster mushrooms do not require cooking. Cut the mushrooms into small pieces along with the stems, add to the onion and continue to fry until tender, 10-15 minutes over low heat.
4. Rinse chicken drumsticks thoroughly in cool water and dry with paper towels. Rub salt and ground pepper on all sides. You can take spices for chicken. Heat the oil in a frying pan. Fry the drumsticks until golden brown on all sides over high heat, place on a paper towel and cool.
5. When the potatoes are cooked, drain the broth. Mash with a masher to a puree consistency.
6. Add fried mushrooms and onions. Sprinkle with salt and ground black pepper to taste. Cool the filling to room temperature.
7. Thaw the finished puff pastry to room temperature. Roll out into a rectangular layer 3–4 mm thick. Cut into squares approximately 15 x 15 cm.
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 mashed potatoes with the addition of 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 add 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!
