Delicious chicken drumsticks in pouches, with a delightful filling and tender pastry — a fantastic idea for any festive table! Everyone will be surprised by this unique presentation of a classic dish.
Ingredients for Chicken Drumsticks in Pouches:
- Puff pastry (shortcrust, yeast) – 500 grams (about 1.1 pounds)
- Chicken drumsticks – 6 pieces
- Mushrooms – 300 grams (about 2.5 cups)
- Potatoes – 700 grams (about 3.5 cups)
- Onion – 150 grams (about 1 cup)
- Milk – 50 ml (about 1/4 cup)
- Butter – 30 grams (about 2 tablespoons)
- Salt and pepper to taste
- Vegetable oil
How to Prepare Chicken Drumsticks in Pouches:
- Boil the potatoes. Add milk, butter, salt, and make mashed potatoes. Allow it to cool.
- Add chopped mushrooms and onions to the mashed potatoes. Mix well, then let the mixture cool.
- Finely chop the onions and mushrooms. Sauté the onions in heated vegetable oil, add the mushrooms, and cook for 10 minutes until all the liquid evaporates.
- Rub the drumsticks with salt and pepper. Fry them in oil until fully cooked, approximately 30 minutes. Set aside to cool completely.
- Roll out the dough into a sheet about 3 mm thick. Cut out rectangles, reserving the trimmings for later.
- Cut squares of 15×15 cm (6×6 inches) from the rectangles. Form a small patty from the reserved dough trimmings and place it in the center of each square to prevent the bottom from tearing.
- Place the filling in the center of each square, then put a drumstick on top. Gather the edges of the dough and tie them with twine, not too tight.
- Line a baking sheet with parchment paper, place the pouches, and wrap the bone ends with foil to prevent burning.
- Bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 20 minutes.
- Once the pouches are done, remember to remove the twine and foil before serving.
Enjoy your meal!
