Description
I love chicken legs in puff pastry and I wanted to cook stuffed legs. I really wanted to try to cut only the bone and in its place add toppings. It was very simple and fast. For when my friends turned out to be very delicious, satisfying and spectacular hot. The filling can come up at any taste, so I strongly advise everyone to try.
Ingredients
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Chicken's leg
10 piece
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Puff pastry
800 g
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Figure
2 pack
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Sundried tomatoes
15 piece
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Ham
3 slice
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Greens
1 sprig
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Assorted vegetable
400 g
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Tomato juice
50 ml
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Sesame
1 Tbsp
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Chicken egg
1 piece
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Spices
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Vegetable oil
2 Tbsp
Cooking
Cook 2 bags of rice Indica gold Mistral in salt water. 0.5 sachet in the filling, the rest for garnish.
Thin sharp knife to make neat cuts around the bone.
Very gently Unscrew the leg, continuing to cut the meat around the bone. A large knife to cut off the bone. It's easiest if you keep the bone an angle of about 45 degrees.
Remove the meat and skin back. That's the leg turned out.
Do this to all legs, season with salt, if desired, add pepper or spices. I specifically looked for a watch, each leg takes exactly 2 minutes.
Sun-dried tomatoes cut into slices.
Add half a bag of rice Mistral.
Finely chop the greens (I have parsley) and ham. Add to stuffing and mix well.
A small spoon gently stuff legs.
The dough is pre-thawed, roll out into a long reservoir and cut into strips (I got a 2 pack test).
Each stuffed leg to roll up in the dough. Spread on a baking sheet covered with baking paper.
To do the same thing with all the legs. Leave 20 minutes to come.
"Convolution" to grease with egg and sprinkle with sesame seeds. Send in the oven for 35-40 minutes at 180-200 degrees.
For garnish: frozen vegetables saute in vegetable oil until almost cooked. Add the rice and tomato juice (I have frozen) and cook for another five minutes.
After 40 minutes, stuffed the legs in puff pastry ready. My side dish was very filling. Can be served with fresh vegetables.
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