1. Will get them of the freezer and puff pastry (I star), but the firm is not principled, of principle, only that it was not yeast. In the photo I have yeast - it was an experiment, its result is below. Leave it out to thaw to the point where it will roll out.

2. Meanwhile, chicken leg quarters, in the amount of 8 pieces, salt and pickle. I make the following marinade: soy sauce pour the seasoning for the chicken, whatever you like, I added red bell pepper, simply because the last time very fond of her. All these ingredients are mixed and put in the marinade chicken drumsticks and leave for 20-30 minutes turning occasionally and sprinkling the top with marinade. But in General, you can marinate the chicken in any way and any marinade that you like, and if you don't marinate, just season with salt and pepper to your taste.

3. While the chicken is marinating, take the paste. Usually stores sell puff pastry in half kilo and a kilogram. I have half a kilo, is 2 records. Thawed plates I cut into 4 pieces. In the end, I get 8 squares (which is why I bought 8 legs). Each square is rolled with a thin layer.

4. Each chicken drumstick tightly wrapped in a square of dough.

5. Put the wrapped drumsticks on a baking sheet greased with butter and bake in a preheated oven at 180 degrees until cooked. At the time, I can tell you about my oven. I have a gas and not a very good one. I baked 20 minutes on one side and then another 20 on the other, because I have poorly baked through. Sometimes you have to add time. Baked at my friend's electric, so there's even a flip was not necessary. In General look at the oven and ready chicken.

All the chicken is ready. In the photo the chicken in the cut. Bon appetit!!

And now I tell you why the dough without yeast. When a friend shared the recipe, about how the dough, she said, I do with what is at hand. I was always unleavened. In the end, the chicken turns out very juicy and the dough is very tight, "have soldered" to the Shin. The dough is soaked with chicken juice and I hesitate to say that in the end tastes better, the chicken or the dough. Last time I decided to try a yeast dough. It certainly looked ready even prettier, but the taste.... I liked it less. First the dough is greatly increased in size, and as it unevenly soaked with juice. In the end, the inner layer was a bit, and the upper Vice versa, although...maybe not in the test case, and in the oven or in my hands...:) Anyway my bottom line is – you need to take yeast-free. By the way, this dish is a good substitute smoked or fried chicken, which is usually all I take with me to the train. Very convenient to eat, hands like smoked chickens are not dirty, grease drips. Now always take it with you on the nature or on the road.