Description
Tibia of chickens stuffed with potatoes and mushrooms in bags of puff pastry
Ingredients
-
Puff pastry
500 g
-
Chicken's leg
6 piece
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Mushrooms
300 g
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Potatoes
700 g
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Onion
150 g
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Milk
50 ml
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Butter
30 g
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Vegetable oil
-
Salt
-
Black pepper
Cooking
Peel the potatoes, boil until tender
Finely chop the mushrooms and onions. Fry the onions in vegetable oil, add the mushrooms. Fry for about 15 min (to evaporate the liquid)
Chicken drumsticks seasoning and roast for about 30 minutes in vegetable oil until tender
Put into the potatoes the butter and mash these
Add the milk, salt, put the mixture of onions and mushrooms - stir
Roll out the dough thickness of about 3 mm
Cut out the rectangle, keep trimming (and then useful)
Cut the dough into squares 15x15 cm in the middle to put the pellets out of the scraps (not torn the bottom)
In the middle put 2 tbsp filling
Shin put on the toppings
Gather the edges of the dough and tie with a string (gently, to avoid tearing)
Lay a paper a baking sheet (or oil), from above put legs. Bones can be wrapped in foil, so they don't burn. Bake at 180 degrees for about 20 minutes. With the legs ready to remove the thread.
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