Chicken legs in a sack
Recipe Ingredients
- 24.5 oz puff dough
- 2.2 lb chicken legs
- 10.5 champignons (fresh or frozen)
- 7 oz eggplants
- 1 onion
- salt
- pepper
- vegetable oil
Preparation
I saw the idea for this recipe in many magazines. I do not know the author. Different magazines offer different stuffing. I came up with my own stuffing and really liked the result.
Cut eggplants into cubes.
Add salt to eggplants and leave for 30 minutes. Then rinse in cold water and drain.
Add salt and pepper to the legs.
Clean the mushrooms and mince.
Mince the onion.
Sautee the onion in vegetable oil until it is a golden color.
Add eggplants and mushrooms. Add a little bit of salt and fry until all the liquid evaporates.
Fry the legs in vegetable oil until ready.
Roll the dough and cut into squares that are 6x6”. Place 2-3 tablespoons of stuffing in the middle.
Place the leg on the stuffing, take the edges of the dough and tie with a thread (do not tie too tight).
Cover the pan with baking paper and grease a little bit with vegetable oil. Bake the sacks in the oven preheated to 350F. Bake until they are a golden color (approximately 15-20 minutes). Remove the thread from the cooked sacks.
Bon appétit!
