Chicken leg in a crispy bag of mushrooms and potatoes

6 servings
50 min

Prepare all the ingredients.

Peel and boil the potatoes until cooked in salted water. Salt and pepper chicken legs.

Heat the pan, pour 2 tbsp. vegetable oil. Lay out the chicken legs. Fry from all sides until ready.

While the chicken legs cool, we will deal with the filling. Cut the onion into quarter rings. Cut the mushrooms into medium pieces, so that they feel later in the dish.

In the same pan, first fry the onion until ruddy, literally a couple of minutes. Add mushrooms, salt and cook until the whole liquid evaporates. Add thyme at the end and mix. Thyme can be replaced with any seasoning for your taste (for example, curry).

Ready boiled potatoes ceiling with butter. Add warm cream or milk.

Add overcooked mushrooms with onions and thyme there. Stir until the components are connected.

Roll the pre-thawed dough with a rolling pin into a formation with a thickness of about 4-5 mm, divide into squares of 15x15 cm. From the trimmings, mold small cakes, put in the center of the square. Due to this, the bottom of the bags will not be soaked from the filling and torn.

Put the filling in the center about 2 tbsp.

Put the chicken shin on top. Press the sides of the filling to the leg. Tie the edges of the dough with foil strips not too tight.

We also cover the bones of the lower leg with foil so that they do not burn.

Sprinkle a baking sheet lined with parchment with breadcrumbs and put the chicken legs in the dough. With a whipped yolk, grease the dough for a ruddy color. Bake in the preheated oven at 180-190 degrees for about 25-30 minutes, until golden pastry. You always navigate your oven.

Remove the foil from the finished legs and can be served. Enjoy your meal!