Puff pastry pouch chicken

6 servings
1 hour 40 min

Fry the chicken shins in a pan almost until tender (in half the vegetable oil). In the process, salt and season with herbs. Fry the finely chopped champignons in the remaining vegetable oil, hot in a pan. How the juice is browned a little and let go, add the crushed garlic, finely chopped dill and fry until the juice boils completely. Mash the boiled potatoes with butter and milk and mix with the mushrooms. Divide into six identical parts. Roll the dough into a layer 3-4 mm thick, cut out six squares 15x15 cm. From the trimmings, mold flat cakes and put in the center of each square to strengthen the bottom. Put the potatoes with mushrooms on top, put the chicken leg in the center. Pinch the dough around the bone and tie with thread. Wrap the shin bones protruding from the sac in foil so as not to burn. Place the legs in the pastry in a baking tray on the parchment and bake for 20-25 minutes at 200 g. Remove the foil, threads and garnish with herbs before serving.