Composition / ingredients
Cooking method
Fry chicken drumsticks in a frying pan until almost ready (in half of vegetable oil). In the process, season with salt and herbs.
Fry the finely chopped champignons in the remaining vegetable oil, heated in a frying pan. As soon as they are slightly browned and the juice is released, add chopped garlic, finely chopped dill and fry until the juice boils completely.
Mash boiled potatoes with butter and milk and mix with mushrooms. Divide into six identical parts.
Roll out the dough into a layer 3-4 mm thick, cut out six squares of 15x15 cm. From the scraps, make flat cakes and put them 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 it with a thread. Wrap the shin bones protruding from the pouch in foil so that they do not burn.
Put the legs in the dough in a baking sheet on parchment and bake for 20-25 minutes at a temperature of 200 gr.
Before serving, remove the foil, threads and garnish with herbs.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken legs - 158 kcal/100g
- Herb mixture - 259 kcal/100g
