Today we have on the menu a simple, but very tasty and impressive dish that we are not ashamed to offer to guests even at the festive table. Delicate pancake bags with aromatic chicken and mushroom filling look very appetizing and original, so be sure to please your loved ones with this wonderful dish.
The filling for the pancakes will be boiled chicken breast, but you can also use other chicken fillets (for example, thighs). Absolutely any mushrooms will do - I used champignons, but they taste best with fried ones. forest mushrooms. Tie the finished pancake bags with feathers of green onions - it will turn out very beautiful. And a braided cheese, which needs to be disassembled into thinner fibers, will do an excellent job as a kind of string.
You can use absolutely any pancakes that you like best as bags. The main thing is that they are thin, elastic and without holes. As an example, I can offer you several suitable recipes pancakes for this simple and delicious dish:
Ingredients:
(15 pieces ) (500 grams) (250 grams) (3 pieces ) (100 grams) (1 piece ) (0.5 bunch) (50 milliliters) (0.5 teaspoon) (1 pinch)
Cooking the dish step by step with photos:
You can bake the pancakes in advance or cook them and make the filling at the same time - do what is more convenient for you. So, for the filling you need to boil the chicken fillet and chicken eggs hard-boiled (9-10 minutes after boiling over low heat). For meat, bring salted water to a boil and put the breast in it - this way the meat juices will remain in the fillet and not go into the broth. Cook at low boil for about 20 minutes. Meanwhile on coarse grater grate the cheese and finely chop a few green onions. Boiled eggs are peeled and cut into pieces small cube. Place all the ingredients in a suitable container.
At the same time, you need to fry the mushrooms with onions in vegetable oil. Cut the champignons into slices and the peeled onion into small cubes. Fry everything in well-heated oil until nicely browned. Transfer to the rest of the ingredients in a bowl.
Mix all the products, add salt and pepper, and taste. The pancake filling is ready.
COMPOUND:
600 g - pork pulp (thick edge);
4 pcs - egg;
1 piece - onion;
3 tbsp. - mayonnaise;
1 glass - meat broth;
4 tbsp. l. - vegetable oil;
2 tbsp. l. - dry red wine;
4 tsp - seasoning for meat;
butter for frying
PREPARATION:
1. Boil the eggs hard, cool and peel.
Cut the eggs in half, separate the whites from the yolks.
Grind the yolks with 1 tsp. mayonnaise.
Peel the onions, chop and sauté in vegetable oil until golden. Add the egg yolks, stir until there are no lumps. Fill the egg white halves with the resulting mixture;
2. Cut the prepared pork fillet into slices 1 cm thick, lightly beat to make the layer thinner, and sprinkle with seasonings to taste. Place a deviled egg in the middle of each slice.
Carefully connect the edges of the pork slices in the form of a bag and tie with thread;
3. Heat the butter in a frying pan and fry the pork pouches until cooked;
4. Combine the remaining mayonnaise with wine, pour in the broth, stir. Pour the mixture over the meat and simmer until done.
When serving, remove the strings from the bags, pour over the sauce and garnish with green onions. Garnish with French fries.
Meat bags can be decorated in different ways. Tie the bag with a feather of green onion or a ribbon of smoked cheese. You can also put a small ring on top onions(Blanch the onion first).
11-BAGS OF FILO DOUGH WITH CHICKEN AND VEGETABLES - |
INGREDIENTS
For 20 pieces:
Filo dough - 10 sheets, about 24x24 cm in size
Butter-75 grams
Chicken breast - 2 halves, cut into small cubes
Green onions - 1 bunch, cut into thin rings
2 carrots, cut into small cubes and blanched for 5 minutes
Greek Yogurt (or sour cream) - 125 grams
Vegetable oil - 2 tablespoons. spoons
Salt, freshly ground black pepper
Red paprika (seasoning, red pepper) - teaspoon
HOW TO COOK
10 minutes before processing, remove the phyllo dough from the refrigerator
Chicken meat, cut into cubes, salt, pepper and season with paprika and fry very, very briefly in hot vegetable oil
Remove from heat and cool
Mix chicken with blanched carrot cubes, green onion rings and Greek yogurt (or sour cream)
Cut the phyllo leaves into 4 squares each (you should get 40 squares in total)
Melt butter
Cover the phyllo dough with a slightly damp towel when processing to prevent it from drying out.
Take two squares of dough for one bag, brush each with melted butter and place on top of each other.
Place a tablespoon of chicken mixture on the bottom of the squares, roll them up and bend the ends up and connect them to each other.
Place the bags on a baking tray lined with baking paper.
Grease the prepared bags with melted butter on top. oil
Bake in a preheated oven at 180 degrees for about 15 minutes, until golden brown.
STEP-BY-STEP PHOTOS OF THE RECIPE
What do you need:
1 celery root
1 cup Basmati Mix Mistral rice
onion - 1 onion
0.5 tsp each salt and black pepper
3 thin slices bacon 3. Peel the onion and cut into small cubes. Wash the celery and chop finely. Peel the garlic and chop it. Cut the bacon into small pieces. Heat a frying pan, add bacon and fry for 2 minutes. Add onion, celery and garlic, cook all together for 5 minutes.
4. Transfer the roasted vegetables and bacon to a bowl. Add rice, stir.
There is no need to salt and pepper the filling, but you can add ground coriander seeds or a little dried thyme.
5. To the center of each of the prepared chicken thighs put it in a mound 1.5-2 tbsp. l. fillings, leaving the edges free (about 2 cm).
6. Pull the free edges towards the center to form a pouch. Secure the bags with wooden toothpicks, making sure that the filling remains inside.
Preheat the oven to 175°C. Grease the bags with vegetable oil and wrap tightly in foil. Place in the oven, cook for 30 minutes.
Remove from the oven and let rest in foil for another 5 minutes. Remove the foil and serve immediately.
How to serve an ordinary dish in an original way, such as chicken drumsticks. This question always comes to me on the eve of the holidays. Today I decided to cook fried chicken legs on a bed of mashed potatoes with mushrooms in puff pastry bags - this dish is sure to please guests.
Despite the simplicity of the ingredients and preparation technology, festive table this dish will look presentable and original, both in a common plate and in portions. It’s doubly pleasant that the combination of all products creates a unique aroma and taste - potato filling soft and tender, with pronounced mushroom note, the chicken legs are very juicy, and the dough is tender and crispy at the same time.
In my opinion, this dish has everything you need, even room for flights of fancy and experimentation. Potatoes and mushrooms can be replaced with other vegetables (zucchini, eggplant, carrots and onions, etc.) or even cereals, puff pastry for pancakes, but that will be a completely different story. In the meantime, I present to your attention step by step recipe chicken legs in bags with photos, which will help you understand all the nuances of cooking.
Nutritional value of the dish per 100 grams.
BZHU: 4/16/24.
Kcal: 257.
GI: high.
AI: high.
Cooking time: 50 min.
Number of servings: 8 servings (16 pcs).
Ingredients of the dish.
- Chicken drumsticks - 2 kg.
- Potatoes - 1 kg.
- Mushrooms (fresh or frozen) - 400 g.
- Onions - 200 g.
- Milk - 50 ml (1/4 tbsp).
- Egg (yolk) - 1 pc.
- Butter - 30 g.
- Puff pastry - 1 kg.
- Salt - 10 g (1 tsp).
- Spices - 4 g (1 tsp)
- Sunflower oil (for frying) - 20 ml.
Recipe of dish.
Let's prepare the ingredients. I used store-bought dough, but you can cook it yourself if you have time. Thaw the frozen dough, preferably when room temperature, but you can also do it in the microwave.
If you, like me, have frozen mushrooms, then they also need to be thawed (I wash warm water in a colander). You can use almost any mushrooms, the main thing is that they can be fried (champignons, mushrooms, honey mushrooms, etc.).
Peel the potatoes and onions.
Remove the skin from the drumsticks (the most harmful part of the chicken). If you don't mind eating the crispy fried skin, you can leave it out.
Place a saucepan with salted water and potatoes on the stove, cook until the latter are soft (20-25 minutes depending on the variety).
At the same time, fry the chicken drumsticks (about 30 minutes), sprinkled with salt and spices to taste ( sunflower oil I do not add it for frying) until cooked (the meat is easily pierced with a fork, releasing clear juice).
Cut the onion into small cubes.
Fry in sunflower oil until golden brown (5-7 minutes).
Finely chop the mushrooms.
Fry the mushrooms until all the moisture has evaporated (about 10-15 minutes).
Mash the finished potatoes until pureed.
Add butter and milk. Mix.
Connecting mashed potatoes, fried mushrooms and onions. Stir and add salt to taste.
Roll out the puff pastry to a thickness of about 3 mm.
Cut the dough into squares (rectangles) approximately 15x15 cm. We make small “cakes” from the scraps.
We begin to collect chicken legs in bags.
We place a “cake” of scraps in the middle of the dough, so the bottom of the bag will be more durable.
Place 1-2 tbsp of a mixture of puree and mushrooms with onions on top of the dough.
Place fried stuffing on top chicken drumstick, pressing a little for stability.
We lift the edges of the dough, forming a bag, and use regular thread to secure it. Do not tighten the thread too much, otherwise it will be difficult to remove it from the finished product.
Place the bags on a floured baking sheet. I wrap the protruding bone in foil to prevent it from charring.
Place the prepared chicken legs in bags in an oven preheated to 180 C and bake for 15-20 minutes until golden brown. 5 minutes before readiness, the bags can be greased with beaten yolk to add shine to the product.
Remove the foil and carefully remove the fastening thread so as not to damage the fragile puff pastry. Best served hot.
Bon appetit to you and your guests!
Below is a video of the preparation of this wonderful dish.
The potato filling is soft and tender, with a pronounced mushroom flavor, the chicken legs are very juicy, and the dough is tender and crispy at the same time. No wonder this dish is loved by millions of housewives. Well, if you don’t yet know how to bake chicken legs in dough bags, a step-by-step recipe with photos will help you understand all the nuances of cooking.
Total cooking time: 40 minutes / Yield: 4 servings
Ingredients
- ready puff pastry - 500 g
- chicken drumsticks - 4 pcs.
- potatoes - 4 pcs.
- champignons – 150 g
- onions - 1 pc.
- vegetable oil - 2 tbsp. l.
- butter - 30 g
- salt and pepper - to taste
- egg yolk - 1 pc.
How to cook chicken legs in a bag
To prepare, you will need puff pastry, either yeast-free or yeast-based, store-bought or homemade. While the dough is defrosting, I prepare the chicken legs and potato and mushroom filling. I wash the shins and wipe them dry, cutting off large cartilages. Rub with salt and pepper, fry in hot vegetable oil until cooked.
Slicing mushrooms large pieces, onion - small cubes. I fry it in the same oil that the chicken was cooked in. First, I saute the onion, and then add the champignons and bring them to a golden brown color.
At the same time, boil the potatoes in salted water until fully cooked. Then I drain all the liquid and mash it into a puree, adding butter. Connecting fried mushrooms and mashed potatoes. I stir and adjust the amount of salt and pepper to taste. The filling is ready.
Roll out the dough to a thickness of approximately 3 mm and cut into 15x15 cm squares (the number of squares should be equal to the number of drumsticks).
I form small cakes from scraps of puff pastry and place them in the center of the squares - due to this, the bottom of the bags will not get soggy from the filling and tear.
I spread the potato and mushroom filling - about 2 tablespoons for each square.
I place a chicken leg vertically on top.
I lift the edges of the dough, gathering them around the drumstick in the form of a bag. To fix the shape, I wrap the top with tape from the baking sleeve (or thread), not too tightly.
If there is dough left, you can additionally decorate the bags with a thin edge, making an indent from the thread, or simply bend the upper edges down a little. I wrap the protruding bone with foil so that it does not burn. I place the preparations on a baking sheet lined with parchment, grease the bags with loose yolk and send them to a preheated oven.
I bake at 180 degrees for 25-30 minutes, until golden brown.
All that remains is to remove the foil and the fixing tape (thread). You can additionally decorate with green onion feathers to make the chicken legs in the bags look more elegant. Serve immediately while hot. Bon appetit to you and your guests!
Yesterday I promised to tell you about how I made wonderful pancake bags with chicken! So I’m keeping what I promised 😉 These bags are based on . In my opinion, they are suitable for absolutely any filling! Or you can bake for this purpose or any others that you like, but thin!
I chose fillet as the filling. chicken breast and cooked it with onions and sour cream. Instead of sour cream, you can use cream, but personally I don’t see any difference in taste ready-made dish I don’t see, but cream is more expensive and it’s not so easy to buy cream with a fat content of more than 15%. Therefore, I went the simple and convenient route - I took regular store-bought 20 percent sour cream. In principle, anything from 15 to 30% will do.
You can add a “zest” to the filling with the help of spices. I took ground paprika. You can opt for any type of pepper, cloves, thyme, rosemary, marjoram, curry, oregano or universal seasoning.
I used green onion feathers as a “tie”. What can replace it? The very first thing that comes to my mind is dill or... salty cheese from "braids"... mmm!
Except purely chicken filling There are two more popular cooking options for pancake bags. I share them with you!
Pancake bags with chicken and mushrooms
Ingredients: 200 g chicken fillet; 150 g mushrooms; 150 g cheese; 1 onion; 100 ml cream; 1 onion; black ground pepper and salt to taste.
Preparation: Boil the chicken fillet for 20 minutes and chop finely. Chop the onions and mushrooms and fry in oil. Add chicken, cream, salt and pepper to them. Stir. After three minutes, add finely grated cheese. Stir again and turn off the gas. Stuff the pancakes and serve cold or heat for a few minutes in the oven/microwave.
Pancake bags with chicken and cheese
Ingredients: 300 g chicken fillet; 100 g cheese; 1 onion, salt to taste.
Preparation: Boil the fillet for 20 minutes and chop. Saute the onion, add fillet to it, and then grated cheese. Add salt and mix thoroughly. Serve the bags cold or bake in the oven at 200 degrees for 5-10 minutes.
Well? In what way did you want to cook? 😉
Products:
- pancakes - 10 pieces
- chicken breast fillet - 300 g
- onion - 1 piece
- sour cream (cream) 20% - 100 g
- salt - 0.5 tsp.
- ground paprika - 0.2 tsp.
- sunflower oil - 2 tbsp.
- green onions - 0.5 bunch
Cooking process:
I cut the onion and sautéed it in sunflower oil. 
Wash the chicken breast fillet and lightly dry it. I cut it into small cubes and added it to the frying pan with the onions. Fry, stirring occasionally, for 10 minutes. 
I added sour cream to the chicken, added salt and ground paprika. 
Mix thoroughly and fry for another 10 minutes. The filling is ready! It should now cool to room temperature. 
I placed the filling in the center of the pancake. 
I separated a rather long feather of green onion. I lifted the edges of the pancake up and folded them like an accordion. "Girded" the pancake green onions, tying a knot (you can do it in two turns, if the length allows). 
I did the same with all the pancakes. 
Served with fresh herbs ;) 
The pancake bags turn out delicious and tender! They can be laid out on one large dish or serve on plates in portions - at your discretion! ;)
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