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Chicken drumstick in puff pastry in the oven

Chicken Drumsticks in Puff Pastry

Beautiful and appetizing — great for a holiday spread or a weeknight dinner! Chicken drumsticks in puff pastry are made from simple, everyday ingredients. As they bake, the pastry soaks up the chicken's aroma and turns golden and crisp, while the meat inside stays moist and tender.

katushafin

Recipe author

Chicken drumstick in puff pastry in the oven

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Composition / ingredients

Servings:

Chicken drumsticks

Puff pastry (yeast-free)

500

Vegetable oil

Salt

Dry spices

Egg yolk

Sesame seeds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 14 g

Fats 42 % 15 g

Carbohydrates 19 % 7 g

217 kcal

GI: 0 / 100 / 0

Cooking method

Step 1:

How do you bake chicken drumsticks in puff pastry? Gather your ingredients. Take the pastry out of the refrigerator ahead of time so it can thaw. Use any seasonings you like — I went with paprika.
Step 2:

Rinse and pat the drumsticks dry. Remove the skin if you prefer.
Step 3:

Combine the salt and spices and rub the mixture all over the drumsticks. You can let them marinate for half an hour.
Step 4:

Heat a skillet and add the vegetable oil. Add the drumsticks and sear over high heat until golden on all sides, about 5 minutes per side.
Step 5:

Cover the skillet, reduce the heat to low, and let the drumsticks cook for 15 minutes. Transfer them to a plate and let cool completely.
Step 6:

Dust your work surface with flour and lay out the thawed pastry. Roll it into a thin sheet about 1/16 inch (2 mm) thick. Cut it into long strips about 1 1/4 inches (3 cm) wide — a pizza cutter makes this easy.
Step 7:

Wrap each drumstick with the strips in a spiral, starting from the bottom and overlapping the pastry slightly as you go.
Step 8:

Line a baking sheet with parchment paper or a nonstick baking mat and arrange the wrapped drumsticks on it. Lightly beat the egg yolk and brush it over the top of each one, then sprinkle with sesame seeds.
Step 9:

Wrap the exposed bone ends with small pieces of foil so they don't scorch during baking.
Step 10:

Bake the drumsticks at 350°F (180°C) for 35–40 minutes, until golden. Remove the foil before serving. Enjoy!

We loved this dish! It looks so unusual and tastes absolutely delicious — like a hand pie, except the "filling" is a whole drumstick. It's good hot or cold. You can vary it, too: cut the pastry into squares instead of strips, tuck a couple of spoonfuls of mashed potatoes in with the drumstick, stand the legs upright, and wrap the pastry around them like little pouches. A dish like this doesn't even need a side!
Besides store-bought pastry, you can use homemade puff pastry if you prefer.
Ovens vary, so temperature and timing may differ from what's listed here. Get to know how your own oven behaves for the best results.
Use an oil with a high smoke point for frying. Every oil is only good up to its smoke point, where it begins to burn and form harmful compounds, including carcinogens. Unrefined oils generally have a low smoke point — they contain many unfiltered particles that burn quickly — while refined oils handle heat better and have a higher smoke point. Whether you're baking, frying, or grilling, use an oil with a high smoke point; common choices include refined sunflower, olive, and grapeseed oils.