- 500 g of flaky dough (unleavened / yeasty)
- 600 g of chicken drumsticks (6)
- 300 g of mushrooms (fresh / frozen)
- 700 g of potato
- 150 g of bulb onion
- 50 ml of milk
- 30 g of dairy butter
- sunflower oil
- black ground pepper – to taste
- salt – to taste
Peel and boil potato. Peel and cut bulb onion finely. Peel and cut mushrooms. Fry bulb onion on the sunflower oil. Add mushrooms and fry until the liquid evaporates. Rub chicken drumsticks with salt and pepper. Fry them on the sunflower oil for 25-30 minutes. Cool the meat.
Add dairy butter to potato and mash it. Add milk and salt. Mix everything properly. Combine mashed potato and mushrooms.
Roll the dough (the breadth is approximately 3 mm). Cut off the rectangle. Cut the squares (15 х 15 cm each). Make little flat cakes from the cuttings. Put them in the centre of squares (in order to preserve the bottom from rupture). Place 2-3 tbsp of stuffing in the centre. Place drumsticks above. Join the dough edges and tie them with thread. Cover bones with foil. In this case they will not be burnt. Place baking paper on the tray and bake drumsticks in the oven.
Enjoy your meal!