Method of preparation

Season the legs with salt and seasoning “For chicken” and set aside to marinate for 1 hour.

Refrigerate.

Salt diced eggplant and set aside for 30 minutes. Then rinse under cold water and dry.

Finely chop the onion.

Clean and then finely chop the mushrooms.

Fry the onion in vegetable oil until golden brown.

Add eggplant and sauté for 5 minutes.

Then add mushrooms, salt a little, fry until all the moisture has evaporated (about 15 minutes). Cool.

Fry the marinated legs in vegetable oil until tender (about 25-30 minutes).

Roll the dough about 3 mm thick, cut into squares 15 * 15 cm.

In the middle of the square, put another layer of dough from the scraps so that the bottom of the bag does not break.

In the middle of the dough square spread 2-3 tbsp filling made from onions, mushrooms and eggplant.

Put the drumstick on top of the filling.

Raise the edges of the dough, forming a pouch, and use a regular thread to fix it. Do not tighten the thread strongly enough to just support the edges of the dough.

Bones can be wrapped with foil so that they do not burn.

Cover the baking sheet with parchment paper and grease it with vegetable oil.

Place the chicken legs in the dough pouches on a baking sheet, send it to the oven, preheated to 180 degrees.

Bake until golden brown (approximately 15–20 minutes).

Do not forget to remove the fixing threads when serving the dish.