Chicken legs in puff pastry

1. Chicken legs well rinse and slightly dry. Garlic finely chopped or crushed Ingredients:

• Chicken legs (shank) - 6 pieces
• Cheese hard - 250 Grams
• Puff pastry without yeast - 500 Grams
• Garlic - 3-4 teeth
• Salt, pepper - To taste

Instructions

1. Chicken legs well rinse and slightly dry. Garlic finely chopped or chopped through garlic. Grate each leg with salt and pepper. Grate the chopped garlic into the legs. 2. Cut the hard cheese into thin squares. Count on two pieces of cheese per foot. Sliced ​​slices in each leg between the skin and meat. 3. Puff unleavened yeast slightly defrost. Roll it into a layer no more than 0.5 cm thick cut the dough into thin strips. The width of the strips should be about 2 cm. 4. Take the chicken leg and wrap it gently with a ribbon of dough, so that no meat remains visible. Oven to heat up to 200 degrees. On the sheet lay the parchment and put our legs in the test there. Bake the feet for about 50 minutes. When the dough is brown enough, pull out the sheet from the oven and serve it on the table.

Servings: 6