Grilled Vegetable Puff Pastry Baguette (FRANCE)

 


  • 6 chicken drumsticks
  • 8 square puff pastry (at room temperature)
  • 1 medium onion
  • 3-4 cloves
  • 1.5-2 glasses of hot water
  • 1 tablespoon of olive oil
For the over
  • 1 egg yolk
  • Sesame + chili pepper + chia seeds
For grilled vegetables
  • 1 eggplant
  • 1 zucchini
  • 1 potato
  • 7-8 cherry tomatoes
  • fresh basil
  • Salt, pepper

Wash the chicken drumsticks and fry them on low heat until the water is gone. Then add the onion you dipped the cloves into and the olive oil.
After frying with onions for 1-2 minutes, add hot water and close the lid of the pot. Cook on low heat until all the water is absorbed.
When the baked baguettes have cooled, move on to the puff pastry stage. Place 6 baguettes in the middle of 6 puff pastry squares on the baking tray with baking paper and wrap them one by one with the stems out.
Insert a fork into each of them a few times. Cut strips from the other two puff pastry and shape them.
Brush egg yolk on these strips and sprinkle with sesame seeds, chili peppers and chia seeds. Bake in a preheated 352 degree oven for 20-25 minutes.
While the chickens are in the oven, slice the eggplant, zucchini and potatoes, sprinkle with salt and pepper and grill.
Saute the cherry tomatoes in a non-stick pan without oil (You can also use any other vegetables you like).
Serve the puff pastry baguettes hot with basil and grilled vegetables.
You can serve chicken drumsticks with rice pilaf.



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