Chicken Puffs with Sour Cream Sauce
|Liver pate||1⁄2 Cup (8 tbs)|
|Puff pastry||1 Pound|
1.Preheat the oven to 425 degrees.
2.Take the chicken drumsticks woll them in a foil and roast, boil, poach or grill as desired.
3.Once soft, take off the skin and let the drumsticks cool.
4.Apply pate on the drumsticks and spread well.
5.Divide puff pastry into strips large enough to roll on the drumsticks from top to bottom.
6.Bake the drumsticks for 25 minutes.
7.Serve warm or freeze for later use.