Stuffed Chicken Legs in Pastry with Andouille Cream
Makes 4 main-course servings
1 1/2 cups Andouille Corn-Bread Stuffing
1 recipe Basic Pie Dough, rolled out into two 9-inch dough rounds, cut in half
4 boned (except for the nuckle or joint at the bottom of the drumstick) chicken
legs, the thigh and the drumstick all in 1 piece.
2 teaspoons Creole Seasoning
1 large egg, lightly beaten
2 cups Andouille Cream
Prepare the Andouille corn-Bread Stuffing and the Basic Pie Dough. Preheat the
oven to 375F. Line a baken sheet with parchment or wax paper. Spread the meat of
the chicken legs open and sprinkle the inside of each with 3/4 teaspoon Creole
Seasoning. Sprinkle the outside of each leg with another 1/4 teaspoon Creole
Seasoning, and use your hands to coat thoroughly. Stuff the cavity of each leg
with 6 tablespoons of the stuffing and close the skin around it. Brush the
half-circles of dough with some of the beaten egg and place one leg on each
piece with the joint sticking out. Fold the ends over to create a wrapper and
place, seam side down, on the baking sheet. Brush the outside of each package
with more of the beaten egg and bake until the crust is brown and the chicken
tender, for about 35 minutes. Then prepare the Andouille Cream. To serve, spoon
1/2 cup of the Andouille Cream onto each of 4 dinner plates, and place a baked
chicken leg on each.