Chicken Thighs in Puff Pastry

Wash the chicken thighs and pat them thoroughly dry with paper towels. You can also use drumsticks — the preparation is exactly the same. Season with salt and pepper, then rub with minced garlic and thyme (or any spices of your choice).

Thaw the unleavened puff pastry. On a lightly floured surface, roll the pastry out slightly in one direction along its length. Cut the pastry into strips about 1.5 cm wide.

Carefully tuck a slice of cheese under the skin of each chicken thigh.

Wrap each thigh with strips of pastry (about 5–6 turns).

Arrange the thighs on a baking sheet.

Brush with a lightly beaten egg using a pastry brush. Sprinkle with sesame seeds (I used both white and black sesame seeds). Bake in an oven preheated to 180°C for about 40–50 minutes, or until the pastry is golden and the chicken is fully cooked through.

Done.

Serve with a simple vegetable salad or a heartier side dish such as potatoes. Juicy, tender chicken wrapped in golden, flaky puff pastry is hard for anyone to resist — it's just that good!