Stuffed Chicken Legs in Puff Pastry with Andouille Cream, Emeril Lagasse

These are not your everyday chicken legs Emeril puts his twist on them by stuffing them with an andouille cornbread stuffing and wrapping them in puff pastry. Theyre guaranteed to taste as good as they look STUFFED CHICKEN LEGS IN PUFF PASTRY WITH ANDOUILLE CREAM SERVES 4 2 packages frozen puff pastry, thawed 4 boned (except for the knuckle or joint at the bottom of the drumstick) chicken legs, with the thigh, and drumstick in one piece 2 teaspoons Emerils Essence Kosher salt and freshly ground black pepper Allpurpose flour, for work surface Andouille Cornbread Stuffing (recipe follows) 2 tablespoons vegetable oil 1 large egg, lightly beaten with 1 teaspoon water Andouille Cream (recipe follows) Preheat oven to 375 degrees F. and line a baking sheet with parchment. Spread chicken legs open and season each with 1, 4 teaspoon Emerils Essence. Season outside of each with an additional 1, 4 teaspoon. Use your hands to coat thoroughly. Divide stuffing into 4 equal portions. Fill the cavity of