Place the skinless drumsticks into a pot. If skinless drumsticks are not available tear out the skins after boiling.
Peel and cut an onion into quarters and add.
Add water to reach half of the height of the chicken if you will cook with a normal pot. Reduce the amount to barely cover the bottom of the pot if you are using a pressure cooker.
Also add salt, black pepper and bay leaves and cook until the drumsticks are done. Check with a knife, if the knife goes through easily it means they are ready. Do not over cook, the meat should stay on the bones, for a better presentation.
Set aside to cool.
Add all the cheese filling ingredients in a bowl and mix with a spoon to blend.
Take a puff pastry on your worktop and make it square and thin using a rolling pin. The size should be large enough to cover a drumstick easily.
Spread some cheese filling on one side of each sheet. Place a drumstick in the middle of each pastry and pack.
Set the drumsticks in an oven tray with the puff pastry joining parts facing down.
Break and mix a whole egg in a small bowl. Spread some egg mixture on each bundled drumstick, using an egg brush.
Then sprinkle some sesame and nigella seeds on each one.
Cook until crispy and golden on all sides for about 10-15 minutes in a preheated oven at 200° Celsius. Serve warm.