Chicken and mushroom julienne in dough: step by step recipes with photos

Mushroom julienne is the most popular dish in our country. It is served as a hot appetizer in cocotte makers for everyone. individually. Is it possible to cook such a dish in “edible” for large company? Try to make julienne in the test with chicken and mushrooms.

To make a julienne recipe in a dough you will need classic set of products. You can use the test, bought in the store, but you can knead yourself. Better for hot snacks take puff, yeast or filo dough. Servings may be small, for 3-4 people, but you can make julienne in large the number of forms from the test for a dozen guests.

Julienne with mushrooms and chicken in puff pastry

We offer a recipe for julienne in the test with a step by step photo.

  • 500 g – puff pastry;
  • 400 g – chicken fillet;
  • 400 g – champignons;
  • 3 heads – onions;
  • 200 g – cheese;
  • 200 g – sour cream;
  • 2 tbsp. l – flour;
  • 50 g – butter;
  • salt;
  • ground pepper mixture.

Cook the fillet until cooked, drain the water, let cool and slice.

Finely chop the mushrooms and onions and fry in butter until golden color.

Add chicken fillet to mushrooms and simmer over low heat 5 min

Melt the butter in a pan, add the flour and fry until dark color.

Add sour cream, salt and a mixture of peppers, mix.

Roll out the dough into a thin layer, cut into 8×10 rectangles see. Form from them baskets and fill with mushrooms with chicken.

Top with sauce and sprinkle grated on a small grater cheese.

Send for 20-25 minutes in an oven with a temperature of 180 ° C.

The classic recipe for julienne with mushrooms in the dough

I would like to offer a classic recipe for julienne with mushrooms in test.

Usually this snack is baked in portioned forms. And if you are visiting more than a dozen people come, it will help out puff pastry. Julienne s mushrooms in dough, in crispy baskets or boxes will please your guests with their sophistication. In addition, such servings are for sure enough for everyone.

  • 700 g – puff pastry;
  • 500 g – mushrooms (champignons);
  • 300 g – sour cream (cream);
  • 200 g – Russian cheese;
  • 2 pcs. – leek (white part);
  • 1 PC. – an egg;
  • 4 tbsp. l – olive oil;
  • ½ tsp – seasoning for mushrooms;
  • salt and pepper to taste;
  • parsley and dill.

Cut the leek into slices, mushrooms into small cubes, and fry everything in a pan in olive oil for 10-15 minutes.

Add salt, pepper, seasoning for mushrooms, mix well and simmer for 5 minutes

Pour sour cream into the mushroom mixture, reduce the intensity of the fire and simmer another 10 minutes.

Roll out the dough, cut into 8×8 cm squares, put into cupcakes or muffin molds so that the corners of the dough peek out from forms. You can simply form the boxes of dough with your hands.

Arrange the julienne in tins, pour grated cheese on top, cover with corners of the dough and grease with a beaten egg.

Put in the oven for 20 minutes, until the dough and cheese get browned.

Before serving, decorate the appetizer with chopped parsley and dill.

Julienne with chicken and pineapple in pastry

How to cook julienne in a test with chicken meat? If for a snack add canned pineapples, the dish will amaze with its taste qualities.

For julienne with chicken in the test we need such products:

  • 500 g – puff pastry;
  • 400 g – chicken meat;
  • 300 g – cheese;
  • 3 pcs. – bow;
  • 200 g – pineapples (canned);
  • salt and pepper;
  • 2 tbsp. l – flour;
  • 200 g – sour cream.
  • vegetable oil.

Boil the meat, cool and cut into thin noodles.

Chop onion heads, add to meat and fry in oil 10 min

Fry flour in a dry pan until golden brown, pour sour cream, beat well with a fork.

Add black ground pepper, salt, mix, simmer until thickening 5-7 minutes

Cut pineapples into small cubes, combine with meat.

Lubricate the cupcakes with butter, put slices in them thinly rolled puff pastry.

Put the chicken meat with pineapples into molds, pour sauce on top and sprinkle with grated cheese.

Bake julienne with dough in the oven, heated to 170-180 ° C about 10-15 minutes

Julienne recipe in yeast dough baskets

New Year is coming soon, so now it’s worth thinking about snacks on table. We offer a proven version of julienne in baskets from yeast dough. Such a dish will take pride of place in your New Year’s menu.

However, before preparing the filling itself, you need to know recipe for julienne baskets in pastry.

  • flour (premium) – 400 g;
  • yeast (dry) – 20 g;
  • butter – 70 g;
  • egg – 1 pc.;
  • water – 180 ml;
  • salt – 0.5 tsp;
  • sugar – 1.5 tsp.

Combine sifted flour, salt, sugar and yeast.

Mix softened butter with flour and grind well hands.

Add water, egg and knead soft dough so that it does not stick to the hands.

Wrap in cling film and leave for 30-40 minutes.

Julienne in dough baskets includes such Ingredients:

  • 500 g – yeast dough;
  • 300 g – champignons;
  • 300 g – ham;
  • 200 g – cheese;
  • 200 g – sour cream;
  • 100 g – cottage cheese;
  • 3 heads – bow;
  • 70 g – olives;
  • salt;
  • butter;
  • paprika and white ground pepper.

Chop mushrooms and onions, fry in oil until tender, until the liquid evaporates.

Combine sour cream with cottage cheese and simmer over low heat 5 min

Cut olives into thin rings, add to mushrooms and simmer 5-7 minutes

Dice ham, combine with mushrooms and onions, good mix.

Roll the dough to fill the cupcake tins, to the bottom grate some cheese.

Put a second layer of ham with mushrooms and onions, pour sauce and pour a layer of grated cheese again.

Oven in the oven at a temperature of 190 ° C 25-30 min.

Very beautiful and exquisite for the holiday is Julienne filo test.

This dough is much thinner than puff and it is difficult to cook in home conditions. Therefore, filo dough is better to buy in the store.

Julienne in the filo test: a recipe for the oven

We offer a recipe for julienne in a test with a photo. This appetizer will decorate your festive table and will please with its unique grace.

  • 400 g – filo dough;
  • 300 g – chicken;
  • 30 ml – vegetable oil;
  • 2 tbsp. l – flour;
  • salt;
  • 200 g – champignons;
  • 300 g – cream (11%);
  • 200 g – Parmesan cheese;
  • 2 pcs. – bow;
  • 3 cloves – garlic;
  • 1/3 tsp – red pepper;
  • basil greens.

Finely chop the chicken fillet into cubes and fry over high heat. until golden brown.

Chop mushrooms and onions, pour into a pan with butter and fry until golden brown.

Fry flour until creamy color, mix with cream, salt, add pepper and garlic cloves finely chopped.

Stir and let simmer for 5-7 minutes until thickened.

Cut the filo dough with scissors into 10×12 cm squares.

Grease each of the squares with melted butter and stack 4 leaves on top of each other, constantly shifting clockwise arrow.

In a cupcake, put one stack of dough from 4 sheets, make recess and in the center put a filling of chicken, meat and mushrooms.

Pour sauce on top, sprinkle with Parmesan and put in the oven cupboard.

Bake at 190 ° C for 15-20 minutes, until the golden edges of the dough.

Remove from the oven and decorate with basil.

Julienne in filo pastry can be served as a light dinner from one dishes, but you can like a hot snack for lunch.

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