Traditional julienne is always a success with guests. The options for its preparation are the most diverse – with the addition of various ingredients. It is cooked in cocotte mills and ordinary ceramic molds. And can you cook a classic julienne with chicken and mushrooms in puff pastry, thereby complicating the recipe. This option will look good on the buffet table.
How to cook mushroom julienne with chicken in puff pastry
How can you cook julienne in puff pastry so that it Looked nice and appetizing?
- boiled chicken meat – 400 g;
- mushrooms (champignons or boiled forest) – 400 g;
- puff pastry (yeast) – 1 kg;
- onion – 1 large head;
- butter – 50 g;
- milk (for sauce) – 300 ml;
- flour – 3 tbsp. l .;
- salt, pepper – 0.5 tsp;
- nutmeg – ¼ tsp
Cut chicken meat into thin strips, put in a pan and fry for 10 minutes
Grind onions and mushrooms into cubes, separately frying them on butter.
Mix the mushroom mass with poultry, mix well, adding pre salt and pepper.
Sauce filling: fry flour to beige colors, add butter as well as milk. Beat well with a whisk, add nutmeg and stew for another 5 minutes.
Add ½ sauce to the mixture of meat and mushrooms, stir and remove from slabs.
Roll out the dough into a thin sheet and then divide into squares by 4-5 cm.
Put the filling in the center of the dough and connect the edges (except tops) leaving a small hole.
Place the dough on a baking sheet in a hot oven for 10 minutes.
Pull out the finished dough with julienne and pour in each slice two tablespoons of sauce, sending to the oven for another 10-15 minutes.
Mushroom julienne in puff pastry with chicken and mushrooms will not work just delicious, its beautiful appearance will attract attention guests.
Mushrooms julienne with champignons in puff pastry
With ready-made puff pastry and mushrooms, it’s very easy to cook a snack for friends who suddenly come to visit. Puff julienne test in molds they will be very pleased with their presentable view.
- puff pastry – 800 g;
- champignons – 500 g;
- sour cream (fat) – 300 g;
- onion – 2 heads;
- egg – 1 pc.;
- Dutch cheese – 300 g;
- seasoning for mushrooms – 1.5 tsp;
- salt and pepper – 1 tsp;
- vegetable oil – for frying.
Dice the onion and fry in butter until clear colors.
Cut the mushrooms into noodles, add to the onion, fry for 10 minutes.
Pour in sour cream, add all the seasonings indicated in the list, stir and simmer 15 minutes.
Roll the dough thinly on a table, cut into squares, appropriate forms (molds are taken for cupcakes or muffins). Place the squares in the oiled cupcakes so that the corners stick out from the edges.
Pierce the dough with a fork, grease with a beaten egg and place in hot oven for 10-15 minutes.
Pull out the baked forms and fill them with mushroom julienne.
Rub the cheese on top and return to the oven again, continuing bake for about 15 minutes.
Julienne with mushrooms in puff pastry is suitable even for family dinner, as a snack or main course.
Julienne recipe in puff pastry baskets
Recipe with a photo of julienne in puff pastry in baskets see below.
- puff pastry (can be replaced with sand) – 900 g;
- champignons or oyster mushrooms – 500 g;
- leek (white part) – 3 pcs.;
- cream – 80 g;
- Russian hard cheese – 300 g;
- salt and pepper to taste;
- garlic – 2 cloves;
- olive oil – 50 g.
Mushrooms cut into strips, onion rings, combine and fry on oil until golden brown.
Pour in half the cream, salt, pepper and add finely chopped garlic, stew for 10 minutes. Remove from the stove and wait. complete cooling.
From the dough to mold baskets of arbitrary shape (size on your taste), make holes with a toothpick and place in preheated oven for 10 minutes.
Remove, allow to cool, fill with filling, add cream, grate cheese on top and put to bake for 15 minutes.
Julienne in puff pastry baskets – the perfect solution for treats of a large number of guests.
Julienne Recipe in Puff Pastry Tartlets
We offer one of the most popular puff julienne recipes test – in tartlets. These dough forms are sold in any grocery store in a wide variety. Julienne in tartlets from puff pastry will look great on the table not only in holidays.
- boiled chicken meat – 400 g;
- champignons – 600 g;
- cheese – 100 g;
- onion – 2 heads;
- flour (premium) – 3 tbsp. l .;
- sour cream – 200 g;
- sunflower oil – for frying;
- salt and pepper – 0.5 tsp;
- greens of rosemary, coriander.
Cut the meat into small pieces, combine with chopped onion and fry in butter until golden brown.
Fry the mushrooms separately in oil and combine with meat, salt and Spice up.
In a separate pan, heat the flour, add sour cream and well stir.
Combine all components and simmer for at least 15 minutes.
Divide the mixture into tartlets, put on a baking sheet and cook for 15 minutes.
Remove from the oven, sprinkle with cheese and send back to 5-7 minutes
Ready-made julienne with chicken in puff pastry before serving garnish with finely chopped greens.
Julienne with oyster mushrooms in a bag of puff pastry
For cooking julienne in a bag of puff pastry we will need these products:
- puff pastry – 1 kg;
- mushrooms (oyster mushrooms) – 400 g;
- chicken breast – 500 g;
- onions – 2 medium pcs.;
- flour – 2 tbsp. l .;
- vegetable oil – for frying;
- cheese (processed) – 2 pcs.;
- greens – parsley, dill;
- cream – 300 g;
- salt.
Puff pastry bags will resemble pie, only in small sizes. For this, molds with a diameter of approximately 25-30 cm.
Chop mushrooms and onions, fry in oil until tender mushrooms.
Cut the boiled chicken breast into small slices and combine with mushrooms and onions. Stir well and fry 10-15 min
Sprinkle flour over the mixture, stir well, pour in the cream, grate grated cream cheese and salt.
Stir thoroughly and simmer all together for 15 minutes. At the end of the quenching add finely chopped fresh herbs, mix and remove from fire.
Lay out the dough into pieces, spread it with your hands and raise sides.
Put julienne in bags, top with thinly rolled pieces of dough and pinch the edges.
With a fork, carefully make punctures and put in the oven, preheated to 180 ° C, for half an hour.
Such a julienne in puff pastry bags will really like children, because it resembles pies.
Julienne with oyster mushrooms in envelopes from puff pastry
Delicious julienne recipe in puff pastry envelopes even a novice hostess can cook.
- yeast-free puff pastry – 1 kg;
- mushrooms (champignons) – 700 g;
- onion – 3 heads;
- hard cheese – 200 g;
- mayonnaise – 200 g;
- flour – 60 g;
- paprika – 1 tsp;
- vegetable oil – for frying;
- garlic – 2 cloves;
- salt.
Cut and fry the onion until transparent on the vegetable oil.
Chop finely chopped champignons with onions and fry 15 min
Add mayonnaise with flour and mix so that there are no lumps from flour.
Stew for 15-20 minutes, add paprika, salt and finely chopped garlic cloves. Stir and continue to simmer another 5-7 minutes.
Grate the cheese on a fine grater and combine all the ingredients.
Roll out the dough in a thin layer, cut into squares of 10 cm.
Put the filling on one side of the square and cover on top the other half (corner to corner).
Pinch the edges and put on a greased sheet. Send to oven for 25-30 minutes, until the envelope is browned.
