Mushroom julienne in puff pastry: recipes with photos

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 prepared in cocotte mills and conventional ceramic forms. And you can 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 looks beautiful 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 in butter.

Mix the mushroom mass with poultry, mix well, adding salt and pepper first.

Sauce fill: fry the flour to beige, 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 the stove.

Roll out the dough into a thin sheet, and then divide into 4-5 cm squares.

Put the filling in the center of the dough and connect the edges (except the top), 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 two tablespoons of sauce in each piece, sending it to the oven for another 10-15 minutes.

Mushroom julienne in puff pastry with chicken and mushrooms will turn out not just delicious, its beautiful appearance will attract the attention of guests.

Julienne with champignons in puff pastry in molds

With ready-made puff pastry and mushrooms, it is very easy to prepare a snack for friends who suddenly come to visit you. Julienne in puff pastry in tins will greatly please them with their presentable appearance.

• 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 oil until transparent.

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 for 15 minutes.

Thinly roll out the dough on the table, cut into squares corresponding to the shapes (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 put in a 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, continuing to bake for about 15 minutes.

Julienne with mushrooms in puff pastry is suitable even for a family dinner, as a snack or a second course.

Julienne recipe in puff pastry baskets

See recipe with julienne photo in puff pastry in baskets below.

• puff pastry (can be replaced with sand) - 900 g;
• champignons or oyster mushroom - 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 in oil until golden brown.

Pour in half the cream, salt, pepper and add finely chopped garlic, simmer for 10 minutes. Remove from stove and wait for complete cooling.

From the dough, mold baskets of arbitrary shape (size to your taste), make holes with a toothpick and place in a preheated oven for 10 minutes.

Remove, let cool, fill with filling, add cream, grate cheese on top and put to bake for 15 minutes.

Julienne in puff pastry baskets is an ideal solution for treating a large number of guests.

Julienne Recipe in Puff Pastry Tartlets

We offer one of the most popular julienne recipes in puff pastry - in tartlets. These forms of dough are sold in any grocery store in a wide variety. Julienne in puff pastry tartlets will look great on the table not only on 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 onions and fry in butter until golden brown.

Fry the mushrooms separately in oil and combine with meat, salt and pepper.

Heat flour in a separate frying pan, add sour cream and stir well.

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 again for 5-7 minutes.

Finish julienne with chicken in puff pastry before serving to decorate with finely chopped greens.

Julienne with oyster mushrooms in a bag of puff pastry

To prepare julienne in a bag of puff pastry, we need such 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 about 25-30 cm are used.

Grind mushrooms and onions, fry in oil until mushrooms are ready.

Cut the boiled chicken breast into small slices and combine with mushrooms and onions. Stir well and fry for 10-15 minutes.

Sprinkle flour over the mixture, stir well, pour in the cream, grate the cream cheese and salt.

Stir thoroughly and simmer all together for 15 minutes. At the end of the stew, add finely chopped fresh herbs, mix and remove from heat.

Lay out the dough into pieces, spread it with your hands and raise the sides.

Put the julienne in bags, cover with thinly rolled pieces of dough on top and pinch the edges.

Using a fork, gently make punctures and place in the oven, preheated to 180 ° C, for half an hour.

Children will like this julienne in puff pastry bags, because it resembles pies.

Julienne with oyster mushrooms in envelopes from puff pastry

The recipe for a delicious julienne in envelopes from puff pastry can be prepared even by a novice hostess.

• 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.

Chop and fry the onion in vegetable oil until transparent.

Combine finely chopped champignons with onions and fry for 15 minutes.

Add mayonnaise with flour and mix so that there are no lumps from flour.

Simmer 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 10 cm squares.

Put the filling on one side of the square and cover with the other half (corner to corner).

Pinch the edges and put on a greased sheet. Send to the oven for 25-30 minutes, until the envelope is browned.