Julienne with chicken and mushrooms in the test: step by step recipes with photos
To prepare a julienne recipe in a dough, you will need a classic set of products. You can use the test bought in the store, or you can knead yourself. It is better to take puff, yeast or filo dough for a hot snack. The portions can be small, for 3-4 people, or you can make julienne in a large number of forms from the dough for a dozen guests.
Content
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, allow to cool and cut into slices.
Finely chop the mushrooms and onions and fry in butter until golden brown.
Add chicken fillet to mushrooms and simmer for 5 minutes.
Melt the butter in a pan, add flour and fry until dark.
Add sour cream, salt and a mixture of peppers, mix.
Roll out the dough into a thin layer, cut into 8x10 cm rectangles. Form baskets from them and fill with mushrooms with chicken.
Top with sauce and sprinkle with grated cheese on a small grater.
Send for 20-25 minutes in an oven with a temperature of 180 ° C.
Classic recipe for julienne with mushrooms in pastry
I would like to offer a classic recipe for julienne with mushrooms in the dough.
Usually this snack is baked in portioned forms. And if more than a dozen people come to visit, they will help out puff pastry. Julienne with mushrooms in pastry, in crispy baskets or boxes will delight your guests with its sophistication. In addition, such portions are definitely 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 8x8 cm squares, arrange in cupcakes or muffin molds so that the corners of the dough peek out from the molds. You can simply form the boxes of dough with your hands.
Arrange julienne in tins, pour grated cheese on top, cover with corners of dough and grease with a beaten egg.
Place in the oven for 20 minutes until the dough and cheese are lightly 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 you add canned pineapples to the snack, the dish will amaze you with its taste.
For julienne with chicken in the test, we need the following products:
- 500 g - puff pastry;
- 400 g - chicken meat;
- 300 g - cheese;
- 3 pcs. - onion;
- 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 the onion heads, add to the meat and fry in oil for 10 minutes.
Fry flour in a dry frying pan until golden brown, pour sour cream, beat well with a fork.
Add black ground pepper, salt, mix, simmer until thickened for 5-7 minutes.
Cut pineapples into small cubes, combine with meat.
Lubricate the muffin molds with butter, put in them slices of thinly rolled puff pastry.
Put 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 for about 10-15 minutes.
Julienne recipe in yeast dough baskets
New Year is coming, so now it’s worth thinking about snacks on the table. We offer a proven version of julienne in baskets of 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 the recipe for baskets for julienne in the dough.
- 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.
Combine softened butter with flour and rub well with your hands.
Add water, an egg and knead a soft dough so that it does not stick to your hands.
Wrap in cling film and leave for 30-40 minutes.
Julienne in dough baskets includes the following 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 for 5 minutes.
Cut the olives into thin rings, add to the mushrooms and simmer for 5-7 minutes.
Cut the ham into cubes, combine with mushrooms and onions, mix well.
Fill the muffins with rolled dough, grate a little cheese on the bottom.
Put a second layer of ham with mushrooms and onions, pour over the sauce and pour again a layer of grated cheese.
Oven in the oven at a temperature of 190 ° C 25-30 min.
Very beautiful and sophisticated for the holiday turns out julienne in the filo test.
This dough is much thinner than puff and it is difficult to cook at home. 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 holiday table and will delight you 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. - onion;
- 3 cloves - garlic;
- 1/3 tsp - ground 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 the flour until creamy color, mix with cream, salt, add pepper and chopped garlic cloves.
Stir and let simmer for 5-7 minutes until thickened.
Cut the filo dough with scissors into 10x12 cm squares.
Grease each of the squares with melted butter and lay 4 leaves on top of each other, constantly shifting clockwise.
In the cupcakes put one pile of dough from 4 sheets, make a deepening and put the filling in the center of chicken, meat and mushrooms.
Pour sauce on top, sprinkle with Parmesan and put in the oven.
Bake at 190 ° C for 15-20 minutes, until golden edges of the dough appear.
Remove from the oven and decorate with basil.
Julienne in the filo pastry can be served as a light one-course dinner, or as a hot appetizer for lunch.
