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Mushroom julienne is the most popular dish in our country. It is served as a hot appetizer in cocotte makers for each individual. Is it possible to cook such a dish in “edible dishes” for a large company? Try making julienne in chicken and mushroom dough.
To prepare a recipe for julienne in dough, you will need a classic set of products. You can use store-bought dough, or you can make your own. It is better to take puff, yeast or filo dough for a hot snack. Portions can be small, for 3-4 people, or you can make julienne in a large number of forms from dough for a dozen guests.
Julienne with mushrooms and chicken in puff pastry
We offer a recipe for julienne in a dough 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 Art. l. – flour;
- 50 g – butter;
- salt;
- a mixture of ground peppers.
Boil the fillet until fully cooked, drain the water, let cool and cut into slices.
Finely chop the mushrooms and onion and fry in butter until golden brown.
Add chicken fillet to the mushrooms and simmer over low heat for 5 minutes.
Melt butter in a frying 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 8×10 cm rectangles. Form baskets out of them and fill them with mushrooms and chicken.
Top with sauce and sprinkle with grated cheese on a fine grater.
Send for 20-25 minutes in an oven with a temperature of 180 ° C.
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Classic recipe for julienne with mushrooms in dough
I would like to offer a classic recipe for julienne with mushrooms in dough.
Usually this appetizer is baked in portioned forms. And if more than a dozen people come to visit, then puff pastry will help out. Julienne with mushrooms in dough, in crispy baskets or boxes will delight your guests with its sophistication. In addition, such portions are definitely enough for everyone.
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- 700 g – puff pastry;
- 500 g – mushrooms (champignons);
- 300 g – sour cream (cream);
- 200 g – cheese;
- 2 pcs. – leek (white part);
- 1 PC. – egg;
- 4 tbsp. l. – olive oil;
- ½ tsp – seasoning for mushrooms;
- salt and pepper to taste;
- parsley and dill.
Cut the leeks into slices, mushrooms into small cubes, and fry everything in a pan in olive oil for 10-15 minutes.
Pour 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 for another 10 minutes.
Roll out the dough, cut into 8×8 cm squares, arrange in cupcakes or muffin molds so that the corners of the dough peek out of the molds. You can simply form the dough boxes with your hands.
Arrange the julienne in molds, pour grated cheese on top, close the corners of the dough and brush with a beaten egg.
Put in the oven for 20 minutes until the dough and cheese are browned.
Garnish with chopped parsley and dill before serving.
Julienne with chicken and pineapple in dough
How to cook julienne in chicken meat dough? If you add canned pineapples to the appetizer, the dish will amaze with its taste.
For julienne with chicken in the dough, we need the following products:
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- 500 g – puff pastry;
- 400 g – chicken meat;
- 300 g – cheese;
- 3 pcs. – onion;
- 200 g – pineapples (canned);
- salt and pepper;
- 2 Art. 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 in sour cream, beat well with a fork.
Add ground black pepper, salt, mix, simmer until thickened for 5-7 minutes.
Cut pineapples into small cubes, combine with meat.
Grease muffin tins with oil, put pieces of thinly rolled puff pastry into them.
Put the chicken meat with pineapples into molds, pour sauce on top and sprinkle with grated cheese.
Bake julienne with dough in an oven preheated to 170-180°C for about 10-15 minutes.
Julienne recipe in yeast dough baskets
The New Year is coming soon, so now you should think about snacks on the table. We offer a proven version of julienne in yeast dough baskets. This 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 julienne baskets in the dough.
- flour (highest grade) – 400 g;
- yeast (dry) – 20 g;
- butter – 70 g;
- egg – 1 pcs .;
- water – 180 ml;
- salt – 0,5 tsp;
- sugar – 1,5 tsp
Mix sifted flour, salt, sugar and yeast.
Combine softened butter with flour and rub well with your hands.
Add water, 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 – onions;
- 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 muffin tins with the 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 a layer of grated cheese again.
Bake in the oven at 190°C for 25-30 min.
Julienne in filo dough turns out very beautiful and refined for the holiday.
This dough is much thinner than puff pastry and difficult to make at home. Therefore, filo dough is better to buy in the store.
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Julienne in filo dough: oven recipe
We offer a recipe for julienne in dough with a photo. This appetizer will decorate your festive table and delight with its unique elegance.
- 400 g – phyllo dough;
- 300 g – chicken fillet;
- 30 ml – vegetable oil;
- 2 Art. l. – flour;
- salt;
- 200 g – champignons;
- 300 g – cream (11%);
- 200 g – Parmesan cheese;
- 2 pcs. – onion;
- 3 cloves – garlic;
- 1/3 tsp – red ground 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 oil and fry until golden brown.
Fry the flour until creamy, mix with cream, salt, add pepper and finely chopped garlic cloves.
Stir and let simmer for 5-7 minutes until thickened.
Cut the phyllo dough into 10×12 cm squares with scissors.
Lubricate each of the squares with melted butter and lay 4 leaves on top of each other, constantly shifting clockwise.
Put one pile of dough from 4 sheets into cupcakes, make a recess and put the filling of chicken, meat and mushrooms in the center.
Pour sauce over top, sprinkle with Parmesan and place in the oven.
Bake at 190°C for 15-20 minutes, until golden edges of the dough appear.
Remove from oven and garnish with basil greens.
Julienne in filo dough can be served as a light one-course dinner, or as a hot appetizer for lunch.