Mushroom julienne in puff pastry: recipes with photos

Traditional julienne is always a hit with guests. The options for its preparation are very diverse – with the addition of various ingredients. It is prepared in cocotte makers and ordinary ceramic forms. And you can cook the 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?

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• boiled chicken meat – 400 g;
• mushrooms (champignons or boiled wild mushrooms) – 400 g;
• puff pastry (yeast) – 1 kg;
• onion – 1 large head;
• butter – 50 g;
• milk (for sauce) – 300 ml;
• flour – 3 Art. l .;
• salt, pepper – 0,5 tsp each;
• nutmeg – ¼ tsp

Cut the chicken meat into thin strips, put in a pan and fry for 10 minutes.

Chop the onion and mushrooms into cubes, fry them separately in butter.

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

Sauce filling: fry flour until beige, add butter and milk. Beat well with a whisk, add nutmeg and simmer for another 5 minutes.

Add ½ of the 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 squares of 4-5 cm.

Put the filling in the center of the dough and connect the edges (except for the top), leaving a small hole.

Put 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 into each piece, sending it to the oven for another 10-15 minutes.

Mushroom julienne in puff pastry with chicken and mushrooms will not only be delicious, but 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 an appetizer for suddenly visiting friends. Julienne in puff pastry in molds will please them with its presentable appearance.

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• puff pastry – 800 g;
• champignons – 500 g;
• sour cream (fatty) – 300 g;
• bow – 2 heads;
• egg – 1 pcs .;
• Dutch cheese – 300 g;
• seasoning for mushrooms – 1,5 tsp;
• salt and pepper – 1 tsp each;
• vegetable oil – for frying.

Onion cut into cubes and fry in oil until transparent.

Mushrooms cut 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.

Roll out the dough thinly on the table, cut into squares corresponding to the shapes (the molds are taken for muffins or muffins). Place the squares in greased muffin tins so that the corners stick out from the edges.

Pierce the dough with a fork, brush with beaten egg and put in a hot oven for 10-15 minutes.

Take out the baked forms and fill them with mushroom julienne.

Grate the cheese on top and return to the oven, continuing to bake for about 15 minutes.

Mushroom julienne in puff pastry is suitable even for a family dinner, as an appetizer or main course.

Julienne recipe in puff pastry baskets

See the recipe with a photo of julienne in puff pastry in baskets below.

• puff pastry (can be replaced with shortbread) – 900 g;
• champignons or oyster mushrooms – 500 g;
• leek (white part) – 3 pcs.;
• cream – 80 g;
• hard cheese – 300 g;
• salt and pepper to taste;
• garlic – 2 lobules;
• olive oil – 50 g.

Mushrooms cut into strips, onion rings, combine and fry in oil until golden brown.

Pour half the cream, salt, pepper and add finely chopped garlic, simmer for 10 minutes. Remove from stove and wait for it to cool completely.

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

Pull out, let cool, fill with stuffing, add cream, grate cheese on top and bake for 15 minutes.

Julienne in puff pastry baskets is the perfect solution for treating a large number of guests.

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Recipe for julienne in puff pastry tartlets

We offer one of the most popular recipes for julienne in puff pastry – in tartlets. These dough forms 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;
• bow – 2 heads;
• flour (highest grade) – 3 tbsp. l.;
• sour cream – 200 g;
• sunflower oil – for frying;
• salt and pepper – 0,5 tsp each;
• rosemary greens, coriander.

Cut the meat into small pieces, combine with chopped onion and fry in butter until golden brown.

Mushrooms separately fry in oil and combine with meat, salt and pepper.

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

Combine all ingredients and simmer for at least 15 minutes.

Divide the mixture between tartlets, place on a baking sheet and cook for 15 minutes.

Remove from oven, sprinkle with cheese and send back for 5-7 minutes.

Garnish the finished julienne with chicken in puff pastry before serving to guests with finely chopped greens.

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Julienne with oyster mushrooms in a bag of puff pastry

To prepare julienne in a puff pastry bag, we need the following products:

• puff pastry – 1 kg;
• mushrooms (oyster mushrooms) – 400 g;
• chicken breast – 500 g;
• onions – 2 medium pieces;
• flour – 2 Art. l .;
• vegetable oil – for frying;
• cheese (processed) – 2 pcs.;
• greens – parsley, dill;
• cream – 300 g;
• salt.

Puff pastry bags will resemble a pie, only in small sizes. For this, molds with a diameter of about 25-30 cm are used.

Mushrooms and onions chop, fry in oil until mushrooms are cooked.

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

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

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

Divide the dough in pieces into molds, straighten 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.

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 be very popular with children, because it resembles pies.

Julienne with oyster mushrooms in puff pastry envelopes

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

• yeast-free puff pastry – 1 kg;
• mushrooms (champignons) – 700 g;
• bow – 3 heads;
• hard cheese – 200 g;
• mayonnaise – 200 g;
• flour – 60 g;
• paprika – 1 tsp;
• vegetable oil – for frying;
• garlic – 2 lobules;
• salt.

Cut the onion and fry until transparent in vegetable oil.

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

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

Simmer for 15-20 minutes, add paprika, salt and finely chopped garlic cloves. Stir and continue to simmer for another 5-7 minutes.

Grate the cheese on a fine grater and combine all the ingredients.

Roll out the dough into a thin layer, cut into 10 cm squares.

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

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