Julienne in puff pastry bags; even more tender and satisfying (and no cocotte makers are needed)

Julienne in puff pastry bags - even more tender and filling (and no cocotte makers needed)

Usually julienne is prepared in clay pots or bowls, but in cases where the dinner is intended for a large number of guests, there may not be enough suitable utensils at home. Then the option of making julienne in dough bags becomes more vital, and besides, the dough makes the dish even more tender and satisfying.

To make julienne we will need:

Chicken fillet (two large pieces);
Mushrooms (champignons or any others to taste);
Onions (1 pc.);
Hard cheese (any kind to taste);
Greens (parsley, dill);
Sour cream (you can replace it with cream, but the taste will be slightly different);
Testicle (1 pc.);
Vegetable oil;
Puff pastry (sold in frozen sheets, we will need 2 pieces for 8 servings. For more servings, buy more sheets).
Salt, pepper (to taste);
Sesame (snow-white);
Seasonings: dried garlic, suneli hops, a little spicy seasoning for Korean carrots.

Step-by-step recipe with photos

First, let's deal specifically with the julienne itself. Pour vegetable oil into the frying pan. Cut the onion and chicken fillet into small cubes. Lightly fry.

Then, add fairly coarsely chopped champignons (or other mushrooms) and all the necessary seasonings along with salt and pepper. Stir until the meat is partially browned.

When the meat actually loses its reddish color and becomes snow-white, add sour cream, mix and cook until cooked. Lastly, add the finely chopped herbs and remove the dish from the heat.

Roll out the defrosted dough sheet. The dough should be of medium thickness, not very thick, otherwise there will be quite a lot of it, which will spoil the taste of the dish, and not very thin, in order to avoid the dough breaking during baking.

The dough is rolled out to a square shape, then cut into four even squares.

To form the bag, the resulting square of dough is placed in a deep small bowl. If you notice that the dough at the bottom is still narrow, you can make a small plate from the dough scraps and place it on the bottom.

Then we put julienne on the bottom. If it turns out to be very liquid, the excess liquid needs to be drained. Place a handful of hard grated cheese on top and begin to form bags.

The bag is formed in the following way: one edge of the dough rises above the middle of the inside and all other edges are evenly picked up to it, then they are clamped together and tied with a sprig of dill for the best bonding. The bag is ready.

In this way, all the bags are formed. Then, the baking sheet is greased with vegetable oil or covered with baking paper, and the formed bags are laid out on it.

For the most ruddy color, the bags are smeared on top with raw yolk separated from the white, and sprinkled with sesame seeds. The julienne is baked in bags in the oven for 20-30 minutes (check when ready) at a temperature of 210-210 degrees.

The finished dish is served hot on a flat plate. It should not be eaten like a pie, but with a knife and fork, because it is a hot dish, the inside of which may be slightly watery.

Julienne in puff pastry baskets

Production time: 40 min.

Number of servings: 6 pcs.

Ingredients

Julienne in puff baskets with mushrooms and chicken

Usually julienne is baked in portions in a cocotte maker, but there is another exciting solution - to cook this dish in braids made from ready-made puff pastry. In this form, julienne will not only be a beautiful decoration for your festive table, but also a good snack during the working day or on a picnic. Since in such portioned baskets it is convenient to take julienne with you. Or this is a way out if you simply don’t have special utensils.

The dish is prepared quickly and quite simply. Bon appetit.

How to cook “Julienne in puff pastry baskets” step by step with photos at home

To make chicken julienne with mushrooms in puff pastry, you need to take puff pastry, chicken fillet, champignons, milk, sour cream, butter, cheese, wheat flour, salt, pepper.

In a preheated frying pan, lightly dry the flour (20 g) and mix with butter (2 tbsp).

Add finely chopped champignons (100 g) and chicken fillet (200 g) and lightly fry.

Roll out puff pastry (250 g) and divide into 6 squares with a side of 10-12 cm. Place in muffin tins (I use a silicone mold with 6 cells), often prick with a fork and place in an oven preheated to 180°C for 10 minutes.

Add 100 ml of milk to the chicken fillet and mushrooms, then 100 grams of sour cream, salt and pepper - to taste. Simmer covered over medium heat for 10-15 minutes until the sauce thickens.

Fill the braids with julienne and return to the oven for 20 minutes. 5 minutes before the end of baking, sprinkle with grated cheese (20 g).

Baskets with mushroom and chicken julienne are ready. If desired, you can decorate with herbs when serving. Bon appetit!

Mushroom julienne in puff pastry: recipes with photos

An ordinary julienne is always a hit with guests. There are a variety of options for its production - with the addition of different ingredients. It is prepared in cocotte makers and ordinary clay forms. Or you can prepare traditional julienne with chicken and mushrooms in puff pastry, thereby complicating the recipe. This option will look great on a 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 mushrooms) - 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 each;
nutmeg - ¼ tsp.

Cut the chicken into narrow strips, place in a frying pan and fry for 10 minutes.

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

Mix the mushroom mixture with the poultry meat, mix well, adding salt and pepper in advance.

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

Add ½ of the sauce to the meat and mushroom mixture, stir and remove from heat.

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

Place the filling in the center of the dough and join the edges (not counting the top), leaving a small hole.

Place the dough on a baking sheet in a hot oven for 10 minutes.

Take 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 tasty, 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’s very easy to prepare a snack for friends who drop by at a moment’s notice. Julienne in puff pastry in molds will greatly amuse them with its representative appearance.

puff pastry - 800 g;
champignons - 500 g;
sour cream (fat) - 300 g;
onion - 2 heads;
testicle - 1 pc.;
Dutch cheese - 300 g;
seasoning for mushrooms - 1.5 tsp;
salt and pepper - 1 tsp each;
vegetable oil - for frying.

Cut the onion into cubes 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.

Roll out the dough thinly on the table, cut into squares appropriate to the shape (molds are used for cupcakes or muffins). Place the squares in greased muffin tins, with the corners sticking out from the edges.

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

Remove the baked molds and fill them with mushroom julienne.

Grate 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 home dinner, as an appetizer or main course.

Recipe for julienne 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;
leeks (white part) - 3 pcs.;
cream - 80 g;
hard Russian cheese - 300 g;
salt and pepper to taste;
garlic - 2 cloves;
olive oil - 50 g.

Cut the mushrooms into strips, cut the onion into 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 the stove and wait until it cools completely.

Make randomly shaped braids from the dough (size according to your taste), create holes with a toothpick and place in a preheated oven for 10 minutes.

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

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

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 special occasions.

boiled chicken meat - 400 g;
champignons - 600 g;
cheese - 100 g;
onion - 2 heads;
flour (premium grade) - 3 tbsp. l.;
sour cream - 200 g;
sunflower oil - for frying;
salt and pepper - 0.5 tsp each;
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 the meat, add salt and pepper.

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

Combine all ingredients and simmer for at least 15 minutes.

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

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

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

Julienne with oyster mushrooms in a puff pastry bag

To make julienne in a puff pastry bag, we will need the following 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 a pie, only in a small size. To do this, use molds with a diameter of approximately 25-30 cm.

Chop the mushrooms and onions and fry in oil until the mushrooms are cooked.

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

Sprinkle flour according to consistency, stir well, pour in cream, grate processed cheese and add salt.

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

Place the dough in pieces into molds, straighten them with your hands and raise the sides.

Place the julienne into bags, cover the top with thinly rolled pieces of dough and pinch the edges.

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

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

Julienne with oyster mushrooms in puff pastry envelopes

Even a novice housewife can prepare a recipe for the most delicious julienne in puff pastry envelopes.

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 the onion and fry in vegetable oil until transparent.

Combine finely chopped champignons with onion 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 simmering for another 5-7 minutes.

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

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

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

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