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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 prepare such a dish in an "edible dish" for a large company? Try making julienne with chicken and mushroom dough.

To prepare a recipe for julienne in dough, you will need a classic set of products. You can use a dough bought in a store, or you can knead it yourself. 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 dough forms for a dozen guests.

Julienne with mushrooms and chicken in puff pastry

We offer a recipe for julienne in a dough with step by step photos.

• 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;
• a mixture of ground peppers.

Cook the fillets until 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 for 5 minutes.

Melt the butter in a skillet, add flour and fry until dark.

Add sour cream, salt and pepper mixture, stir.

Roll out the dough into a thin layer, cut into 8x10 cm rectangles. Form baskets out of them and fill with mushrooms and chicken.

Top with sauce and sprinkle with cheese grated on a fine grater.

Send for 20-25 minutes to the oven at 180 ° C.

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, these portions will definitely be enough for everyone.

• 700 g - puff pastry;
• 500 g - mushrooms (champignons);
• 300 g - sour cream (cream);
• 200 g - Russian cheese;
• 2 pcs. - leeks (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, the mushrooms into small cubes, and fry everything in a pan in olive oil for 10-15 minutes.

Add salt, pepper, mushroom seasoning, 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 8x8 cm squares, arrange in muffin dishes or muffin tins so that the corners of the dough peep out of the tins. You can simply form dough boxes with your hands.

Arrange the julienne in tins, pour grated cheese on top, close the corners of the dough and brush with a beaten egg.

Place in the oven for 20 minutes, until the dough and cheese are lightly browned.

Garnish with chopped parsley and dill before serving.

Julienne with chicken and pineapple in dough

How to cook julienne in chicken 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:

• 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 over sour cream, beat well with a fork.

Add black pepper, salt, mix, simmer until thickened for 5-7 minutes.

Cut pineapples into small cubes, combine with meat.

Grease the muffin molds with butter, put pieces of thinly rolled puff pastry in them.

Put the chicken meat with pineapples in the molds, pour the sauce on top and sprinkle with grated cheese.

Bake julienne with dough in the oven preheated to 170-180 ° C for about 10-15 minutes.

Julienne recipe in yeast dough baskets

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. Such a dish will take an honorable 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 (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, egg and knead soft dough so that it doesn't stick to your hands.

Wrap in plastic wrap 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 pepper.

Chop the champignons 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 rolled dough, grate a little cheese on the bottom.

Put the ham with mushrooms and onions in a second layer, pour over the sauce and add a layer of grated cheese again.

Bake in the oven at 190 ° C for 25-30 min.

Julienne in filo dough turns out to be very beautiful and sophisticated for the holiday.

This dough is much thinner than puff pastry and is difficult to make at home. Therefore, it is better to buy filo dough in a store.

Julienne in filo dough: recipe for the oven

We offer a recipe for julienne in a dough with a photo. This appetizer will decorate your festive table and delight you with its unique grace.

• 400 g - filo dough;
• 300 g - chicken fillet;
• 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 dice the chicken fillet and fry over high heat until golden brown.

Chop the champignons and onions, pour into a pan with oil and fry until golden brown.

Fry 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 filo dough into 10x12 cm squares with scissors.

Grease each of the squares with melted butter and lay 4 leaves on top of each other, constantly shifting clockwise.

Put one stack of 4 sheets of dough into the cupcakes, make a depression and put the filling of chicken, meat and mushrooms in the center.

Pour the sauce over the 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 herbs.

Julienne in filo dough can be served as a light one-course dinner, or as a hot snack for lunch.