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Traditional julienne is always popular with guests. Its preparation options are very diverse - with the addition of various ingredients. It is prepared in cocotte makers and conventional ceramic molds. Or you can make a classic julienne with chicken and mushrooms in puff pastry, thereby complicating the recipe. This option will look good on a buffet table.

How to cook mushroom julienne with chicken in puff pastry

How can you cook julienne in puff pastry to make it look nice and delicious?

• 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 thin strips, put in a pan and fry for 10 minutes.

Grind 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. Whisk well, add nutmeg and simmer for another 5 minutes.

Add ½ 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 4-5 cm squares.

Place the filling in the center of the dough and join the edges (except the top), leaving a small hole.

Place 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 turn out delicious, its beautiful appearance will attract the attention of guests.

Julienne with champignons in puff pastry in tins

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 delight them very much with its presentable appearance.

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

Dice the onion 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 corresponding to the shapes (molds are taken for muffins or muffins). Place the squares in oiled muffins so that the corners stick out from the edges.

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

Remove the baked forms and fill them with mushroom julienne.

Rub 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 family dinner, as an appetizer or as a second course.

Julienne recipe in puff pastry baskets

The recipe with a photo of julienne in puff pastry in baskets, see below.

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

Cut the mushrooms into strips, onion rings, combine and fry in oil until golden brown.

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

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

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

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

Julienne recipe 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 a wide variety at any grocery store. 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;
• onion - 2 heads;
• flour (premium) - 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 meat, salt and pepper.

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

Combine all components and simmer for at least 15 minutes.

Divide the mixture into 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.

Decorate the cooked julienne with chicken in puff pastry with finely chopped herbs before serving to the guests.

Julienne with oyster mushrooms in a puff pastry bag

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 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 small sizes. To do this, use forms with a diameter of about 25-30 cm.

Chop mushrooms and onions, fry in oil until 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 over the mixture, stir well, pour in cream, grate melted cheese and salt.

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

Arrange the dough in pieces into molds, spread out with your hands and raise the sides.

Put the julienne in bags, cover the top with thinly rolled dough pieces and pinch the edges.

Carefully make punctures with a fork 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 cook a recipe for a 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 until transparent in vegetable oil.

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

Add mayonnaise with flour and stir to avoid 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 fine grater and combine all the ingredients.

Roll out the dough in 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.