Ingredients
Servings: - 6 +
200 gr Breast chicken
100 gr Champignons
250 gr Puff pastry
20 gr Flour wheat
100 ml Milk cow's
40 gr Butter
70 gr Sour cream
50 gr Cheese
Salt Add to taste
Pepper black ground Add to taste
Description
Prepare portioned julienne in puff pastry tartlets. It will decorate your holiday table or make a great outdoor snack. The role of cocotte makers in this dish is played by pieces of puff pastry. Thanks to the small size of the product, it is convenient to take it with you or place it on a banquet or buffet table. The history of julienne in puff pastry tartlets goes back to the Middle Ages. In Northern France, the appetizer was a vegetable mousse or stew. In the eastern provinces of this country, preference was given to the more calorie-dense option. It was the hearty type of julienne that came to Russia, where it settled firmly and for a long time.
Step by step recipe 
You will need 6 muffin tins. Before preparing the dish, defrost the puff pastry according to the instructions on the package. Let's prepare the filling. Heat a non-stick frying pan. Add flour. We warm it up well.
Add butter. Mix it with flour. Simmer the resulting mixture until it becomes homogeneous.
Cut the mushrooms into small cubes. Add them to the flour mixture and lightly fry.
Our julienne in tartlets with chicken - cut the chicken breast into small pieces. Add it to the pan with the mushrooms. Mix everything and fry for five minutes.
Pour in milk, add sour cream, pepper and salt. Simmer the filling for 10-15 minutes.
Remove the puff pastry from the film and roll it out lightly. We cut it into squares with a side of 12 cm. We put each piece into a cell of the muffin tin. We often prick the dough with a fork.
Prepare tartlets with julienne in the oven - preheat it to 200˚C. Place the form with the dough into it for 10 minutes. Then we take out the form. Fill the baskets with filling. Bake them for 15 minutes.
Three cheese on a fine grater. Remove the baskets, sprinkle with cheese and place in the oven for another five minutes. The cheese should melt and acquire a pleasant golden hue.
Remove the julienne with chicken and mushrooms in tartlets from the mold and serve. Decorate it with greenery.
Enjoy your meal!
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