Puff pouches with cheese and mushrooms. Puff pastry bags with chicken and mushrooms

COMPOUND:

600 g - pork pulp (thick edge);
4 pcs - egg;
1 piece - onion;
3 tbsp. - mayonnaise;
1 glass - meat broth;
4 tbsp. l. - vegetable oil;
2 tbsp. l. - dry red wine;
4 tsp - seasoning for meat;
butter for frying

PREPARATION:

1. Boil the eggs hard, cool and peel.
Cut the eggs in half, separate the whites from the yolks.
Grind the yolks with 1 tsp. mayonnaise.

Peel the onions, chop and sauté in vegetable oil until golden. Add the egg yolks, stir until there are no lumps. Fill the egg white halves with the resulting mixture;

2. Cut the prepared pork fillet into slices 1 cm thick, lightly beat to make the layer thinner, and sprinkle with seasonings to taste. Place a deviled egg in the middle of each slice.

Carefully connect the edges of the pork slices in the form of a bag and tie with thread;

3. Heat the butter in a frying pan and fry the pork pouches until cooked;

4. Combine the remaining mayonnaise with wine, pour in the broth, stir. Pour the mixture over the meat and simmer until done.

When serving, remove the strings from the bags, pour over the sauce and garnish with green onions. Garnish with French fries.
Meat bags can be decorated in different ways. Tie the bag with a feather of green onion or a ribbon of smoked cheese. You can also put a small ring of onion on top (blanch the onion first).

11-BAGS OF FILO DOUGH WITH CHICKEN AND VEGETABLES -

INGREDIENTS

For 20 pieces:

Filo dough - 10 sheets, about 24x24 cm in size

Butter-75 grams

Chicken breast - 2 halves, cut into small cubes

Green onions - 1 bunch, cut into thin rings

2 carrots, cut into small cubes and blanched for 5 minutes

Greek Yogurt (or sour cream) - 125 grams

Vegetable oil - 2 tablespoons. spoons

Salt, freshly ground black pepper

Red paprika (seasoning, red pepper) - teaspoon

HOW TO COOK

10 minutes before processing, remove the phyllo dough from the refrigerator

Chicken meat, cut into cubes, salt, pepper and season with paprika and fry very, very briefly in hot vegetable oil

Remove from heat and cool

Mix chicken with blanched carrot cubes, green onion rings and Greek yogurt (or sour cream)

Cut the phyllo leaves into 4 squares each (you should get 40 squares in total)

Melt butter

Cover the phyllo dough with a slightly damp towel when processing to prevent it from drying out.

Take two squares of dough for one bag, brush each with melted butter and place on top of each other.

Place a tablespoon of chicken mixture on the bottom of the squares, roll them up and bend the ends up and connect them to each other.

Place the bags on a baking tray lined with baking paper.

Grease the prepared bags with melted butter on top. oil

Bake in a preheated oven at 180 degrees for about 15 minutes, until golden brown.

Bon appetit!

STEP-BY-STEP PHOTOS OF THE RECIPE

What do you need:

1 celery root

1 cup Basmati Mix Mistral rice

onion - 1 onion

0.5 tsp each salt and black pepper

3 thin slices bacon 3. Peel the onion and cut into small cubes. Wash the celery and chop finely. Peel the garlic and chop it. Cut the bacon into small pieces. Heat a frying pan, add bacon and fry for 2 minutes. Add onion, celery and garlic, cook all together for 5 minutes.
4. Transfer the roasted vegetables and bacon to a bowl. Add rice, stir.
There is no need to salt and pepper the filling, but you can add ground coriander seeds or a little dried thyme.
5. Place a mound of chicken thighs in the center of each prepared chicken thigh. 1.5-2 tbsp. l. fillings, leaving the edges free (about 2 cm).
6. Pull the free edges towards the center to form a pouch. Secure the bags with wooden toothpicks, making sure that the filling remains inside.
Preheat the oven to 175°C. Grease the bags with vegetable oil and wrap tightly in foil. Place in the oven, cook for 30 minutes.
Remove from the oven and let rest in foil for another 5 minutes. Remove the foil and serve immediately.

Traditional julienne is always a hit with guests. There are a wide variety of options for its preparation - with the addition of various ingredients. It is prepared in cocotte makers and ordinary ceramic forms. Or you can prepare a classic julienne with chicken and mushrooms in puff pastry, thereby complicating the recipe. This option will look good on a buffet table.

How can you cook julienne in puff pastry so that it looks beautiful and appetizing?

• 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 tbsp. l.;
• salt, pepper - 0.5 tsp each;
• nutmeg – ¼ tsp.

Cut the chicken into thin 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 first.

Sauce filling: fry the 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 meat and mushroom mixture, stir and remove from heat.

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 connect the edges (except 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, 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 a snack for friends who suddenly drop by to visit. Julienne in puff pastry in molds will greatly delight them 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.

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 corresponding to the shapes (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 family 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;
• Russian hard cheese – 300 g;
• salt and pepper to taste;
• garlic – 2 cloves;
• olive oil – 50 g.

Cut the mushrooms into strips, 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 baskets of any shape from the dough (size according 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.

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;
• 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 the tartlets, place on a baking sheet and cook for 15 minutes.

Remove from the oven, sprinkle with cheese and send back 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 prepare 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 pieces;
• flour – 2 tbsp. l.;
• cheese (processed) – 2 pcs.;
• greens – parsley, dill;
• cream – 300 g;
• salt.

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

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 over the mixture, stir well, pour in the cream, grate the 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 into 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.

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 prepare a recipe for 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 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 simmering for another 5-7 minutes.

Grate the cheese on a fine grater and combine all 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.

Today we will prepare, using a detailed recipe with step-by-step photos, puff pastry bags with chicken and mushrooms. This is a delicious snack that will definitely please your family and friends. Preparing the dish couldn’t be easier; for the recipe we’ll take ready-made dough from the store. The combination of chicken and mushrooms is traditional, so you can be sure of the result. Let's also add hard cheese; in ready-made hot bags it will give a creamy taste and add tenderness to all the ingredients. You can serve snack balls to the table just like that, garnished with herbs, or you can add vegetables as a side dish or a vegetable salad, for example.

Ingredients:
- chicken fillet – 120 g;
- champignons – 150 g;
- hard cheese – 70 g;
- puff pastry – 200 g;
- vegetable oil – 1 tbsp;
- chicken yolk – 1 pc.;
- salt, pepper - to taste.

Recipe with photos step by step:

Prepare all products according to the list. Rinse and dry the chicken fillet, cut the fillet into small pieces. Wash and dry the champignons, cut into medium-sized pieces.




Heat a little vegetable oil in a frying pan, add chicken and mushrooms and fry for 10 minutes until cooked. Salt the chicken and mushrooms and season with pepper.




Roll out the puff pastry on a work surface. Cut the dough into portioned rectangles. You can immediately preheat the oven, set the temperature to 180 degrees.




Place chicken and mushrooms in the center of the dough piece.






Cut the hard cheese into slices, place the cheese on top of the chicken and mushrooms.




Gather the edges of the dough up to form “bags”. To be secure, you can tie the edges of the dough with a tight thread. Transfer the pieces to an oiled baking sheet and bake for 25 minutes. After 10 minutes of baking, the dough can be brushed with beaten chicken yolk. Serve the finished bags to the table.




Bon appetit!
We also recommend preparing

Why do you need boring chicken legs with mashed potatoes when you can work a little more and create a special dish that will definitely surprise your guests and make you a master chef in their eyes? A simple method of preparing chicken in bags will not interfere with the soothing and excellent taste and presentation on the holiday table.

Among other dishes, chicken prepared in this way will be distinguished by its versatility - meat in baked goods, while the content of this dish is quite complex in composition, but after the first try, the guest will definitely not want to leave the table without eating enough. If you once cook chicken in a puff pastry bag, this dish will forever be on your daily menu.

Which table does it fit on?

Chicken in bags can be either a part of a holiday dinner or a great midday snack. We recommend preparing it for holidays such as birthdays, New Year, Christmas, February 23 and March 8.

What products will you need?

The main components of a dish designed for 6 people (1 serving per person) will be the following products:

• 600 grams of potatoes;
• 2 onions;
• 1 leek;
• 6 chicken drumsticks;
• 300 grams of champignons;
• 500 grams of puff pastry (you can use both store-bought and homemade);
• 50 milliliters of milk;
• 100 milliliters of vegetable oil;
• 0.5 teaspoons of spices for chicken;
• 1 teaspoon salt.

How to cook chicken in bags?

• Sprinkle the drumsticks with salt and spices and place in a hot frying pan. Frying time in vegetable oil varies from 25 to 30 minutes. Fried legs must be cooled immediately after cooking.
• In the same oil that we fried the chicken drumsticks, fry the chopped onions and mushrooms, cut into larger pieces, into small cubes. The frying time is determined by the brownness and evaporation of all the liquid from the pan, that is, it will take approximately 15 minutes.
• Preparing mashed potatoes. Wash and peel the potatoes. If the potatoes are young, then cook them until fully cooked for 15 minutes in salted water. Old potatoes will take about 30 minutes to cook, so if you're in a hurry, it's better to buy new potatoes in advance, even if it takes time to find them. After we have boiled the potatoes in salted water until fully cooked, we drain the hot liquid and mash the potatoes with a masher until they are pureed. Add salt to taste if you want. We add fried mushrooms and fried onions to aromatic, lump-free mashed potatoes. Mix the filling for chicken with mushrooms in bags thoroughly and add the required amount of salt.
• We should cut a small strip approximately 4 centimeters wide from the rolled out dough. The rest is divided into 6 identical parts. We divide the four-centimeter strip into 6 pieces and place it in the center of each cut-out square. The trimmings will be needed as a patch for the potential bottom that forms in the middle of the test figure. We place the "patch" in this middle of the figure.
• Distribute the filling of potatoes, mushrooms and onions in approximately 2 tablespoons for each of the six squares. The filling is also placed in the middle and strictly on the “patch”. And then we vertically install chicken drumsticks on each figure.
• Now we carefully take the square by the edges and create a pouch by wrapping it around the vertically standing chicken drumstick, which continues to remain in place. We tie the dough wrapper with the feathers of 1 leek cut into strips or with the remaining dough, which we can also divide into strips. Wrap the chicken legs in foil to protect the dish from burning. We should cover the baking tray with baking paper or lightly treat it with vegetable oil. At the end of the sixth stage, we place all the bags on a baking sheet.
• At this stage, we bake the chicken in bags in an oven preheated to 180-200 degrees for 30-40 minutes. This way the dough will bake better.
• At the end of cooking, remove the foil and the securing string from the leek or remaining dough.

Finally

The dish is ready! For greater elegance, especially for a New Year's feast, chicken in dough bags should be additionally decorated with green onion feathers and chopped vegetables should be added to it.

Bon Appetit everyone!

The potato filling is soft and tender, with a pronounced mushroom flavor, the chicken legs are very juicy, and the dough is tender and crispy at the same time. No wonder this dish is loved by millions of housewives. Well, if you don’t yet know how to bake chicken legs in dough bags, a step-by-step recipe with photos will help you understand all the nuances of cooking.

Total cooking time: 40 minutes / Yield: 4 servings

Ingredients

• ready puff pastry - 500 g
• chicken drumsticks - 4 pcs.
• potatoes - 4 pcs.
• champignons – 150 g
• onions - 1 pc.
• vegetable oil - 2 tbsp. l.
• butter - 30 g
• salt and pepper - to taste
• egg yolk - 1 pc.

Preparation

Big photos Small photos

To prepare, you will need puff pastry, either yeast-free or yeast-based, store-bought or homemade. While the dough is defrosting, I prepare the chicken legs and potato and mushroom filling. I wash the shins and wipe them dry, cutting off large cartilages. Rub with salt and pepper, fry in hot vegetable oil until cooked.



I cut the mushrooms into large pieces, the onion into small cubes. I fry it in the same oil that the chicken was cooked in. First, I saute the onion, and then add the champignons and bring them to a golden brown color.



At the same time, boil the potatoes in salted water until fully cooked. Then I drain all the liquid and mash it into a puree, adding butter. I combine fried mushrooms and mashed potatoes. I stir and adjust the amount of salt and pepper to taste. The filling is ready.



Roll out the dough to a thickness of approximately 3 mm and cut into 15x15 cm squares (the number of squares should be equal to the number of drumsticks).



I form small cakes from scraps of puff pastry and place them in the center of the squares - due to this, the bottom of the bags will not get soggy from the filling and tear.



I spread the potato and mushroom filling - about 2 tablespoons for each square.



I place a chicken leg vertically on top.



I lift the edges of the dough, gathering them around the drumstick in the form of a bag. To fix the shape, I wrap the top with tape from the baking sleeve (or thread), not too tightly.



If there is dough left, you can additionally decorate the bags with a thin edge, making an indent from the thread, or simply bend the upper edges down a little. I wrap the protruding bone with foil so that it does not burn. I place the preparations on a baking sheet lined with parchment, grease the bags with loose yolk and send them to a preheated oven.



I bake at 180 degrees for 25-30 minutes, until golden brown.

All that remains is to remove the foil and the fixing tape (thread). You can additionally decorate with green onion feathers to make the chicken legs in the bags look more elegant. Serve immediately while hot. Bon appetit to you and your guests!