Julienne in tartlets with mushrooms and chicken is considered to be a delicious snack. For an unusual combination and satiety, she is eaten first at festive feasts. And it’s also very convenient to take it with you to picnics - mini-crooks are good even when cold. We will tell you the secrets of making such an appetizer.

How to cook tartlets at home

Today it is easy to buy ready-made tartlets, but homemade ones are much tastier. That's just what you need: learn how to cook shortcrust pastry and bake it in special molds.

Get paper “baskets” for cupcakes of the right size. You can use silicone molds for muffins or other small pastries.

We will need:

  • a pack of butter or good margarine;
  • flour - by eye (how much "oil" will take, but not less than 250 g);
  • 1 egg
  • salt, sugar to taste;
  • vegetable oil to grease the molds.

First, knead the dough.

  1. To do this, mix the butter with flour and egg, knead a tight plastic bun.
  2. Put the dough in the refrigerator for 20 minutes.
  3. Meanwhile, grease the molds with a transparent layer of vegetable oil.
  4. We take out the dough and sculpt thin cakes from it, which are important to roll out to 1 cm, not thicker.
  5. We put the cakes in the molds, lifting them small sides. In principle, the size of the sides can be adjusted to your taste. But the optimal is 1 - 1.2 cm.
  6. Bake tartlets until golden.

A little secret - tartlets will never “swell” in the form of a hat, if you put a little beans or peas on their bottom. Under the weight of the legumes, the billets will remain flat and neat.

In the oven

When you have ready tartlets at hand, the only thing left is to fill them with juicy, aromatic filling and bake in the oven.You can take smoked chicken or fry it in a pan - you decide. Mushrooms are better to take champignons: this is the most snack form of mushrooms. In addition, they prepare quickly.

Read also:mushroom and chicken julienne

 

We will prepare 200 g of mushrooms, chicken (breast / thighs / legs), onion, vegetable oil and some hard (not fresh!) Cheese.

An appetizer will come out more piquant if you add a little garlic to it - just one clove.

We follow the steps:

  1. Finely chop the mushrooms.
  2. Fry them with onions until the liquid evaporates.
  3. We cut the chicken and also fry. If you choose boiled meat, you just need to sort it into fibers.
  4. Combine the meat with mushrooms and put the resulting filling on the bottom of the tartlets.
  5. We generously sprinkle it with hard cheese and send it to the oven, heated to 200 degrees.
  6. We are waiting for the cheese to melt.

We’ll put the finished tartlets on a beautiful flat dish, decorate with greens or olives. We eat warm or cold: melting friable dough, slices of mushrooms and chicken combine perfectly with melted cheese and themselves "jump" into the mouth.

A simple microwave recipe

Cooking tartlets in the microwave is very simple, especially if you take care in advance and make the filling the day before. On the day of the celebration, it will be enough just to fill the finished sand baskets and quickly melt the cheese.

It’s easy to simplify the recipe if you replace hard cheese with cream cheese: buy ready-made tasty cheese in a box and season chicken with mushrooms instead of sauce.

For the dish, prepare:

  • chicken thigh;
  • mushrooms - 100 g;
  • onion;
  • processed cheese;
  • any spices to taste.

Fry mushrooms, chicken and onions until juices stand out: do not make the filling too dry, otherwise it will lose its taste. Mix everything with cheese to make a sticky mass. We decompose the resulting composition into tartlets, and then bake for several minutes in the microwave. We’ll send the finished snack to the dish and serve it on the table.

Cooking with cream sauce

Now in fashion European tartars and all kinds of carpaccio. But only recently in the restaurant menus did julienne occupy the first places of honor. And not easy, but with creamy sauce.

 

Preparing this option is easy. The main thing is to get high-quality high-quality cream and not skimp on cheese - it should melt perfectly. Also take 2 chicken thighs, mushrooms and an onion.

We prepare by stages:

  1. Fried chicken with mushrooms.
  2. Add cream.
  3. Let us warm so that the cream thickens.
  4. Put the filling in the sand baskets with a spoon.
  5. Sprinkle everything with cheese and send to the oven (220 degrees).

Once the cheese has melted, take out the mini-julienne and serve. Decorate the dish with pickled gherkins and herbs.

How to make in a slow cooker

Revolving housewives adapted the slow cooker for any purpose. Mini julienne is not an exception at all, you only need to cook them on the “baking” or “frying” mode (look at the capabilities of your device).

We need: cheese, mushrooms, cooking oil for frying, a little sour cream or mayonnaise, and, of course, ready-made tartlets.

Follow the instructions:

  1. Mushrooms are fried with chicken and onions right at the bottom of the slow cooker.
  2. We take out the filling and put it in the tartlets.
  3. Sprinkle each portion with grated cheese.
  4. We carefully place the tartlets on the bottom of the multi-bowl, close the lid and turn on the “frying” or “baking” mode.
  5. Cook for 20-30 minutes, depending on the selected mode.
  6. Serve the tartlets a little warm, spread out on a large plate.

We eat with young sparkling wine, with arugula leaves and cherry tomatoes. Hearty but light julienne - cook more of them!

Chicken and mushroom julienne in tartlets in mayonnaise sauce

Mayonnaise sauce is more high-calorie, but how delicious and spicy it is. You should not simplify everything by purchasing inexpensive mayonnaise - it contains a lot of starch. Let it be a quality sauce of a well-known brand with a fat content of at least 67%.

Instead of regular cheese, we advise one day to try creamy or cottage cheese - the taste of julienne will be different, but very interesting.

Essential Ingredients:

  • tartlets - 10 pcs.;
  • chicken fillet - 200 g;
  • champignons - 100 g;
  • bulb;
  • mayonnaise - 70 g;
  • cooking oil for frying;
  • cheese.

Fry chicken with mushrooms and onions until golden brown. Fill the filling with mayonnaise sauce, put it in the sand "cocotte" and squeeze everything with cheese. We bake a snack in the oven or microwave until the cheese becomes viscous.

Make sure that the filling is not too juicy - so the snack will come out too wet and our sand baskets may fall apart.

The dish is very popular with men, and all fans of hearty dishes. Try julienne cold - they are also very tasty. We recommend drinking them with tea or something stronger.

Serving and serving

How to serve the dish?

There are several ways:

  • You can put everything on a large dish.
  • Or a few small saucers.
  • Or put in light transparent containers and go on a picnic with tartlets.
  • Effectively, in a restaurant, you can serve a snack on a dish from several tiers - then it will not take up much space, and it will be convenient for guests to take portions. Today, famous catering companies buy lunches for hundreds of guests at the same time.

Tartlets have a huge plus - they are convenient to eat without fear of getting dirty with juices. They look aesthetically pleasing and everywhere. You are free to diversify their tastes. You can start them with smoked salmon, caviar, including unpretentious vegetable. Julienne with tongue or pieces of beef is very tasty. Choose your option, cook several types of julienne at once, and then everyone will definitely remember your holiday for a long time.

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