Chicken and Mushroom Tartlet Julienne

A delicious and festive hot appetizer in tartlets! No holiday table is complete without hot food and various snacks. These two dishes can be combined in one by preparing julienne with chicken and sour cream in tartlets with the addition of mushrooms. The results are small portions in edible cups, tasty and beautiful. And after eating this dish you won’t have to wash the dishes. Preparing julienne is quite simple and quick if you use ready-made tartlets or bake them in advance.
cook time: 1h 30 min
Maya Lindell
Chicken and Mushroom Tartlet Julienne

Nutrition Facts (per serving)

264
Calories
18g
Fat
14g
Carbs
9g
Protein

Ingredients (10 portions)

For tartlets:

Salt 2 g
Wheat flour 300 g
Butter 180 g
Sour cream 150 ml
Baking powder 2 g
Chicken eggs 1 pc

For julienne:

Garlic 1 clove
Salt to taste
Ground black pepper to taste
Sour cream 150 ml
Hard cheese 100 g
Bulb onions 1 pc
Vegetable oil 2 tbsp
Chicken fillet 300 g
Honey mushrooms 200 g

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients. For the tartlets, prepare shortbread dough. It does not go stale for a long time, so tartlets can be baked before preparing the julienne itself and serving it to the table. Beat a chicken egg into a bowl, add a pinch of salt, and beat it with a fork. Add sour cream, softened butter, mix. Add sifted flour and baking powder and mix. Knead the elastic, smooth dough and put it in the refrigerator for half an hour.

Step 2

Step 2
Divide the rested dough into several parts.

Step 3

Step 3
We roll each of them into a thin layer about 0.3 centimeters thick.

Step 4

Step 4
Using a glass, cut out circles to fit the size of the tartlet baking dish.

Step 5

Step 5
grease the mold with vegetable oil, place the dough in the cells, cover with a second greased mold. Fry on the stove for about 10 minutes.

Step 6

Step 6
Trim off excess dough from the finished tartlets, let them cool and harden before filling with julienne.

Step 7

Step 7
You can take any mushrooms or wild mushrooms depending on your taste and availability, for example, honey mushrooms. They are small and do not need to be cut. If you use large mushrooms, they need to be finely chopped and fried. Wash the mushrooms and boil in salted water until tender.

Step 8

Step 8
then fry in sunflower oil with onions cut into rings until golden brown.

Step 9

Step 9
Boil the chicken fillet in salted water with the addition of a few black peppercorns and bay leaves, drain the broth, and let the meat cool. Cut the meat into small pieces and fry it in vegetable oil until golden brown.

Step 10

Step 10
Combine mushrooms and chicken in a frying pan, pour in sour cream, add salt and ground black pepper to taste. Sauté over low heat for about 5 minutes. Add finely chopped garlic for flavor and stir. Place the prepared julienne into the tartlets.

Step 11

Step 11
Grate the hard cheese on a fine grater and generously sprinkle the contents of the tartlets with it. Place the tartlets in a pan lined with parchment. Preheat the oven to 180 degrees. Bake the tartlets with julienne for about 15 minutes.

Step 12

Step 12
This time is enough for the cheese to melt and turn into an appetizing golden brown crust. Serve to the table. Bon appetit!

Additional rubrics

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