No cocotnits? Do not worry, because delicious Julienne can be cooked in tartlets in the oven. This option is very convenient for a festive table. And the use of edible dough molds reduces the amount of dirty dishes.
Ingredients
- Chicken fillet (boiled) – 200 g
- Champignons - 200 g
- Onion - 1 piece
- Garlic - 1 clove
- Flour - 1 art.l.
- Cream - 100 ml
- Cheese - 100 g
- Vegetable oil - 2 art.l.
- Ground black pepper - at the tip of the knife
- Salt - 0,5 tsp.
- Tartlets - 12 pieces
Step-by-step cooking recipe
Cut the boiled fillet, mushrooms and peeled onions.
Fry the onion in oil until golden brown.
Add the champignons and cook for 5-7 minutes, stirring frequently.
Separately in a dry frying pan, fry the flour until golden brown.
Add cream, garlic passed through the press, salt and ground pepper. Simmer all together for 5 minutes.
Mix fried mushrooms, boiled fillet and fragrant sauce.
Arrange the filling in the prepared tartlets, sprinkle with grated cheese and carefully rearrange on a covered baking sheet.
Bake for 15 minutes in an oven preheated to 180 degrees.
