Julienne is a hot appetizer that comes from French cuisine. Usually, julienne is made of mushrooms, chicken, cream sauce and cheese. All ingredients are baked in special molds – cocottes.
There are several versions of the origin of julienne. According to one of them, julienne appeared in France in the middle of the XVII century. At that time, this dish was a finely chopped vegetables that were fried in oil and served with béchamel sauce.
According to another version, julienne appeared during the reign of Napoleon
.
Today,
julienne
is popular in many countries of the world. With julienne is often experimented with, make, for example, pies.
Ingredients for julienne pie dough:
- Flour – 130 g;
- Butter – 50 g;
- Salt – ½ tsp;
- Ground black pepper – pinch;
- Paprika – a pinch;
- Egg – 1 egg;
- Baking powder – 1 tsp;
- Water – 2 tbsp.
Ingredients for the filling:
- Mushrooms – 400 g;
- Onion – 2 pcs;
- Chicken fillet – 1 pc;
- Cream 20% – 200 ml;
- Egg – 1 pc;
- Cheese – 150 g.
Preparation of julienne pie:
In a bowl with flour put butter, salt, pepper, pour paprika and leavening agent. Knead the butter into the flour until creamy crumbs, breaking an egg into the dough in the process.
Gather the dough into a block and leave it under cellophane while we prepare the filling. For the stuffing, chop the fillet finely and fry in a pan with vegetable oil.
Cut mushrooms in quarters and put them to the slightly whitened fillet, mix and fry. Cut onions into quarter rings and add to mushrooms and fillets, salt and mix.
Cook the stuffing until the onion is fried.
After we have stewed the meat, onions and mushrooms in the pan, make the filling – in a separate bowl combine egg with salt and cream.
Place the dough in a mold covered with parchment
.
Spread
the
dough
on the bottom and over the sides by about 2 cm.
Place fried onions, mushrooms and fillets in the dough mold, tamp it down.
Pour the filling over the filling and then grate cheese over it.
Bake the pie at 180 degrees for 20 minutes.
After cooking the pie should cool down for 10-15 minutes, only then serve.
You can decorate the julienne pie with parsley or dill.
