Cottage cheese tartlets with dried mushrooms and chicken

A wonderful snack for a festive table. It's delicious and beautiful! Tartlets are always a welcome table decoration. They are good for New Year, birthday, and any other holiday. They are suitable for a buffet, and for a snack on the road, and for a picnic (if properly and carefully packed). In a word, there are a great many options for their application... It is convenient that the blanks can be baked in advance, and filled with any filling on the day of the celebration and served to your favorite guests. Tartlets can be made a lot at once. From the set of products that I offer in this recipe, I get about 30 pieces (plus or minus) of the tartlets themselves. The filling of mushrooms and chicken is delicious and makes tartlets a very satisfying dish. The time I have indicated for the preparation of this dish, do not let it frighten you, as it includes all the preparatory processes, such as soaking and cooking mushrooms, baking chicken, etc.

mom of sweet tooth

The author of the recipe

Cottage cheese tartlets with dried mushrooms and chicken

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Composition / ingredients

servings:

For tartlets:

Cottage cheese (bold. if it is with low fat content, it will take less flour, about 150 g)

150

Butter (or margarine)

150

Flour

200

Salt

0.5

For filling:

Chicken fillet (or other chicken meat, baked or boiled)

250

Dried mushrooms (up to 100 g, after cooking they will weigh about 200 g, can be replaced with champignons)

Onion (large)

Garlic

Vegetable oil (for frying onions and mushrooms)

Ground black pepper

to taste

Oregano dry

0.5

Salt

to taste

Mayonnaise (or heavy cream, sour cream)

Hard cheese

200

Greenery (optional, for decoration)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 14 g

Fats 46 % 23 g

Carbohydrates 26 % 13 g

316 kcal

GI: 17 / 0 / 83

Step-by-step cooking

Cooking time: 3 h

Step 1:
Products for making tartlets. The flour must be sifted. If you take margarine, then you do not need to add salt to the dough. If you take butter, then add 0.5 tsp of salt to the dough for taste. Before kneading the dough, let's pass the cottage cheese through a meat grinder for uniformity, rub it through a sieve or grind it with a potato masher. Mix all the products, knead the dough until smooth.
Step 2:
We get a homogeneous, soft dough that does not stick to the hands, roll it into a ball. Wrap with cling film, hide in the refrigerator for 30 minutes.
Step 3:
While the dough is resting, let's do the filling. The night before, I baked chicken fillet in the oven with salt, ground black pepper and spices for chicken (40 min. at a temperature of 200 degrees.). Thoroughly but quickly washed dried porcini mushrooms in cold water, then filled them with cold salted water for 4 hours. Then she cooked in a saucepan for about 2 hours until ready (it is checked like this: shake the pan with mushrooms, - if the mushrooms have settled to the bottom, they are cooked).
Step 4:
Cut the boiled mushrooms into small pieces, peeled and washed onions into small cubes.
Step 5:
Fry onions in a hot frying pan in vegetable oil until they are ruddy, add mushrooms, oregano, salt, mix, add a little mushroom broth (2-3 tablespoons), simmer for a couple of minutes until the water evaporates.
Step 6:
We put the contents of the frying pan into a bowl, cool it, squeeze garlic into the same place, pepper to taste, add mayonnaise (sour cream or cream). In a separate container, finely grate the cheese.
Step 7:
Cut a piece from the dough. We roll it out into a layer 0.2-0.3 cm thick. We select a stencil in the form of a circle (lid, saucer, glass) with a diameter slightly larger than the molds in which we will bake tartlets. We cut off the circles of the same size according to the stencil. Repeat all the steps until the dough runs out.
Step 8:
We put a circle of dough into each mold, crumple it along the bottom and sides of the mold. We prick the bottom and sides of each tartlet with a fork in several places so that the dough does not bubble. We put the molds on a baking sheet, send them to the oven. Bake tartlets at 180 degrees. to a slightly ruddy color, not forgetting that later we will send them to the oven again together with the filling.
Step 9:
This is how ready-made tartlets look. Let them cool down, take them out carefully from the molds.
Step 10:
Filling tartlets with stuffing.
Step 11:
Sprinkle the filling with grated cheese on top. We put a baking sheet with tartlets in a preheated 180 degree oven until the cheese melts.
Step 12:
We put still warm tartlets on a dish or tray, decorate at our discretion. We serve it to the table. They are delicious both warm and already cooled. Help yourself, it's delicious!

Tips:
1. The higher the fat content of cottage cheese and butter, the more flour will go away. If the cottage cheese is not greasy, the flour will take 150 g. On average, flour goes from 150 g to 200 g. Too much flour is not needed, otherwise the finished tartlets will turn out hard and coarse. When kneading, the dough should become obedient and not stick to your hands, this will mean that there is enough flour.

2. When preparing the dough for tartlets, you can double the volume of products, and then most of the tartlets will go away for the celebration. But the next day you can feed your family with an original breakfast, filling the remaining blanks with fresh stuffing.

3. Dried mushrooms after cooking increase their weight by about 2 times. If you don't want to mess with dried mushrooms, replace them with fresh ones. You can, for example, take 400 g of champignons and fry them for the filling.