Tartlets with chicken mushrooms and cheese in the oven

Step-by-step cooking

1. Step 1:

   

   How to make tartlets with chicken mushrooms and cheese in the oven? We will make it from puff pastry. And why is it made of puff pastry, because it rises a lot when baking? It's all about the special taste, which you will definitely appreciate. You can buy ready-made ones, then choose special salad ones so that the bottom doesn't get wet in a moment. And puff pastry can be prepared by yourself or also buy ready-made. I took a yeast-free one that does not require rolling. Now they are releasing such things.

2. Step 2:

   

   Defrost the dough at room temperature, take it out of the package after 15-20 minutes, the plates will easily separate. I had 3 plates. I put them on a board lightly dusted with flour, cover them with a film and a napkin so that it does not dry out. Recommendations for defrosting and using puff pastry from manufacturers may differ, read on the back of the package.

3. Step 3:

   

   After 15 minutes, the dough will be at room temperature, only now you can start working with it. If necessary, roll out the dough in one direction up to 3-4 mm. According to the size of the upper diameter of the mold, cut out the blanks for tartlets with a sharp knife. I will cook in a cupcake mold and wider, in metal molds for baskets. As a stencil, I picked up suitable cups.

4. Step 4:

   

   Lightly lubricate the molds with refined vegetable oil. Place the dough circles in them and gently press them against the sides, forming a cavity inside. Prick the dough with a fork, brush the top of the dough with oil as well.

5. Step 5:

   

   The dough will tend to rise when baking, that's why it's puff. If you want deeper tartlets, cover the top with pieces of parchment and pour peas or beans. Bake at a temperature of 190 degrees for 10 minutes, then remove the parchment with legumes and cook for another 5 minutes until golden.

6. Step 6:

   

   I needed shallow tartlets, I baked without beans. After 8-10 minutes, when the center began to rise actively, I just pressed it with a teaspoon. Cool the finished tartlets in the mold, then remove.

7. Step 7:

   

   While the tartlets are cooling, prepare the filling. Chicken fillet can be used boiled or fried. Champignons are suitable both fresh and frozen. Of course, homemade mayonnaise is better, but you can also buy high-quality mayonnaise, as long as you like its taste. Drinking cream 10%. There is enough salt and pepper from the spices so as not to clog the taste of mushrooms.

9. Step 8:

   

   I fried the fillet. To do this, wash the meat, dry it well. Cut into thin, long strips along the fibers. Heat 3 tablespoons of vegetable oil in a frying pan with a thick bottom, fry the meat for 3-4 minutes on high heat. Add a little salt and pepper. Do not over-dry, until light golden enough, the chicken is cooked quickly. Transfer the fried fillet to a paper towel so that excess oil escapes.

10. Step 9:

    

    Wash the champignons, let them dry and finely chop. First on the plates, then on smaller fragments.

11. Step 10:

    

    Also finely chop the fried fillet across the fibers. Sliced champignons will be twice as much as fillets, but they will greatly decrease in volume.

12. Step 11:

    

    In a clean frying pan, heat 2 tablespoons of vegetable oil, toss the mushrooms. Fry until the liquid evaporates, when they begin to turn golden, add the fillets. Stir and pour in a little cream, add salt to taste. Fry until the cream has completely evaporated, but the mass should remain moist, remove from heat. Do not over-dry so that the filling is juicy. Let the mass cool down.

13. Step 12:

    

    Grate two types of cheese on a fine grater. Squeeze a clove of garlic through a press. Add a couple of tablespoons of mayonnaise and mix well. The mass should not be strongly mayonnaise and moist, it is necessary to achieve light plasticity so that the cheese layer is easily spread.

14. Step 13:

    

    Stuff the tartlets. Put 1 tsp cheese filling on the bottom and distribute evenly. On top, add 1 tbsp.l. chicken-mushroom filling and also smooth it out so that it is convenient to put the decoration. For decoration, you can fry plates of champignons or take small pickled champignons or honey mushrooms. To taste, each option will be good. Finish the composition with a leaf of greenery or a sprig of dill.

15. Step 14:

    

    Tartlets can be served immediately, but they can be prepared in advance, they cost well. Thanks to the puff pastry base, they do not lose their presentable appearance and taste at a height.