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Chicken with mushrooms covered with puff pastry

Chicken with mushrooms covered with puff pastry

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- Your chicken legs in 3-4 pieces (depending on size) - put on the grill, spread well.

- Boil the chives in boiling water and peel them in an ice bowl with water - then peel.

- the bacon or smoked ham is cut into small cubes, as well as the sausage

- Finely chop the onion and put it in the olive oil, add the garlic. Add the bacon and sausage, then the tomato paste and the meat that has been grilled before. Add white wine and water. Add salt, pepper, piri-piri and chicken knorr cube. Leave it covered, until the meat softens and a thicker sauce is formed. Add the bay leaf and at the end the mushrooms and chives, bring to the boil.

- We put in the composition in forms of 1 person or larger tray (according to preference). Cut from the puff pastry sheet to be about the size of the bowl where the meat is, grease the edges of the bowl with beaten egg - cover with the puff pastry sheet and close the edges. Grease everything with egg on top and put in the oven until the top sheet is cooked and browned.

You can also use commercial dough (puff pastry).

Mix all the ingredients well until a bound dough is formed.

The obtained mixture is refrigerated for one hour.

Put the chicken in boiling water, boil 15 ..., remove, wash and cut into cubes.

Clean, wash and slice the mushrooms.

Onions are cleaned, washed and finely chopped.

I put the onion, the chicken and the mushrooms in the olive oil.

Mix 1 ..., then let the mushroom juice dry, stirring only occasionally. Salt and pepper to taste.

When the water has dried, remove the pan from the heat and allow to cool.

Beat eggs with sour cream, salt, add nutmeg powder.

Remove the dough from the refrigerator and spread a thin sheet, â ˆ 5 mm, which is placed in a tray with ¸ 26-28 cm, lined with baking paper.

Instead of baking paper, the dough can be baked in a pan greased with butter and lined with flour.

Sprinkle ½ with the amount of grated cheese, add the chicken mixture with mushrooms, and pour the egg mixture with sour cream on top.

Add the rest of the grated cheese, sprinkling it over the composition and put it in the oven, at 180 ° C, for 30 ...
Serve hot as an entree.

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Cut and stretch the chest with the slit hammer, as thin as possible and as much as possible to keep the whole piece. Salt and pepper, then cool.

Prepare the filling as follows: peel the beets and boil them in salted water for a few minutes, then grate them. The rice washed in cold water is boiled in salted water, then drained and left to cool well. Frozen parsley and spinach are blended together with a drop of olive oil and 2 cloves of garlic, until you get a paste. Peel a squash, grate it and slice it. Peel a squash, grate it and slice it. 2 cloves of garlic are also sliced. the vegetables, then salt and season to taste. Allow to cool well.

In a cake pan greased with oil, place the puff pastry dough cut into thin strips of 1 cm, placed in "x", then place the chicken breast strips, as a lining of the shape, spread in a thin layer boiled rice, also like a liner, and on the bottom of the form but also on the walls, pressing the rice well with the back of a fork or spoon.It comes with the next layer of greens, then with boiled and grated beets, pressing well each layer. pour half of the mushroom filling, then place along, boiled eggs cut in half, lengthwise, cover with the rest of the filling, lightly pressing with the back of the fork. well with the edges of the chicken breast, grease the dough strips with egg yolk, then sprinkle sesame seeds on top. it is sliced ​​into 2.5-3 cm thick slices and can be served both hot and r ece. Good appetite!

Chicken fillet in puff pastry

We wash the chicken breasts, cut them into cubes and boil them in salted water. Let it boil for about 15 -20 minutes, during which time we remove the foam that forms.
Separately, we wash and clean the livers and put them in another pot to boil. Let it boil for about 10-15 minutes, during which time we remove the foam that forms.
We take out in a strainer, both the chicken and the livers and let it cool a little, then we put everything either through the mincer or through the food processor.
Meanwhile, clean the dried onion, cut it into small pieces and fry it in a little oil. Wash the bell pepper, remove the stalk, clean the seeds, cut into cubes and add over the dried onion and let it cook for 4-5 minutes, until the pepper softens a little.
We wash the green onion and green garlic threads, we clean them. Do the same with the greens (dill and parsley). We pass everything through the shredder or the robot.
We are going to make the mixture for the liver: over the minced meat, we add the hardened onion and pepper together with the oil in which they were hardened and then the chopped greens (onion, garlic, dill, parsley). Mix this composition well, then add paprika, salt, pepper and mash the secret of chicken flavor. Add raw eggs (we can add them directly or first, beat them well in a bowl) and mix again. The number of eggs used depends on their size. Finally, we must obtain a homogeneous mixture.
The operation of assembling the drob follows: the mixture is distributed in cake trays or in any other vessel, everyone prefers. Grease each bowl with butter and line with flour. It is then "dressed" with the sheet of dough, so that it falls on the outer walls of the cake form.

We put in each form a composition of drob, up to half of the form, and on top we place 3 hard boiled eggs in length. Then cover with another layer of flour mixture and then "coat" with the sheet of dough.

I had a little dough left and the idea came to me to improve the appearance of the dough a bit, cutting circles and sticking them on the dough sheet. Grease with yolk, sprinkle with sesame seeds and bake. Leave for about 30-40 minutes in the oven (depending on each oven, the baking time).

When it is well done and nicely browned, take it out of the oven, let it cool in the form and then take it out and cut it into slices.


Chicken drumstick with puff pastry is a tasty appetizer, with a beautiful presentation, easy to prepare for the Easter holidays, but it can be prepared for the rest of the year. It is one of the best chicken liver recipes, a tasty specialty, with a pleasant texture and beautiful presentation in section, but also in full shape.

Chicken fillet with mushrooms in puff pastry it is perfect for those who do not love lamb.

Simple variant a chicken drumstick with mushrooms you can read it if click here.

I like it much more chicken breast in puff pastry, both for the external aesthetic version and for the fact that in this way I can give up bread.

Chicken fillet with mushrooms in puff pastry it is preferred by those who choose to prepare light and quick traditional appetizers. It seems complicated, but I assure you that everything is done very easily.

It is very tasty because along with pipettes, hearts and liver I used boneless, skinless chicken mushrooms and thighs.

You can use only hearts or just pipettes, but the amount must remain as indicated in the list of ingredients.

I chose to boil the thighs, buttocks and hearts, and I sautéed the livers to ensure a very good taste. Boiled livers can be better.

In addition, I used a lot of greens: green onions, green garlic, parsley and green dill.

I chose to use drob mushrooms in brine from Raureni.

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I invite you to see the recipe proposals for the Easter meal (click here). You will find lots of appetizers, soup / soup recipes, steaks, cakes and Easter.

If you want to see how I prepared other liver recipes (lamb, pork, goat, turkey) I invite you to see drob recipe collection (click here).

List of ingredients and how to prepare for the best chicken fillet with mushrooms in puff pastry both in the video version, as well as explanations with step by step pictures, you have them below:


1 kg of pipettes and chicken hearts

350 g boneless chicken legs

360 g pickled mushrooms (net)

I'll leave you for the beginning how to prepare chicken chicken with mushrooms in puff pastry in the video version.

I leave here the written explanations, with pictures:

For a start, I boiled the pipettes and hearts in salted water. I took the foam as many times as needed. In another pot, I boiled the boneless chicken legs in water with a little salt.

During this time I heated a little oil and hardened the chicken livers until no blood came out of them, but I did not fry them completely because they will cook in the oven.

I chopped the garlic and green onion, then the dried onion.

I hardened the dried onion in 3 tablespoons of oil until it became glassy and softened, then I added the garlic and green onion.

I boiled 3 eggs in cold water. I boiled them for 7 minutes from the moment the water started to boil.

I passed the boiled and chilled chicken legs through the mincer, and most of the amount of pipettes and hearts. I chopped the rest with a knife. I put them in a very large bowl.

I chopped the livers with a knife and put them over the rest of the meat.

I then chopped the greens.

I opened the jar of mushrooms, drained them and chopped them into small cubes, then put them over the meat and greens.

I also added onions. I seasoned with salt and pepper and mixed until I mixed the composition.

I mixed 3 eggs and poured them over the meat and greens composition and mixed.

On the work table I sprinkled a little flour, then I spread the dough so that it covered the edges of my tray, but also the dough.

I put it in the tray. I put a layer of the drob composition, then I arranged hard boiled eggs cut in half lengthwise.

I covered with the rest of the composition and I pressed to sit as well as possible. I removed the excess dough and then greased it with a beaten egg.

Bake the dough in the preheated oven at 220 ° C for 35-40 minutes or until browned.

I let it cool completely on a grill, after I took it out of the pan, then I sliced ​​it.

Doesn't it look very appetizing? And it's so tasty!

I would call it a mosaic drob, because it also has knife-cut pieces that bring a beautiful texture. I also really like the look of the slice of boiled eggs.

I also had a little mustard. I couldn't wait to take the pictures so I could eat the first slice of drob. That's the only way I ate boiled eggs when I was little. Either in drob or next to a slice of cake. I wasn't their girlfriend.

I hope you will try the recipe. I assure you that it is the best chicken liver with mushrooms!

Apple roses with puff pastry & # 8211 Preparation

Start by letting the puff pastry thaw at room temperature. Meanwhile, prepare the apples. Choose the most beautiful apples with healthy, unaltered skin and, if possible, as beautifully colored as possible, as red as possible.

Wash the apples, cut them in half and remove the stalks. Then slice them thin, about 3-4 mm thick.

Put the water in a bowl, along with the lemon juice and add the apple slices. Boil the apple slices for 3-4 minutes from the point of boiling. They must be slightly penetrated in order to be easily rolled with the puff pastry, without breaking. Drain the apple slices and let them cool.

How to assemble this dessert to everyone's liking

When the puff pastry is thawed, turn the oven to 180 degrees Celsius.

Spread the dough in a thin sheet and cut from it 3-4 cm wide strips. Place the apple slices over the dough strips, lightly stacked on top of each other. Sprinkle a little cinnamon just on the bottom edge of the apple slices.

Now, fold the bottom edge of the dough over the apple slices and roll them, but not too tightly. Little space is needed to be able to develop the dough during the heat treatment. Otherwise, there is a risk that when the dough develops, the apple slices will stick out.

Assembling puff pastry roses with apples / Reț

Place the rolls in the shape of muffins lined with baking paper. Put the forms in the oven and bake the apple roses with puff pastry for 30-35 minutes, at 180 degrees Celsius.

Apple roses with puff pastry are baked in muffin tins / Reț

Prepare a simple tray lined with baking paper. Carefully remove the apple roses with the puff pastry from the muffin tins, together with the papers. Place them in the prepared tray and leave them in the oven for another 5-6 minutes, with the fire on, to brown them on the outside as well.

Let the spectacular apple-shaped dessert with puff pastry to cool, then sprinkle a little vanilla-flavored powdered sugar on top.

Edible roses made of apple puff pastry / Shutterstock

Puff pastry with mushrooms: a simple and delicious recipe

Mushrooms are foods full of protein and should not be missing from anyone's diet. They have fewer calories than cheese or meat, so a puff pastry that includes them won't be as & bdquopericulous & rdquo, but it will certainly be just as (or more) tasty. This appetizer is also very suitable for vegetarians and only takes an hour to prepare. A serving has 473 calories, 31 grams of fat, of which 14 grams are saturated fats, 39 grams of carbohydrates, 12 grams of protein and 2 grams of sugars.

Ingredients (4 servings):

  • 375 g of puff pastry from the package (or you can make it yourself, at home, according to this recipe)
  • flour, for the work surface
  • 25 g butter
  • 300 g mixed or single mushrooms, washed and sliced
  • 25 g parmesan (or a vegetarian alternative)
  • a handful of finely chopped fresh parsley
  • a clove of garlic, finely chopped
  • a beaten egg

Method of preparation:

1. Spread the puff pastry on a floured work surface and cut four circles out of the sheet, about 15 cm in diameter. Leave them in the fridge in a tray lined with baking paper, while you prepare the mushrooms. The puff pastry left in the fridge becomes even more fragile when you put it in the oven.

2. Heat the oven to 200 degrees Celsius. Put a large frying pan on the fire and heat it well, then add the butter and mushrooms and let them harden until there is no juice left. Season them to taste and then remove from the heat. Sprinkle Parmesan cheese mixed with parsley and garlic on top.

3. Create for each puff pastry circle an edge about 2 cm high and then add the mushrooms in the center. Grease the edges of the puff pastry with beaten egg with a brush, then put everything in the oven for about 20 minutes, until browned. The puff pastry with mushrooms is served hot and can be eaten with a portion of sour cream or low-fat yogurt.

Puff pastry with mushrooms it is made very quickly and is an ideal solution for the days when you feel like something good, but you don't feel like cooking.

Discover how to prepare apple puff pastry, but also a delicious appetizer for any occasion: c & acircrnați and kaiser with cheese & icircn puff pastry.