
Savory Pastry with Julienned Filling
Baking and Desserts | Uzbek cuisine
⏳ Time
45 minutes
🥕 Ingredients
20
🍽️ Servings
8
Description
Recipe by John Smith, chef at a local American restaurant.
Ingredients
- 3.2% Milk - 10 fl oz
- Water - 3 fl oz
- Chicken Egg - 2 pieces
- Sugar - 0.4 oz
- Dry yeast - 0.2 oz
- Vegetable Oil - 4 fl oz
- Wheat Flour - 9.5 oz
- Onion - 8.8 oz
- Champignons - 25.4 oz
- 33% Cream - 12 fl oz
- 20% Sour Cream - 3.5 oz
- Mushroom seasoning - 8 fl oz
- Thyme - 0.1 oz
- Salt - to taste
- Oyster Mushrooms - 3.9 oz
- Chicken Thighs - 6.3 oz
- 10% cream - 3 fl oz
- Parmesan Cheese - 1.4 oz
- Parsley - 0.1 oz
- Spices - to taste
Step by Step guide
Step 1
First, prepare the dough. To do this, beat the eggs and sugar in a large bowl. Then add the milk and mix everything thoroughly.
Step 2
In a separate bowl, mix 250 grams of flour with the yeast. Gradually add the flour to the egg mixture, stirring continuously to avoid lumps.
Step 3
Add a little water and 20 ml of vegetable oil. Stir well.
Step 4
Preheat the skillet and fry the pancakes on both sides until golden brown. To achieve the desired shape, trim the edges of the pancakes to reduce their diameter. The pancakes are ready.
Step 5
Next, prepare the mushroom julienne. Dice 160 grams of button mushrooms, 25 grams of onions, and a chicken thigh into medium-sized cubes.
Step 6
Prepare a pot and start frying the chicken thigh, lightly salting it. Add the onion and sauté until golden brown.
Step 7
Add oyster mushrooms and button mushrooms. Pour in 35% cream, and add salt and spices.
Step 8
Finally, mix the Parmesan cheese and parsley with the chicken and mushroom mixture. Cook everything until it reaches a thick, jelly-like consistency. The chicken julienne with mushrooms is ready.
Step 9
Prepare the mushroom sauce. Chop 100 grams of onion and 200 grams of champignon mushrooms, then sauté them in a pan.
Step 10
Pour in the mushroom broth (if you don't have any, you can dissolve a mushroom bouillon cube in hot water).
Step 11
Add 33% cream, sour cream, thyme, and salt. Whisk together until smooth. The sauce is ready.
Step 12
In the center of each pancake, add a little mushroom sauce, fold it up, brush the edges with egg, and arrange them in a cross. The pancake samosa is ready!
Step 13
Serve with chicken julienne and mushrooms.
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