Chicken mushroom and cheese tartlets in the oven

12 servings
1 hour

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

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

After 15 minutes, the dough will become room temperature, only now you can start working with it. If necessary, roll the dough in one direction up to 3-4 mm. Cut the tartlet blanks by the size of the upper diameter of the mold with a sharp knife. I'll cook in cupcake tin and widest, in metal basket tin. I picked up suitable cups as a stencil.

Lightly grease the moulds with refined vegetable oil. Place dough mugs in them and press lightly to the sides, forming a cavity inside. Tip the dough with a fork, butter the top of the dough as well.

The dough will tend to rise when baking, which is why it is layered. For deeper tartlets, cover the top with pieces of parchment and pour over the peas or beans. Bake at 190 degrees for 10 minutes, then remove the parchment from the legumes and cook for another 5 minutes until rosy.

I needed shallow tartlets, I baked without legumes. After 8-10 minutes, when the center began to actively rise, she simply pressed a teaspoon. Cool the ready-made tartlets in the mold, then remove.

While the tartlets cool, make the filling. Chicken fillet can be used boiled or fried. Champignons are suitable for both fresh and frozen. Mayonnaise is better, of course, at home, but you can also buy high-quality, if only you like its taste. Drinking cream 10%. There is enough salt and pepper from the spices so as not to clog the taste of the mushrooms.

I fried the fillets. To do this, wash the meat, dry well. Cut into thin, long strips along the fibres. Heat 3 tbsp vegetable oil in a thick-bottomed pan, fry the meat for 3-4 minutes over a high heat. Salt and pepper a little. Do not dry out, enough to light gold, the chicken is cooked quickly. Transfer the fried fillet to a paper towel to escape the extra oil.

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

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

In a clean pan, heat 2 tbsp. vegetable oil, throw champignons. Fry until the liquid evaporates, when they start to golden, add the fillet. Stir and pour in some cream, salt to taste. Fry until the cream is completely evaporated, but the mass should remain moist, remove from the heat. Do not dry out so that the filling is juicy. Allow the mass to cool.

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

Start the tartlets. Put 1 tsp cheese filling on the bottom and distribute evenly. Add 1 tbsp on top. chicken-mushroom filling and also flatten to make it convenient to put the decoration. To decorate, you can fry champignon plates or take small pickled champignons or sprouts. To taste, each option will be good. Finish the composition with a leaf of greens or a sprig of dill.

Tartlets can be served immediately, but they can be prepared in advance, they are good. Thanks to the layer dough base, they do not lose their presentable appearance and taste at height.