Recipe: Julienne in a Pouch step by step with pictures | Handy.Recipes

Julienne in a Pouch

Cooked julienne in a bag

Time to cook: 60 minutes

Total Servings: 12

Nutritional Value

Autumn... In the gardens the pumpkins are ripening, the apples are ripening... And in the woods? What can you bring home from the woods in the autumn?? Mushrooms, of course! This weekend my husband and son brought lots of mushrooms from the woods. And today my parents came to visit us, and I wanted to cook them not just fried mushrooms or potatoes with them, but something unusual and delicious. I named my patty so not simply. It really does taste like julienne, but in a "package" of very delicious dough. Frankly, I borrowed the pastry and the idea from cook Masya, the recipe "Pie soufflé with tomatoes" (for which she thanks a lot)!), but I made some changes in it.

Author of the recipe

Ingredients for julienne in a "pouch":

  • Wheat flour / Flour - 2 glass
  • Sour cream (4 tables.l. - batter, 4tbsp.l. - in the filling) - 8 tablespoon
  • Vinegar - 1 teaspoon
  • Butter (50g - for batter, 30g - for mushrooms) - 80 g
  • Salt - 1 teaspoon
  • Hard cheese - 200 g
  • Cream - 8 tablespoon
  • Mushrooms (I have mushrooms, boiled in advance) - 300 g
  • Vegetable oil - 3 tablespoon
  • Milk (approximate) - 2 tablespoon
  • Chicken egg - 1 pc

How to cook julienne in a "sackcloth" step by step with photos

Making stuffing. Melt 30g of butter in a pan, add the same amount of vegetable oil. I like butter in combination with mushrooms - it gives the mushrooms a very distinctive flavor. Add chopped onions. Fry a little, then turn down the heat and stew under a lid for about 10 minutes, stirring occasionally.

Add the mushrooms. I had mushrooms, which I had boiled in advance. Stir and leave on the stove under a lid for 15-20 minutes, again, stirring.

I really liked the dough and, as I promised Masya the cook, I'll use it again. It's true, I originally made it a little differently, and that's how I liked it, so I did not take the risk of changing anything. So I give you my version. We sift flour on the table and make a well in it.

We add, gradually mixing, the egg, melted butter, salt, vinegar, 4 tablespoon of sour cream. If the dough is a little thick, add a little milk (I have about 1-2 tablespoon).

The dough is soft and elastic. Wrap it in clingfilm and leave in the fridge for 30 minutes.

Prepare the filling. We take 4 tablespoon of sour cream and 8 tablespoon of cream, mix it, add salt and spices, but I think that the mushrooms should not be spoiled by other flavorings.

Add 2/3 of grated cheese.

Let's assemble the pie. Grease the form (I have 26 cm in diameter) with oil. Turn out the dough and knead it with your fingers to form a high rim.

Layer the dough in layers: mushrooms - cream - mushrooms - cream.

Fold in edges of pastry and make a pouch. Sprinkle grated cheese on top.

We put in heated up to 200 degrees of oven for 40 minutes (temperature and time are approximate and depend on the possibilities of the stove).

Here's the pie.

I couldn't resist and cut it, as they say, "with a bang", but it is better to keep it in the form until it cools to room temperature (it is easier to shift and cut it better). You can sprinkle dill on top (this combination was deemed perfect by my husband).

Nutritional Value:

Whole Dish:
3325.2 Calories
97.7 g
209.4 g
265.1 g
Per Serving:
277.1 Calories
8.1 g
17.5 g
22.1 g
242.7 Calories
7.1 g
15.3 g
19.4 g

Chicken Egg, Salt, Flour, Hard Cheese, Butter, Vinegar, Sour Cream, Mushrooms, Salty, Milk, Mushroom, Cream, Baking, Vegetable Butter, Cakes, Pastry

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