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 Galette "Russified Frenchman" Recipe
Why such a name? Anticipating this question, I will answer with the words of my Princess Elena Alisich from LJ. "Julien is a French word, this word is the method of cutting vegetables into strips. From the vegetables cut in this way, cook the soup. But the dish "Julienne of mushrooms" is a Russian invention. The legendary Julienne with mushrooms was ordered for yeast pancakes in the buffet of the Kremlin Palace of Congresses, and then they told all their friends about it for a long time and breathlessly. Mushroom julienne is a delicious hot snack, and with the addition of chicken it is a full and hearty dish for lunch or dinner."I've been cooking this dish for a long time, but this time I decided to fantasize and put Julienne in a biscuit - a real miracle of French cuisine!!! Thin, crispy, just melting in the mouth dough and a lot of juicy and fragrant filling! mmmm... It's too delicious!!! So long to talk! Better cook and pamper your dear and beloved ones! I highly recommend it.
Course Breakfast Lunch, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Quick Breakfast, Snacks Ideas
Cuisine French Cuisine
Keyword For Beginners, Medium
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Breakfast Lunch, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Quick Breakfast, Snacks Ideas
Cuisine French Cuisine
Keyword For Beginners, Medium
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Mix together flour, salt and sugar. Cut the butter into small pieces.
    Mix together flour, salt and sugar. Cut the butter into small pieces.
  2. Put it in a blender together with the flour mixture and whisk until crumbs form.
    Put it in a blender together with the flour mixture and whisk until crumbs form.
  3. Mix vinegar with ice water.
    Mix vinegar with ice water.
  4. Add to the flour crumbs and whisk to make the dough into a lump.
    Add to the flour crumbs and whisk to make the dough into a lump.
  5. Roll the dough into a ball. Wrap in plastic wrap and spread in the form of a tortilla, send it to the refrigerator overnight (for at least 3 hours).
    Roll the dough into a ball. Wrap in plastic wrap and spread in the form of a tortilla, send it to the refrigerator overnight (for at least 3 hours).
  6. Julienne filling: Frozen chicken fillet cut into thin strips. Quickly fry in preheated oil and transfer to a plate with a slotted spoon.
    Julienne filling: Frozen chicken fillet cut into thin strips. Quickly fry in preheated oil and transfer to a plate with a slotted spoon.
  7. Fry the onion in the remaining oil in the pan, add the chopped mushrooms and simmer until the liquid evaporates; add salt, pepper, nutmeg and flour, fry.
    Fry the onion in the remaining oil in the pan, add the chopped mushrooms and simmer until the liquid evaporates; add salt, pepper, nutmeg and flour, fry.
  8. Add fillets, pour cream. Simmer over low heat for 5 minutes to thicken the cream well. Cool.
    Add fillets, pour cream. Simmer over low heat for 5 minutes to thicken the cream well. Cool.
  9. Remove the dough from the refrigerator and roll it out, placing it between two sheets of baking paper, sprinkled with flour, in a circle with a diameter of 32 cm. Trim the edges. Place the rolled dough in the refrigerator for 15 minutes directly on baking paper. Roll out 2 portions of biscuits from the scraps, do the same.
    Remove the dough from the refrigerator and roll it out, placing it between two sheets of baking paper, sprinkled with flour, in a circle with a diameter of 32 cm. Trim the edges. Place the rolled dough in the refrigerator for 15 minutes directly on baking paper. Roll out 2 portions of biscuits from the scraps, do the same.
  10. Place the dough on a baking sheet. Stepping back from the edge by 3 cm, put the filling in the center. Put the edges of the dough on the filling, making tongs. Brush the dough with egg and sprinkle cheese all over the galette, including the dough.
    Place the dough on a baking sheet. Stepping back from the edge by 3 cm, put the filling in the center. Put the edges of the dough on the filling, making tongs. Brush the dough with egg and sprinkle cheese all over the galette, including the dough.
  11. Bake for 25-30 minutes in a preheated 200 degree oven until golden brown.
    Bake for 25-30 minutes in a preheated 200 degree oven until golden brown.
  12. Serve without warming up. Very tasty with pink semi-dry wine.
    Serve without warming up. Very tasty with pink semi-dry wine.
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