Chicken and cheese strudel

Australian Women’s Weekly NZ - - CONTENTS -


1 ta­ble­spoon ex­tra vir­gin olive oil 800g chicken thigh fil­lets, cut into 3cm pieces 200g but­ton mush­rooms, sliced 3 cloves gar­lic, chopped finely 2 ta­ble­spoons plain flour 1¼ cups (310ml) milk 1 ta­ble­spoon Di­jon or French mus­tard ½ tea­spoon sea salt ¼ tea­spoon ground white pep­per 1 cup (120g) grated tasty cheese 2 sheets frozen puff pas­try 1 egg, beaten 4 spring onions, sliced finely 1 Pre­heat oven to 220°C (200°C fan-forced). 2 Heat 1 tea­spoon of the oil in a large, heavy-based fry­ing pan and brown half of the chicken. Re­move chicken to a bowl and re­peat with an­other tea­spoon of oil and the re­main­ing chicken (it only needs to have some golden colour, not be cooked all the way through at this stage.) 3 Heat the re­main­ing oil in the pan and cook the mush­rooms un­til a light golden colour. They will re­lease liq­uid as they cook; con­tinue to cook un­til this liq­uid evap­o­rates. Add the gar­lic; cook, stir­ring, for 1 minute or un­til fra­grant. 4 Re­turn the chicken to the pan and sprin­kle flour over the top. Stir to coat the chicken. Add the milk ¼ cup (60ml) at a time, al­low­ing the sauce to cook and thicken in be­tween each ad­di­tion. When all the milk is added, bring the sauce to a sim­mer and add the mus­tard, salt, pep­per and two-thirds of the cheese. Sim­mer for a few min­utes or un­til the chicken is cooked through. Re­move to a bowl; re­frig­er­ate un­til cold. 5 Place two sheets of puff pas­try on a sheet of bak­ing pa­per on a large cut­ting board or bench. Brush 1cm of the edge of one sheet with a lit­tle egg, and over­lap the other sheet over it. Press to join the sheets to­gether into a large rec­tan­gle. Turn the rec­tan­gle so the short edge is clos­est to you. Us­ing the back of a but­ter knife or a skewer, make faint lines on the pas­try di­vid­ing it into equal thirds length­ways. Cut off the top two cor­ners to form a point. At the base, cut a tri­an­gle out of the left and right thirds of the pas­try. It should now re­sem­ble the shape of a big straight Christ­mas tree (see pho­to­graph be­low, left). 6 Make di­ag­o­nal cuts about 1.5cm apart, fol­low­ing the line of the up­per point of the pas­try, start­ing at the mid­dle third line and go­ing to the edge. Once cut, lift the bak­ing pa­per onto a large bak­ing tray. 7 Place the cooled chicken mix­ture along the mid­dle third of the pas­try, stop­ping short of the pointy and square-cut ends. Sprin­kle with the spring onions and the re­main­ing cheese. 8 Fold the pointy top end and the square bot­tom end over the chicken mix­ture and, al­ter­nat­ing from left to right, fold the strips of pas­try over the chicken mix­ture (be­low, right). It will look a bit like a braid. Brush lib­er­ally with egg and bake for 25-30 min­utes or un­til a deep golden brown. It’s lovely served hot or at room tem­per­a­ture. Un­cooked strudel suit­able to freeze. Not suit­able to mi­crowave.

Chicken and cheese strudel

The pas­try is folded over the filling like a braid.

Cut the pas­try be­fore adding the filling.

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