Juicy and tender strudel with chicken fillet, vegetables and dill - this snack will fit perfectly on any new year's table. A separate advantage is that you can cook this dish the day before, and before serving, bake or even just heat.
For a start, finely chop the leeks and bell pepper and saute until soft. At this time, turn on the oven to heat up to 200 degrees.
Peel the carrots and zucchini, grate on a fine grater, wash the dill and finely chop. Chicken breast cut into as small as possible. You can use a large grid in a meat grinder, but the pieces are juicier, and if you have a good knife - then cutting will not be difficult for you.
Now mix the chicken, stewed and fresh vegetables and egg, adding salt and pepper to taste, and then carefully wrap in a pre-thawed and rolled in one direction layer of puff pastry. Top grease our strudel yolk mixed with milk-and in the oven for 40 minutes. Focus on your technique, if it starts to burn early - cover with foil, if it does not start Browning after 30 minutes - increase the temperature to 220 degrees.
Ready-made roll can be served, slightly cooled or later, preheated in a microwave or oven. Perfect with sour cream.