Strudel with Chicken and Vegetables Recipe
Juicy and tender strudel with chicken fillet, vegetables and dill - this snack will perfectly fit into any New Year's table. A separate advantage is that you can cook this dish the day before, and bake it before serving or even just reheat it.
Servings 6
Prep Time 10 minutes
Cook Time 90 minutes
Ingredients
- 1/2 piece Leek white part
- 1/2 piece Carrot small
- 1/3 piece Zucchini small
- 1/3 piece Bulgarian pepper
- 1 piece Chicken egg
- 1 piece Egg yolk
- 20 milliliters Milk
- 250 gram Dough puff unleavened
- 1 piece Chicken fillet
- Dill
- Salt
- White pepper
Instructions
- To begin with, finely chop the leek and bell pepper and fry until soft. At this time, turn on the oven to warm up to 200 degrees.
- Peel the carrots and zucchini, grate on a fine grater, wash the dill and finely chop. Cut the chicken breast as small as possible. You can use a large grate in a meat grinder, but the pieces will turn out juicier, and if you have a good knife, then slicing 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 out in one direction layer of puff pastry. We grease our strudel with yolk mixed with milk on top - and put it in the oven for 40 minutes. Focus on your technique, if it starts to burn early - cover with foil, if it does not start to brown after 30 minutes - increase the temperature to 220 degrees.
- The finished roll can be served slightly chilled or later, preheated in a microwave oven or oven. It goes perfectly with sour cream.