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 Prep Time
6 10minutes
Cook Time
90minutes
Servings Prep Time
6 10minutes
Cook Time
90minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. The finished roll can be served slightly chilled or later, preheated in a microwave oven or oven. It goes perfectly with sour cream.
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