Name: Chicken and leek strudel
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 brown onion (150g), chopped finely; 1 leek (350g), white part only; 1 carrot (180g), finely chopped; 2 clove garlic, crushed; 500 gram (1 pound) chicken thigh fillets, chopped finely; 2 tablespoon plain (all-purpose) flour; 1 1/4 cup (310ml) pouring cream; 8 (sheets) filo pastry; 80 gram (2½ ounces) butter, melted; 1/3 cup (40g) ground almonds

Chicken and leek strudel

Flaky, golden filo pastry wrapped around a creamy chicken and leek filling makes for a delicious savoury strudel.

Ingredients

1 tablespoon olive oil

1 brown onion (150g), chopped finely

1 leek (350g), white part only

1 carrot (180g), finely chopped

2 clove garlic, crushed

500 gram (1 pound) chicken thigh fillets, chopped finely

2 tablespoon plain (all-purpose) flour

1 1/4 cup (310ml) pouring cream

8 (sheets) filo pastry

80 gram (2½ ounces) butter, melted

1/3 cup (40g) ground almonds

Method

1.Heat oil in large frying pan; cook onion, leek, carrot and garlic, stirring, until carrot softens. Add chicken; cook, stirring, until browned. Add flour; cook, stirring, 1 minute. Gradually stir in cream; cook, stirring, until mixture boils and thickens. Season to taste. Cool.

2.Preheat oven to 200°C/400°F.

3.Line large oven tray with baking paper. Brush one pastry sheet with melted butter; sprinkle with a little of the almonds. Layer with remaining pastry, butter and almonds, ending with a pastry sheet.

4.Spoon chicken mixture along one long side of pastry, leaving a 5cm (2-inch) border on each side. Roll to enclose filling, fold in sides, roll up. Transfer roll to tray; brush with butter. Bake about 25 minutes or until browned. Stand strudel on tray 5 minutes before serving.

It is fine to use just 1 x 300ml carton of cream for this recipe.
Note

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Ingredients

Method

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