Chicken and Herb Strudel
Contributed by: NAPSA
Leftover Thanksgiving chicken or turkey? Try this Chicken and Herb Strudel recipe.
- Chicken Filling:
- 1 1/2 cups (375 ml) thick bechamel sauce
- 1/2 tsp (2 ml) pepper
- 1 1/2 tsp. (7 ml) salt
- 3/4 tsp. (4 ml) dried thyme
- 6 tbsp. (100 ml) cooked drained mushrooms, chopped
- 1 2/3 cups (425 ml) cooked diced chicken
- 5 tsp. (25 ml) finely chopped fresh parsley
- Combine all ingredients in a bowl. Set aside.
- Quick Puff Pastry:
- 1 1/3 cup (325 ml) Five Roses All Purpose Never Bleached Flour
- 1/4 tsp. (1 ml) salt
- 1/2 cup (125 ml) butter
- 6-8 tbsp. ice cold water
In a bowl, sift flour and salt. Cut butter into small cubes and add to flour mixture. Add water a little at a time, mixing with a knife to moisten flour evenly.
Gather all ingredients together with your hands to form a ball. Divide pastry in half. Wrap dough in plastic wrap and refrigerate 10 minutes.
Roll out half on a floured surface into a 30 x 35 cm (12 x 15 in.) rectangle. Roll out to less than 3 mm (1/8 in.) thickness. Fold the dough into three and roll out
again; repeat 4 to 5 times. Cut a 7-cm (3 in.) wide strip and reserve to decorate.
Cut remaining dough into 3 parallel rectangles, and cut each of these into 2. Spoon 125 ml (1/2 cup) chicken mixture onto 3 of the rectangles. Cover each piece
with the remaining 3 rectangles. Seal edges and brush tops with beaten egg. Poke a small hole in the middle to let steam escape.
Repeat procedure with the other half of the dough and decorate strudels with mini strips of pastry.
Bake at 200 C (400 F) for 20 to 25 minutes.