Contributed by: NAPSA
Leftover Thanksgiving chicken or turkey? Try this Chicken and Herb Strudel recipe.
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.
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|