Puff pastry strudel with chicken filling
Ingredients
For 4 people
• 2 packs of frozen strudel
or puff pastry
• 500 g chicken,
chopped
• 1 stale bread roll
• 100 ml milk or
chicken broth
• 2 small onions
• 4 cloves of garlic
• 1 red pepper
• 1 green pepper
• some cooking oil
• 200g cheese
• 1 bunch of fresh parsley
• 4 sprigs of thyme
• 2 tbsp mustard
• 2 eggs
• 2 egg yolks
• Salt pepper
preparation
For the filling, soak the bread roll in the milk or broth. Finely dice the onions and peppers and fry in a pan with a little oil.
until soft. Press the garlic into the pan and mix with the vegetables. Season with salt and set aside.
Put the chicken mince in a large bowl. Finely chop the herbs and add them to the mince along with the squeezed bread roll, as well as the onion and pepper mixture. Finally, add the mustard and the 2 eggs and mix everything well until you have a smooth mixture. Season with salt and pepper.
Spread the two strudel sheets out on a work surface and spread the minced meat mixture evenly over them. Then roll up the strudel and brush with egg yolk.
Grill the finished strudel indirectly at 180-200 °C for approx. 20-25 minutes, using baking paper as a base so that the strudel does not stick to the grill.
