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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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