Quick & Easy

Chicken and leek strudel

Flaky, golden filo pastry wrapped around a creamy chicken and leek filling makes for a delicious savoury strudel.
chicken and leek strudel
8
1H

Ingredients

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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