Chicken and Mushroom Strudel
Chicken and Mushroom Strudel – The Appearance Should Match the Flavor
It's often said not to judge a book by its cover, but when it comes to savory pastries filled with meat, I think it's perfectly acceptable. When a dish like this Chicken and Mushroom Strudel makes its way to the table, it's only natural for your guests to expect the inside to be just as appetizing as the outside. Whether or not that expectation is met depends on personal tastes, but at the very least, the strudel’s intricate design gives off the impression that a lot of care and effort was put into preparing it, which is worth something in itself.
By the way, as I showed in the video, don’t worry if your pastry doesn’t look “perfect” when you first start. The egg wash and the heat of the oven will work wonders, transforming your strudel into something visually appealing. So, take a deep breath and focus on getting that filling just right. I loved the chicken and mushroom combination, but any similarly textured filling would work beautifully here. You could even use a basic meatloaf recipe to create a similar effect. Whatever you choose, I highly recommend you give this a try soon. Enjoy!
Ingredients List
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1 roasted chicken
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2 tablespoons butter
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1 ¼ pounds fresh mushrooms, thickly sliced
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1 ½ teaspoons kosher salt, divided, or to taste
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⅔ cup diced yellow onion
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¼ teaspoon freshly ground black pepper
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¼ teaspoon ground cumin
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¼ teaspoon smoked paprika
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1 pinch cayenne pepper
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1 cup heavy cream
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¼ cup chopped fresh tarragon
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1 lemon, zested and juiced
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½ cup grated Gruyere cheese
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2 (14 ounce) packages frozen puff pastry, thawed
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1 large egg for egg wash
Cooking Instructions
Shred the meat from the roasted chicken using your hands, tearing it into small, bite-sized pieces.
In a nonstick skillet, melt butter over medium-high heat. Add the mushrooms and 1/2 teaspoon of salt, stirring and cooking until the mushrooms are golden brown, about 5 minutes. Stir in the onions with another 1/2 teaspoon of salt, and cook until the onions soften, around 5 minutes. Season with the remaining salt, pepper, cumin, smoked paprika, and cayenne pepper. Stir everything together and cook for another 30 seconds.
Pour in the heavy cream and cook, stirring occasionally, until the sauce thickens, turns golden, and begins to bubble, about 5 to 7 minutes. Reduce the heat to medium-low and stir in the fresh tarragon. Add the shredded chicken, mixing until the sauce is absorbed by the chicken and mushrooms. Transfer the mixture to a bowl, then add the lemon zest and juice. Gently fold in the Gruyère cheese until well combined. Cover and chill the filling in the refrigerator for at least 30 minutes.
Lay out a puff pastry sheet on a lightly floured piece of parchment paper, then roll it into a 12 x 15-inch rectangle. Lightly dust the top of the pastry with flour and place another sheet of parchment paper on top. Roll the pastry flat, then transfer it, still on the parchment, to a baking sheet. Freeze for about 10 minutes to firm up the dough.
Preheat the oven to 450°F (220°C).
Transfer the dough onto a clean work surface with the parchment paper. Use the tip of a knife to gently score the pastry into three lengthwise strips. Trim the top corners to create a triangular shape. Take one of the corner pieces you just cut off, wet it with water, and attach it to the center of the bottom section to help seal the strudel.
Starting from the scored center section, make 3/4-inch cuts down one side, following the diagonal line of the top. Repeat on the opposite side, matching the number of cuts made on the first side. Carefully transfer the parchment with the dough to a baking sheet.
Spoon half of the chicken and mushroom filling into the middle section. Fold the top and bottom pastry edges over the filling. Begin folding the strips of dough alternately over the filling, completely covering the strudel. Trim any excess dough and brush the top with a beaten egg for a golden finish.
Place the strudel in the center of the preheated oven and bake for 35 to 40 minutes, or until golden brown and crisp. Allow it to cool for 5 to 10 minutes before slicing and serving.
Chef's Tip
I used Dufour Puff Pastry Classic, which comes in a large rectangular sheet.
Nutrition Information (per serving)
| 642 | Calories |
| 45g | Fat |
| 33g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 642 | |
| % Daily Value * | |
| Total Fat 45g | 58% |
| Saturated Fat 16g | 78% |
| Cholesterol 109mg | 36% |
| Sodium 502mg | 22% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 2g | 6% |
| Protein 26g | 52% |
| Potassium 378mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5