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Chicken Strudel (M, TNT)
Source: Self
Serves: 10 to 12

The meat of 1 cooked soup chicken, cubed
Soup vegetables, cut in small pieces (except for the parsley)
2 potatoes cut in very small cubes
Salt and pepper to taste
1/4 cup flour (maximum)
1 to 1-1/2 cups chicken broth
1 small (12 oz.) package puff pastry
1 egg yolk, diluted with a bit of water

Cook the potato cubes in a little broth until soft. Add the remaining ingredients and bring to a boil. Season as needed.

Add flour mixed with cold broth to thicken. Set aside to cool.

Roll the puff pastry on generously floured counter top and sprinkle with flour. Spread with chicken mixture leaving a couple inches on sides. Fold the near side over the filling and then fold the sides in. Roll and put on sprayed cooking sheet.

Beat the egg yolk and water in a small bowl. Brush the rolled pastry with egg yolk and bake in medium hot (170°C -180°C) oven until browned.

Poster's Notes:
I have no idea why this is such a family favorite. It tops the list of what the kids ask for when they haven't been home for a while. It also rarely lasts through the afternoon.

Posted by Donna Moncharsh

Nutritional Info Per Serving: N/A