adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Mushroom Strudel
0 Likes
Prep Time:
30 minutes
Total Time:
95 minutes
Delicious and simple savory chicken and mushroom strudel with tarragon, perfect with a side salad.
Ingredients:
  • 1 roasted chicken
  • 2 tablespoons butter
  • 1.25 pounds fresh mushrooms, thickly sliced
  • 1.5 teaspoons kosher salt, divided, or to taste
  • 0.667 cup diced yellow onion
  • 0.25 teaspoon freshly ground black pepper
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon smoked paprika
  • 1 pinch cayenne pepper
  • 1 cup heavy cream
  • 0.25 cup chopped fresh tarragon
  • 1 lemon, zested and juiced
  • 0.5 cup grated Gruyere cheese
  • 2 (14 ounce) packages frozen puff pastry, thawed
  • 1 large egg for egg wash
Instructions:
  • Shred the roasted chicken into bite-size pieces using your hands.
  • In a nonstick skillet over medium-high heat, melt butter. Add mushrooms and 1/2 teaspoon salt. Cook until mushrooms are browned, approximately 5 minutes. Mix in onions and another 1/2 teaspoon salt, cook until onions are softened, about 5 minutes. Season with remaining salt, pepper, cumin, smoked paprika, and cayenne pepper. Stir and cook for 30 seconds.
  • Add the heavy cream to the pot and cook, stirring, until thickened and golden with bubbles, which should take about 5 to 7 minutes. Lower the heat to medium-low, then stir in fresh tarragon. Incorporate the chicken and continue stirring until the sauce is fully absorbed by the chicken and mushrooms. Transfer the mixture to a bowl, then add lemon zest, lemon juice, and Gruyere cheese, folding it in until well mixed. Cover and place in the refrigerator to chill for at least 30 minutes before serving.
  • 1. Place the puff pastry sheet on lightly floured parchment paper and roll it out to a 12 x 15-inch rectangle. Dust lightly with flour, top with another sheet of parchment paper, and roll until smooth. Transfer with the parchment paper to a baking sheet and freeze for 10 minutes to firm up.
  • Preheat the oven to a toasty 450°F (220°C).
  • Transfer dough to a work surface lined with parchment paper. Score dough into 3 strips lengthwise. Cut top 2 corners to form a triangle shape. Attach one corner piece to the middle bottom section with water for sealing.
  • Begin by delicately slicing the scored center section from the pointy side, making 3/4 inch cuts down one side following the angle of the top. Repeat this process on the other side, mirroring the top angle to create an equal number of sections as the first side. Carefully transfer the parchment paper with the dough onto a baking sheet.
  • Spread half of the chicken mushroom filling down the center of the pastry. Fold the top and bottom edges over the filling. Crisscross the dough strips over the filling, completely covering the strudel. Trim any extra dough. Brush the pastry with beaten egg.
  • Bake in the preheated oven until crispy and golden brown, for 35 to 40 minutes. Rest for 5 to 10 minutes, then slice and enjoy.

Similar Recipes