Chicken-and-mushrooms strudel

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

8 (about 1 kg) free-range chicken thighs with skin and bone
1 - 2 T olive oil
Sea salt and freshly ground black pepper, to taste
2 T butter
400 g mixed mushrooms, rinsed and well-drained, chopped
1 bunch leeks, washed and thinly sliced
2 cups chicken stock
2 T Italian parsley, finely chopped
2 free-range eggs, hard boiled and sliced (optional)
2 - 3 slices baked ham, shredded
6 - 7 sheets frozen phyllo pastry
(about 100 g) Butter, melted, for brushing
Poppy seeds, for sprinkling (optional)
Baby spinach leaves, lightly dressed, or warm and wilted, for serving
For the sauce:
60 g butter
30 g flour
1 3⁄4 cups reserved broth
1⁄4 cup cream
1 T lemon juice
Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Brown the chicken in the oil. Remove from the pan and season lightly. Pour off the oil. Add a spoonful of butter to the pan. Add the mushrooms and briskly stir-fry until barely cooked and nicely coloured. Remove and set aside.

Add a little more butter to the pan and add the leeks. Cook gently until very soft. Return the chicken to the pan and pour in the stock. Cover and simmer gently for 10 minutes or until just tender. Remove the chicken, reserving 1 3⁄4 cups of the broth. Shred the cooled chicken. (Freeze the skin and bones to use in your next chicken soup.)

Mix the chicken and mushrooms with the sauce, adding the parsley, egg and ham, if using. Check the seasoning.

To make the sauce, melt the butter in a medium saucepan. Stir in the flour until smooth. Gradually add the warm broth, stirring until smooth and thick. Add the cream, then simmer until thick, stirring. Stir in the lemon juice and check the seasoning.

To assemble, thaw the phyllo overnight in the fridge. Line a baking tray (in case of leakage) with baking paper. Place a sheet of phyllo on the paper-lined tray and brush with melted butter. Repeat, using all 6 or 7 sheets. Place the filling lengthways near the edge of the pastry, leaving a 3 cm border around the edges. Fold in the short ends and brush with melted butter. Fold over the long end, brushing with butter. Roll up with the seam-side underneath. Brush with melted butter and sprinkle with poppy seeds if you like. Bake at 160°C for 45 minutes, or until golden. Allow to stand for 5–10 minutes before serving.

Cook's note: Phyllo is a useful pastry to keep in the freezer. It’s easy to handle and makes a great wraparound crust.

Discover more pie recipes here.