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1 Chicken Strudel

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Chicken Strudel

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Ingredients

6 portion(s)

  • 1 onion, halved
  • 1 clove garlic
  • 1 bay leaf
  • 250 grams white wine
  • 1 litre water
  • 2 level tablespoons chicken stock paste
  • 500 grams chicken breast, sliced
  • 2 spring onions, roughly chopped
  • 100 grams bacon
  • 45 grams Butter
  • 250 grams Vegetables, (I use carrot, celery & mushroom)
  • 50 grams plain flour
  • 250 grams Milk
  • 60 g grams sour cream
  • 1 package Filo Pastry Sheets, (Antoniou brand works well)
  • extra melted butter for filo
  • 1/4 teaspoon white pepper, (or to taste)
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  • 6
    40min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Poaching the chicken

  1. Place one of the onion halves and 1 garlic clove into the TM bowl and chop 3 seconds/speed 7

  2. Add the wine, 1 Tblspn of the stock paste,  bayleaf andthen  top up with the water. Place the steaming basket into the TM bowl and add the chicken. Cook for 15 minutes/100 degrees/speed 2. Allow to cool for a while in the stock, before draining.

  3. Shred the chicken for approx 5 seconds on speed 4 Counter-clockwise operation. If chunkier chicken is desired, the chicken can be chopped by hand.

    4. Strudel filling

  4. Chop spring onions, remaining onion half, bacon and roughly chopped vegetables and chop at 4 secs/speed 5. Add butter and saute for 3 mins/100 degrees/speed 1

  5. Add flour and cook a further 1 minute at 100 degrees/speed 1

  6. Add milk, remaining stock paste  and pepper and cook for 6 minutes at 100 degrees/speed 2.5. Add sour cream and chicken and continue to cook for 2 minutes at 100 degrees/speed 2.5 Counter-clockwise operation. Allow to cool

  7. Using 3 or 4 sheets of filo pastry per strudel, brush one sheet at a time with melted butter and place buttered side down on top of the unbuttered sheet underneath, and repeat the process until all sheets are joined with butter. Place a portion of the filling along the short edge of the pastry and roll, turning in the ends to make a neat parcel. Bake for approx 20-25 minutes at 200 degrees in the oven until pastry is golden.

10

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Tip

Celery, carrot and mushrooms can be substitued for veggies you have on hand.

If you are short on time, a BBQ chicken can be used instead of poaching the chicken breasts

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This healthy BLT chicken wrap is a brilliant lunch...

    Submitted by Jamal Mcallister on 14. September 2019 - 16:50.

    This healthy BLT chicken wrap is a brilliant lunch idea. Cooked chicken is chopped and rolled in a flour tortilla together with green lettuce, cherry tomatoes, savory crispy bacon, parmesan cheese and creamy homemade dressing.


    chicken wrap - https://club.cooking/recipe/chicken-wrap/

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  • Very tasty filling. I prepared extra parcels...

    Submitted by kbrads on 21. August 2017 - 13:27.

    Very tasty filling. I prepared extra parcels (using Antonio fresh filo) then froze them prior to baking.

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  • Sorry guys, I,didnt get

    Submitted by kerry691 on 9. July 2016 - 09:51.

    Sorry guys, I,didnt get notified about these questions..... sorry about neglecting to put the temp on! I will also edit the recipe to double the poaching time.... Thanks for the feedback 

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  • This was YUM! I would double

    Submitted by daniellehcp on 3. July 2016 - 17:20.

    This was YUM! I would double the pepper next time though. I didn't have celery so added half a swede. Then on cooling added frozen corn and peas. 

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  • They turned out great and

    Submitted by marinab43 on 27. June 2016 - 19:33.

    They turned out great and were delicious, but as the other comments said the poaching of chicken took me twice as long at 85 degrees.  Maybe needed to be hotter

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  • Same question as

    Submitted by kcasey on 27. October 2015 - 16:59.

    Same question as above...googles poaching chicken and decided 85 degrees C for about 11:30 mins just in case...

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  • when you cook the chicken in

    Submitted by Debstar1977 on 26. August 2015 - 16:39.

    when you cook the chicken in point 2, wouldnt you put the temperature on? So like 10min, 100deg, sp2?

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