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Chicken Strudel



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)
  • 6
    Preparation 20min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9

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 . If chunkier chicken is desired, the chicken can be chopped by hand.

  4. Strudel filling
  5. 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

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

  7. 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 . Allow to cool

  8. 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.


Accessories you need

  • Simmering basket
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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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  • 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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