Chicken strudel recipe. Chicken and potato strudels

Introducing the popular recipe Austrian pie, which we will cook with chicken and mushrooms. As a rule, traditionally, strudel is prepared with sweet filling from fruits and berries, cottage cheese with vanilla and other ingredients. And we will adapt the pie in the form of a roll to your taste and make the dish definitely satisfying.

To prepare a strudel, we need:
• Chicken fillet - 1 kg,
• Champignon mushrooms - 250 g,
• Hard cheese - 150 g,
• Garlic - 3-4 cloves,
• Parsley greens - a small bunch,
• Breadcrumbs - 4 tbsp. spoons,
• Salt and pepper to taste
• Vegetable oil - 2 tbsp. spoons,
• Yeast-free unleavened dough- approximately 400 g;

Like our previous recipe, this one also deserves special attention, if only because they look spicy, which actually causes delight.

Chicken and mushroom roll

The first step is to make a dough that you can buy or make yourself. The dough for strudel can be kneaded with the most common, unleavened, moderately elastic and must be allowed to infuse for some time, so that the dough "fits" and can be easily processed further.

Next, let's start preparing the filling: heat the oil in a frying pan and over medium heat, for a short time, until half cooked, fry the chicken fillets, cut into small pieces and transfer them to the hotel cup.

Then fry the mushrooms, also cut into small pieces. Cook until the mushrooms are noticeably softened. We shift it to the chicken, add chopped garlic and herbs, pepper and salt strictly to taste. We mix everything.

The next step is to work with the dough and form a cake: for this, roll out the dough thin enough, it is best to roll it out in length, in a rectangle. Sprinkle the dough bread crumbs, while leaving the edges untouched.

Put the filling on the breading and distribute it evenly over the surface, while leaving one fifth of the dough and three other parts from the edge empty. Sprinkle the filling with grated cheese.

We wrap the cake in a roll towards the empty side and pinch the edges tightly. We shift to hot oven, bake strudel with chicken and mushrooms at a temperature of 180-200 degrees - 30-40 minutes.

When ready, let the cake cool slightly, and then you can cut into portions... A pie with a roll-shaped filling turns out to be tasty and satisfying.

Important recipe tip:

It is imperative that the dough be rolled out as thin as possible for strudel, this is the main condition for the impeccability of the Austrian pie. How thinner dough, the tastier the roll turns out.

Chicken strudel. Strudels are not only sweet!

Strudels are different.
And today we will be convinced of this again.
Strudel is one of my favorite tea dishes.
It prepares very quickly. It looks impressive, and the taste of a good strudel is simply divine.
And most importantly, if you have a small supply of frozen dough in the refrigerator, then guests will not be able to take you by surprise.
You can always prepare a strudel in the shortest possible time without any hassle.
Have you already missed the pumpkin?

It will be used today!
Chicken breast strudel is based on chicken, pumpkin and Indian spices.
I recommend getting a jar of masala in the kitchen.
This will seriously expand the range of your recipes and take you to the next level of culinary art.

Ingredients:

● Yeast puff pastry -250 gr
● Chicken breast -1 \ 2 pcs
● Pumpkin -100 gr
● Onions -1 pc
● Grains of mustard -1 tsp.
● Masala -1 tsp.
● Butter -50 gr
● Salt, sugar - to taste

1.Clean onion from the husk. Cut the onion into half rings.
We clean the pumpkin from the skin and cut into small cubes.
Put butter on a hot frying pan.
Add masala and mustard seeds to the oil.
Mustard seeds will crunch pleasantly on your teeth. This component is MANDATORY!
Let the spices warm up for 30 seconds and add the onion and pumpkin. Fry the onions until translucent.

2.Washing chicken breast, remove excess fat, if any.
Cut the breast into cubes and place in a skillet.
Stir and reduce the heat a little.
Now we simmer our mixture for 10-15 minutes.
At the end of cooking, add salt and sugar.
This time I was not shy and put salt and sugar at the limit of taste, more.
So the taste of the chicken strudel became much brighter.
Remove the chicken with vegetables from the heat and let them cool down.

3. By this time, your dough should be defrosted.
I usually leave the dough in the refrigerator overnight, right in the package. For chicken strudel, I prefer to use yeast puff pastry.

Lubricate the dough with vegetable oil.
Roll out the rectangle. If there are holes in the dough, it doesn't matter.
On the left side, leave about 5-7 centimeters of dough empty.

We spread the filling on the dough. If you understand that the fillings are too much, then you should not lay out all of it.
Chicken with pumpkin will be perfectly eaten without strudel as a completely independent dish.

We leave free space on the right. About half of the test.
Now we pinch the left edge and start rolling the chicken strudel.

4. Preheat the oven to 220 degrees.
I bake strudel on a pizza pan and make it a crescent moon.
I make cuts on top of the strudel.

We put the strudel in the oven for 15-20 minutes.
Depends on your oven.

5. Here the strudel is ready.
And now the most important thing!
To get a delicate soft dough consistency, you need to immediately grease the surface of the strudel with a good butter.
A generous piece of 50 grams.
Leave the strudel to cool.
I recommend eating it cold. It tastes better this way.

6. Put the strudel on a plate, decorate it with leek and serve it to the joyful howls of the guests.
And then the real miracles of the disappearance of the chicken strudel begin in a matter of seconds.

Pork and Chicken Strudel

Chicken and potato strudel is very hearty dish, which can be prepared both for a family dinner and for festive table as a hot dish. It is not difficult to cook it, so even a novice hostess will cope with the task. In the article, we will consider a popular recipe for strudel with chicken and potatoes, what ingredients are needed for cooking and how to perform all the steps step by step to make the dish tasty and aromatic.

Products used

Before you start cooking, purchase everything necessary ingredients, so as not to be distracted by searches.

We will need:

• chicken legs - 2 pieces;
• 6 medium potatoes
• one carrot;
• one onion;
• 3 cloves of garlic;
• greens - dill or parsley (optional);
• salt and black pepper;
• rast. oil for frying.

Also, for a strudel with chicken and potatoes, you will need a bowl for kneading the dough and the following components:

• half a glass of water (preferably slightly warm);
• 2.5 tbsp. sifted flour;
• 1 egg;
• a pinch of salt and the same amount of soda;
• butter (used to lubricate the dough, so it is better to put it out of the refrigerator in advance so that it softens).

Cook together

Begin to prepare a strudel with chicken and potatoes with a meat component. Chicken legs must be separated from the bone and cut into small pieces. Then pour a little vegetable oil into the pan and heat it well. Dip the meat into it and fry until it forms golden crust.

Vegetables must be peeled and finely chopped. Carrots can be grated, and onions can be cut into cubes or half rings (optional). Pour some vegetable oil into a preheated pan and fry the onions and carrots. Add finely chopped garlic just before turning off the heat.

The potatoes are also peeled and cut into small cubes. To prevent it from darkening while you cook the dough, pour water over it in a bowl (to cover the potatoes completely).

How to make dough

To make a chicken and potato strudel dough, combine the egg, salt and water in an enamel bowl. Then add flour mixed with baking soda. Proceed gradually, adding the mixture in several steps. Then knead the dough with your hands dipped in vegetable oil so that it does not stick when kneading. When the dough is ready, place it in plastic wrap and set aside for 20 minutes.

Divide the dough into several balls, roll each into a pancake and brush with soft butter. Then wrap in a tight roll and cut into separate pieces 2 cm thick.

Cooking a dish

First, pieces of chicken are placed in a saucepan, poured on top with the liquid remaining after it is fried, and salted and pepper. The next layer is fried (carrots with onions) and potatoes. Salt and pepper again (optional). We fill everything with water to the top of the potatoes. Then each strudel is soaked in vegetable oil and placed on top of the potatoes in layers.

The saucepan is put on fire and after boiling, the fire is made quieter. Stew until tender, and sprinkle with chopped herbs before serving. Cooking time is approximately 40 minutes. If you wish, you can put the strudel with chicken and potatoes in the oven after boiling the water. You can eat the dish both hot and chilled. Bon Appetit!

First of all, let's prepare the dough. Beat the egg, add salt, gradually add flour and knead the dough. Put the dough aside.
Let's take a side dish. Peel the onions, carrots and potatoes. Finely chop the onion, three carrots on a grater, cut the potatoes into squares. Heat a small amount of oil in a frying pan, fry the chicken on both sides, add onions, carrots, salt and pepper. After frying, transfer the meat to a saucepan. Add about 1.5 liters of water and bring to a boil. Add the potatoes five minutes after boiling.
While the sauce is cooking, let's move on to the dough. We take the dough and roll it into a cake. Lubricate the cake with melted butter, sprinkle with pepper and onions. Gently roll the tortilla into a roll and cut into pieces, about 2-3 cm thick.
10 minutes before the potatoes are ready, lay out our strudel and cook for 15 minutes. Sprinkle the strudel with herbs and garlic five minutes before cooking.
Bon Appetit!

There is no food fatty, bland, hearty, light, heavy... These are stupid definitions of food, forget about them. Food can be tasty or NOT tasty. Today I'm making homemade strudel with chicken, mushrooms and cheese. It is delicious, easy to prepare and very fast.

No discoveries, I just tell you how I do it and show what I did. But it turned out beautifully and very tasty.

Ingredients

For the test

• Flour - 2 cups
• Vegetable oil - 1/3 cup
• Warm water - 8 tbsp
• Salt - a pinch

For filling

• Chicken fillet - 500 g
• Champignon mushrooms - 300 g
• Hard cheese - 200 g
• Greens
• Spices for chicken (can be replaced with your favorite ones)
• Black pepper
• Vegetable oil (for frying) - 2 tbsp

Cooking technology

Sift flour into a bowl. Pour in there vegetable oil and water. Salt.

Mix all ingredients with a spoon. Then mold it into a lump with your hands and put it on a silicone mat.

Knead the dough for 5 minutes until smooth, elastic and very pleasant to the touch.

It is very easy to work with such a test. It does not stick to hands or dishes. Try it and see for yourself.

We form a dough from the dough, wrap it in cling film and send it to a warm place for 30-60 minutes.

We have time to prepare the filling

Wash, cut and fry the mushrooms in vegetable oil.

Boil chicken fillet and cut it into cubes or tear it into small pieces. Rub the cheese on a coarse grater. Combine mushrooms, chicken, cheese and finely chopped greens.

Salt, pepper, add spices.

The filling is ready.

We take out the dough and divide it into two parts. We take one ball to work, and send the second one back to a warm place.

From each we get one strudel.

We spread one part on a silicone mat (do not sprinkle with flour, you can slightly grease it with vegetable oil).

Roll out the dough to a very thin state (pictured). Don't be alarmed - it's easy!

We distribute half of our filling over the surface of the dough, leaving edges on all sides for wrapping the product.
We bake in the oven at 200 degrees C for 50 minutes.
You can serve the finished strudel with sour cream sauce, tartar sauce or tomato juice.
P.S. Strudel fillings can be either salty - with fish, meat, cabbage, etc., or sweet - with cherries and nuts, apples and cinnamon, cottage cheese, poppy seeds, etc.
Bon Appetit!

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