RECIPES // T H E B AROS S A MAG | 53
CHEESY CHICKEN AND SPINACH STRUDEL
Make the most of leftover roast chicken by making this delicious and easy strudel.
For a meat-free option replace the chicken with roast vegetables.
Serves: 4-6
Skill Level: Easy
You will need:
20g butter, chopped
1/2 small brown onion, finely
chopped
1 clove garlic, crushed
Prep/Cook Time: 55 minutes, plus 30 minutes refrigeration
1 tablespoon plain flour
1/2 cup (125g) milk
1/2 cup (125ml) pouring cream
1/2 cup grated pizza cheese
40g baby spinach leaves
200g leftover roast chicken,
cut into 1cm cubes
1 x 375g packet Carême Spelt
Butter Puff Pastry, defrosted
1 egg, lightly beaten
RECIPE BY CLAIRE WOOD
CARÊME PASTRY
Method
1. Melt the butter in a medium saucepan
over medium heat. Add the onion
and garlic and cook, stirring, for
3-4 minutes or until onion softens.
Add the flour and cook, stirring,
for 1 minute. 3. Preheat oven to 200°C (180°C
fan-forced). Line an oven tray
with baking paper.
2. Gradually add the combined milk and
cream to the pan, stirring constantly.
Cook, stirring, for 2-3 minutes or until
mixture boils and thickens. Season with
salt and pepper. Stir in the cheese, spinach
and chicken. Cook for 1 minute or until
spinach wilts. Transfer to a bowl. Cool for 4. Unroll the pastry and lay it horizontally in
front of you on a sheet of baking paper.
Spoon the chicken mixture horizontally
along the middle third of the pastry,
leaving a 5cm border at each end. Fold
one long edge of pastry over filling, tuck
in ends and brush with egg.
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5 minutes. Refrigerate for 30 minutes
or until cool.
Roll pastry to enclose filling and make
a parcel, sealing edge with a little egg.
Place on prepared tray.
5. Brush the strudel with egg. Using
a small sharp knife, cut shallow diagonal
slits on the top to make a chevron pattern.
Bake for 30-35 minutes or until strudel is
golden. Serve immediately.
TIP: The chicken mixture can be made up to
one day in advance and stored in refrigerator.
Stand at room temperature for 10 minutes
before adding to pastry.
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