Chicken Mushroom Strudel Recipe

Chicken Mushroom Strudel - What You See Is Hopefully What You Get

They say never to judge a book by its cover, but when it comes to savory, meat-filled pastries, I believe it's okay. When a dish like this Chicken Mushroom Strudel is placed on the table, guests are bound to assume that the inside matches the beauty of the outside. Whether or not that assumption turns out to be true depends on individual tastes, but the intricate design of this strudel gives the impression that it was made with great care and effort. That effort certainly counts for something. By the way, as I proved in the video, your woven pastry might not look perfect when you're first putting it together, but with a simple egg wash and the heat of the oven, it will almost always turn out golden and beautiful. So, don't stress about the outer appearance. Instead, focus on making the filling flavorful and well-prepared. I loved the chicken and mushroom mixture, but you can substitute with any other filling that has a similar texture. Even a basic meatloaf can be transformed with this technique. I truly hope you give this a try soon. Enjoy!

Ingredients

• 1 roasted chicken
• 2 tablespoons butter
• 1 pounds fresh mushrooms, thickly sliced
• 1 teaspoons kosher salt, divided, or to taste
• cup diced yellow onion
• teaspoon freshly ground black pepper
• teaspoon ground cumin
• teaspoon smoked paprika
• 1 pinch cayenne pepper
• 1 cup heavy cream
• cup chopped fresh tarragon
• 1 lemon, zested and juiced
• cup grated Gruyere cheese
• 2 (14 ounce) packages frozen puff pastry, thawed
• 1 large egg for egg wash

Directions

Step 1: Begin by tearing the meat from the roasted chicken into bite-sized pieces using your hands.

Step 2: In a nonstick skillet, melt the butter over medium-high heat. Add the mushrooms and teaspoon of salt, then stir and cook until the mushrooms turn golden brown, about 5 minutes.

Step 3: Add the diced onions and another teaspoon of salt. Cook the onions until they become soft and translucent, which should take about 5 minutes.

Step 4: Season with the remaining salt, black pepper, cumin, smoked paprika, and cayenne pepper. Stir and cook the mixture for about 30 seconds.

Step 5: Pour in the heavy cream, stirring continuously until the sauce thickens and turns golden and bubbly. This should take 5 to 7 minutes.

Step 6: Lower the heat to medium-low and mix in the chopped fresh tarragon.

Step 7: Add the shredded chicken to the skillet and stir until the sauce is absorbed into the chicken and mushroom mixture. Transfer the filling into a bowl.

Step 8: Add the lemon zest and lemon juice to the mixture. Stir in the grated Gruyere cheese until well combined. Cover the bowl and refrigerate the filling until it is chilled, at least 30 minutes.

Step 9: Place a sheet of puff pastry on a lightly floured parchment paper. Roll it out into a 12 x 15-inch rectangle.

Step 10: Lightly dust the surface of the pastry with flour and place another sheet of parchment paper on top. Roll out the pastry flat. Transfer the parchment with the dough onto a baking sheet and freeze it for about 10 minutes to firm it up.

Step 11: Preheat the oven to 450F (220C).

Step 12: Once the dough is firm, transfer it onto a work surface with the parchment paper still underneath. Using the tip of a knife, lightly score the pastry into 3 strips lengthwise.

Step 13: Cut off the top two corners of the pastry so that the top resembles a triangle. Take one of the removed corner pieces and use a little water to stick it to the middle of the bottom edge of the pastry, which will help seal the strudel.

Step 14: Starting at the scored center section near the pointy end, make -inch cuts all the way down one side, following the angle of the top. Repeat this on the other side, creating the same number of sections.

Step 15: Transfer the parchment with the dough onto a baking sheet. Add half of the chicken and mushroom filling into the middle section of the pastry.

Step 16: Fold the top and bottom sections of the pastry over the filling. Then, alternate folding the dough strips over the top of the filling, covering the entire strudel. Trim off any excess dough.

Step 17: Brush the top of the pastry with a beaten egg for a golden finish.

Step 18: Place the strudel in the preheated oven and bake until golden brown and crispy, about 35 to 40 minutes.

Step 19: Allow the strudel to cool for 5 to 10 minutes before slicing and serving.

Chef's Note

I used Dufour Puff Pastry Classic, which comes in a large rectangle. This makes the process a bit easier, but feel free to use any puff pastry you prefer.

Nutrition Facts (per serving)

• Calories: 642
• Total Fat: 45g (58% Daily Value)
• Saturated Fat: 16g (78% Daily Value)
• Cholesterol: 109mg (36% Daily Value)
• Sodium: 502mg (22% Daily Value)
• Total Carbohydrate: 33g (12% Daily Value)
• Dietary Fiber: 2g (6% Daily Value)
• Protein: 26g (52% Daily Value)
• Potassium: 378mg (8% Daily Value)