RECIPE BY CLAIRE WOOD

CARÉME PASTRY


>> Cheesy Chicken and Spinach Strudel by Claire Wood of Carème Pastry

BAROSSA RECIPES

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. 

Skill Level //

Easy       

Prep/Cook Time //

55 minutes, plus 30 minutes refrigeration

You will need:

  • 20g butter, chopped
  • 1/2 small brown onion, finely chopped
  • 1 clove garlic, crushed
  • 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

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.

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 5 minutes. Refrigerate for 30 minutes or until cool.

3. Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.

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. 

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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Like the sound of this recipe? Want more… Check out these further recipes by Carème Pastry:

>> Claire Wood of Carème Pastry