Savory Chicken Mushroom Strudel

Follow our step-by-step guide on how to make Savory Chicken Mushroom Strudel.

1. Step 1

   Start by carefully removing the meat from your roasted chicken, then tear it into bite-sized pieces, setting it aside for later.

2. Step 2

   In a nonstick skillet, melt a generous pat of butter over medium-high heat.

3. Step 3

   Once the butter is bubbling, toss in your sliced mushrooms along with half a teaspoon of salt.

4. Step 4

   Sauté the mushrooms, stirring occasionally, until they turn a lovely golden brown, which should take about five minutes.

5. Step 5

   Next, add in the diced onions and the remaining half teaspoon of salt.

6. Step 6

   Cook these together until the onions soften, which will take another five minutes.

7. Step 7

   To elevate the flavor, season the mixture with black pepper, cumin, smoked paprika, and a pinch of cayenne pepper, stirring for about 30 seconds to let those spices mingle.

8. Step 8

   Now, pour in the heavy cream and keep stirring frequently as the mixture thickens and begins to bubble, which should take around five to seven minutes.

9. Step 9

   Once it’s thickened, reduce the heat to medium-low and gently stir in some fresh tarragon.

10. Step 10

    Add the shredded chicken to the skillet, mixing everything together until the sauce is absorbed into the chicken and mushrooms.

11. Step 11

    Transfer this delicious filling to a bowl, then fold in the bright lemon zest, a splash of lemon juice, and the rich Gruyere cheese.

12. Step 12

    Cover the bowl and pop it in the fridge for at least 30 minutes to chill and let those flavors meld beautifully.

13. Step 13

    While your filling cools, let’s prepare the puff pastry.

14. Step 14

    On a lightly floured surface, roll out one sheet of puff pastry into a rectangle about 12 by 15 inches.

15. Step 15

    To ensure it lays flat, place another sheet of parchment paper on top and roll it out gently.

16. Step 16

    Carefully transfer the pastry, still on the parchment, onto a baking sheet and freeze it for about 10 minutes to firm it up.

17. Step 17

    As the oven preheats to 450°F (220°C), move the chilled dough to a work surface, keeping it on the parchment paper.

18. Step 18

    Lightly score the pastry into three strips lengthwise, then cut away the top two corners to create a triangle shape.

19. Step 19

    Use a little water to attach one of the removed corner pieces to the middle section of the bottom, helping to seal your strudel.

20. Step 20

    Now, starting from the scored center section, make 3/4-inch cuts down one side, following the angle of the top.

21. Step 21

    Repeat this on the other side, ensuring you have the same number of sections on both sides.

22. Step 22

    Carefully transfer the parchment paper with the dough back onto a baking sheet.

23. Step 23

    Spoon half of your savory chicken and mushroom filling into the middle section of the pastry.

24. Step 24

    Fold the top and bottom of the pastry over the filling, then alternate folding the dough strips over the filling to create a beautiful, covered strudel.

25. Step 25

    Trim any excess dough, and give the top a lovely golden sheen by brushing it with a beaten egg.

26. Step 26

    Bake your masterpiece in the preheated oven for 35 to 40 minutes, or until the pastry is golden brown and irresistibly crisp.

27. Step 27

    Once it’s done, let it sit for 5 to 10 minutes to cool slightly before slicing and serving.

28. Step 28

    Enjoy the delightful flavors and the satisfying crunch of your homemade chicken mushroom strudel!.