Chicken, Spring Onion and Feta Strudel
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 150 grams flour
- 1 pinch (s) salt
- 1 pinch (s) sugar
- 1 tablespoon oil
- 0.5 tablespoon ½ vinegar
- water
For painting:
- some oil
- 60 g butter, liquid
For the filling:
- 450 g chicken breast, sliced
- 180 g feta cheese, finely diced
- 4 spring onions, cut into rings
- 1 teaspoon salt
- 1 teaspoon paprika powder, noble sweet
- 0.25 teaspoon ¼ paprika powder, hot pink
- pepper
Print Recipe
Pin Recipe Instructions
- Dough:
- Mix the flour with the salt and sugar on the work surface and make a well in the middle. Pour oil, vinegar and a little water into the well and knead into a smooth, supple dough. Brush the dough with a little oil and cover and let rest at room temperature for about 30 minutes.
- Then divide the dough into 4 portions and use a cloth to make each portion as thin as possible and then brush each portion immediately with a little melted butter.
- Filling:
- Mix the shredded chicken breast, diced feta and spring onion rings in a bowl. Season with salt, paprika and pepper. Spread a quarter of the filling in the lower part of each portion of the dough, leaving an edge of about 4 cm free on the left and right. Roll up the dough and shape each into a snail.
- Place the snails on a baking sheet lined with baking paper and brush with a little melted butter. Bake for 30 minutes in the lower half of the 200 ° C top / bottom heat oven. Take the snails out briefly and brush with the remaining butter.
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