Chicken Strudel

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut 500g chicken breast into cubes. Dice 2 onions.
Heat 40g herb butter in a large skillet over medium-high heat until melted. Add chicken cubes and fry for 6-7 minutes, stirring occasionally, until golden on all sides.
Add diced onions to the skillet and cook for 3-4 minutes until softened.
Stir in 1 tablespoon tomato paste, 1 teaspoon chili powder, and 1 pinch basil. Cook for 1 minute to combine. Season with salt and pepper to taste. Remove from heat and let cool for 2-3 minutes.
Unroll 275g puff pastry on a baking tray lined with baking paper.
Spread the chicken mixture evenly on the front half of the puff pastry. Fold the back half over to cover and press the edges lightly to seal.
Place the tray in an oven preheated to 220°C (425°F) with top and bottom heat. Bake for 20 minutes until the puff pastry is golden brown.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.