Description
Juicy and tender strudel with chicken, vegetables and dill - this appetizer is fit for any Christmas table. A separate advantage is that you can prepare this dish the day before, and before serving, bake or even just to warm up. In preparation we will help wonderful knives and accessories company Fiskars.
Ingredients
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Leeks
0.5 piece
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Carrots
0.5 piece
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Zucchini
0.333 piece
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Pepper
0.333 piece
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Dill
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Chicken egg
1 piece
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Yolk egg
1 piece
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Milk
20 ml
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The dough is flaky unleavened
250 g
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Chicken fillet
1 piece
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Salt
-
Pepper white
Cooking
For a start, finely chop the leeks and bell pepper and saute until soft. At this time turn on the oven to preheat to 200 degrees.
Carrots and zucchini to clear, RUB on a small grater, dill wash and finely chop. Chicken breast cut into as small as possible. You can use the large mesh in the grinder, but the juicier bits, but if You have a good knife slicing will not be for You.
Now mix the chicken, stewed and fresh vegetables and egg, adding salt to taste and pepper and carefully wrap in a pre-thawed and rolled out in one direction a layer of puff pastry. Top lubricated with our strudel with a beaten egg mixed with milk in the oven for 40 minutes. Focus on your technique, if you begin early to burn - cover with foil if starts to brown after 30 minutes - increase temperature to 220 degrees.
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