The savory strudel with chicken, peas, and mushrooms is a great dinner saver, tasty and easy to make. For this recipe, you can use chicken strips, but leftover roasted chicken works just fine. I used a roll of puff pastry and for the filling, I cooked the chicken with peas and mushrooms. Ideal for a home aperitif with friends, this strudel will be appreciated by everyone!
Check out the collection Recipes with Peas
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 3 People
- Cooking methods: Oven, Stove
Ingredients
- 1 roll puff pastry (rectangular)
- 9 oz chicken breast
- 3.5 oz mushrooms
- 1.75 oz peas
- 1 carrot
- 1 stalk celery
- Half onion
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste salt
Steps
To make the savory strudel with chicken, peas, and mushrooms, cut the chicken into strips; chop celery, carrot, and onion.
In a pan, pour a drizzle of extra virgin olive oil and the previously prepared mince. Set on low heat and let it sauté.
Then add the peas, chopped parsley, and sliced mushrooms. Cook for 5 minutes, then add the chicken. Salt and cook on medium-low heat.
Once the filling is cooked, turn off the heat and let it cool slightly.
Roll out the puff pastry with the long side facing you and place the filling in the center.
Close the strudel, folding the long sides over the filling and sealing the ends well. Cut diagonal slashes on the surface with a knife.
Brush the surface of the strudel with extra virgin olive oil and bake in a preheated oven at 400°F for 20-25 minutes, until golden.
Allow to cool for 10 minutes, then slice and serve. Enjoy your meal!
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