Chicken and squash strudel

Chicken and squash strudel
Makes: 6 portions
Prep time:
Cook time:
Total time:
  • 1 onion
  • 2 cloves of garlic
  • 250 gr chicken breast
  • 200 gr risotto rice
  • 250 gr white wine
  • 400 gr chicken stock
  • 500 gr squash
  • 250 gr aubergine
  • 2 tbspn sage
  • 50 gr pecan nuts
  • ½ tspn ground coriander
  • 50 gr dried apricots
  • 16 sheets filo pastry
  • 125 gr melted butter
  1. Dice the onion and garlic and sweat off in some oil.
  2. Add the rice and stir fry for a minute. Add the white wine and cook until absorbed by the rice.
  3. Add the hot chicken stock ladle by ladle until the rice is half-cooked.
  4. Dice the chicken breast, season with salt and pepper and add to the rice.
  5. Continue cooking until both the rice and chicken are cooked, seasoning to taste with the sage and salt and pepper. Remove from the heat and set aside.
  6. Dice the aubergine and squash and add with the pecan nuts to the filling. Allow to cool to room temperature.
  7. Preheat the oven to 180°C and line a tray with baking paper.
  8. Cover the bench with some plastic foil. Place a sheet of filo pastry on it, brush lightly with melted butter and place a second sheet on top. Brush again with butter and top with some of the filling.
  9. Using the plastic film, roll the pastry over itself into a cylinder, tucking the sides in. Place on the baking tray and repeat until the filo pastry is used up.
  10. Brush the strudels with melted butter and bake in the preheated oven for 25 min or until cooked and brown. Brush again with the melted butter and sprinkle the flaked almonds on tp. Return to the oven to toast the almonds and serve.
Stuff to know
Make the filling ahead to time to allow it to cool.
Serve the strudel with a side salad made with shaved raw fennel, orange segments, tarragon and mixed leaves.
Keep the filo pastry from drying out by covering it with a damp tea towel.