A beautiful dish for a small dinner party or a buffet dish. It’s both creamy and tasty!

Serves: 6-8 Prep. time: 15′ Cooks in: 1:10′ Ready in: 1:25′

1 puff pastry sheet
3 tbsp butter
3 tbsp flour
2-3 cups milk
4 cups roast chicken, pulled
2 cups Gruyere + edam cheese
1/2 parsley, finely chopped
1 pinch nutmeg
3 eggs
salt, pepper

Step 1
In a clean pan melt butter and stir in flour, whisking continually for 1-2′ until it changes color. Stir in milk until sauce thickens and becomes creamy with no lumps. Remove pan from heat and after 2 minutes stir in remaining ingredients and season with salt and pepper according to your taste. Allow stuffing to cool.

Step 2
Preheat oven at 180C/fan. Brush well bottom and sides of a baking pan with oil or butter. Open puff pastry on a clean working surface dusted with a little flour. Spread the chicken mix evenly on half puff pastry sheet and cover with the other half. Bring the edges inwards to seal the stuffing. Transfer in the dish.

Step 3
Bake for 1 hour or so until golden and crispy. Serve warm.

Photo – Food styling: Antonia Kati

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