Austrian Chicken Strudel

Austrian Chicken Strudel

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Servings: 8
Calories: 759


  • 2 chickens weighing 2 1/4 lbs
  • 4 oz smoked bacon
  • 2 tsp salt
  • 2 pinches freshly ground black pepper
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 1/3 cup button mushrooms
  • 10 large leaves Savoy cabbage
  • 2 eggs
  • 2 tbsp freshly chopped parsley
  • 4 floz single cream
  • 1/2 oz clarified butter

for the pastry

  • 2 2/3 cup plain flour All purpose
  • 2 pinches salt
  • 4 floz lukewarm water
  • 1 tbsp oil
  • flour for rolling out
  • 6 tbsp clarified butter for glaze


  • Skin chickens, remove breast portions and put to one side. Bone what is left and cut meat into small pieces.
  • Cut any remaining fat and skin from 2 livers, then wash, dry and chop.
  • Cut bacon into 1 cm (1/3 in) rashers. Put prepared chicken and bacon on a plate, sprinkle with salt, pepper, thyme and sage, then place in refrigerator for 30 minutes.
  • Clean, wipe and slice mushrooms thinly. Wash cabbage leaves, cutting away thick stems.
  • Sift flour onto pastry board, add 1 egg, salt, and half the water and knead to smooth dough, adding more water if necessary.
  • When kneaded sufficiently, the pastry should have a dull sheen. Shape into a ball, brush with oil, invert a bowl over pastry and let sit for 30 minutes.
  • Mince chilled chicken and bacon/still keeping breasts apart) very finely.
  • Put minced meat into bowl set in another bowl containing ice cubes. Combine thoroughly with 2 eggs, parsley and cream, season well with salt and pepper, cover and put in refrigerator for 30 minutes.
  • Melt 1 tbsp clarified butter. Cut chicken breasts into 2 cm (3/4 in) wide strips before frying together with chopped liver over high heat for 2 minutes, turning constantly. Put to one side
  • Roll out dough on floured surface into large, paper thin rectangle. Cut off any thick edges and brush with melted clarified butter all over.
  • Preheat oven to 200°C (400°F) Gas Mark 6.
  • Spread cabbage leaves with one half of chicken mincemeat; arrange chicken strips and liver along middle. Cover with remaining mincemeat, then arrange on pastry and roll it up.
  • Lift pastry roll onto baking sheet in the form of a horseshoe, then brush with melted butter.
  • Bake for 30 minutes in centre of oven, brushing several times during baking with remaining melted butter.
  • Cut chicken strudel into 16 equal pieces and serve while still hot.
Calories: 759 kcal
Carbohydrates: 35 g
Protein: 43 g
Fat: 49g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 256 mg
Sodium: 1045 mg
Potassium: 630 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 2472 IU
Vitamin C: 16 mg
Calcium: 62 mg
Iron: 5 mg
Ingredients Chicken, Whole Chicken
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