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RECIPE Life&Style | JAN/FEB 2022

Cooking Chicken

& Cheese
with Strudel

Julie Serves 6 Prep time: 15 minutes

Cooking time: About 40 minutes

INGREDIENTS

1 tablespoon olive oil
We’re delighted to announce 800 g chicken thigh fillets, cut into
a new partnership with 3 cm cubes

Julie Goodwin, winner of 200 g button mushrooms, sliced
3 cloves garlic
MasterChef Australia 2009. they cook, so continue to cook of the left and right thirds of the
2 tablespoons plain flour until this liquid evaporates. pastry. It should now resemble the
1¼ cups milk
Julie has cooked up some 3. Return the chicken to the pan shape of a big straight Christmas
1 tablespoon dijon or french tree.
delicious family focused mustard and sprinkle the flour over the
recipes for Life & Style and ½ teaspoon sea salt top. Stir to coat the chicken. Stir in 5. On the left and right thirds of
the large rectangle (not the middle
the milk, ¼ cup at a time, allowing
we can’t wait to share them ¼ teaspoon ground white pepper
1 cup grated tasty cheese the sauce to cook and thicken third), make incisions about 1.5
all with you. 2 sheets frozen puff pastry between each addition. When all cm apart, following the angle of
1 egg, beaten the milk is added, bring the sauce the upper point of the pastry and
Enjoy! 4 shallots (spring onions), finely to a simmer and stir in the mustard, going to each edge. These will
sliced salt, pepper and two-thirds of the form your pastry braids for the
cheese. Simmer for a few minutes strudel. Once the pastry is cut, lift
or until the chicken is cooked it, still on the baking paper, onto a
INSTRUCTIONS
through. Remove to a bowl and large baking tray.
1. Preheat oven to 200°C. Heat allow to cool. 6. Place the cooled chicken
1 teaspoon oil in a large, heavy- 4. Preheat the oven to 200°C. Place mixture along the middle third
based frypan over medium- 2 sheets of puff pastry on a sheet of the pastry, stopping short of
high heat and brown half of the of baking paper on a large cutting the pointy and square-cut end.
chicken. Remove to a bowl and board. Brush 1 cm of the edge of Sprinkle with the sliced shallots
repeat with another teaspoon of one sheet with a little beaten egg and the remaining cheese. Fold
oil and the remaining chicken. The and overlap another sheet over it. the pointy end over the chicken
chicken only needs to have some Press the edge to join the sheets mixture, then fold the square end
golden colour; it doesn’t need to together into a large rectangle. Turn of the pastry over. Then, alternating
be cooked all the way through at the rectangle so it is vertical on the from left to right, fold the strips of
this stage.
bench. Using the back of a butter pastry over the chicken mixture.
2. Heat the remaining oil in the knife or a skewer, make faint lines It will look a bit like a braid. Brush
pan and sauté the mushrooms and on the pastry to divide it into equal liberally with egg and bake for
garlic until the garlic is fragrant and thirds lengthways. Cut off the top 20–25 minutes or until a deep
translucent, and the mushrooms two corners of the large rectangle golden brown. This is lovely served
are a light golden colour. The to form a point. At the base of the hot or at room temperature.
mushrooms will release liquid as large rectangle, cut a square out

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