Chicken, Bacon and Mushroom Strudel


Chicken, Bacon and Mushroom Strudel


For a Sunday lunch or an informal dinner party this is a great way to have dinner made in advance, and still have something delicious on the table.  If you make the strudel up and pop it in the oven when your guests arrive, it will smell wonderful and be ready in no time!


3 chicken breasts, chopped into generous mouthful-sized pieces


½  cup of milk

½  cup of chicken stock

4 spring onions, finely chopped

4 rashers of streaky bacon, diced

450 grams of Swiss Brown mushrooms, sliced

2 cloves of crushed garlic

1 red capsicum, sliced

2 eggs, beaten

250 grams ricotta cheese

¼ cup Parmesan cheese

¼ cup grated Mozzarella cheese

1 bunch of parsley finely chopped

Filo Pastry


Salt and pepper to taste


Pre-heat oven to 220°C


Fry onions, capsicum, garlic, bacon and onions in butter until just golden, add chicken pieces and all to colour slightly before adding stock and milk.  Reduce heat and cook until chicken is tender and most of liquid has evaporated.  Add mushrooms and allow to soak up remaining liquid.    Allow to cool slightly before folding through ricotta and parmesan cheese, herbs and eggs.


Lay out the Filo pastry over an oblong oven tray one sheet at a time brushing with butter or olive oil.  Layer up at least four sheets of pastry positioning it horizontally on the tray.  Spoon the filling onto one edge of the  pastry, leaving enough pastry at each end of the parcel to fold inwards. Form the filling into a long sausage and carefully roll the pastry over, leaving the 'seam' at the bottom.  Sprinkle Mozzarella cheese over the top of the parcel and bake in a moderately hot oven until the pastry is golden and crispy.


Can be served hot or cold with salad or vegetables.  Can also be rolled into individual parcels for lunches, canapés or entrées.

Bake in a hot oven for about 15 minutes, or until the pastry is just golden and crisp.