Austrian Chicken Strudel


serves 6-8
2 chickens weighing 1 kg (2 1/4 lbs)
4 oz (100 g) smoked bacon
2 tsp salt
2 pinches freshly ground black pepper
1 tsp dried thyme
1 tsp dried sage
1 1/3 cup (100 g) button mushrooms
10 large leaves Savoy cabbage
2 eggs
2 tbsp freshly chopped parsley
125 ml (4 fl oz) 1/2 cup single cream
1 tbsp (1/2 oz) clarified butter

for the pastry

2 2/3 cup (300 g) plain flour (All purpose)
2 pinches salt
125 ml (4 fl oz) 1/2 cup lukewarm water
1 tbsp oil
flour for rolling out
6 tbsp clarified butter for glaze


1. Skin chickens, remove breast portions and put to one side. Bone what is left and cut meat into small pieces.

2. Cut any remaining fat and skin from 2 livers, then wash, dry and chop.

3. 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.

4. Clean, wipe and slice mushrooms thinly. Wash cabbage leaves, cutting away thick stems.

5. Sift flour onto pastry board, add 1 egg, salt, and half the water and knead to smooth dough, adding more water if necessary.

6. 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.

7. Mince chilled chicken and bacon/still keeping breasts apart) very finely.

8. 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.

9. 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

10. Roll out dough on floured surface into large, paper thin rectangle. Cut off any thick edges and brush with melted clarified butter all over.

11. Preheat oven to 200°C (400°F) Gas Mark 6.

12. 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.

13. Lift pastry roll onto baking sheet in the form of a horseshoe, then brush with melted butter.

14. Bake for 30 minutes in centre of oven, brushing several times during baking with remaining melted butter.

15. Cut chicken strudel into 16 equal pieces and serve while still hot.

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