Strudels with chicken, carrots and onions, baked in the oven
5 servings
50 minutes
Chicken, carrot, and onion strudels are a cozy combination of soft dough and juicy aromatic filling. This recipe, originating from Russian cuisine, is a variation of classic strudels but with a hearty meat accent. The crispy crust gently envelops the filling of chicken fillet, sweet carrot, and caramelized onion soaked in soy sauce and fragrant herbs. Baking in the oven gives the dish a rich flavor and delightful aroma. Perfect for family dinners or cozy gatherings. Served hot with a delicate sauce or fresh vegetables, allowing you to enjoy a rich flavor ensemble. The unique texture and harmony of ingredients make this strudel variant special, reminiscent of home warmth and Russian culinary traditions.
1
For the test: mix 0.5 cup of milk, 2 eggs, 1 tablespoon of vegetable oil, 1 teaspoon of salt, and 0.5 cup of water with a whisk, then add flour. Knead a non-sticky dough. Put it in the refrigerator for 30 minutes.
- Milk: 150 ml
- Chicken egg: 2 pieces
- Vegetable oil: 5 tablespoon
- Salt: 2.5 teaspoons
- Water: 1.5 glass
- Wheat flour: 550 g
2
For the meat filling: cut chicken fillet into cubes, finely chop 1 onion, grate 1 carrot on a coarse grater.
- Chicken fillet: 450 g
- Onion: 3 heads
- Carrot: 2 pieces
3
Fry the chopped chicken with onion in vegetable oil (2 tbsp) for 5–7 minutes. Add grated carrot, 1 teaspoon of salt, 1/3 teaspoon of ground black pepper, chicken spices, and 2 tablespoons of soy sauce. Fry for another 10 minutes.
- Chicken fillet: 450 g
- Onion: 3 heads
- Vegetable oil: 5 tablespoon
- Carrot: 2 pieces
- Salt: 2.5 teaspoons
- Ground black pepper: 10 g
- Seasoning for chicken: 7 g
- Soy sauce: 3 tablespoons
4
For the vegetable filling: finely chop 2 onions and grate 1 carrot on a coarse grater. Sauté in vegetable oil (2 tbsp) for 5 minutes. Add dried thyme, basil, coriander, black pepper (1/3 tsp), and 1 tablespoon of soy sauce. Cook for another 5 minutes.
- Onion: 3 heads
- Carrot: 2 pieces
- Vegetable oil: 5 tablespoon
- Dried thyme: 5 g
- Dried basil: 5 g
- Ground coriander: 5 g
- Ground black pepper: 10 g
- Soy sauce: 3 tablespoons
5
Divide the dough in half, then halve one part. Roll out the larger portion into a circle larger than the baking dish by 8 cm. Place it in the dish, forming edges. Top with meat filling.
6
Roll out 2 rectangles from the remaining dough. Place the vegetable casserole on top. Roll the dough into a log. Cut into pieces 3-4 cm thick. Place on top of the meat filling in the dish.
7
Add a bouillon cube to a glass of hot water. Pour in the strudels. Cook at 180 degrees for 45-50 minutes.
- Water: 1.5 glass