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Just the thing for a quick hearty family dinner after a long day!

Flaky Chicken & Veg Strudel


  • 250 g roast chicken, shredded
  • 180 g frozen mixed vegetables
  • 180 ml baby tomatoes, halved or quartered
  • 250 ml prepared thick cheese sauce
  • 250 ml grated mozzarella cheese
  • 80 ml spring onion, finely chopped
  • 125 ml basil or parsley leaves, chopped
  • salt and freshly-milled black pepper
  • 400 g puff pastry
  • 1 egg, beaten with a little water

Chef's hint: You can use Nature's Garden Casserole Mix or Mixed Vegetables. Wonderful quality!


Place the chicken in a mixing bowl. Blanch the vegetables in boiling water for 3 minutes. Refresh in cold water, drain and pat dry. Add to the chicken, together with the tomatoes, cheese sauce, grated cheese, spring onion and herbs. Season and mix well.

Roll the pastry out and place onto a baking tray that has been coated with non-stick spray. Spoon the chicken mixture onto the long side of the pastry, then roll the pastry over the filling so that it is in the centre. Tuck the short sides of the pastry in and transfer to a greased baking sheet. Bush with the egg wash. Make a few diagonal slits in the top of the strudel and bake in an oven, preheated to 200 C for 20 minutes or until the pastry is crisp and golden. Serve at once.

Serves 4 6.