STRUDEL WITH CHICKEN, MUSHROOMS AND CHEESE

    Smooth strudel with chicken and mushrooms is a hearty version of a popular dish.
   Juicy baked filling wrapped in a thin, crispy pastry: this pie is perfect for lunch or a snack.
   Mushrooms and chicken breast are perfect for the filling. And the hard cheese will give a mouthwatering creamy notes.

   The finished strudel goes best with fresh vegetables, herbs or a sauce of sour cream, garlic and dill. 

Ingredients:
- Puff pastry - 1000 g
- Chicken fillet - 700 g
- Champignons - 700 g
- Onions - 1 pc
- Hard cheese - 250 g
- Sour cream - 60 g
- Butter - 100 g
- Vegetable oil - for frying

Step by step cooking:
Cooking time - 120 min.

   1. Thaw the dough (if frozen) according to the instructions on the package.

   2. Mushrooms and onions cut into julienne strips, salt and fry in a heated frying pan with oil until golden. Let cool.

   3. Boil chicken fillets in salted water, cut into julienne strips and add to the mushrooms.

   4. Grate cheese on a coarse grater, mix with mushrooms and chicken. Add sour cream.

   5. Roll out the dough thinly, along one side lay the stuffing.

   6. Melt the butter, grease the dough around the stuffing.

   7. Roll up the dough, closing the edges.

   8. Layer the baking tray with parchment and lay the strudel. Brush with melted butter.

   9. Bake in a preheated 190°C oven for 30-40 minutes until golden brown.