2 boxes chicken chunks of The Vegetarian Butcher, roughly chopped
200 g mixed mushrooms (can be any kind of mushroom), roughly chopped
salt and pepper
1 onion, finely chopped
2 cloves of garlic, chopped
2 sprigs of sage, leaves finely sliced into strips
1 apple, diced
10 sheets of filo pastry, defrosted
oil and/or butter for frying and for on the filo pastry.
3 tbsp (egg-free) mayonnaise
3 tbsp piccalilli
Sauté the mushrooms in 2 tablespoons of oil until nicely browned and season with salt and pepper. Leave the mushrooms to cool in a bowl large enough to add the other ingredients to later. Next, fry the onions in 2 tablespoons of oil for a couple of minutes then add the garlic and fry until the onions are light brown, tender and sweet. Add the onions, apple and sage to the bowl with the mushrooms and season again with salt and pepper if necessary, add the Chicken Chunks and leave to cool to at least room temperature. This part of the recipe can also be made the day before and kept in the fridge.
Preheat the oven to 200°C.
Take 2 sheets of filo pastry and lie them next to each other with a slight (2 cm) overlap on a baking tray lined with some grease proof paper. Brush the pastry with melted butter (or oil, depending on what you’re using). Now take 2 more sheets of filo pastry and lay them on top of the first 2 buttered sheets. Again, with an overlap and brush with melted butter. Repeat until you run out of filo pastry. Now place your filling on one half of the pastry rectangle running the length of the pastry and fold the remaining pastry over the filling to create a roll with the seam of the roll underneath. Brush the whole roll with more butter and flatten the roll a little to create a typical strudel shape. Push any filling at sides of the strudel back in again as best you can and pinch the ends to close the role. Bake the strudel in the oven for about 30 minutes.
In the meantime, you can get on with the sauce. Simply mix the mayonnaise and the piccalilli.
Serving suggestion: Try a rocket and tomato salad or maybe a simple Nasi of rice, peas and carrots.