CHICKEN STRUDEL

PORTIONS: 8

INGREDIENTS
19 oz. shredded cooked chicken
1 tbsp. vegetable oil
6 tbsp. butter
½ diced onion
2 garlic cloves chopped
¼ red pepper, diced
¼ yellow pepper, diced
¼ green pepper, diced
1 tbsp. fresh chopped oregano
1 tsp. fresh thyme leaves
1tbsp. chopped parsley
2¼ cups baby bella mushrooms
7 tbsp. all-purpose flour
1 chicken bouillon without MSG
¼ tsp. ground nutmeg
1 tsp. salt
2 cups milk
1 puff pastry sheet

METHOD
Heat the oil and butter in a frying pan and cook for a minute onions and garlic. Add 3 color peppers, herbs and mushrooms, cook until mushrooms are done.
Add flour and mix well, keep cooking at moderate flame for about 4 minutes.
Add chicken bouillon, ground nutmeg and salt. Pour in the milk a bit at a time and mix well. Sauce will be thick. Let it cool off. Keep in the refrigerator for several hours.
Roll out a puff pastry sheet and stuff it with the chicken mix along the center. Cover with the sides of the pastry dough. Place the strudel in a baking sheet pan. Bit 1 egg with a bit of milk and brush it all around the dough.
Preheat the oven at 375° F and cook the chicken strudel until is golden brown, for about 45 minutes.