My mum has made this strudel for as long as I can remember. It's quite retro but very tasty. The ends are the best bits.
1 large roast chicken
250g button mushrooms, stalks removed, finely sliced
200g havarti cheese, grated
1/2 cup shallots, finely sliced
Salt and pepper
14 sheets filo pastry
100g butter, melted
Pre-heat oven to 180C.
Remove meat from chicken, discarding skin and bones, and cut into one-centimetre chunks. Put in a bowl and add mushrooms, cheese and shallots. Season with salt and pepper and mix well.
Brush every second layer of filo pastry evenly with butter and place on top of each other.
Place chicken mixture in a log shape, pressing mixture together firmly, on top of filo, leaving a few centimetres of pastry on the short edges and the long edge closest to you. Brush edges of pastry with butter and roll into a log, tucking in edges as you go. Place on a baking tray with the sealed edge on the bottom.
Brush top with butter and bake for 40 minutes or until golden. Slice and serve with salad greens.