Chicken and filo strudel

Chicken and filo strudel.
Chicken and filo strudel. Photo: Quentin Jones

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.