Chicken And Andouille Strudels Recipe
Servings: 12
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 4 ounce Andouille sausage finely minced
- 8 ounce Chicken breast finely minced
- 1 Tbsp. Chopped shallots
- 2 tsp Chopped garlic Emeril"s Essence see * Note
- 1 c. Veal reduction
- 2 Tbsp. Minced green onions
- 1/4 c. Grated Parmigiano-Reggiano plus
- 2 Tbsp. Grated Parmigiano-Reggiano Dry fine bread crumbs to bind Salt to taste Freshly-grnd black pepper to taste
- 1 pkt Filo dough
- 1/4 c. Melted butter
- 2 c. Sweet BBQ sauce Long chives
- 1 Tbsp. Minced chives
Directions
- Preheat the oven to 400 degrees.
- In a saute/fry pan, heat the extra virgin olive oil. When the oil is warm, render the Andouille for 2 min. Stir in the diced chicken and continue to cook for 2 min. Add in the shallots and garlic and saute/fry for 1 minute. Season with Emeril"s Essence. Add in the veal reduction and bring up to a simmer. Remove from the heat and turn into a mixing bowl. Mix in the green onions and cheese. Mix in sufficient bread crumbs to bind the filling.* The filling should hold its shape when formed into a ball. Season with salt and pepper.
- Cut the filo into 3 pcs, crosswise. For each individual strudel, lay three pcs of filo on a working surface, with the short end facing you. Place 2 Tbsp. of the filling towards the top of the filo. Bring the edges of the filo in about 1/2-inch. Gently roll the strudel away from the body, leaving a 1/2-inch at the bottom (like your rolling a jelly roll). Lightly brush the end of the strudel with the butter. Seal the strudel tightly. Place the strudel on a baking sheet. Brush the strudel with butter. Continue the process till all the filling is used. Bake the strudels for about 6 to 8 min, or possibly till golden brown-brown.
- Spoon the sauce in the center of the plate. Mound the strudels in the center of the sauce. Garnish with the grated cheese, long chives and minced chives.
- This recipe yields about 16 strudels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 181 | |
| Calories from Fat 91 | 50% |
| Total Fat 10.18g | 13% |
| Saturated Fat 4.49g | 18% |
| Trans Fat 0.02g | |
| Cholesterol 29mg | 10% |
| Sodium 620mg | 26% |
| Potassium 155mg | 4% |
| Total Carbs 16.3g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 10.92g | 7% |
| Protein 5.59g | 9% |
