Ingredients
For 6 portions
For the strudel
250g
QimiQ Classic, unchilled
1
Egg(s)
3tbsp
Corn flour / starch
3
Slice(s) of white bread, toasted
200g
Chicken breast fillet, finely chopped
150g
Mushrooms, finely sliced
150g
Bamboo shoots, tinned and drained
1
Red pepper(s), finely shredded
2
Spring onion(s), finely sliced
5g
Ginger root, finely shredded
2
Garlic clove(s), finely chopped
Olive oil
20ml
Soya sauce
30ml
Sweet chili sauce
Salt and pepper
1package
Puff pastry[Tante Fanny]
Egg(s), to brush
Sesame seeds, to sprinkle
For the chili dip
250g
Qiminaise
or
Homemade Qiminaise, Base Recipe (https://rdb.qimiq.com/en/recipes/3668)
100g
Sweet chili sauce
1tbsp
Soya sauce
Preparation
- Preheat the oven to 180 °C (conventional oven).
- Whisk the unchilled QimiQ Classic smooth. Add the egg, corn flour, bread and chicken and mix well.
- Fry the mushrooms, shoots, peppers, onion, ginger and garlic in oil until soft. Add the soya sauce and chili sauce and season to taste with salt and pepper. Allow to cool, add to the QimiQ mixture and mix well.
- Prepare the pastry and use to line a loaf tin (approx. 30 cm long) lined with baking paper.
- Pour the filling onto the pastry, cover with pastry and brush with egg. Prick with a fork to allow steam to escape.
- Bake in the preheated oven for approx. 50 minutes (cover with tin foil to prevent burning, if necessary).
- Allow to cool slightly and tip out of the baking tin to serve. Sprinkle with the sesame seeds and portion.
- For the chili dip: mix the ingredients together well and season to taste.
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