Asian Strudel with Chili Dip

Dips and Spreads, Strudels
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Ingredients for 6 portions
  • For the strudel
  • 250 g QimiQ Classic, room temperature
  • 1 Egg(s)
  • 3 tbsp Corn starch
  • 3 Slice(s) of white bread, toasted
  • 200 g Chicken breast fillet, finely chopped
  • 150 g Mushrooms, finely sliced
  • 150 g Bamboo shoots, tinned and drained
  • 1 Red bell pepper(s), finely shredded
  • 2 Green onion(s), finely sliced
  • 5 g Ginger root, finely shredded
  • 2 Garlic clove(s), finely chopped
  • Olive oil
  • 20 ml Soy sauce
  • 30 ml Sweet chili sauce
  • Salt and pepper
  • 1 package Puff pastry
  • Egg(s), to brush
  • Sesame seeds, to sprinkle
  • For the chili dip (optional)
  • 250 g Qiminaise
  • or
  • Homemade Qiminaise, Base Recipe (https://rdb.qimiq.com/us/recipes/3668)
  • 100 g Sweet chili sauce
  • 1 tbsp Soy sauce
Method
1.
Preheat an oven to 360 °F (conventional oven).
2.
Whisk the unchilled QimiQ Classic smooth. Add the egg, corn starch, bread and chicken and mix well.
3.
Fry the mushrooms, shoots, bell peppers, onion, ginger and garlic in oil until soft. Add the soy sauce and chili sauce and season to taste with salt and pepper. Allow to cool, add to the QimiQ mixture and mix well.
4.
Prepare the pastry and use to line a loaf tin (approx. 12 inches long) lined with baking paper.
5.
Pour the filling onto the pastry, cover with pastry and brush with egg. Prick with a fork to allow steam to escape.
6.
Bake in the preheated oven for approx. 50 minutes (cover with tin foil to prevent burning, if necessary).
7.
Allow to cool slightly and tip out of the baking tin to serve. Sprinkle with the sesame seeds and portion.
8.
For the chili dip: mix the ingredients together well and season to taste.