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Strudel appeared in Austria-Hungary in the 17th century and was originally a roll with milk filling. Today's recipe for chicken strudel is slightly different from the traditional version - the roll does not act as a casing for the meat, but is an additional side dish. It is better to take meat from the legs or wings of the chicken, then the dish will be juicy and not too dry.

Step 1

Knead the dough. Beat the egg and add to the milk with yeast, sift the flour there. Knead the dough, form a ball out of it, cover with a towel and let it stand for 30 minutes in a warm place.

Step 2

Prepare the filling. Fry the onion in half the vegetable oil until golden brown, about 5-7 minutes, add the garlic and carrots, fry for another 10-15 minutes until done and remove from heat. Fry the meat in the remaining vegetable oil for 10 minutes, then add the potatoes, fried vegetables, salt and pepper. Pour in water and simmer for 20 minutes.

Step 3

Make a roll. To do this, roll the dough into a thin rectangular sheet, grease it with butter and roll it into a spiral. Cut the resulting sausage.

Step 4

Make the chicken strudel. Place the rolls on top of the potatoes and cook for another 20-30 minutes.