Chicken, spring onion and feta strudel

Ingredients for 4 servings:

• 150 g flour
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 tbsp oil
• ½ tbsp vinegar
• n. B. water
• some oil
• 60 g butter, liquid
• 450 g chicken breast, shredded
• 180 g feta cheese, diced
• 4 spring onions, in rings
• 1 tsp salt
• 1 tsp sweet paprika powder
• ¼ tsp paprika powder, hot
• n. B. Pfeffer

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

also a delicious dish for children

Dough: Mix the flour, salt, and sugar on a work surface and make a well in the center. Pour the oil, vinegar, and a little water into the well and knead into a smooth, supple dough. Brush the dough with a little oil, cover, and let rest at room temperature for about 30 minutes. Divide the dough into 4 portions and, using a cloth, roll each portion out into a rectangle as thin as possible. Immediately brush each portion with a little melted butter. Filling: Mix the shredded chicken breast, feta cubes, and spring onion rings in a bowl. Season with salt, paprika, and pepper. Spread a quarter of the filling into the bottom of each portion of dough, leaving a border of about 4 cm free on the left and right sides. Roll the dough tightly and shape each one into a snail. Place the snails on a baking sheet lined with baking paper and brush with a little melted butter. Bake for 30 minutes in the lower half of an oven preheated to 200°C (top/bottom heat). Take the snails out briefly and brush them with the remaining butter.