Meat strudel from puff pastry

First of all, we prepare the products, for which:

- the chicken fillet is thoroughly washed, then dried with paper towels, and then spread on a cutting board and cut it into small cubes;

- wash the champignons, dry and cut into slices;

- peel the garlic cloves from the husk, and then chop them with a knife;

- three cheese on a fine or medium grater and set aside for now;

- green onions, pre-washed and dried, finely chopped.

When everything is ready, turn on the oven to warm up to 200 degrees Celsius and proceed directly to the preparation of strudel:

1. Pour half of the olive oil into a large frying pan and heat it over medium heat. When this happens, spread half of the chopped chicken. Fry the fillet pieces for 5 minutes, stirring occasionally, until browned (not until cooked, but only until lightly golden). After that, we put the meat in a bowl, and pour the remaining oil into the pan. We warm it up again and put the remaining chicken fillet in it. Fry it in the same way, then put the fillet pieces in a bowl.

2. In the same frying pan, put slices of mushrooms and crushed garlic in the remains of the oil. Fry them on medium heat for 5-6 minutes until lightly golden. Of course, do not forget to mix. All the juice released from the champignons should evaporate.

3. Next, return the pieces of chicken fillet to the pan, sprinkle with flour and mix everything. Then pour in the milk, but not all at once, but in parts - 50 ml each and mix immediately, then pour again. After the last infusion of milk, we thoroughly mix everything and bring it to a boil. When this happens, add Dijon mustard, pour salt and ground black pepper, and spread two-thirds of the grated cheese. The fire should be minimal. We cook everything together for 2-3 minutes (here the criterion is the readiness of the chicken, if it is not ready yet, then slightly increase the time). We shift the contents of the frying pan into a suitable-sized container and leave to cool.

4. We spread baking parchment on the work surface, place both sheets of dough on it, roll them out a little.The dough, of course, must be defrosted, so we take it out of the freezer in advance. Beat the chicken egg in a cup with a fork and use a cooking brush to lubricate the edge of one of the dough sheets (1 cm wide is enough). We put the edge of the second sheet on top of the greased edge, press it a little to connect the dough layers into one large one. Next, you need to put markings on the dough to weave a beautiful braid, but this is not necessary - you can simply wrap the dough with stuffing in a classic roll.

5. We transfer the paper together with the dough billet to a suitable baking sheet. Next, place the filling that has cooled down on the dough, distribute it evenly, sprinkle with chopped green onions and the remaining grated cheese on top. Wrap the dough, forming a roll. Liberally lubricate it with the remaining beaten egg.

6. Place the baking sheet in the oven that has had time to warm up for 20 minutes - until the strudel is ruddy. If he is pale after this time, you can increase the time by 5 minutes.

The finished strudel can be served both hot and cold.

Bon appetit!