Savoury Strudels with Chicken and Catupiry Cheese

Name: Savoury Strudels with Chicken and Catupiry Cheese (Strudel de Frango com Catupiry)
Yield: Makes 2; Serves 6-8
Cuisine: Brazilian
Ingredients: 225 g Catupiry cheese or cream cheese, at room temperature; 225 g Catupiry cheese or cream cheese, at room temperature; 1 medium egg, lightly beaten, for egg wash; 2 plum tomatoes, peeled, deseeded and diced, or 5 tablespoons readymade marinara pasta sauce; 3 garlic cloves, very finely chopped; 2 teaspoons dried oregano; 2 plum tomatoes, peeled, deseeded and diced, or 5 tablespoons readymade marinara pasta sauce; 2 tablespoons olive oil; 450 g cooked chicken, shredded; 1 celery stick, finely chopped; 1 onion, finely chopped; 15 g butter; 175 ml chicken stock; 400 g shop-bought puff pastry; 2 tablespoons plain flour, plus extra for dusting; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 2 tablespoons chopped fresh parsley; Freshly grated nutmeg

Strudel de Frango com Catupiry

Preparation info

Makes 2; Serves
6-8

Difficulty
Easy

Appears in

My Rio de Janeiro

By Leticia Moreinos Schwartz

Published 2013

About

When he arrived in Petrópolis, German immigrant Stefano Kern brought to Rio recipes from his native land. Together with other bakers, he opened Casa do Alemão. The first store opened on the highway from Rio to the mountain region, cariocas on their way out of the city regularly make this sacred stop at Casa do Alemão to eat their favourite snacks. This recipe is inspired by this German-carioca establishment. If you’re wondering why you have to make two strudels instead of o

Ingredients

Americas
Brazil
Rio de Janeiro
Petrópolis
Pie

Ingredients

Method