Chicken And Leek Strudel

• 1 tbsp olive oil
• 1 None Spanish onion, finely chopped
• 1 None leek, white part only
• 1 None carrot, finely chopped
• 2 cloves garlic, minced
• 1 lb chicken thigh fillets, finely chopped
• 2 tbsp flour
• 1 1/4 cups heavy cream
• 8 sheets filo dough
• 6 tbsp butter, melted
• 1/2 cup ground almonds

1. Preheat oven to 400u0b0F. Heat oil in a large frying pan over medium heat. Cook onion, leek, carrot and garlic, stirring, until carrot softens. Add chicken and cook, stirring, until browned. Add flour and cook, stirring, for 1 min. Gradually stir in cream. Cook, stirring, until mixture boils and thickens. Season to taste. Let cool.
2. Line a large baking tray with parchment paper. Brush 1 sheet of filo dough with melted butter. Sprinkle with ground almonds then layer remaining pastry, butter and almonds over top, ending with a sheet of filo dough. Spoon chicken mixture along 1 long side of pastry, leaving a 2 inch border on each side. Roll to enclose filling, folding in sides. Transfer to prepared tray and brush with butter. Bake for 25 mins, or until browned. Let cool on tray for 5 mins before serving.

olive oil, spanish onion, only, carrot, garlic, chicken thigh, flour, heavy cream, dough, butter, ground almonds

Taken from recipes-plus.com/api/v2.0/recipes/32025 (may not work)