Chicken and mushroom strudel

Ingredients for the dough: - 100 g water - 250 g flour - 1 egg - 25 g EVOO I did it with the thermomix. Place the ingredients in the mixing bowl and program 2 minutes on spiga speed. Make a ball with the dough and wrap in cling film and let stand at least 30 minutes.

Cut the onion and mushrooms into julienne strips and sauté.

Cut the chicken breast into small strips and add to the pan when the onion is almost transparent.

Once it is done, let it rest and preheat the oven to 200°C. Sprinkle a little flour on a clean surface and roll out the dough into a rectangle. Fill with the chicken and mushrooms and to give it a touch we can add blue cheese. Keep in mind that we have to leave at least 5cm on each edge. Fold from one end to the other to close the dough.

Brush with EVOO and we can add oregano and sesame seeds on top. Bake at 200°C for about 30-35 minutes or until golden brown.

Let cool for about 10 minutes and cut and eat!