Crispy Strudel Eggs

Preheat the oven to 180°C. Cut leeks into fine strips. Cut cocktail tomatoes into quarters. Cut chicken breast fillets into relatively small cubes, season with salt and pepper. Sauté leeks in a pan. After about 5 minutes, add chicken cubes and sauté until almost cooked through. Fold in cocktail tomatoes and Bresso Cherry Tomatoes & Chili, bring to a boil briefly and remove from heat. Cut strudel dough into squares about 10 x 10 cm, brush with a little vegetable oil and place in an oiled muffin tin in an offset pattern. About 4-6 sheets at a time to make a nice nest. Pour the filling into the nests and finish baking in the oven for about 10-15 minutes, until the tops of the strudel dough are golden brown and crispy.

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