Strudel Pastry Packer with Chicken Knuckle & Peanuts on Leaf Salad

Remove chicken knuckles and cut or chop meat very small. Cut celery, chop peanuts and add both to the chicken. Season the mixture with salt and pepper. Place the strudel dough, brush with melted butter, cut into squares and fill with the chicken mixture. Form sloppy packets out of it, brush with butter and sprinkle with black sesame seeds. Bake in the oven at 180 degrees for 25 minutes until golden brown. For the salad, mix the lettuce leaves with a marinade of Dijon mustard, sour cream, apple cider vinegar, salt & pepper. Serve the strudel packets on the salad, decorate with chives.

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