Leek & Mushroom Strudel

By á-143

Ingredients

• 2 Tabelspoon butter
• 3 cup chopped leeks (1 bunch)
• 500 grams mixed mushrooms, trimmed and sliced
• 2 teaspoon chopped garlic
• 1/4 cup whipping cream
• 1/4 cup fresh breadcrumbs
• salt and freshly ground pepper
• 1/2 cup grated manchego or parmesan cheese
• 1 package puff pastry, defrosted
• 8 ounce goat cheese, crumbled
• 1 egg yolk
• 2 tablespoon whipping cream

Details

Servings 6
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1. Preheat oven to 400

2. Melt butter in a large skillet over medium heat. Add leeks and saute for 2 minutes or until beginning to soften.

3. Add mushrooms and garlic and saute for 4 minutes longer, or until mushrooms are soft.

4. Add cream and cook for 30 seconds or until cream just coats vegetables.

5. Stir in breadcrumbs and grated cheese. Seasoon with salt and pepper.

6. Divide pastry in half and roll out each piece to 10 x 10 inch square and place on a parchment lined backing sheet.

7. Cover half of each square with goat cheese, leaving a 1-inch border around the edges. Top with vegetable mixture.

8. Beat together egg yolk and whipping cream for glaze and brush over pastry edges. Fold pastry over vegetables to cover. Press edges together to seal and brush top with glaze. Slash top of pastry at 2 in intervals leaving a 2-inch border on each side.

9. Bake for 20 to 25 minutes or until pastry is golden and filling is hot.