Traditionally strudel is sweet and cooked with apple, but it is also popular with savoury fillings such as cabbage, pumpkin, and sauerkraut. This recipe uses mixed mushrooms and chard - very autumnal, very delicious. We have used pre-made puff pastry to save time.
Prep time: 40 minutes | Cook time: 40 minutes
- 250g puff pastry, ready rolled
- 250g potato, peeled and diced
- 1 tbsp butter
- 1 onion, diced
- Pinch salt and pepper
- 1 tsp ground Caraway seeds
- ¼ tsp grated nutmeg
- 3 garlic cloves, chopped
- 150g Chestnut mushrooms, sliced
- 150g wild mushrooms, sliced
- 300g chard or cabbage, sliced
- 1 egg
- 150g sour cream
- 25g parmesan
- 2 tbsp fresh dill, chopped
- Boil the potatoes in plenty of water for 10 to 15 minutes until tender, drain and put to one side.
- In a large frying pan, heat the butter and fry the onion with a pinch of salt and pepper for 5 minutes until soft, add the caraway, nutmeg and garlic and fry for another minute.
- Add the mushrooms and fry until they are soft and releasing their juices.
- Add the chard or cabbage and cook down for minute or two.
- Remove from the heat and stir in the cooked potatoes. Set aside to cool slightly.
- In a small bowl, whisk together the egg (reserving 1tbsp to glaze), sour cream, finely grated parmesan and chopped dill. Add a pinch of salt and pepper.
- Stir the sour cream mixture through the mushroom mixture. Leave to cool completely.
- Preheat the oven to 180C Fan.
- Lay out the puff pastry sheet onto a sheet of baking parchment and place it onto a baking tray.
- Spread the mushroom mixture down the middle of the pastry sheet. Fold up the sides, making sure they overlap by about 10cm on top. Pinch the ends of the pastry together.
- Roll the pastry over so the overlap is now on the bottom.
- With a small sharp knife make some small incisions across the streusel, marking it all the way down the length.
- Place the strudel in the oven and bake for 30 minutes, then turn the temperature down to 170C Fan and cook for a further 10 minutes to make sure the pastry is cooked through, puffed up and a deep golden colour.
Delicious food photography by Rob Wicks of Eat Pictures.
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