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Leek and mushroom strudel Add to ...

This dish gives you a starch and vegetables together. Use your imagination and change the filling if you like.

  • Servings: 6 to 8

Filling

2 tablespoons butter

3 cups chopped leeks (1 bunch)

500 grams mixed mushrooms, trimmed and sliced

2 teaspoons chopped garlic

¼ cup whipping cream

¼ cup fresh breadcrumbs

Salt and freshly ground pepper

½ cup grated Manchego or Parmesan cheese

1 package puff pastry, defrosted

8 ounces goat cheese, crumbled

Glaze

1 egg yolk

2 tablespoons whipping cream

Method

Melt butter in a large skillet over medium heat. Add leeks and sauté for 2 minutes or until beginning to soften. Add mushrooms and garlic and sauté for 4 minutes longer, or until mushrooms are soft. Add cream and cook for 30 seconds or until cream just coats vegetables. Stir in breadcrumbs and grated cheese. Season with salt and pepper.

Preheat oven to 400 F.

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

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

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. At 2-inch intervals, slash pastry leaving a 2-inch border on each side.

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

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