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Leek and Mushroom Strudel
This makes a fantastic accompaniment to any meat dish; alternatively, you could add cooked chicken to the strudel (just reduce the leeks and mushrooms slightly) for a full meal. Serve it with salad and enjoy a full meal in no time.
Loading ...April 8th, 2012
Submitted by Nicole Paara, Toronto, ON
Servings
6Prep Time
20 minutesCook Time
25 minutesIngredients
Directions
Preheat oven to 400 F.
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.
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. Slash top of pastry at 2 inch intervals 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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