Leek, Ham & Mushroom Strudel
Anything involving pastry can appear time consuming so you will enjoy the results of this filo pastry roll – perfect for a light summer lunch – and made all the easier with the added convenience of Chesswood Creamed Mushrooms! Serve warm with a salad.
- Melt the butter in a frying pan and fry the leeks over a medium heat until softened but not coloured. Add the Chesswood creamed mushrooms and gently heat through. Remove from the heat and stir in the cheese. Season to taste and leave to cool.
- Preheat the oven to 180ᵒC / Gas 5 / Fan 160ᵒC. Have ready a lined baking sheet.
- Combine the ham and parsley with the leek and mushroom sauce. Brushing each sheet of pastry lightly with the melted butter, layer the pastry, off-setting each sheet slightly to give a larger area. Spoon the ham mixture approximately 2 inches from one short end and to cover half the area of the pastry. Fold in the sides then roll up, starting from the end with the filling. Carefully transfer to the baking tray, seam side down.
- Brush the roll with any remaining melted butter and bake for approximately 25 minutes or until golden and crisp.
Filo pastry can be purchased from both the chilled and frozen food cabinets. Once out of the cellophane packaging it needs to be used swiftly to prevent it from drying out. It’s brilliant!
Ready in: 40 minutes
- 6 sheets chilled filo pastry
- 25g (1oz) butter
- 1 large leek, thinly sliced
- 200g pot of Chesswood creamed mushrooms
- 50g (2oz) Emmenthal or Edam cheese (grated)
- 225g (8 oz) cooked ham, diced
- 1 tbsp fresh chopped parsley
- Melted butter for brushing
- Salt & freshly ground black pepper