August 17, 2020

Savoury Puff Pastry Strudel

Name: Savoury Puff Pastry Strudel
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 Tbsp vegetable oil; salt and pepper to taste; 1/2 pound ground pork; 1 small onion; 1/2 head broccoli; 1 medium red pepper; 1/2 pint mushrooms; 1 clove Ontario garlic; 1 Tbsp Italian Seasoning; 1/2 cup shredded mozzarella cheese; 1/2 cup shredded cheddar cheese; 1 sheet puff pastry; 1 egg; 1 Tbsp milk

This Savoury Puff Pastry Strudel is perfect for an appetizer, lunch, or really any time of day food. We had it for supper and ate the whole thing in one sitting. It was just so easy to keep eating and was really hard to stop!

Remember a while ago I posted an Italian Sausage Tomato Tart using my new Mother’s Day tart pan? If not you should check it out here. I still have fond memories of that tart. Often when you buy a puff pastry, it comes with two sheets. So since I made that tart I have had a puff pastry in my freezer just waiting to be made into something delicious. The thing is, this strudel was so delicious, that now I am sad that I don’t have another one in my freezer to make another one of these!

I love dishes that are packed with veggies and flavour. This recipe could very easily be made without the meat if you so choose, but the ground pork was a perfect addition to make it a bit more of a hearty meal. You could also easily substitute ground beef and swap in or out any vegetables you prefer.

To begin, chop the veggies into small pieces.

Do any of you have a garlic press that you hate cleaning or that doesn’t work well? I had one of those, and it drove me nuts. Then I found this garlic chopper. I love it! It chops garlic very finely and it is so much easier to clean then most garlic presses. Check it out if you are in the market for a new garlic press!

Next I began by frying the ground pork and onions together. I seasoned the ground pork with salt and pepper. After the pork was cooked and onions were translucent, I took them out of the pan and put them in a different bowl and set aside.

I then put the veggies and minced garlic in the pan and fried them for a short time until they were pretty much finished. After this I added the pork back in and added the Italian seasoning. I fried it all for a few minutes longer and then let it cool. You don’t want it to be super hot going onto your pastry so if you are ready for it right away, cool it in the fridge for a few minutes. It can still be warm, just not hot.

I then shredded the cheese and prepared the pastry. My pastry came in a rectangle so I just rolled the seams a bit but kept it in the same shape.

Once my filling mixture cooled a bit, I mixed it with the cheese. Put the mixture on one half of the strudel leaving it about 1 inch away from the edge. Fold the pastry overtop and pinch all the sides closed.

Lastly, I mixed the egg with the milk and spread the egg wash on the pastry.

Then you just bake it in the oven for 25 minutes or until a nice brown colour. Let the pastry set for about 10 minutes and then dig in!