Summary

Ingredients

• 275 g puff pastry, from the refrierated shelf
• 1 leek, cleaned and cut approx. 250 g
• 1 piece (s) carrot (s), cleaned and sliced about 50 g
• 250 g mushrooms, brown
• 125 g ham, (pork), or smoked meat, diced
• 200 g crème fraîche with herbs
• 50 g Emmentaler, or Gouda, rated
• 25 g butter
• some salt and pepper

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Instructions

1. Preheat the oven to 220 ° C top / bottom heat, see the package insert for the puff pastry.
2. Clean the leek, carrot and mushrooms and cut into small pieces.
3. Sauté the carrots and ham in butter. Then add the leek and mushrooms and sauté them too until the leek and mushrooms collapse slightly. Lightly salt everything. Do not drain the juice.
4. Put the vegetables with the ham and the gravy in a bowl. Add the crème fraîche and cheese and stir together. If you want, you can also use a little more cheese. As a substitute for the crème fraîche, sour cream with a little cream and herbs, or herbal cream cheese with whipped cream can be added. If necessary, season with salt and pepper.
5. Spread the puff pastry on a baking sheet lined with baking paper and place the vegetable and ham mixture in the center. Brush the puff pastry on one side with water or egg yolk. Beat the uncoated part of the puff pastry over the mixture. Then fold over the other side and glue the puff pastry together.
6. Put the tray with the strudel in the oven, bake on the middle rack for about 20 minutes until golden brown. Cut open the strudel and serve while it is still hot.