mushroom and leek strudel
This was devised to use up some leeks that were near "end of life" in the veggie bin, but could be done with just about any non-starchy vegetable, even already cooked ones. You can make it in advance, cool on a rack to prevent bottom from getting soggy, and freeze or reheat it.
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prep time
20 Min
cook time
40 Min
method
Bake
yield
2 strudels, each making about 8 slices
Ingredients
- 2 - leeks, white and light green parts quartered and sliced thin
- 3 - good size cloves of garlic, minced
- 10 ounces mushrooms, sliced (i used regular button, but any kind is good)
- 4 - scallions. trimmed and sliced thin
- 1 - large shallot, sliced thin
- 4 tablespoons olive oil
- - kosher salt and freshly ground black pepper to taste
- 1 box pepperidge farm frozen puff pastry
- 1 teaspoon dried tarragon, or 1 tbsp chopped fresh
How To Make mushroom and leek strudel
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Step 1Defrost puff pastry at room temperature 20-25 minutes. Do not defrost longer because pastry will stick to itself.
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Step 2Line baking sheet with parchment paper. Brush with olive oil. Open pastry sheets and brush with olive oil.
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Step 3Heat 3 Tbsp olive oil in saute pan over medium high heat until shimmering. Reduce heat to medium
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Step 4Saute vegetables together until soft.
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Step 5Add salt and pepper to taste, and tarragon.
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Step 6Add a pile of vegetable filling to middle section of each sheet of puff pastry. Fold over edges and pinch ends closed. Brush with olive oil.
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Step 7Bake 350 for 40 minutes, until deep brown and flaky. Let sit at room temperature 10 minutes before cutting with a serrated knife to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
French
Category:
Vegetables
Category:
Vegetable Appetizers
Ingredient:
Vegetable
Method:
Bake
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