Puff pastry strudel with leek, ham and Gouda

Ingredients for 4 servings:

• 1 roll of (to taste) tart dough from the refrigerated section, 275 g each
• 1 leek(s), approx. 300 g
• 4 mushrooms, approx. 120 g
• 1 bell pepper(s), red
• 125g Gouda
• 100 g cooked ham
• 1 tbsp soy sauce, light
• nutmeg
• Salt and pepper, black, from the mill
• Paprika powder, sweet
• Sunflower oil for frying
• 1 egg(s) for brushing the puff pastry

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Quarter the cleaned leek lengthwise and slice into thin strips. Dice the mushrooms and bell pepper. Heat a little sunflower oil in a pan and fry the mushrooms over high heat, stirring constantly. Remove the mushrooms from the pan. Add a little more oil to the pan and fry the leek and bell pepper over high heat. Season the vegetables with nutmeg, pepper, salt, and soy sauce and continue frying until the liquid has evaporated and the vegetables are cooked. Add the mushrooms and let the vegetables cool. If the vegetables still contain a lot of liquid, place them in a sieve to drain. Meanwhile, coarsely grate the Gouda and cut the cooked ham into approximately 1 cm pieces. Mix the Gouda and cooked ham with the cooled and drained vegetables. Beat the egg in a small bowl with a fork. Roll out the puff pastry with the baking paper on a baking sheet. Place the filling in the center of the dough, leaving a border of approximately 4 cm free. Brush the exposed edge with the beaten egg. Fold the short ends of the puff pastry inwards over the filling and the dough and press the dough down lightly. Brush the folded ends of the dough with egg. Then, using the baking paper, fold the dough lengthwise from one side over more than half the filling and press down. Then fold the other side of the dough over the filling and press down. Turn the sealed strudel over using the baking paper and place it seam down on another sheet of baking paper. Brush the top of the strudel with egg and cut slits in it with a sharp knife to allow the air to escape during baking. Bake the strudel in a preheated oven at 200°C (fan oven) for 30 to 35 minutes.