Puff pastry and mushroom strudel

Ingredients for 2 servings:

• 1 pack of puff pastry from the refrigerated section
• 200 g mushrooms
• 1 small carrot(s)
• 3 spring onions
• 60 g dried meat, diced
• 1 m.-sized onion(s)
• 2 tbsp herb cream cheese
• 1 dash of cream
• 200 ml vegetable broth, strong
• butter
• salt and pepper
• 1 handful of Emmental cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Finely dice the onion and dried meat. Cut the spring onions into small rolls. Dice the carrot very finely and slice the mushrooms thinly. Melt the butter in a pan, add the mushrooms and dried meat, and fry gently, taking care not to let them brown. Add the spring onions and sauté until soft. Season with salt and pepper. Cook the carrots in the broth until slightly soft, but not too soft. Add two tablespoons of the broth to the mushrooms. Strain the carrots and reserve the remaining broth; you can use it to make a sauce later, if desired. Add the carrots to the mushrooms. Add the cream cheese to the mushrooms and drizzle with a dash of cream. Continue sautéing briefly. Spread the puff pastry out on a baking sheet lined with baking paper, place the mixture in the center of the puff pastry, and sprinkle with grated Emmental cheese. Then fold it over both sides and lengthwise. Bake in an oven preheated to 210°C (fan oven) for about 20 minutes on the middle rack. Serve with a fresh green salad.