Quinoa leek strudel

Ingredients for 6 servings:

• 100g quinoa
• 1 stalk(s) leek
• 150 g cooked ham (toast ham) in slices
• 150 g mountain cheese, grated
• 1 cup of crème fraîche (200 g)
• 2 packs of puff pastry (rolls from the refrigerated section)
• 1 egg(s)
• 2 tbsp oregano
• e.g. salt and pepper
• 1 cup of yogurt (approx. 150 g)
• n. B. garlic granules

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook the quinoa in boiling water for 10 minutes (no need to soak beforehand; it will continue to absorb the liquid from the filling afterwards). Meanwhile, halve the leek lengthwise, trim it, and cut it into 5 mm strips. Cut the ham slices into approximately 1 x 1 cm pieces. Mix the sliced ​​leek, ham, and grated cheese in a large bowl. Drain the water from the quinoa (in a sieve with small holes, otherwise it will seep through) and add the hot quinoa to the filling in the bowl. Add the crème fraîche, oregano, salt, and pepper, and mix well until smooth. Unroll both sheets of puff pastry and spread the filling evenly between them. Fold them together to form strudels, sealing the ends together. Beat the egg and brush the strudels with it. Bake in a preheated oven at 200°C (fan oven) for 30 minutes. Meanwhile, season 1 cup of yogurt (or more, if desired) with garlic granules and salt (I use extra granules, as fresh garlic would overpower the strudel). Tip: The strudel also heats up perfectly in the microwave the next day. Cut into 2-3 finger-thick slices and set them apart to heat through more thoroughly.