Savory Beef & Mushroom Strudel

Ingredients

• 500 g (1.1 lb) ground sirloin
• 500 g (about 1 lb) all-butter puff pastry, thawed in the refrigerator
• 150 g mushrooms, finely chopped
• 1 small onion, finely chopped; 2 tablespoons chopped cilantro
• 1 tablespoon butter
• 150 g cream cheese, cut into small pieces
• ¾ teaspoon fine salt and ½ teaspoon black pepper
• 1 egg beaten with 1 tablespoon water
• 1–2 tablespoons flour for rolling

Method

1. Cook the filling.

   Melt butter in a large skillet. Cook onion and mushrooms until tender and their liquid evaporates, about 8–10 minutes. Add beef, salt, and pepper; break it up and cook to 71°C/160°F. Drain excess fat and stir in cilantro.

2. Cool thoroughly.

   Spread the filling in a shallow dish and refrigerate promptly until cool. Keep the pastry cold. Heat the oven to 200°C/400°F and line a baking sheet with parchment.

3. Fill and seal.

   On a lightly floured surface roll the pastry into a roughly 30 × 40 cm (12 × 16 inch) rectangle, or make two smaller parcels if supplied as two sheets. Place beef down the center, top with cream cheese, and fold the sides over it. Seal with a little egg wash, place seam-side down, cut steam vents, and brush the top with egg wash.

4. Bake and rest.

   Bake 35–45 minutes, until deeply golden and the filling reaches 74°C/165°F. Rest 10 minutes before slicing. Serve with a simple green salad.

Kitchen notes

Avoid a soggy base

Do not put warm or wet filling onto puff pastry. Follow the pastry package if its recommended baking temperature differs.

For cooked dishes, cool promptly and follow the storage and reheating guide. Follow the shorter storage directions above where given.