Savory Strudel with Ham, Mushrooms, and Fontina Cheese
Category: Savory Pies and Tarts
Servings: 8
This savory strudel is a perfect combination of creamy fontina cheese, savory ham, and earthy mushrooms, all wrapped in a flaky, golden pastry. A true comfort dish, ideal for a cozy family dinner or as a delightful appetizer for gatherings. The rich flavors come together beautifully with the addition of tender leeks and perfectly cooked mushrooms, making each bite a delicious experience.
Ingredients:
| Ingredient | Amount |
|---|---|
| Water | 100ml |
| All-purpose flour | 250g |
| Egg | 1 |
| Extra virgin olive oil | 2 tbsp |
| Fine salt | 1 pinch |
| Mushrooms (champignon) | 500g |
| Fontina cheese | 200g |
| Cooked ham | 200g |
| Leek | 1 |
| Extra virgin olive oil (for sautéing) | 3 tbsp |
| Fine salt | to taste |
| Black pepper | to taste |
Instructions:
Step 1: Preparing the Dough
Begin by preparing the dough for the strudel. In a large bowl, sift the all-purpose flour to remove any lumps. Add the fine salt and mix. Gradually pour in the water and the two tablespoons of extra virgin olive oil. Stir the mixture to combine the ingredients into a rough dough.
Next, lightly oil your working surface and your hands. Shape the dough into a ball, then transfer it to a bowl. Cover the bowl with plastic wrap to prevent the dough from drying out. Let it rest in a cool place for at least 30 minutes. This resting period will make the dough more pliable and easier to roll out later.
Step 2: Preparing the Filling
While the dough is resting, it’s time to prepare the filling. Start by cleaning the leek: trim off the dark green parts and the roots, then slice the remaining white part thinly. Wash thoroughly to remove any dirt.
Clean the mushrooms by wiping them with a damp cloth or paper towel (avoid washing them under water, as mushrooms absorb moisture). Slice the mushrooms thinly.
In a large frying pan, heat three tablespoons of extra virgin olive oil over medium heat. Add the sliced leek and sauté for about 3 to 4 minutes until it begins to soften. Then, add the sliced mushrooms to the pan. Season with salt and pepper to taste, and stir occasionally. Cook the mushrooms for 15 to 20 minutes, until they release their water and most of the liquid evaporates. The mushrooms should remain slightly firm, not soggy.
While the mushrooms are cooking, prepare the fontina cheese. Cut it into small chunks and place them in a food processor. Pulse until the cheese is finely chopped and set it aside in a bowl.
Step 3: Assembling the Strudel
Once the dough has rested, take it out of the bowl. Place a clean kitchen towel on your countertop and dust it lightly with flour. Gently roll out the dough with a rolling pin, working it into a large rectangle, approximately 50×35 cm (about 20×14 inches). Be sure to dust both sides of the dough with flour to prevent it from sticking.
Once the dough is rolled out, spread the finely chopped fontina cheese evenly across the center of the dough, leaving a 3 cm (about 1 inch) border around the edges. Then, layer the sautéed leek and mushrooms mixture over the cheese, distributing it evenly. Finally, add small cubes of cooked ham over the mushroom mixture.
Step 4: Rolling and Baking the Strudel
Brush the edges of the dough with a little egg white to help seal the strudel. Carefully lift one side of the towel and begin rolling the strudel from one end, using the towel to help guide the dough and prevent it from sticking. Once rolled, gently pinch the ends to seal them.
Preheat your oven to 180°C (350°F). Place the rolled strudel onto a baking sheet lined with parchment paper. If desired, brush the top of the strudel with a little more egg white for a golden, shiny finish.
Bake the strudel in the preheated oven for 30-35 minutes, or until it turns golden brown and crispy. If the top starts to brown too quickly, cover it loosely with aluminum foil and continue baking until fully cooked.
Step 5: Serving
Once baked, remove the strudel from the oven and let it cool for a few minutes. Slice it into generous portions and serve warm. It pairs wonderfully with a fresh salad or a side of sautéed vegetables. Enjoy this delicious and comforting savory strudel as part of a delightful meal!
This Savory Strudel with Ham, Mushrooms, and Fontina Cheese brings together simple ingredients in a beautifully layered dish, perfect for impressing guests or simply enjoying a cozy dinner. The flaky pastry and rich filling make it a standout meal that combines the best flavors of the season.
