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Recipe

Ham, mustard and macadamia strudel

Dec 28, 2011 1:00pm
  • 50 mins preparation
  • 45 mins cooking
  • Serves 8
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Ingredients

Ham, mustard and macadamia strudel
  • 1 tablespoon olive oil
  • 1 large leek, pale section only, halved lengthways, thinly sliced
  • 1 tablespoon thyme leaves
  • 2 garlic cloves, crushed
  • 1 1/2 tablespoon wholegrain mustard
  • 350 gram potatoes, peeled, thinly sliced
  • 1 cup (100g) grated mozzarella
  • 1/3 cup (50g) macadamias, toasted, chopped
  • 2 sheets ready-rolled butter purr pastry, just thawed
  • 150 gram shaved leg ham
  • 1 egg,
  • 3/4 cup (225g) whole-egg mayonnaise
  • 2 tablespoon lemon juice
  • 2 tablespoon finely chopped tarragon

Method

Ham, mustrard and macadamia strudel
  • 1
    Heat oil in a large frying pan on medium. Cook leek, thyme and garlic, stirring occasionally, for 10 mins until leek is tender. Cool. Stir in mustard.
  • 2
    Meanwhile, cook potato in a large saucepan of salted boiling water for 4-5 mins, until just tender, using a slotted spoon, remove potato and drain on paper towel.
  • 3
    Preheat oven to 200°C or 180°C fan. Line two baking trays with baking paper. Place potato, leek mixture, cheese and macadamias in a large bowl. Toss gently to combine. Place half of mixture along centre of each pastry sheet, leaving a 3 cm border at each end. Top with ham. Roll pastry over filling, folding in ends to enclose filling.
  • 4
    Place strudel, seam-side down, on prepared tray. Brush with egg. Using a small knife, score top in a lattice pattern, without cutting through pastry. Bake for 35 mins, until golden and crisp.
  • 5
    Whisk together mayonnaise, lemon juice and tarragon in a small bowl. Season. Serve with slices of strudel.

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