Beef strudel

Beef strudel



Prep Time


Cook Time



250 g lean beef mince

50 g bacon, chopped

50 g button mushrooms, chopped

4 spring onions, chopped

50 g grated tasty cheddar

0.25 cup dried breadcrumbs

2 sheets butter puff pastry

1 egg, beaten


  • Preheat fan forced* oven to 200°C.
  • Line baking tray with baking paper.
  • Line baking tray with baking paper.
  • Take one sheet of puff pastry. Cut in half lengthways. Cut 2 x1cm strips from the long edge of one piece of pastry leaving a 100mm wide strip. Place this strip of pastry on baking tray. Lightly brush long edges with beaten egg and top with thin strips of pastry.
  • Top with half beef mixture. Brush edges with beaten egg.
  • Fold remaining piece of pastry in half lengthways. Leaving a 2cm border, cut 3cm slits, 2cm apart along folded edge.
  • Unfold pastry and place on top of beef filling, gently pressing edges to secure. Brush top with egg. Repeat with remaining sheet of pastry.
  • Bake strudel on baking tray lined with baking paper for 25 - 30 minutes until pastry is golden brown and filling cooked through.
  • Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.


  • Serve with your favourite tomato chutney and a crisp green salad.
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