Who doesn’t love a buttery pastry loaded with delicious fillings? I celebrated National Pastry Day by breaking out puff pastry and creating a savory strudel. The strudel’s loaded with plant based sausage, onion, mushrooms, and seasonings. I just had to share it with you!
Have you worked with pre-made puff pastry sheets before? So easy and way less stressful than making dough from scratch! Of course, you are welcome to make your’s from scratch, but this recipe uses pre-made frozen sheets. Mary Berry doesn’t even make her own puff pastry, so – if pre-made is good enough for her – it is good enough for me.
Plant Based Baking
Meatless protein products have come a long way in recent years. For this recipe, I used Pure Farmland’s mild Italian dinner links. The links are made with natural flavors, and are free of dairy and gluten. Each serving contains 13 g of protein!
Please note that I work with and recommend brands I use and trust. I partnered with Pure Farmland on fun recipes like this strudel. If you’re aiming to reduce your meat consumption or are already wholly plant-based, Pure Farmland is a great brand for you to try. PF’s products are crafted in the US and feature purposefully chosen ingredients from around the world. Some other delicious recipes featuring Pure Farmland products are listed here:
Making Savory Strudel
- Two cookie sheets lined with parchment or silicone baking sheets
- Measuring spoons
- Knife and cutting board
- Kitchen scale
- Large saute pan
- Rubber spatula
- Small bowl
- Pastry brush
- 2 sheets puff pastry
- Olive oil as needed
- 3 Pure Farmland Dinner Links – casings removed
- 5 oz baby portobello mushrooms – thinly sliced
- 1 small yellow onion – diced
- 2 tsp dried rosemary
- 1 tbsp parsley flakes
- 2 tsp dried basil
- 1 tsp black pepper
- Pinch of kosher salt
- 2 tbsp Italian bread crumbs
- 4 oz shredded parmesan cheese
- 1 large egg – beaten
- Sesame seasoning blend for topping (such as Everything But The Bagel Seasoning)
Prepare puff pastry or use store-bought. If using store-bought, set out to thaw for 35-40 minutes.
Clean produce. Slice mushrooms, dice onion, and remove casings from sausage links.
Preheat oven to 375F and line two cookie sheets with parchment. Place 2 tsp olive oil to saute pan over medium-high heat. Add sliced mushrooms, diced onion, and sausage links and use spatula to break up sausage into small crumbles while cooking. Cook for 7-8 minutes until mushrooms and onions softened and sausage browned. Add rosemary, basil, parsley, salt and pepper and cook for 1 more minute. Remove from heat.
One pastry sheet at a time, unfold and sprinkle 1 tbsp bread crumbs in the middle 1/3 of each pastry sheet. Sprinkle 1-2 tbsp of parmesan cheese above the bread crumbs and then fill the middle 1/3 with sausage and veggie mixture. Top with remaining cheese.
Make slits about an inch thick along both sides of dough (the outer thirds) on each sheet. The slits will go from the outer edge until you meet the filling. Fold the strips over the filling like a braid/alternating. Beat egg in small bowl and use pastry brush to apply egg wash all over exposed dough. Sprinkle sesame seasoning on top.
Bake at 375F for 30-35 minutes until golden, puffed, and cooked. Let cool for about 5 minutes and then slice and serve.Print