Cheesy Turkey & Spinach Strudel - Carême Pastry

Ingredients

• 1 (375g pack) Carême Spelt Butter Puff Pastry, defrosted
• 20g butter, chopped
• ½ small brown onion, finely chopped
• 1 clove garlic, crushed
• 1 tablespoon plain flour
• ½ cup (125g) milk
• ½ cup (125ml) pouring cream
• ½ cup grated pizza cheese
• 40g baby spinach leaves
• 200g leftover roast turkey breast, cut into 1cm cubes
• 1 egg, lightly beaten
• Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until onion softens. Add the flour and cook, stirring, for 1 minute.
• Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
• Brush the strudel with egg. Using a small sharp knife, cut shallow diagonal slits on the top to make a chevron pattern. Bake for 30-35 minutes or until strudel is golden. Serve immediately.
• TIP: The turkey mixture can be made up to one day in advance and stored in refrigerator. Stand at room temperature for 10 minutes before rolling in pastry.