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Cheese, salmon and onion strudel

  • 15 minutes
  • 30 minutes
  • 4-6
Cheese, salmon and onion strudel

Regular store cupboard staples are all that is required to cook this substantial family-filling savoury strudel.


  • 1x 210 gram can salmon or tuna, well drained and flaked
  • 4 spring onions, trimmed and chopped or ½ onion, finely chopped
  • 2 cups cooked rice
  • 100 grams mild cheddar cheese, cubed
  • 1x 32 gram packet onion soup mix
  • 1½ cups milk
  • ¼ cup cream
  • 1x 400 gram packet frozen puff pastry, defrosted
  • 2 hard-boiled eggs, quartered
  • 10-12 baby spinach leaves (optional)
  • egg wash or milk to glaze


  1. Preheat the oven to 220ºC. Set the oven rack in the middle of the oven. Line a baking tray with baking paper.
  2. In a bowl, mix together the salmon or tuna, spring onions, rice and cheese.
  3. Stir the onion soup mix and milk together in a saucepan and simmer over a low heat, stirring, until thickened. Remove from the heat and cool.
  4. Stir the thick sauce into the rice mixture with the cream.
  5. On a lightly floured board, roll out the pastry to form a 40 x 30 cm rectangle. Transfer the pastry to the prepared tray. With the shorted edge towards you, mentally divide the pastry lengthwise into three sections - make 2cm wide right angle cuts on the two outside thirds. (If easier, mark the thirds out using a ruler and a skewer, but don't cut through the pastry).
  6. Pace the rice filling into the centre section, leaving a 3cm free edge at each end. Arrange the eggs and spinach leaves on top. Fold the pastry ends over and then carefully lift up the cut pastry strips and fold over the filing, pulling them ever such a little so that they meet in the centre. Brush the pastry with egg wash or milk to glaze and, if wished, sprinkle with sesame or white poppy seeds.
  7. Bake in the preheated oven for 10 minutes, then reduce the temperature to 190ºC and bake for a further 15-20 minutes or until the strudel is golden and the pastry is cooked. Should the pastry begin to brown too quickly, lower the temperature to 180ºC and cover with paper or foil until the cooking time is complete. It is important to give the pastry time to cook right through.

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