Fennel and Chorizo Strudel

Its been sometime since I last posted, to all my fans out there I am so sorry! I have a new favorite here and it so easy to make everyone will think you pulled and arm and a leg to do this... let them think that. I am going to give you a large portion size for this recipe because you are going to want to have left overs and I mean lots of it, prepare to hit up the gym after you eat this one. :(

YIELD: 10 Servings

5-oz butter, melted
2 shallots, minced
4- oz chorizo, sliced thin, skin off
10- oz fennel bulb, diced
11/2-tbsp tarragon leaves, minced
1/2-tbsp chives, minced
1 egg
7-oz bread crumbs
1-tsp - salt ( to taste)
1/4-tsp ground black pepper (to taste)
6 phyllo dough sheets, thawed


1) Heat about 1-oz of the butter in a saute pan over medium heat. Add the shallots and saute them until that are translucent. Add the chorizo and allow some of the fat to render. Add the fennel and gently cook it until tender it may be necessary to reduce the heat slightly so that the mixture does not burn. Allow the mixture to cool to room temp.

2) Process the mixture to a coarse paste in a food processor.

3) Add the tarragon leaves, chives, egg, and enough bread crumbs to lightly bind the mixture. Adjust seasoning as needed with salt and pepper.

4) Brush each sheet of phyllo dough with melted butter and sprinkle it evenly with light bread crumbs. top this with another sheet of phyllo dough and repeat the process.

5) When the sheets are stacked, place half of the chorizo-fennel mixture down the left side of the dough and roll the sheets over the chorizo-fennel mixture.

6) Brush the top with butte.

7) Repeat with the remaining dough and filling.

8) Chill the strudel for about 30 minutes and score the top on the diagonal to divide each strudel into 10 sections.

9) Bake the strudel at 400F until they are browned, 10 to 15 minutes.

10) Slice and serve.

11) Easiest way to get this recipe down is to just mix it up and then roll it up and bake! This looks like a lot but its really easy.. trust me.

Chef Charles




-The Art and Craft of the Cold Kitchen Garde Manger 3rd edition-