Cheesy Turkey & Spinach Strudel

Method

1. 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.
2. Gradually add the combined milk and cream to the pan, stirring constantly. Cook, stirring, for 2-3 minutes or until mixture boils and thickens. Season with salt and pepper. Stir in the cheese, spinach and turkey. Cook for 1 minute or until spinach wilts. Transfer to a bowl. Cool for 5 minutes. Refrigerate for 30 minutes or until cool.
3. Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
4. Unroll the pastry and lay it horizontally in front of you on a sheet of baking paper. Spoon the turkey mixture horizontally along the middle third of the pastry, leaving a 5cm border at each end. Fold one long edge of pastry over filling, tuck in ends and brush with egg. Roll pastry to enclose filling and make a parcel, sealing edge with a little egg. Place on prepared tray.
5. 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.
6. 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.