Mini savory strudels with chard, ricotta, and speck

For 4 mini strudels:

For the pastry:

• 250 g ready-made rectangular puff pastry

For the filling:

• 300 g chard
• 200 g ricotta
• 100 g speck slices
• 1 egg
• 50 g grated Parmesan cheese
• salt and pepper: to taste
• nutmeg: to taste
• extra virgin olive oil: to taste

For finishing:

• 1 egg yolk (for brushing)
• poppy seeds (optional)

Prepare the filling:

• Wash and chop the chard, then boil it in salted water for about 5 minutes. Drain, cool in cold water, and squeeze out any excess water.
• In a bowl, combine the chard, ricotta, chopped speck, egg, Parmesan cheese, salt, pepper, and nutmeg. Mix well until smooth.

Assemble the strudels:

• Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
• Roll out the puff pastry on a floured surface and cut it into rectangles approximately 10x15 cm.
• Place a generous tablespoon of filling in the center of each rectangle.
• Fold the sides of the pastry over the filling to form a packet, sealing the edges with the egg yolk.

Bake the strudels:

• Arrange the mini strudels on the prepared baking tray. Brush the tops with the beaten egg yolk and, if desired, sprinkle with poppy seeds.
• Bake for 20–25 minutes, or until the strudels are golden and crispy.
• Remove from the oven and let them cool slightly before serving.
• Serve warm or at room temperature. Enjoy!