Christmas savoury strudel
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Christmas savoury strudel
  Christmas    Strudel    Vegetarian  
Last updated 6/12/2012 1:16:18 AM. Recipe ID 46079. Report a problem with this recipe.
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      Title: Christmas savoury strudel
 Categories: Main dish, Vegetarian
      Yield: 1 Studel
      3 tb Olive oil
      2    Onions; chopped
      2    Garlic cloves (or more)
           -- crushed
     28 oz Canned tomatoes in juice
      1 ts Dried basil
      3 fl Red wine
      8 oz Buttom mushrooms
           -- washed & sliced
           Freshly ground black pepper
     10 oz Filo pastry
      4 oz Butter; melted
  3 1/2 oz Roasted cashew nuts
           -- roughly chopped
  Heat the oil in a fairly large saucepan, add the onions and cook
  them, with the lid on the pan, for about 10 minutes, until they are
  tender but not browned.  Add the garlic, the tomatoes together with
  their liquid, the basil and the wine.  Let the mixture simmer gently
  without a lid on the pan, stirring from time to time, until the
  liquid has disappeared and it is quite thick - this will take about
  20 minutes. Add the mushrooms and cook for a further 5 minutes or so,
  or until the mushrooms are tender and any liquid which they make has
  boiled away. Remove from the heat and season to taste.
  When the filling mixture has cooled, you can assemble the strudel,
  which can then be cooked straight away, or kept in the fridge for a
  few hours until you're ready, or in the freezer for at least a month.
  I find it easiest to assemble the studel directly on to a large
  baking sheet, which means you don't have to lift it later.
  Set the oven to 200 C/400 F/Gas Mark 6.
  If you have the type of filo pastry which is long and narrow -- about
  30 x 20 cm (12 x 8 inches) -- lay two sheets side by side,
  overlapping them slightly where they join. If you have the type which
  is quite large ~- about 30 cm (12 inches) or so square -- lay out one
  sheet. Either way, brush the surface with a little melted butter and
  then sprinkle with a third of the nuts. Put another layer of filo
  pastry on top, brush with butter, and scatter with nuts. Repeat with
  another layer, then a final layer of filo pastry, which you just
  brush with butter. Now tip the tomato filling mixture on top and
  spread it to about 2.5 cm (1 inch) of the edges. Fold the edges over,
  to enclose the edge of the filling then, starting from one of the
  widest edges, roll the whole thing up like a Swiss Roll, trying not
  to let it break (although it's not the end of the world if it does).
  Brush with melted butter and garnish with some shreds or shapes of
  filo pastry.
  Put the strudel into the oven and bake for 30 minutes, or until golden
  brown.  Transfer carefully to a serving dish with the aid of two fish

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Recipe ID 46079 (Apr 03, 2005)

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