Christmas savoury strudel
Christmas Strudel Vegetarian
Last updated 6/12/2012 1:16:18 AM. Recipe ID 46079. Report a problem with this recipe.
Title: Christmas savoury strudel
Categories: Main dish, Vegetarian
Yield: 1 Studel
3 tb Olive oil
2 Onions; chopped
2 Garlic cloves (or more)
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
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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