Vegetable strudel

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Prep time:

Cook time:

Serves: 3

By sharond101

(2 Votes) 2

Ingredients

  • 3 tbsp olive oil

  • 400g chopped tomato

  • 1 tin cannellini beans

  • 2 tsp sesame seeds

  • 4 slices filo pastry

  • 2 tbsp melted butter

  • 1.5 red peppers sliced

  • 1 red onion sliced

  • 0.5 leek sliced

  • 1 tsp balsamic vingegar

  • 1 tbsp worcester sauce

  • 1 tbsp red pesto

  • 1 bag brussel sprouts cleaned and halved

  • 1 onion finely chopped

Method

  1. Steam brussel sprouts for 4 minutes.
  2. Put all vegetables in a roasting tin with 2 tbsp oil and roast for 30 minutes at 200C. Set aside to cool.
  3. Put the chopped white onion in a pan with 3 tbsp water and simmer for 5 minutes then add the chopped tomatoes, worcester sauce, balsamic vinegar and red pesto. Simmer for 15 minutes. Add to vegetable mix.
  4. Lay out two sheets (one on top of the other) of filo pastry on a sheet of parchment paper. Overlap slightly with another two sheets horizontally.
  5. Spoon the vegetable mixture in a row 2 inches from the top of the filo pastry leaving approximately 1inch at either end.
  6. Carefully fold over the filo pastry from the top to cover the filling and continue rolling as you would a swiss roll into a long sausage shape.
  7. Starting with one end fold the sausage shape into a spiral and tuck in the ends.
  8. Brush with a mixture of 2 tbsp melted butter and 1tbsp olive oil. Sprinkle with sesame seeds and bake for 30 minutes at 200C.

Handy Hint

Experiment with different fillings/vegetables. can cook and freeze. Defrost then reheat in oven for 10 minutes at 200deg.

Additional Information

  • Nut Free

  • Dairy Free

  • Vegetarian

  • Snack

  • Starter

  • Brunch

  • Main Course

  • Lunchbox

  • Christmas

  • Spring

  • Summer

  • Autumn

  • Winter

  • Basics

  • Low fat

  • Budget

  • Salad

  • Kids can help

  • Make Ahead

  • Can Freeze

  • asparagus

  • carrot

  • cauliflower

  • mushroom

  • pepper

  • squash

  • tomato

  • pulses

  • peas

  • pastry

  • aubergine

  • courgette

Avg. user rating:

4/5

Rate this recipe

Your comments

  • sharond101 24/12/13 21:47

    Delicious

  • SuperConfused 08/12/13 16:32

    My variation on this tasted lovely so I feel a bit mean giving this two stars but I do so for two reasons - it is NOT vegetarian, and it is NOT dairy free! I found the recipe from a 'vegetarian christmas meal idea' thread, skimmed it, and was in the supermarket buying the ingredients when I realised how many substitutions id have to make. Worcestershire sauce is not vegetarian, and neither is most pesto: if this was amended to say 'vegetarian pesto' that would e better but most non-vegetarians won't know the difference. Pesto also isn't dairy free, which could be a real issue for someone with an allergy. This is lovely, but exactly the kind of thing someone would thoughtfully look up then cook for me (lactose intolerant) and my dp(vegetarian) which would make me quite ill and make us both feel quite awkward if he couldn't eat it.