Leek, Mushroom & Goat's Cheese Strudels
Golden, flaky filo pastry enveloping a savory filling of tender leeks and earthy chestnut mushrooms. Each bite offers a delightful contrast of textures, with creamy goat's cheese adding a rich and tangy note. The poppy seeds sprinkled on top not only add a satisfying crunch but also a visually appealing touch. This delicious vegetable strudel is a perfect dish to impress guests or enjoy as a special treat for yourself.
— Constant Cookbook
Ingredients
- 500g leeks , thinly sliced
- 150ml low-sodium vegetable stock
- 175g chestnut mushrooms , sliced
- 4 large sheets filo pastry
- 1 tbsp olive oil
- 85g soft-rinded goat's cheese or vegetarian alternative
- 1 tsp poppy seeds
Instructions
- Heat oven to 200C/180C fan/gas 6. Put the leeks and stock into a large pan, then cover and cook for 5-8 mins until starting to soften. Add the mushrooms, cover again and cook for 3 mins, then remove the lid and continue to cook until the juices have evaporated. Tip the veg onto a large plate to cool slightly.
- For each strudel, lightly brush half of each filo sheet with some olive oil. Fold the un-brushed side over to make a smaller sheet, 2 layers thick. Brush the edges with a little more oil, then spoon a quarter of the veg along one edge. Crumble over a quarter of the cheese, fold over the pastry edges, then roll up to seal in the filling.
- Put the strudels on a baking tray, brush with any remaining oil and scatter over the poppy seeds. Bake for 25 mins until crisp and golden brown.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 213 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.52 milligram of sodium
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