Leek, mushroom & goat's cheese strudels

Leek, mushroom & goat's cheese strudels

This low-fat, vegetarian recipe reminds us that pastry doesn't have to be an indulgence

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian, Low-fat, Super healthy

Method

  1. 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.
  2. 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.
  3. 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.

PER SERVING

213 kcalories, protein 10g, carbohydrate 20g, fat 11 g, saturated fat 5g, fibre 4g, sugar 4g, salt 0.52 g

Recipe from Good Food magazine, December 2010.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo th23asy

    01 December 2010

    th23asy rated and commented on this recipe

    5 stars

    This is one of the nicest things I have ever made. I had enough filling to make some extra ones too... which i had the next day for lunch. Delicious!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lu

    14 December 2010

    Lu rated and commented on this recipe

    5 stars

    This was delicious. Don't be put off by the huge pile of leeks you seem to have at the begining, they all wilt down. We had it with couscous with almond and grated carrot. Definately would make this again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo pen

    20 December 2010

    pen rated and commented on this recipe

    3 stars

    I thought these were a bit dull. Next time I would make them much smaller, so that they were almost canape size, and I would add herbs. Having said that, there probably won't be a next time!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Belkey

    23 January 2011

    Belkey rated and commented on this recipe

    4 stars

    I did not have enough leeks so made up the rest of the quantity with celery and added tarragon. You need to work quickly with the filo pastry and there was too many veggies left over in the end but we enjoyed them & turned the leftovers into soup!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo nic

    27 July 2011

    nic rated and commented on this recipe

    3 stars

    Disappointing, a little on the boring side, my husband enjoyed them though, but don't think I'll bother making them again - if he likes them - he can make them!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Vicky

    10 October 2011

    Vicky rated and commented on this recipe

    4 stars

    Really easy and very tasty as a quick dinner.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian, Low-fat, Super healthy

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
Print this recipe
Add to your binder

PER SERVING

213 kcalories, protein 10g, carbohydrate 20g, fat 11 g, saturated fat 5g, fibre 4g, sugar 4g, salt 0.52 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close