Leek, mushroom & goat's cheese strudels

Leek, mushroom & goat's cheese strudels

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(8 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
213
protein
10g
carbs
20g
fat
11g
saturates
5g
fibre
4g
sugar
4g
salt
0.52g

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

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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.

Recipe from Good Food magazine, December 2010

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Comments

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ellie657's picture
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My 10 year old daughter wolfed this down (despite telling me as I was making them that she doesn't like leeks or mushrooms). I thought it was delicious too.

missymisfit's picture
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Really loved this!! Agree with above comment, one of the nicest things I've made and I've made a lot of things on here! I used all 250g of mushrooms as I didn't want leftovers and a bit more cheese ( I love goats cheese but it would've even been nice without it!) I used 3 stock cubes with 500ml water which really added to the flavour. May use 2 next time. Would deffo make again and very filling for just over 200 cals!!

vickyforman's picture
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Really easy and very tasty as a quick dinner.

crumbles's picture
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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!

eleanormayo's picture
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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!

pjrome's picture
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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!

09twinklestar's picture
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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.

th23asy's picture
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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!!

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