Leek, mushroom & goat's cheese strudels

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(15 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 4

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal213
  • fat11g
  • saturates5g
  • carbs20g
  • sugars4g
  • fibre4g
  • protein10g
  • salt0.52g
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Ingredients

  • 500g leeks, thinly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 150ml low-sodium vegetable stock
  • 175g chestnut mushroom, sliced
  • 4 large sheets filo pastry
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 85g soft-rinded goat's cheese or vegetarian alternative
  • 1 tsp poppy seeds

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.

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Comments, questions and tips

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09twinklestar
14th Dec, 2010
5.05
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
1st Dec, 2010
5.05
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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