Leek, mushroom & goat's cheese strudels

  • Rating: 5 out of 5.17 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal213
fat11g
saturates5g
carbs20g
sugars4g
fibre4g
protein10g
low insalt0.52g
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Ingredients

  • 500g leeks , thinly sliced
  • 150ml low-sodium vegetable stock
  • 175g chestnut mushroom , sliced
  • 4 large sheets filo pastry
  • 1 tbsp olive oil
  • 85g soft-rinded goat's cheese or vegetarian alternative
  • 1 tsp poppy seeds

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.17 ratings
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