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Leek, mushroom & goat's cheese strudels

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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

Recipe from Good Food magazine, December 2010

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A star rating of 4.4 out of 5.18 ratings
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