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Leek, mushroom & goat's cheese strudels

Leek, mushroom & goat's cheese strudels

Name: Leek, mushroom & goat's cheese strudels
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: British
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

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.4 out of 5.19 ratingsRate

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

Healthy

Vegetarian

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Alternatives

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A star rating of 4.6 out of 5.95 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal213
fat11g
saturates5g
carbs20g
sugars4g
fibre4g
protein10g
salt0.52g

low

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.

Recipe from Good Food magazine, December 2010

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A star rating of 4.4 out of 5.19 ratings

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