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Cheesy vegetable strudels recipe

Cheesy vegetable strudels recipe

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Try this vegetable strudel recipe for a simple savoury baking idea. Herby roasted sweet potatoes and peppers are combined with crumbled cheese and baked in crisp, golden filo pastry for new vegetarian dinner. See method

  • 20 mins to prepare and 40 mins to cook
  • 450 calories / serving
  • Healthy

Ingredients

  • 2 sweet potatoes, peeled and cut into chunks (about 500g)
  • 3 peppers, deseeded and cut into chunks
  • 2 garlic cloves
  • 10g fresh thyme, leaves picked
  • 1 tsp dried oregano
  • 4 tbsp olive oil
  • 100g salad cheese, crumbled
  • 200g filo pastry (8 sheets)
  • 90g rocket salad
If you haven't got any sweet potatoes, try using butternut squash

Each serving contains

  • Energy

    1890kj
    450kcal
    23%
  • Fat

    20g 29%
  • Saturates

    6g 30%
  • Sugars

    14g 16%
  • Salt

    1.2g 21%

of the reference intake
Carbohydrate 58.6g Protein 11.4g Fibre 7.6g

Method

  1. Heat the oven to gas 7, 220°C, fan 200°C. Put the sweet potatoes, peppers, garlic, thyme and oregano on a baking sheet. Drizzle over 2 tbsp olive oil and toss everything together; season. Roast for 25-30 mins until the sweet potato is soft when pressed with a knife. Press the garlic from the papery shells, finely chop, and stir through the roasted veg. 
  2. Once the veg is cooked, lay out 2 of the filo sheets on your work surface, keeping the remaining 6 sheets under a tea towel to stop them drying out. Brush one with some of the remaining oil, then add the second sheet over the top. Add ¼ of the filling to one end of the shortest sides of pastry. Top with ¼ of the crumbled salad cheese. Fold over the sides to cover the filling, then brush any exposed pastry with more oil. Working from the shortest side where the filling is closest to, roll the pastry over the filling, then keep going until the filing is rolled up in the pastry, creating a fat cigar shape. Brush the top with a little more oil and transfer to a baking sheet lined with baking paper. Repeat with the remaining filo and fillings until you have 4 strudels.
  3. Bake for 15 mins until the pastry is golden and crisp. Serve with the rocket salad.

See more Vegetarian recipes

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