CHRISTMAS SAVOURY STRUDEL

[Guest guest]

CHRISTMAS SAVOURY STRUDEL

Yield: 1 studel

 

3 tb Olive oil

2 Onions; chopped

2 Garlic cloves (or more) -- crushed

28 oz Canned tomatoes in juice

1 ts Dried basil

3 fl Red wine

8 oz Buttom mushrooms -- washed sliced

Salt

Freshly ground black pepper

10 oz Filo pastry

4 oz Butter; melted

3 1/2 oz Roasted cashew nuts -- roughly chopped

 

Heat the oil in a fairly large saucepan, add the

onions and cook them, with the lid on the pan, for about 10 minutes,

until they are tender but not browned.

 

Add the garlic, the tomatoes together with their liquid, the basil and

the wine. Let the mixture simmer gently without a lid on the pan,

stirring from time to time, until the liquid has disappeared and it is

quite thick - this will take about 20 minutes. Add the mushrooms and

cook for a further 5 minutes or so, or until the mushrooms are tender

and any liquid which they make has boiled away. Remove from the heat and

season to taste.

 

When the filling mixture has cooled, you can assemble the strudel, which

can then be cooked straight away, or kept in the fridge for a few hours

until you're ready, or in the freezer for at least a month. I find it

easiest to assemble the studel directly on to a large baking sheet,

which means you don't have to lift it later.

Set the oven to 200 C/400 F/Gas Mark 6.

 

If you have the type of filo pastry which is long and narrow -- about 30

x 20 cm (12 x 8 inches) -- lay two sheets side by side, overlapping them

slightly where they join. If you have the type which is quite large ~-

about 30 cm (12 inches) or so square -- lay out one sheet. Either way,

brush the surface with a little melted butter and then sprinkle with a

third of the nuts.

 

Put another layer of filo pastry on top, brush with butter, and scatter

with nuts. Repeat with another layer, then a final layer of filo pastry,

which you just brush with butter. Now tip the tomato filling mixture on

top and spread it to about 2.5 cm (1 inch) of the edges. Fold the edges

over, to enclose the edge of the filling then, starting from one of the

widest edges, roll the whole thing up like a Swiss Roll, trying not to

let it break (although it's not the end of the world if it does). Brush

with melted butter and garnish with some shreds or shapes of filo

pastry.

 

Put the strudel into the oven and bake for 30 minutes, or until golden

brown. Transfer carefully to a serving dish with the aid of two fish

slices.

 

Source: Rose Elliot's Vegetarian Christmas

[Guest guest]

i bet this dish makes quite a lovely presentation!

Does anyone know if filo dough is vegan?

i was wondering and i don't have any currently in

my freezer to check the label. TIA.

 

~ pt ~

 

For us the highest purpose of this world is not merely

living in it, knowing it and making use of it, but realizing

our own selves in it through expansion of sympathy; not

alienating ourselves from it and dominating it, but

comprehending and uniting it with ourselves in perfect union.

~ Rabindranath Tagore (1861-1941)

 

, PunkinPie68@w... wrote:

>

> CHRISTMAS SAVOURY STRUDEL

> Yield: 1 studel

[Guest guest]

Some brands are...I use one but can't recall brand name and don't have any right

now. It is a common brand at the stores...sorry I don't recall the brand though.

But I know there is at least one that is vegan.

linda

" Whatever you do will be insignificant and it is very important that you do it. "

Mohandas Gandhi

 

linda's Growing Stitchery Projects: womyn47

-

~ PT ~

 

i bet this dish makes quite a lovely presentation!

Does anyone know if filo dough is vegan?

i was wondering and i don't have any currently in

my freezer to check the label. TIA.

 

~ pt ~