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Leek, mushroom & goat's cheese strudels

Ingredients

  1. Step 1 500g leeks , thinly sliced
  2. Step 2 150ml low-sodium vegetable stock
  3. Step 3 175g chestnut mushroom , sliced
  4. Step 4 4 large sheets filo pastry
  5. Step 5 1 tbsp olive oil
  6. Step 6 85g soft-rinded goat's cheese or vegetarian alternative
  7. Step 7 1 tsp poppy seeds
Leek, mushroom & goat's cheese strudels
Calories: 213 Carbohydrate: 20 g Protein: 10 g Fat: 11 g
Cook time: 60 minutes Prep time: 20 minutes Total time: 80 minutes Servings: 4

TAGS

Dinner Main course British 5-a-day Chestnut mushroom Chestnut mushroom Filo pastry Filo pastry parcel Filo pie Filo tart Goat's Cheese Good Food Strudel Super healthy Vegetarian

Directions

  1. 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.
  2. 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.
  3. 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.