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Vegetable strudel

Method

  • Blanch the broccoli, zucchini and carrot in plenty of lightly salted, boiling water for about 1 min. Then drain, plunge in a bowl of iced water and, when cool, drain very well.
  • In another pot, blanch the spinach in lightly salted, boiling water. Drain very well and chop up.
  • At the same time, heat the oil in a non-stick pan and gently saute the mushrooms.
  • Then gently brush pastry sheets with melted butter. Place on top of each other in an oven tray and refrigerate for about 10 mins.
  • When ready, lay out the blanched vegies on a board and top with capsicum and mushrooms. Season, top with spinach and sprinkle with nutmeg. Then vertically place the pastry sheets on a workbench. Lay out a few seasoned vegies along the top edge and carefully make a tight complete roll, taking care not to break the pastry. Continue the process with the other vegies until 5 pastry sheets are used.
  • Then roll up the 4 rolls with the remaining sheet. Transfer pastry on to a lightly greased, lined baking tray. Then generously brush with the egg mixed with milk and refrigerate for about 10 mins.
  • Preheat oven to 230°C.
  • Cut the pastry with a serrated knife into desired portions on a 45° angle. Then bake in the oven for 15-20 mins until golden brown.
  • Serve with your favourite sauce on the side.

Ingredients

  • 1 broccoli head, separated into florets
  • 2 zucchini, cut into strips
  • 1 carrot, cut into strips
  • 1 bunch spinach
  • 1 tbsp vegetable oil
  • freshly ground salt & pepper
  • 10 button mushrooms, finely sliced
  • 6 sheets filo pastry
  • melted butter
  • 1 red capsicum, cut into strips
  • ½ tspn ground nutmeg
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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