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Root vegetable & Persian feta strudel


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Cook the carrot, swede, sweet potato, turnip and potato in a large pot of lightly salted, boiling water until tender, adding the brussel sprouts when half cooked. Drain well and then toss the vegies with seasonings, chutney and a little of the feta oil. 
  • Whisk together the egg with milk. 
  • Place a pastry sheet on a lightly floured workbench and spread with the cheese, leaving a decent edge. Then spoon the vegies in the centre and brush the edges with egg wash. Carefully roll up, folding in the sides first, and place on a lightly oiled oven tray. 
  • Repeat the process with the remaining pastry and vegies. Generously brush the pastry all over with more egg wash and cook in the oven for about 15 mins until golden. 
  • When ready, slice the strudel on the diagonal and serve with chopped parsley and a simple vinaigrette sprinkled over the top. 
  • nb.  If using cold pre-cooked vegies, cook the strudel for about 20-25 mins, covering with foil if browning too much.


  • 1 carrot, cut into chunks
  • 1 small swede, cut into chunks
  • 1 small sweet potato, cut into chunks
  • 1 turnip, cut into chunks
  • 1 large potato, cut into chunks
  • sea salt & freshly ground pepper
  • 4 brussel sprouts, quartered
  • 1 garlic clove, crushed
  • 1 heaped tbsp fruit chutney (or any other chutney)
  • Persian feta with oil (or soft goat’s cheese)
  • 1 egg
  • ¼ cup milk
  • 4 puff (or shortcrust) pastry sheets
  • plain flour
  • olive oil spray
  • 2 tbsp chopped fresh parsley

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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