Apple & cranberry chutney
Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats
Leek, mushroom & goat's cheese strudels
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g leeksthinly sliced
- 150ml low-sodium vegetable stock
- 175g chestnut mushroomsliced
- 4 large sheets filo pastry
- 1 tbsp olive oil
- 85g soft-rinded goat's cheeseor vegetarian alternative
- 1 tsp poppy seeds
Nutrition: per serving
- kcal213
- fat11g
- saturates5g
- carbs20g
- sugars4g
- fibre4g
- protein10g
- salt0.52glow
Method
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.
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.
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.
