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Pepper and leek strudel

Pepper and leek strudel

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A great vegetarian dish packed full of flavour, which would make an ideal main course if you're catering for non meat-eaters.

Prep time: 40 mins
Cooking time: 20 mins
Serves: 4

Ingredients

4 red peppers4 baby leeks, sliced
A few sprigs of fresh thyme
2 cloves garlic, sliced
Handful fresh basil leaves
1tsp vegetable bouillon stock powder
2tbsp tomato passata (puréed tomatoes)
6 sheets filo pastry (30cm x 20cm/12 x 8in)
1 egg, beaten
Sauce
300ml (1/2pt) tomato passata
1tsp ground cumin
1tsp ground coriander
1tbsp freshly chopped coriander
1-2tsp vegetable bouillon stock powder
Salt and black pepper

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Method

Preheat oven to 220°C/425°F/gas 7. Cut the peppers in half, de-seed and place face down in a non-stick baking tin. Roast in the top of the oven for 20-30 mins until soft. Remove from the oven and place inside a plastic food bag. Seal the bag and leave to cool.
Pre heat a non stick frying pan and dry-fry the leeks with the thyme and garlic until soft, remove from heat and stir in the basil, stock and passata.
Peel the cooled peppers and roughly chop and add to the leeks.
Separate the filo pastry sheets. Place one onto a non-stick baking tray and brush with beaten egg. Continue adding the remaining sheets brushing each layer with egg.
Spread the leek and pepper filling over the pastry leaving a 2cm 1in border around the edge. Fold in the two short sides and roll up like a Swiss roll. Brush the top with egg and bake in the oven for 8-10 mins, until crisp and golden.
Make the sauce by heating all the ingredients in a small saucepan. Season with salt and pepper and serve piping hot.

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Nutritional information per portion

Calories 239(kcal)
Fat 7.3g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.