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Leek, mushroom & goat's cheese strudels

This low-fat, vegetarian recipe reminds us that pastry doesn't have to be an indulgence

  • Prep: 20 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 213
  • Carbohydrates 20
  • Saturated Fat 5
  • Sugar 4
  • Protein 10
  • Fat 11
  • Fibre 4
  • Salt 0.52

Nutrition per serving

  • Calories 213
  • Carbohydrates 20
  • Saturated Fat 5
  • Sugar 4
  • Protein 10
  • Fat 11
  • Fibre 4
  • Salt 0.52

Ingredients

  • 500g leeks, thinly sliced
  • 150ml low-sodium vegetable stock
  • 175g chestnut mushrooms, sliced
  • 4 large sheets filo pastry
  • 1 tbsp olive oil
  • 85g soft-rinded goat's cheese or vegetarian alternative
  • 1 tsp poppy seeds

Method

  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. 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. 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.

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