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christmas savoury strudel

Ingredients For christmas savoury strudel

  • 3 Tbsp
    olive oil
  • 4 oz
    melted butter
  • 10 oz
    phyllo sheets
  • pinch
    freshly ground black pepper
  • pinch
  • 8 oz
    button mushrooms, sliced
  • 1 tsp
    dried basil
  • 28 oz
    tomatoes, canned with juice
  • 2
    garlic cloves, crushed
  • 2
    chopped onions
  • 3.5 oz
    cashew pieces, toasted

How To Make christmas savoury strudel

  • 1
    Heat the oil in a fairly large saucepan, add the onions and cook them, with the lid on the pan, for about 10 minutes, until they are tender but not browned.
  • 2
    Add the garlic, the tomatoes together with their liquid, the basil and the wine.
  • 3
    Let the mixture simmer gently without a lid on the pan, stirring from time to time, until the liquid has disappeared and it is quite thick - this will take about 20 minutes.
  • 4
    Add the mushrooms and cook for a further 5 minutes or so, or until the mushrooms are tender and any liquid which they make has boiled away.
  • 5
    Remove from the heat and season to taste.
  • 6
    When the filling mixture has cooled, you can assemble the strudel, which can then be cooked straight away, or kept in the fridge for a few hours until you\'re ready, or in the freezer for at least a month.
  • 7
    Preheat the oven to 400.
  • 8
    If you have the type of phyllo pastry which is long and narrow - about 12 x 8 inches - lay two sheets side by side, overlapping them slightly where they join.
  • 9
    If you have the type which is quite large - about 12 inches or so square - lay out one sheet.
  • 10
    Either way, brush the surface with a little melted butter and then sprinkle with a third of the nuts.
  • 11
    Put another layer of phyllo pastry on top, brush with butter, and scatter with nuts.
  • 12
    Repeat with another layer, then a final layer of phyllo pastry, which you just brush with butter.
  • 13
    Now tip the tomato filling mixture on top and spread it to about 1 inch of the edges.
  • 14
    Fold the edges over, to enclose the edge of the filling then, starting from one of the widest edges, roll the whole thing up like a Swiss Roll, trying not to let it break.
  • 15
    Brush with melted butter and garnish with some shreds or shapes of phyllo pastry.
  • 16
    Put the strudel into the oven and bake for 30 minutes, or until golden brown.

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