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This is a long list of ingredients but worth it!
Servings 6
Calories 775 kcal
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins

Ingredients
 

  • 2 medium carrots, peeled, roughly chopped
  • 2 sticks of celery, roughly chopped
  • ½ aubergine, roughly chopped
  • 2 small onions, roughly chopped
  • 1 red pepper, de seeded roughly chopped
  • 1 yellow pepper, roughly chopped
  • 400 g canned chickpeas, drained well
  • 6 cloves garlic peeled and roughly chopped
  • 6 tbsp olive oil
  • sprig of thyme
  • sprig rosemary
  • 1 tbsp dried oregano
  • ½ tsp ground cumin
  • salt and freshly ground black pepper
  • 200 g English west country brie, roughly chopped
  • 1 medium mozzarella cheese, roughly chopped
  • 200 g sunblush tomatoes, chopped
  • 6 large sheets filo pastry
  • melted butter
  • beaten egg

For the sauce

  • 75 g salted cashew nuts
  • 125 g extra virgin olive oil
  • ½ small onion, finely chopped
  • 2 garlic cloves, peeled and chopped
  • salt and freshly ground black pepper
  • 80 g fresh coriander, chopped
  • 1 tbsp lemon grass puree (Bart)
  • 2 tbsp white wine vinegar
  • 75 g Parmesan cheese, grated
  • 1 tsp red chilli, finely chopped

Instructions
 

  • Pre-heat the oven to 220c, Gas 7.
  • Place all the vegetables, chickpeas and garlic onto a baking tray, then add the oil, herbs, salt, pepper, and cumin, then mix really well.
  • Place into the preheated oven and cook for 45-50 minutes, or until the veg is just tender and nicely browned, then remove and cool.
  • Spread a clean tea towel onto a chopping board.
  • Onto the tea towel, lay 1 sheet of the filo paste and brush well with butter, lay another sheet on top and brush again with butter, continue with the other sheets until you have it a thick as you like it.
  • Spread the cooked, cooled vegetables over the filo, and add the brie, Mozzarella and sunblush tomatoes; season well with salt and pepper.
  • Roll up carefully, using the tea towel, and seal the ends well by folding them under.
  • Carefully roll off onto a baking tray lined with cling film.
  • Cover with cling film and pop in the freezer.
  • When ready to cook, pre-heat the oven to 200C Gas 6.
  • Remove the strudel and place on a non-stick baking tray, and brush well with beaten egg.
  • Bake the strudel for 35-40 minutes until well browned and cooked through.
  • Meanwhile, make the sauce, place all the ingredients into a food processor and blitz to a fine puree.
  • Serve sliced into thick slices with the sauce spooned over.
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Nutrition Facts
Spiced Roast Vegetable Strudel with Chickpeas & Brie
Amount per Serving
Calories
775
% Daily Value*
Fat
 
57
g
88
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Cholesterol
 
69
mg
23
%
Sodium
 
547
mg
24
%
Potassium
 
793
mg
23
%
Carbohydrates
 
46
g
15
%
Fiber
 
10
g
42
%
Sugar
 
9
g
10
%
Protein
 
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Pastry, Pies / Flans / Tarts, Vegetables
Cuisine Autumn, ITV This Morning, Winter
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