Oriental strudel

Yield: 1 servings

Measure Ingredient
15 millilitres Waitrose Sunflower Oil; (1tbsp)
4 \N Salad onions; finely sliced
1 \N Cm; ( 1/2\") piece fresh
\N \N ; root ginger, peeled
\N \N ; and grated
1 \N Clove garlic; crushed
55 grams Mushrooms; finely sliced (2oz)
1 \N 120 g pack Batchelors Beanfeast Savoury
\N \N ; Mince
30 millilitres Waitrose Dark Soya Sauce; (2tbsp)
60 millilitres Waitrose Amontillado Sherry; (4tbsp)
30 millilitres Sharwood's Plum Sauce; (2tbsp)
425 millilitres Water; (15fl oz)
8 \N Sheets Cypressa Filo Pastry
55 grams Butter or margarine; melted (2oz)

Heat the oil in a wok and gently fry the onions, ginger and garlic for 1-2 minutes. Add the mushrooms and continue to fry for a further 2-3 minutes.

Add the Beanfeast Savoury Mince, soya sauce, sherry, plum sauce and water.

Stir well and simmer gently, stirring occasionally for 15 minutes or until all the liquid has been absorbed. Allow to cool.

Take four sheets of the filo pastry, brush with a little melted butter and place on top of each other on a greased baking tray.

Spread half the mixture evenly over the pastry, leaving 5cm (2") space around the edges. Fold the two short ends in, then lift over the sides to enclose the filling. Turn over and brush with more melted butter. Make a second strudel in the same way. Place strudels in a preheated oven 190ºC, 375ºF, gas mark 5, for 30 minutes. Serve with egg noodles tossed in a little sesame oil, or a crisp salad.

Converted by MC_Buster.

NOTES : Makes 2 strudels. Serves 4 - 6. This strudel combines the light and crispy texture of filo pastry with an aromatic filling to provide a delicious supper dish. For a special occasion you could make individual filo ‘purses', using squares of pastry gathered at the top and baked in the same way.

Converted by MM_Buster v2.0l.

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