Vegetable Strudel

 

Ingredients

 

Serve 4-6

 

Strudel Dough

• 2 cups/300 g all purpose/plain flour

• 1/8 tsp salt

• 3 tbsp extra-virgin olive oil

• warm water 

Filling:

• 6 asparagus stalks, thinly sliced

• 4 zucchini/courgettes, thinly sliced

• 1 cup/125 g peas

• 1 onion, finely chopped

• 1 tbsp olive oil

• 1/2 oz/15 g dried porcini mushrooms, soaked in warm water for 15 minutes and drained

• 2 tbsp finely chopped parsley

• salt and freshly ground black pepper to taste

• 3 eggs

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Method:

1. Strudel Dough: Sift the flour and salt into a medium bowl. Mix in the oil and enough water to make a firm dough. Knead until smooth and elastic.

2. Filling: Boil the asparagus, zucchini, and peas in a large pot of salted boiling water for 5 minutes. Drain well.

3. Sauté the onion in the oil in a large frying pan over medium heat until softened. Add the par-boiled vegetables and mushrooms and cook for 5 minutes.

4. Add the parsley and season with salt and pepper. Let cool. Add 2 eggs and mix well.

5. Preheat the oven to 350°F/180°C/gas 4. Roll the dough out into a large rectangle on a lightly floured surface.

6. Beat the remaining egg in a small bowl and brush it over the pasta.

7. Spread the vegetable filling on the pasta leaving a 3/4-inch (2-cm) border around the edges. Starting from one long side, roll up the dough. Seal the ends by tucking them in.

8. Transfer the strudel to a baking sheet and glaze with the beaten egg. Bake for 20-30 minutes, or until golden brown. Serve hot or at room temperature.