Veggie Strudel

I am just plowing through that 10 pound bag of potatoes. A veggie strudel I have made before using chickpeas instead of potatoes. I managed to pre-boil the potatoes and chop the veggies which saved me a bit of time. You may be thinking cheddar cheese and curry? They are actually very quite tasty together. Don't let this delicious combination fool you. Give it a try. The recipe goes as follows...

5 potatoes - boiled with the skins and chopped
1 onion - chopped
1-2 tablespoon of no salt butter or low sodium margarine
3 teaspoons of curry powder
1 carrot - chopped
1/2 cup of peas  *frozen peas will do nicely too*
3/4 cup low sodium organic chicken or vegetable stock
juice of half a lemon
1 cup cheddar cheese - grated
pinch of salt
pepper
10 sheets of phyllo pastry 
melted butter


1) Pre-heat oven to 350º. Line a baking try with parchment paper. Making sure that the parchment paper goes a bit up the sides. To catch any runny liquid. 

2) Boil the potatoes in their skins until done. Firm so that a fork can pierce. When the potatoes are done, drain and rinse under cold water. Set them aside. 

3) Melt the butter in a hot pan. Add the onions and cook until slightly transparent. Then add the curry powder. Stir. Coating all of the onion bits. Cook for a few more minutes.

4 Add the chopped carrot and peas. Stir. Cooking until veggies are slightly soft. Then add the chicken stock. Stir and let the liquid reduce a bit. Remove from heat. If you are concerned about the liquid or as I like to call it gravy being to runny. Just take a bit of cornstarch in a small bowl and mix it with a bit of water. Then add that to the veggie mixture and stir. The liquid should thicken up a bit. 

5) Chop the potatoes and place them into a large mixing bowl. Pour the curried veggies over the chopped potatoes. Stir. Mixing well. Then add the grated cheddar cheese and the the freshly squeezed lemon juice. 

6) On a clean surface place one phyllo pastry sheet. Narrow edge towards you. Brush with butter than place another sheet of phyllo pastry on top, brush that one with butter and repeat this, layering all 10 phyllo pastry sheets. Brushing each with melted butter or margarine. Then spread the veggie mixture about an inch or two from the narrow edge. Not spreading the veggie filling completely to either ends. Once all the filling has been placed roll once then tuck in the sides all the way down the length of the prepared sheets of phyllo pastry. Then continue to gently roll until you have reached the other end. Place on a parchment paper lined baking tray. Brush with melted butter or margarine. Bake for 40 minutes or until golden brown. Checking after 20 minutes. Serve with a green leafy salad.

You can change this dish up by adding different veggies to suit your taste. You can omit the curry powder if you wish and add other herbs to season. 
Have a good weekend everyone! - JW