Leftovers #30 ~ Turkey Strudel

I can say that this is the last of the leftover turkey posts. I believe I have featured this recipe before however thought it was worth another post. Spicy and flavourful however the combination of curry and cheese work so well together. The vegetables may be substituted for others and the meat may also be substituted for tofu, chickpeas or chicken.  

Turkey Vegetable Strudel 
-----------------------------------------------------------------------------------
1 onion, chopped
2 carrots, coarsely grated
1 cup of cauliflower florets, chopped into small pieces
1 medium potato, diced
1/2 cup fresh or frozen peas
2 tablespoons mild curry paste
1 teaspoon dried thyme
2/3 cup of water
1 cup cooked or leftover turkey, diced
1 egg, beaten
2 tablespoons cream or light buttermilk
2 ounces (50g) Old Cheddar Cheese, grated
2 to 3 tablespoons butter
8 sheets of filo pastry
sesame seeds to sprinkle

Preheat the oven to 375ºF/190ºC/Gas 5 and prepare an baking tray lined parchment paper. 

In a bit of oil, sauté the onions, carrots, peas, cauliflower, and potato over medium heat for about 5 minutes. Add the thyme water and curry paste and continue to cook, uncovered, for about another 10 minutes. Remove from heat and add the turkey; stir to incorporate everything together.  

Allow the mixture to cool. Once cool, then mix in the egg, cream and cheese. Chill until ready to fill and roll.

Melt the butter and lay out four sheets of filo pastry, slightly overlapping them to form a large rectangle. Brush with butter and fit the other four sheets on top. Brush again.

Spoon the cooled filling along the long edge, then roll up the pastry. Tucking in the sides, the best you can, as you go. Transfer to the prepared baking tray and brush with the remaining butter and sprinkle the sesame seeds over the top. Bake for about 25 minutes or until golden a crisp. Let stand for 5 minutes before cutting. 


Wednesday, the middle of the week, and I hope everyone is having a good one so far. 
- JD