Curry Vegetable Strudel

Maybe one would think that curried vegetables and sharp cheddar cheese would not go together however, to me, it does. Roll it up in filo pastry to create the perfect main or side dish, that is absolutely flavourful. An easy delicious savoury meal worth every bite. 

Curry Vegetable Strudel

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1 onion, chopped

2 carrots, peeled and coarsely grated

1 courgette (zucchini), chopped

350g/12oz potatoes, chopped
1 can of corn, drained

5 tablespoons/2 1/2oz/65g, butter

2 teaspoons/10ml mild Curry paste

1/2 teaspoon dried thyme

2/3 cup/150ml/1/4 pint, water

salt and freshly ground black pepper

1 egg, beaten

2 tablespoons/30ml single cream

2 oz/50g Sharp Cheddar Cheese, grated

8 sheets of filo pastry

sesame seeds, for sprinkling

1. Fry the onion, carrots, courgette and potatoes in half the butter for 5 minutes until they are soft; add the corn, then add the curry paste and cook for a further minute.

2. Add the thyme, water and seasoning. Continue to cook gently, uncovered for another 10 minutes.

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

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

5. Spoon the filling along one long edge, then roll up the pastry. Form it into a circle and brush again with the last of the butter. Sprinkle over the sesame seeds and set on a baking sheet.

6. Heat the oven to 375ºF/190ºC/Gas 5 then bake the strudel for about 25 minutes until golden brown. Allow to stand for 5 minutes or so before cutting.

Hope everyone has been having a lovely week. - JD