Tuesday, 10 May 2011

Carrot & cashew nut strudel

Perfect for a weekday meal or a picnic treat. This strudel is so quick and easy to make. You can make this with filo pastry if you prefer – lay out 4 – 6 sheets of pastry, brushing each one with olive oil. Layer up together then spread over carrot and nut mix and roll up as for puff pastry.

500g carrots, peeled and cut into small pieces

1 small onion, peeled and chopped

2 cloves garlic, peeled and crushed

220g cashew nuts (you could use other nuts or a mix if you fancy)

2 slices wholemeal bread

250g baby spinach, washed and roughly shredded

2 Tbsp fresh mixed herbs, chopped (or 2 tsp dried herbs)

Salt and pepper to taste

2 Tbsp veg oil

1 packet puff pastry (jus- roll do a vegan one now)

©       Preheat oven to 200°C/gas mark 6

©       Blend onion, garlic and carrot in a food processor until quite fine (but still with a bit of texture – you don’t want a puree!) Empty into a large bowl.

©       Break up the bread and blitz to rough breadcrumbs in the processor. Add in the nuts and whizz again.

©       Add to carrot mixture with spinach, herbs, salt and pepper. Mix in oil and combine everything well.

©       Roll out pastry on a lightly floured surface to a large rectangle. Cut in half along the longer side. Grease 2 large baking trays.

©       Divide the carrot and nut mixture between the 2 pieces of pastry, spread to within ½” of the edges. Brush the pastry edges with water.

©       Carefully roll up each piece and press the seam gently to seal.

©       Place each roll on a tray, seam side down. Brush the tops with milk/ soya milk and sprinkle with a mixture of sesame and poppy seeds.

©       Make 3 or 4 diagonal cuts in the top of each roll. Bake for 20 – 30 mins until golden.

©        To serve cut into slices. Delicious served hot or cold with purple sprouting broccoli and baked potato or simply a big seasonal salad.

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