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Vegetable Strudel with Spiced Cranberry and Orange Sauce
Vegetable Strudel with Spiced Cranberry and Orange Sauce
By Morrisons
Published on 14 May 2021
This impressive vegetable strudel makes a great centrepiece for a meat-free Christmas dinner. Even better – it can be prepared the night before for a stress-free Christmas Day.Time and servings
1 hr 45 minsTotal time
8Servings
35 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 200 g of chestnuts, cooked and finely chopped
- 150 g of breadcrumbs
- 220 g of filo pastry
- 125 g of soft goat's cheese
- 2 tbsp of thyme, chopped
- 2 cloves of garlic, peeled and chopped
- 125 g of butter
- 1 red onion, peeled and chopped
- 225 g of cranberries
- 3 tbsp of cranberry juice
- 1 orange, juice and finely grated zest
- 175 g of caster sugar
- 3 eggs, beaten
- 1 leek, trimmed and thinly sliced
- 1 red pepper, deseeded and finely chopped
- 2 apples, peeled, cored and diced
- 1 tbsp of olive oil
- 280 g of artichokes in sunflower oil, drained
- 1 small handful of flat-leaf parsley, chopped
Method
Step 1
Place the cranberries, orange juice and zest, cranberry juice, sugar and 5 tbsp water in a pan. Simmer for 5 minutes until the berries start to pop and the sugar has dissolved, then put aside to cool.Step 2
Preheat the oven to 200oC/180oC fan/Gas 6. Heat 25g of the butter and all the oil and cook the onion, garlic, leek and red pepper for 7 minutes, stirring occasionally, until softened but not coloured. Remove from the heat and stir in the chestnuts, breadcrumbs, apple, herbs, eggs and artichokes until well combined. Season.Step 3
Unroll the filo and cover with a damp cloth to stop it drying out. Melt the remaining butter. Brush a sheet of pastry with butter, cover with another sheet and repeat until you have six layers. Spread half the stuffing across the centre of the filo, dot over the goat’s cheese, cover with the remaining stuffing and wrap it all up. Lay seam side down on a baking sheet, tucking the ends under. Brush with melted butter.Step 4
Brush 3 more sheets of pastry with butter and scrunch on top of the parcel. Cover the strudel with foil and bake for 35 minutes. Remove the foil and bake for a further 20 minutes until golden. Serve with the cranberry sauce and garnish with a sprig of parsley.