Vegetable Strudel

6

Serves

-

Prep Time

-

Cook Time

If you’re making a roast, pop another tray of vegetables into the oven ready to make this gorgeous strudel the next night. Here I’ve used potato, kumara, pumpkin, parsnip, capsicum and red onion, but you can use any combination of roasting vegetables.

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Ingredients

  • 6 cups roasting vegetables – cut into 1.5cm pieces
  • 3 tablespoons cooking oil
  • 1 teaspoon garlic salt
  • 1 teaspoon ground black pepper
  • 2 cups baby spinach – slightly wilted
  • 2 cups grated mozzarella
  • ¼ cup pesto
  • 350g roll flaky pastry
  • 1 egg whisked with 1 tablespoon water
  • ¼ cup mixed seeds, such as poppy, sesame, sunflower or pumpkin seeds
  • Beetroot or tomato chutney, to serve

Method

  • Preheat oven to 180°C (160°C fan bake).
  • Line a baking tray with baking paper.
  • Mix the vegetables, oil, salt and pepper in a large bowl.
  • Tip onto the prepared tray and cook for about 30 minutes or until golden.
  • Remove from the oven and increase the oven temperature to 200°C (180°C fan bake).
  • Return the vegetables to the bowl and stir in the spinach, mozzarella and pesto.
  • Line the baking tray with fresh baking paper.
  • Unroll the pastry onto the prepared tray and roll out slightly.
  • Arrange the vegetable mixture along the centre of the pastry and bring the long sides of the pastry together on top.
  • Brush the strudel with the egg mixture and sprinkle with the mixed seeds.
  • Bake for 30 minutes or until cooked through and golden.
  • Leave to stand for 5 minutes before serving with chutney.