I love cooking with pastry – it just makes meal times feel that bit more fancy. Even if your pastry was very cheap, very un home-made and, in fact, very much bought from the frozen section of the supermarket. I will admit there’s something almost fur coat and no knickers about shop-bought pastry but who honestly gives a damn? Going commando can be liberating.
The trick with filo pastry is not to let it dry out. If you buy frozen let it defrost beneath a slightly damp tea towel and leave the bulk of it under the tea towel while you work with individual sheets. If it dries out it will pretty much turn to ashes as soon as you touch it, like some kind of melodramatic emo song lyric (vaguely embarrassing and to be avoided).
RECIPE: (serves 4)
- 500g leeks, thinly sliced
- 150ml hot vegetable stock
- 175g button/chestnut mushrooms, chopped
- 4 large sheets filo pastry
- olive oil
- 85g goats cheese
- 1tsp toasted sesame seeds/poppy seeds
Heat the oven to 200’C/180’C fan and line a baking tray with baking paper. Put the leeks and the stock into a saucepan and cook for about 8 minutes until the leeks are starting to soften, add the mushrooms and cook together for 5-8 mins until most of the stock has evaporated. Squeeze out the rest of the liquid of the liquid with a fork. You don’t want to end up with a soggy strudel. Mary Berry will hunt you down like a stern, mildly threatening, overly lip-sticked grandmother.
Lightly brush a sheet of filo pastry with olive oil and then fold it in half so that the un-oiled side is facing upwards. Brush the edges with more oil and then spoon a quarter of the veg along one edge. Crumble a quarter of the goats cheese over the top, fold over the edges and then roll up. Lather, Rinse and Repeat for each strudel.
Pop the strudels on the baking tray, brush the tops with oil and scatter on the seeds. I think toasted sesame taste lovely with the goats cheese but the black of the poppy seeds also look pretty striking. The choice is yours.
Bake for 25 mins until crisp and goldeny-brown.
These are crunchy and filled with deliciously melt-y cheese. The best thing is that they aren’t too bad for you either. Filo pastry is the healthiest and probably about a billion times better for you than puff pastry, so all in all they aren’t too fatty either! Serve them with some green salad and you have a fabulous lunch… dahlings.