WHAT TO EAT AT CHRISTMAS

Chargrilled vegetable strudel with Roquefort

Catering for vegetarians this Christmas? It doesn’t always have to be a nut roast. This easy strudel can be prepared ahead

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Catering for vegetarians this Christmas? It doesn’t always have to be a nut roast. This easy strudel can be prepared ahead

Posted

Brought to you in partnership with

  • Serves 6
  • Preparation time 25 minutes
  • Cooking time 20 minutes
  • 1 onion, sliced into thin wedges
  • 1 yellow pepper, deseeded and cut into 2.5cm pieces
  • 2 red peppers, deseeded and cut into 2.5cm pieces
  • 3 courgettes, trimmed and sliced into 2.5cm pieces
  • 3 tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 6 sheets filo pastry
  • 50g butter, melted
  • 75g Roquefort cheese, sliced
  1. Preheat the oven to 200ºC/fan 180ºC/gas mark 6. Preheat a baking sheet to very hot. Heat a non-stick ridged grill pan or large frying pan until very hot.
  2. Mix the prepared vegetables together with the oil in a polythene bag or bowl, and toss so they are evenly coated. Sprinkle with salt and pepper.
  3. Chargrill the vegetables on the hot grill pan until they are coloured and tender (you may need to do this in batches). Set aside to cool.
  4. Place two filo pastry sheets lengthways on a work surface so they are slightly overlapping, to make a rectangle measuring about 35cm x 33cm. Brush with melted butter, then place another two sheets on top widthways, again slightly overlapping. Repeat with another layer, brushing with butter in between.
  5. Spoon half the cooled chargrilled vegetables over the top third of the pastry about 7.5cm from the edge and 5cm from the sides. Arrange the cheese over the roasted vegetables, and top with the remaining vegetables, so the cheese will be a layer in the middle of the vegetables.
  6. Fold the base and the sides of the pastry in, and roll up to a sausage shape. Brush the strudel with melted butter.
  7. Carefully transfer to the hot baking sheet in the preheated oven, and bake for 20 to 25 minutes or until golden brown and crisp on top and underneath.
  8. Serve hot in slices with a dressed green salad and garlic bread.

Recipe extracted from Mary Berry's Christmas Collection

Recipe extracted from Mary Berry's Christmas Collection

Mary Berry's Christmas Collection by Mary Berry

Published by Headline, Images © Martin Poole

£ 20.00

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Tagged in:
Christmas
Entertaining
Vegetarian
Pastry
Christmas Food

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