Christmas Savoury Strudel

A savory and scrumptious dish made with juicy tomatoes, button mushrooms, cashew nuts and red wine.

90 minutes Prep: 60 minutes Cook: 30 minutes

2788 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

3	tablespoons	olive oil
2	each	onions	chopped
2	cloves	garlic	(or more), crushed
28	ounces	tomatoes, canned	with juice
1	teaspoon	basil	dried
3	fl	red wine
8	ounces	mushrooms	button mushrooms, washed & sliced
1	x	salt
1	x	black pepper	freshly ground
10	ounces	phyllo pastry
4	ounces	butter	melted
3 1/2	ounces	cashew nuts	roasted, roughly chopped

Directions

Heat the oil in a fairly large saucepan, add the onions and cook them, with the lid on the pan, for about 10 minutes, until they are tender but not browned. Add the garlic, the tomatoes together with their liquid, the basil and the wine. Let the mixture simmer gently without a lid on the pan, stirring from time to time, until the liquid has disappeared and it is quite thick - this will take about 20 minutes.

Add the mushrooms and cook for a further 5 minutes or so, or until the mushrooms are tender and any liquid which they make has boiled away. Remove from the heat and season to taste.

When the filling mixture has cooled, you can assemble the strudel, which can then be cooked straight away, or kept in the fridge for a few hours until you're ready, or in the freezer for at least a month.

Preheat the oven to 400 F.

If you have the type of filo pastry which is long and narrow - about 30 x 20 cm (12 x 8 inches) - lay two sheets side by side, overlapping them slightly where they join. If you have the type which is quite large - about 30 cm (12 inches) or so square - lay out one sheet. Either way, brush the surface with a little melted butter and then sprinkle with a third of the nuts. Put another layer of filo pastry on top, brush with butter, and scatter with nuts. Repeat with another layer, then a final layer of filo pastry, which you just brush with butter. Now tip the tomato filling mixture on top and spread it to about 2.5 cm (1 inch) of the edges.

Fold the edges over, to enclose the edge of the filling then, starting from one of the widest edges, roll the whole thing up like a Swiss Roll, trying not to let it break.

Brush with melted butter and garnish with some shreds or shapes of filo pastry.

Put the strudel into the oven and bake for 30 minutes, or until golden brown.

Transfer carefully to a serving dish with the aid of two fish slices.

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Nutrition Facts

Serving Size 1639g

Amount per Serving

Calories 2788 62% of calories from fat

	% Daily Value*
Total Fat 191.0g	294%
Saturated Fat 75.0g	375%
Trans Fat 0.0g
Cholesterol 241mg	80%
Sodium 3225mg	134%
Total Carbohydrate 238.0g	79%
Dietary Fiber 21.0g	86%
Sugars 36.0g
Protein 50.0g	100%

Vitamin A	76%		Vitamin C	169%
Calcium	44%		Iron	138%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Although I made a few changes to the recipe (no nuts or bamboo, added bean sprouts and used olive oil) it was delicious. Even my 2 year old son ate it.