Spiced Roast Vegetable Strudel with Chickpeas & Brie

4.0/5 rating (7 votes)
  • Serves: 6
  • Prep Time: 20 mins
  • Ready in: 1 hour
  • Difficulty: Moderate
  • Print Recipe:
Spiced Roast Vegetable Strudel with Chickpeas & Brie

This is a long list of ingredients but boy is it worth it!

Ingredients

  • 2 medium carrots, peeled, roughly chopped
  • 2 sticks celery, roughly chopped
  • ½ aubergine, roughly chopped
  • 2 small onions, roughly chopped
  • 1 red pepper, de seeded roughly chopped
  • 1 yellow pepper, roughly chopped
  • 400g canned chickpeas, drained well
  • 6 cloves garlic peeled and roughly chopped
  • 6-8 tbsp olive oil
  • sprig of thyme
  • sprig rosemary
  • 1 tbsp dried oregano
  • ½ tsp ground cumin
  • salt & freshly ground black pepper
  • 200g English west country brie, roughly chopped
  • 1 medium mozzarella cheese, roughly chopped
  • 200g sun blush tomatoes, chopped
  • 4-6 large sheets filo pastry
  • melted butter
  • beaten egg
  • For the sauce
  • 75g salted cashew nuts
  • 125g extra virgin olive oil
  • ½ small onion, finely chopped
  • 2 cloves garlic, peeled and chopped
  • salt & freshly ground black pepper
  • 80g chopped fresh coriander
  • 1 tbsp lemon grass puree (Bart’s)
  • 2 tbsp white wine vinegar
  • 75g Parmesan cheese grated
  • 1 tsp finely chopped red chilli

Method

  • Pre-heat the oven to 220°c, Gas 7.
  • Place all the vegetables, chickpeas and garlic into a baking tray, add the oil, herbs, salt, pepper and cumin then mix really well.
  • Place into the pre-heated oven and cook for 45-50 minutes, or until the veg is just tender, and nicely browned, then remove and cool.
  • Spread a clean tea towel onto a chopping board.
  • Onto the tea towel lay out 1 sheet of the filo paste and brush well with butter, lay another sheet on top and brush again with butter, continue with the other sheets until you have it a thick as you like it.
  • Spread over the filo the cooked cooled vegetables, and add the brie, Mozzarella and sun blush tomatoes, season well with salt and pepper.
  • Roll up carefully, using the tea towel, and seal the ends well buy folding under.
  • Carefully roll off onto a baking tray, lined with cling film.
  • Cover with cling film and pop in the freezer.
  •  
  • When ready to cook, pre-heat the oven to 200°c, Gas 6.
  • Remove the strudel and place on a non-stick baking tray, and brush well with beaten egg.
  • Bake the strudel for 35-40 minutes until well browned and cooked through.
  • Meanwhile make the sauce, place all the ingredients into a food processor and blitz to a fine puree.
  • Serve sliced in thick slices and the sauce spooned over.

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