2 tablespoons olive oil
225g slim leeks, washed, trimmed and sliced
115g mushrooms (wild or chestnut)
225g shredded cabbage
1 dessert apple, peeled, cored and sliced
1 tablespoon cider vinegar
75ml dry cider
300g creamy goat’s cheese, diced
150ml soured cream
2 tablespoons chopped parsley
6 sheets filo pastry
25g butter, melted
- Heat the butter and olive oil in a large saucepan and fry the leeks until golden brown. Add the mushrooms and fry gently for 4-5 minutes until golden. Stir in the cabbage and apple and cook gently over low heat for 2-3 minutes until tender. Remove from the pan and keep warm.
- Pour the cider vinegar into the pan, stir well to loosen any residue from the base of the pan, and turn up the heat. Bubble rapidly until the liquid reduces and starts to go syrupy. Stir in the goat’s cheese and soured cream and lower the heat to a simmer. Cook gently for 2-3 minutes until the cheese melts into the cream and then stir in the cooked vegetables, parsley and seasoning.
- Spread out 2 sheets of filo pastry, overlapping each other slightly to make a larger sheet, and brush with plenty of melted butter. Cover with half of the vegetable mixture. Cover with two more sheets of filo, brush with more butter and then spoon over the remaining vegetable mixture. Top with the last 2 filo sheets and brush with butter.
- Carefully roll the pastry over lengthways, as you would a swiss roll. Seal the ends as best you can and place the strudel on a buttered baking sheet. Brush with butter and bake in preheated oven at 190C, Gas Mark 5 for 20-30 minutes until golden brown. Serve sliced with a salad and soured cream and paprika.