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Savoury Cheese Strudel

Serves 4


25g butter

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