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Leek, pumpkin & goat's cheese strudel
Leek, pumpkin & goat's cheese strudel
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Delicious vegetarian golden pumpkin strudel.
Ingredients:
  • 1.2kg butternut pumpkin, deseeded, peeled, cut into 2.5cm pieces
  • Olive oil spray
  • 3 leeks, trimmed, washed, thinly sliced
  • 6 sheets filo pastry
  • 50g butter, melted
  • 1 x 120g pkt goat's cheese, crumbled
  • 1/2 tsp cumin seeds
  • Rocket leaves, to serve
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper, then spread out the pumpkin, spray with oil, and season with salt and pepper. Roast in the oven for 40 minutes or until tender.
  • Heat oil in a frying pan over medium heat. Sauté leek for 20 minutes, stirring often, until softened and lightly golden. Remove from heat.
  • Prepare a baking tray with non-stick baking paper. Lay the filo sheets on a clean work surface and cover with a clean tea towel followed by a damp tea towel to prevent drying out. Brush each sheet with butter as you layer them. Once all sheets are layered, cut the stack in half lengthwise.
  • Spread the flavorful leek mixture evenly on one filo stack, ensuring a generous 2cm border along the sides and a sizable 4cm border at each end. Layer the pumpkin over the leek and sprinkle with the rich goat's cheese. Gently brush the filo edges with butter, then carefully position the second filo stack on top. Press down firmly to seal in all the delicious ingredients. Fold in the edges securely to lock in the flavors.
  • Place the strudel on the prepared tray. Make diagonal cuts in the pastry with a sharp knife. Brush the top with leftover butter, sprinkle with cumin seeds, and bake in the oven for 15-20 minutes until golden and crispy. Serve hot with fresh rocket on the side.

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