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Roasted vegetable strudel with pesto sauce
Roasted vegetable strudel with pesto sauce
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Ingredients:
  • 250g chargrilled eggplant slices
  • 200g chargrilled zucchini slices
  • 400g chargrilled capsicum slices (red and yellow, if possible)
  • 100ml basil pesto (see notes)
  • 375g packet of puff pastry
  • 300g haloumi, sliced
  • 1 egg yolk, beaten
  • 20.00 ml parmesan
Instructions:
  • Preheat your oven to 190°C.
  • Pat dry the deli chargrilled vegetables with paper towels.
  • On a floured surface, roll out the pastry into a 20 x 30cm rectangle. Cut a 5cm strip from the pastry and keep it aside. Place the vegetables and haloumi on one long side of the pastry, spreading pesto between each layer. Moisten the outer edges of the pastry with water. Fold the other long side over to cover the filling. Press the edges to seal, then tuck them under the strudel to create a parcel.
  • Gently widen the remaining pastry strip by 2cm, then cut lengthwise into strips to garnish the strudel. Alternatively, create a lattice pattern using a netting tool*. Brush the pastry with egg yolk and sprinkle with Parmesan before baking.
  • Bake at 190°C for 25 minutes until beautifully golden. Allow to rest for 15 minutes, then serve with the extra pesto on the side.

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