Name: Vegetarian strudels with tomato and fig chutney recipe
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 1
Ingredients: 1kg orange sweet potato, peeled, cut into wedges; 36.40 gm extra virgin olive oil; 1.25 gm ground cinnamon; 3 zucchini, cut into wedges; 2 red capsicum, thickly sliced; 2 yellow capsicum, thickly sliced; 40g butter, chopped; 2 large brown onions, thinly sliced; 20.00 ml chopped fresh sage leaves; 8.00 gm brown sugar; 150g goat’s cheese, crumbled; 8 sheets frozen puff pastry, partially thawed; 2 eggs, lightly beaten; 37.95 gm chopped walnuts; 2 tsp poppy seeds; Crispy sage leaves, to serve (see note); 250.00 ml finely chopped soft and juicy dried figs; 400g can crushed tomatoes; 90.00 gm brown sugar; 62.50 ml malt vinegar; 2 garlic cloves, crushed; 2cm piece fresh ginger, grated; 1 tsp yellow mustard seeds

Vegetarian strudels with tomato and fig chutney recipe

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Prep Time:
45 minutes

Cook Time:
50 minutes

Total Time:
95 minutes

Vegetarian puff pastry strudels filled with seasonal veggies, paired with homemade tomato-fig chutney.

Ingredients:

1kg orange sweet potato, peeled, cut into wedges
36.40 gm extra virgin olive oil
1.25 gm ground cinnamon
3 zucchini, cut into wedges
2 red capsicum, thickly sliced
2 yellow capsicum, thickly sliced
40g butter, chopped
2 large brown onions, thinly sliced
20.00 ml chopped fresh sage leaves
8.00 gm brown sugar
150g goat’s cheese, crumbled
8 sheets frozen puff pastry, partially thawed
2 eggs, lightly beaten
37.95 gm chopped walnuts
2 tsp poppy seeds
Crispy sage leaves, to serve (see note)
250.00 ml finely chopped soft and juicy dried figs
400g can crushed tomatoes
90.00 gm brown sugar
62.50 ml malt vinegar
2 garlic cloves, crushed
2cm piece fresh ginger, grated
1 tsp yellow mustard seeds

Instructions:

Preheat your oven to 200C/180C fan-forced, then line two large baking trays with baking paper.
On a prepared tray, arrange the sweet potato. Drizzle with half of the oil, sprinkle with cinnamon, and season with salt and pepper. Bake for 20 minutes, or until tender. Allow to cool for 10 minutes.
On the second tray, arrange zucchini and capsicums. Drizzle with the rest of the oil and season with salt and pepper. Bake for 20 minutes or until tender. Allow to cool for 10 minutes before serving.
In a large frying pan over medium-low heat, melt butter. Add onion and cook for 15 minutes until softened, stirring occasionally. Stir in sage and sugar and cook for an additional 3 minutes until onion begins to caramelize. Remove from heat and let cool completely before mixing in goat's cheese.
Preheat oven to 220C/200C fan-forced. Lay out one sheet of pastry flat. Spoon 1/8 of the onion mixture onto the center of the pastry. Add 1/8 of the roasted vegetables on top. Fold the sides in, then roll up the pastry. Transfer to a lined baking tray. Repeat with the rest of the pastry, onion mixture, and roasted vegetables to make a total of 8 strudels. Brush the tops with egg wash. Score the tops with a small knife in a decorative pattern. Sprinkle with walnuts and poppy seeds. Bake for 30 minutes until the pastry turns golden.
While you wait, prepare the Tomato and Fig Chutney by combining all the ingredients in a medium saucepan over medium heat. Stir occasionally and cook for 20 minutes until the mixture thickens. Season with salt and pepper to taste.
Top the strudels with crispy sage and serve alongside chutney.

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