Savoury Vegetable Strudel Recipes

SAVOURY VEGETABLE STRUDEL RECIPE

Steps:

• Boil 300g potatoes and mash them. If you prefer a finer texture, you can also use a potato ricer to process the boiled potatoes.
• Cut the pepper and the carrot into small cubes, mince the garlic and thinly slice the leek. Using a knob of butter, fry these vegetables for around 10 minutes. Briefly simmer the frozen peas and frozen sweetcorn kernels, then strain well and add to the fried vegetable mix. The vegetables should retain 'bite' and not be overcooked. Altogether, you should use about 500g of vegetables (fresh and frozen). Make sure there is no excess liquid left in the vegetable mixture by the time you set it aside to cool.
• Start by placing the butter in a pot to heat up, then add the diced onions.
• Fry for a few minutes - don't let the onions brown.
• Add the flour and stir thoroughly for a minute.
• Add the milk and nutmeg and continue stirring until the sauce has thickened.
• Take away from the heat and leave to cool.
• Combine the dough ingredients in a medium bowl and mix together. I do this with my hands.
• Knead well until you have a formed a smooth dough. Don't be tempted to add any more water to the dough. It will come together well, just give it some time.
• Shape dough into a ball, brush with a little oil, place back in the bowl and cover the bowl.
• Leave to rest for 30 minutes at room temperature. This helps the dough structure to relax and makes it easier to roll/shape later on.
• In a large bowl, combine the cooled Béchamel Sauce, curd cheese, crème fraîche, egg yolks, grated cheese, herbs and oats. Mix well.
• Add the vegetable mixture and mashed potatoes and mix well. Season to taste with salt and pepper.
• In a smaller bowl, combine the egg whites and starch and whip until stiff.
• Carefully fold the stiff egg whites into the remaining filling. The filling should not be wet so it doesn't soak through the dough while you assemble the strudel.
• Preheat the oven to 175℃.
• Flour your work surface (ideally a large linen or cotton kitchen towel) and use your hands to form the dough ball into an even rectangle.
• Flour the dough rectangle to prevent it from sticking and - using a rolling pin - take care to roll out the dough into a bigger rectangle.
• Line a suitably big baking tray with baking paper.
• Distribute the filling across two thirds of the strudel dough, leaving at least 1 cm around the edges free.
• Brush the final third with butter.
• Fold in the sides of the dough slightly over the filling to seal the sides.
• Roll into a strudel and carefully seal all the ends. If you are using the linen or cotton towel, the rolling can be done just by lifting the towel to roll the dough.
• Place seam-side down onto the baking tray. Again, this process is easier if you are using the cloth, as you can lift the strudel much more easily like this and carefully roll it onto the baking tray.
• Brush with the egg and sprinkle with sesame seeds.
• Bake for 30 to 40 minutes until golden brown.
• Serve warm with a side salad.

VEGETABLE CHEESE STRUDEL

Steps:

• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the peppers, mushrooms, eggplant, onion, garlic powder and basil and cook until the vegetables are tender and the liquid is evaporated. Let cool to room temperature.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. With the short side facing you, spoon the vegetable mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Top with the cheese. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down onto a baking sheet. Brush with the egg mixture.
• Bake for 25 minutes or until the pastry is golden brown. Remove the pastry from the baking sheet and let cool on a wire rack for 10 minutes.

SAVORY VEGETABLE STRUDEL

Steps:

• In a large frying pan, sauté onion until golden. Add mushrooms and sauté until beginning to soften. Add remaining vegetables and continue to sauté, stirring often, until mixture is soft. Stir in salt, pepper, and onion soup mix. Set aside to cool.
• Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Roll out dough to a rectangle, approximately 10x16 inches (25x40 centimeters). Spoon filling over dough and spread out over surface. Carefully begin to roll dough in the length, pinching two ends together along the way so that the filling does not escape.
• Using a large spatula, transfer strudel to Gefen Parchment Paper-lined baking sheet. Brush with beaten egg and sprinkle with sesame seeds. Bake for 35 minutes, or until dough turns a golden brown.

25 SIMPLE SAVORY PUFF PASTRIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a puff pastry recipe in 30 minutes or less!

SAVORY CHICKEN VEGETABLE STRUDEL

Steps:

• In a large bowl, combine the first 10 ingredients. Unroll crescent dough and place in a greased 15x10x1-in. baking pan; press seams and seal together, forming a 15x12-in. rectangle (dough will hang over edges of pan). , Spread filling lengthwise down the center of the dough. On each long side, cut 1-1/2-in- wide strips 3-1/2-in. into center. Starting at one end, alternate strips, twisting twice and laying at an angle across filling. Seal ends. , Brush dough with egg white; sprinkle with almonds. Bake at 375° for 30-35 minutes or until golden brown. Cut into slices; serve warm.

VEGETABLE STRUDEL RECIPE

Steps:

• Heat oven to 400F.
• PREPARE AND SAUTE VEGETABLES/FRUIT: Dice onions, sweet potatoes and peppers finely (1/4-1/2 inch). Shortcuts: Chop vegetables in food processor in 2-3 batches. For easier peeling and dicing sweet potato, microwave it first (pierced with knife) for 4 minutes, peel and dice. If you do this, saute other veggies first, then add sweet potato as it will take less time. Heat oil in large skillet to medium high. Add onions, peppers and sweet potatoes. Saute for for 6-9 minutes until sweet potatoes are almost soft. Add apples, garlic and seasonings. Saute another 2-3 minutes until potatoes are soft (not mushy). Mix in spinach until wilted, one minute. Turn off heat. Mix in crumbled goat cheese. Taste and adjust seasonings. Set aside.
• MAKE STRUDEL: Unfold puff pastry sheet onto flat lightly floured surface. (If puff pastry is not pre-rolled, roll it on floured surface to approximately 12 x 10 inch rectangle.) Spoon vegetable mixture into center, leaving enough room to fold dough over like an envelope. Wrap vegetable mixture by overlapping dough from sides and ends. Pinch dough together to secure.
• BAKE: Place strudel seam side down on pan lined with parchment paper. Use pastry brush to brush egg wash on top and sides. Make 8 evenly spaced small horizontal slits to allow steam to escape. Bake for 25-35 minutes or until golden brown. Let cool 5 minutes before slicing.
• SERVE: Slice strudel into 8-9 pieces and serve as a side dish or as a main dish with soup or salad. Garnish with a dollop of sour cream if desired.

HOW TO MAKE A SAVORY VEGGIE STRUDEL

Steps:

• Heat the oven to 400F.
• Place parchment paper onto a half sheet pan with rimmed sides.
• Carefully place one sheet of phyllo onto the parchment, while making sure the others are covered with a damp kitchen towel.
• Spray phyllo sheet all over with olive oil spray then sprinkle with grated cheese and black pepper.
• Repeat above on each remaining phyllo sheets including the last one, the top.
• On the top layer spread out your veggies leaving an 1-1/2 inch border all around.
• Sprinkle lightly with granulated garlic on the veggies for added flavor.
• Spread the diced mozzarella all around, evenly distributing it.
• Add the small amount of the additional cheese of your choice.
• Looking at the sheet pan horizontally, fold the left and right sides of the phyllo where you made a border onto the veggie mixture.
• Then gently start at the bottom and slowly start to roll it up making sure the sides are still tucked in and covered.
• Place the rolled strudel seam side down.
• Spray the top with olive oil, black pepper, some Italian seasoning and some shredded cheese.
• Bake for 20-30 minutes or under golden and crispy.
• Let it rest before cutting then gently cut with a serrated knife.
• RED PEPPER DIPPING SAUCE;
• I whirled roasted red peppers and a little marinara in a food processor to make my sauce.