Design made using an Image by Irene van der Klift from Pixabay
It's that time of year when the weather in the northern hemisphere swings between lovely sunny days and rainy windy grey skies... and it is for the latter of these two weather types that I always keep this recipe in reserve.
It is super easy to make, especially if like me you cheat and buy ready-made puff pastry 🙃. I mean who has the time for folding layers of butter into flour for hours when it costs about £1 a block down my local shop. Anyway, this recipe is pure comfort food, it is lazy food at its best and you can throw pretty much any veg you like in as long as you include carrots and potatoes.
I wouldn't be surprised if many people were put off by the idea of a savory strudel, but believe me, it is a pleasant surprise as long as you include a few key ingredients which I will highlight in bold.
Savoury Cheesy Vegetable Strudel
This is an easy recipe, but nonetheless tasty for it. The main ingredients that are 100% essential and give it that flavor that really gives the comfort feeling are herbs de province (I'm guessing it is how the Bay Leaves, Thyme, and Rosemary combine with the carrots and potatoes)... but also you need cheese... and lots of it 😂
For me the magic combo of veg is carrots, potatoes, peas, and broccoli parboiled, then finished after draining by adding two onions fried super slow in butter.
Savoury Cheesy Veg Strudel
INGREDIENTS
- 3 medium-sized potatoes chopped into small pieces
- 2 Onions (Diced)
- 3 carrots chopped into small pieces
- 4-5 large florets of broccoli (I use frozen and it is just as nice)
- Frozen peas (1/2 cup)
- 100 grams of cheese (or more)
- Black pepper
- Sea salt
- 1 tablespoon of herbs de Provence
- A large knob of butter
- A splash of vegetable oil to stop the butter burning
INSTRUCTIONS
- Chop up the carrots and potatoes and put them on to boil for 10 minutes.
Throw in the peas and broccoli to the boiling water, and if you're like me and using frozen give it another ten minutes as the frozen veg will cool the water considerably. If you're using fresh peas and broccoli, another 5 minutes should be fine.
While the veg is cooking, roll out the puff pastry on a piece of floured baking paper and then chop the onions - if you like a strong allium flavor you can add some garlic in with the onion at this point.
- Drain the veg, and run it under cold tap water immediately to stop it cooking as it will spend 30 minutes in the oven baking in the strudel.
Throw the onions in with the butter on a very low heat and sweat them down for 5 minutes or more. If you are adding garlic make sure to only add near the end for a minute or two max so it doesn't burn.
Once the onions are ready, add the herbs de Provence for literally 30 seconds to bring out the aromatics, and then throw the veg from the collider into the pan.
- Mash up some of the potatoes with the back of the mixing spoon and then grate copious amounts of cheese into the mix while the heat on the hob is still on low.
Allow the cheese to melt while quickly whisking up one egg in a cup or ramekin to use as wash for the pastry.
Then comes the fun part, constructing the strudel. First, brush some egg wash along the bottom edge of the pastry (I forgot to mention, make sure not to roll the pastry too thin... about the width of a pound coin or more is fine) and then add the cheesy veg mix in as consistent a roll along the middle of the pastry.
Tuck and roll it up over toward the egg-washed end making sure to keep tucking tight so that the pastry sticks to the egg washed bottom end of the sheet.
Crimp the ends so that the filling doesn't spill out too much and then slice along the top exactly as you would an apple strudel to allow for steam to escape and the filling to cook some more, and then finally brush the top with the remaining egg wash.
Pop it in a preheated oven at gas mark 6 for 15 minutes and then turn the strudel and bake for a further 15 minutes. Occasionally it will need another 5-10 minutes to get that perfect brown glaze.
Et voilà!
Is at this point that I start to realise that if I scoff the whole thing down I'll be on the sofa for the best part of 24 hours so I usually cut around one 1/4 and add salad, pickles and maybe some sourcrout if I have any in.
Thanks for reading, and if you have any questions please don't hesitate to ask in the comments section 🙂
All media in this post was created by me. If you have enjoyed this blog recipe, please do check out my home page @raj808. Thanks for reading 🍅😉
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