How To make Christmas Savoury Strudel
Ingredients
3
tablespoon
olive oil
2
each
onions, chopped
2
each
garlic cloves (or more), crushed
28
oz
tomatoes in juice
1
teaspoon
dried basil
3
fl
red wine
8
oz
buttom mushrooms, washed & sliced
1
salt
1
pepper, freshly ground
10
oz
filo pastry
4
oz
butter, melted
3 1/2
oz
cashew nuts, roasted, roughly chopped
Directions:
Heat the oil in a fairly large saucepan, add the onions and cook them, with the lid on the pan, for about 10 minutes, until they are tender but not browned. Add the garlic, the tomatoes together with their liquid, the basil and the wine. Let the mixture simmer gently without a lid on the pan, stirring from time to time, until the liquid has disappeared and it is quite thick - this will take about 20 minutes.
Add the mushrooms and cook for a further 5 minutes or so, or until the mushrooms are tender and any liquid which they make has boiled away. Remove from the heat and season to taste.
When the filling mixture has cooled, you can assemble the strudel, which can then be cooked straight away, or kept in the fridge for a few hours until you're ready, or in the freezer for at least a month.
Preheat the oven to 400 F.
If you have the type of filo pastry which is long and narrow - about 30 x 20 cm (12 x 8 inches) - lay two sheets side by side, overlapping them slightly where they join. If you have the type which is quite large - about 30 cm (12 inches) or so square - lay out one sheet. Either way, brush the surface with a little melted butter and then sprinkle with a third of the nuts. Put another layer of filo pastry on top, brush with butter, and scatter with nuts. Repeat with another layer, then a final layer of filo pastry, which you just brush with butter. Now tip the tomato filling mixture on top and spread it to about 2.5 cm (1 inch) of the edges.
Fold the edges over, to enclose the edge of the filling then, starting from one of the widest edges, roll the whole thing up like a Swiss Roll, trying not to let it break.
Brush with melted butter and garnish with some shreds or shapes of filo pastry.
Put the strudel into the oven and bake for 30 minutes, or until golden brown.
Transfer carefully to a serving dish with the aid of two fish slices.
How To make Christmas Savoury Strudel's Videos
Feta and Spinach Filo Pie | Jamie Oliver
A super quick and brilliantly simple feta and spinach pie which uses layers of filo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day.
Jamie’s 30 Minute Meals originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 channel4.com
Links from the video:
Summer Vegetable Lasagne | Jamie Oliver |
5 Things... Vegetarian | Food Tube Classic Recipes |
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Few know the trick! Puff pastry appetizer, in the egg box, ready in 10 minutes
Few know the trick! Puff pastry appetizer, in the egg box, ready in 10 minutes
Ingredients:
puff pastry: 400 g (14 oz)
tomato paste: 60 g (2.1 oz)
oregano: 10 g (0.4 oz)
parmesan: 100 g (3.5 oz)
pepperoni salami: 150 g (5.3 oz)
mozzarella: 200 g (7.1 oz)
eggs: 1 pc
Sauce:
garlic: 3 pc
olive oil: 15 ml (0.5 fl oz)
salt: 10 g (0.4 oz)
black pepper: 5 g (0.2 oz)
mayonnaise: 100 g (3.5 oz)
lemon: 1 pc
salt: 10 g (0.4 oz)
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Spinach Feta Puff Pastry Christmas Tree / Spinach Feta Tree /Puff Pastry Tree #PuffPastryTree
#PuffPastry
Check out our Spinach Feta Puff Pastry Christmas Tree! Tastes amazing and looks even better! It's a perfect and easy dish to add to your Christmas table!
#SpinachFeta #SpinachFetaTree #ChristmasTree #PuffPastryTree
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???? Puff Pastry Apple Roses in English and Urdu/Hindi
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Ingredients:
Puff Pastry - 1 Sheet
Frozen Spinach (Thawed and Drained) - 1 Cup
Mozzarella Cheese - 1 Cup
Feta Cheese - 1/3 Cup
Garlic Powder ( Optional) - 1/2 Tsp
Salt (Optional) - 1/4 Tsp
Sesame Seeds - To Garnish
Whisked Egg ( For Egg Wash) - 1 Large
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Winter Ride by Twin Musicom is licensed under a Creative Commons Attribution license (
Source:
Artist:
Puff Pastry 4 Ways
Here is what you'll need!
RECIPE:
Cream Cheese Filling
INGREDIENTS
1 8-ounce block cream cheese
¼ cup granulated sugar
½ teaspoon vanilla extract
PREPARATION
In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
Strawberry Pastry Diamond
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
5 strawberries, halved with stems removed
9 tablespoons Cream Cheese Filling, recipe above
powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Taking one of the squares, fold one of the edges to the opposite edge.
Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch.
Unfold the square.
Taking the top flap, fold it towards the 2 cuts near the bottom.
Take the bottom flap and fold it towards the top edge.
Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Raspberry Pastry Flower
Makes 4 pastries
INGREDIENTS
1 sheet thawed puff pastry
20 raspberries
4 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 4 equal squares.
Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.
Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.
Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Blueberry Pastry Pinwheel
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
36 blueberries
9 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center.
Take one of the flaps and fold it towards the center. Fold every other flap towards the center until you have created a pinwheel shape.
Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Music provided by Warner Chappell Inc. Used with permission
A few people know this trick! Puff pastry appetizer, for any event
A few people know this trick! Puff pastry appetizer, for any event
Ingredients:
puff pastry - 500 g (17.64 oz)
tomato sauce - 40 g (1.4 oz)
hard cheese - 100 g (3.5 oz)
salami - 100 g (3.5 oz)
pepperoni - 100 g (3.5 oz)
eggs - 1 piece
mozzarella - 150 g (5.3 oz)
tomatoes - 1 piece
oregano - 10 g (0.35 oz)
olive oil - 15 ml (1 tbsp)
IN THE OVEN 180 °C (356 °F)/25 minutes
for the sauce:
sour cream - 100 g (3.5 oz)
mayonnaise - 50 g (1.76 oz)
onion - 1 piece
garlic - 2 cloves
black pepper - 5 g (0.18 oz)
salt - 5 g (0.18 oz)
green onion - 10 g (0.35 oz)
parsley - 10 g (0.35 oz)
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Christmas Vegetable Strudel
My Christmas vegetable strudel is a great recipe that makes use of any leftover cooked vegetables and cheeses you have in the fridge after Christmas lunch. Vidoe filmed in partnership with David Wilson Homes. Video work: Matt Reading