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Tomato Strudel

Western.Chefs's picture
  Sunflower oil 2 Teaspoon
  Onion 1 , peeled and chopped
  Canned chopped tomatoes 14 Ounce (1 Can Or 397 Grams)
  Chopped thyme 1 Tablespoon
  Chopped mixed nuts 6 Ounce (175 Grams)
  Fresh white breadcrumbs 4 Ounce (100 Grams)
  Grated parmesan cheese 4 Tablespoon
  Ground black pepper To Taste
  Salt To Taste
  Filo pastry sheets 10 Ounce, thawed if frozen (300 Grams, 1 Pack)
  Butter/Sunflower margarine 2 Ounce, melted
  Thyme sprigs 3 (For Garnish)

Preheat the oven to Gas 5, 375°F, 190°C, 10 mins before baking.
Heat oil in a pan and saute onion for 2-3 mins.
Add tomatoes, thyme and nuts and cook for a further 5 mins.
Remove from heat.
Stir in the breadcrumbs and Parmesan cheese.
Season to taste.
Allow to cool.
Reserving two sheets, brush filo with melted fat and overlap to form a rectangle 14 in x 20 in/36 cm x 51 cm.
Spread tomato mixture over pastry, leaving 1 in/2.5 cm space round edges.
Fold over edges and secure with melted fat, then carefully roll up from widest side to form a roll.
Transfer to greased baking sheet and brush with melted fat.
Using a leaf-shaped cutter, stamp out shapes from reserved filo and arrange over strudel, securing with melted fat.
Bake for 25-30 mins or until golden.
Serve hot or cold, garnished with thyme, on a bed of salad.

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