Butternut strudel

An excellent meatless budget beater.
 
butternut
Image by:
Recipe from: 19 October 2010
Preparation time: 15 mins
Cooking time: 30 mins
 
 

Ingredients

 
  • 8
    Pyotts KIPS, Spring Onion flavour
  • 15
    ml
    olive oil
  • 15
    ml
    butter
  • 500
    ml
    small butternut cubes
  • Salt and milled black pepper
  • Sprinkling sugar
  • 250
    ml
    small cubes of mozzarella cheese
  • 90 - 125
    ml
    crumbled blue cheese or Danish feta
  • 65
    ml
    finely chopped parsley
  • 1
    roll puff pastry, thawed
  • 1
    egg beaten with a spoonful of milk
  • Sprinkling dried pumpkin pips (optional)
  • Fresh rocket leaves
Servings: Change Serving
 
 

Method

 
Heat the olive oil and butter in a frying pan and add the butternut. Sauté until lightly browned, add a large spoonful of water and simmer until it’s just cooked but still firm and cube-shaped.

Season with salt, pepper and a sprinkling of sugar then transfer to a mixing bowl. Allow to cool then add mozzarella and blue cheeses, parsley and crumbs and mix lightly.

Place the puff pastry on a floured board and spoon the butternut mixture along the length of the pastry. Roll up like a sausage roll with the filling in the middle and press the two ends closed.

Place the strudel on a greased baking sheet with the seam at the bottom. Brush all over with the egg mixture then using a sharp knife, make 8 small slits on top of the strudel. Sprinkle with pumpkin pips (if using).

Bake in the oven pre-heated to 190ºC for 20 – 30 minutes or until the pastry is golden and crisp.

Slice through where the slits were made and serve warm, garnished with rocket.

Reprinted with permission of I Love Cooking. To visit I Love Cooking's blog, click here.




 

Read more on: meat-free mondays  |  butternut  |  recipe  |  bake
 

NEXT ON FOOD24X

Porcini pasta

2016-07-18 00:00
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.
 

Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 
 
 
 

We're talking about ...

 
Delicious breakfasts
Whip up quick, tasty meals that feed your imagination.
 

Restaurants

 
The Shortmarket Club: Cape Town's hot new gem

Luke Dale-Roberts' empire is mushrooming! We interview Wesley Randles heading up the latest addition.

 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.