Butternut strudel

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


  • 8
    Pyotts KIPS, Spring Onion flavour
  • 15
    olive oil
  • 15
  • 500
    small butternut cubes
  • Salt and milled black pepper
  • Sprinkling sugar
  • 250
    small cubes of mozzarella cheese
  • 90 - 125
    crumbled blue cheese or Danish feta
  • 65
    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


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


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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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