Savoury filo strudel with port

Savoury filo strudel with port
  • Serves icon Serves 6
  • Time icon Takes 45 minutes to make, about 1 hour in the oven, plus cooling and chilling

A wonderfully flaky, rich savoury filo pastry strudel. Served with a wicked port sauce, it’s perfect as a vegetarian main course.

Nutrition: per serving

Calories
398kcals
Fat
21.7g (9.5g saturated)
Protein
10.4g
Carbohydrates
31.6g (10.1g sugars)
Salt
0.4g
Calories
398kcals
Fat
21.7g (9.5g saturated)
Protein
10.4g
Carbohydrates
31.6g (10.1g sugars)
Salt
0.4g

Ingredients

  • 300g butternut squash, cut into 2cm cubes
  • 3 tbsp vegetable oil
  • 150g shiitake mushrooms, finely chopped
  • 1 garlic clove, crushed
  • 350g ricotta
  • 3 tomatoes, skinned, deseeded and chopped
  • Small handful each fresh sage and chives
  • 18 filo pastry sheets
  • 50g butter, melted

For the port wine sauce

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 75g button mushrooms, finely sliced
  • 1 garlic clove, crushed
  • 1 tbsp tomato purée
  • 200ml port
  • 200ml vegetable stock

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Put the butternut squash in a roasting tin and toss with 2 tablespoons of the oil and a grinding of pepper. Roast for 25-30 minutes, until golden and very tender.
  2. Heat the remaining oil in a frying pan, add the shiitake mushrooms and crushed garlic and cook for 5 minutes, until tender and golden. Cool.
  3. Put the ricotta into a large mixing bowl. Fold in the roasted squash, mushrooms, tomatoes, sage and chives, then chill for at least 2 hours.
  4. Lay out 1 sheet of filo pastry and brush with some of the melted butter (keep the remaining filo pastry covered with a clean tea towel to prevent it drying out). Top with 2 more filo pastry sheets, but only brush the edges of the third pastry sheet with butter. Spoon 3 tablespoons of the vegetable and ricotta filling along the short edge of the pastry, 1cm in from the edges. Fold the bottom edge over the filling, then tuck in the sides and roll up into a tight, closed cylinder. Repeat to make 6 strudels.
  5. Pop on a baking tray, brush with more melted butter, then bake for 25-30 minutes, until crisp and golden.
  6. Meanwhile, make the sauce. Heat the oil in a frying pan, add the onion and cook for 4–5 minutes, until tender. Add the mushrooms and crushed garlic and cook for a further 5 minutes, until tender. Stir in the tomato purée and cook for 3 minutes. Pour in the port and simmer over a high heat until reduced by about half. Add the vegetable stock, bring to the boil and cook for 20 minutes.
  7. To serve, pour a little sauce on each plate and sit the pastry parcel on top, or slice the strudels in half on the diagonal to show off the delicious filling.

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