| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Veg2, Vegetarian |
8 |
servings |
INGREDIENTS
| 1 |
oz |
Butter |
| 1 |
lg |
Onion; peeled and chopped |
| 12 |
oz |
Fresh or frozen asparagus; chopped |
| 4 |
oz |
USA peanuts; chopped |
|
|
Salt and freshly ground black pepper |
| 5 |
|
Sheets filo pastry |
| 4 |
oz |
Butter; melted |
| 5 |
oz |
Vegetarian Cheddar cheese; grated |
INSTRUCTIONS
1. In a frying pan, melt the butter and saute the onion for 3 minutes
Add the asparagus and peanuts and fry for a further 2 minutes. Remove
from the heat and leave to cool. Add seasoning to taste.
2. Unfold the sheets of filo pastry on a flat surface and brush each
one liberally with butter then place them on top of one another to
form layers.
3. Scatter the asparagus mixture onto the pastry and sprinkle with
4oz /
100 g of the cheese.
4. Carefully roll up the strudel lengthways and place on a baking
tray. Brush with butter and sprinkle with the remaining cheese.
5. Place in a pre-heated oven at 200°C/400°F/gas mark 6 for about
25-30 minutes until crisp and golden. Serve either hot or cold in
slices.
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