| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Waitrose1 |
1 |
servings |
INGREDIENTS
| 15 |
ml |
Waitrose Sunflower Oil; (1tbsp) |
| 4 |
|
Salad onions; finely sliced |
| 1 |
|
Cm; ( 1/2") piece fresh |
|
|
; root ginger, peeled |
|
|
; and grated |
| 1 |
|
Clove garlic; crushed |
| 55 |
g |
Mushrooms; finely sliced (2oz) |
| 1 |
|
120 g pack Batchelors Beanfeast Savoury |
|
|
; Mince |
| 30 |
ml |
Waitrose Dark Soya Sauce; (2tbsp) |
| 60 |
ml |
Waitrose Amontillado Sherry; (4tbsp) |
| 30 |
ml |
Sharwood's Plum Sauce; (2tbsp) |
| 425 |
ml |
Water; (15fl oz) |
| 8 |
|
Sheets Cypressa Filo Pastry |
| 55 |
g |
Butter or margarine; melted (2oz) |
INSTRUCTIONS
Heat the oil in a wok and gently fry the onions, ginger and garlic for 1-2
minutes. Add the mushrooms and continue to fry for a further 2-3 minutes.
Add the Beanfeast Savoury Mince, soya sauce, sherry, plum sauce and water.
Stir well and simmer gently, stirring occasionally for 15 minutes or until
all the liquid has been absorbed. Allow to cool.
Take four sheets of the filo pastry, brush with a little melted butter and
place on top of each other on a greased baking tray.
Spread half the mixture evenly over the pastry, leaving 5cm (2") space
around the edges. Fold the two short ends in, then lift over the sides to
enclose the filling. Turn over and brush with more melted butter. Make a
second strudel in the same way.
Place strudels in a preheated oven 190ºC, 375ºF, gas mark 5, for 30
minutes. Serve with egg noodles tossed in a little sesame oil, or a crisp
salad.
Converted by MC_Buster.
NOTES : Makes 2 strudels. Serves 4 - 6. This strudel combines the light and
crispy texture of filo pastry with an aromatic filling to provide a
delicious supper dish. For a special occasion you could make individual
filo .purses', using squares of pastry gathered at the top and baked in the
same way.
Converted by MM_Buster v2.0l.
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