| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Twelve, Chefs, Of, Christmas |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; finely chopped |
| 1 |
|
Carrot |
| 1 |
|
Parsnip |
| 1 |
|
Leek |
| 1 |
|
Swede |
| 1 |
|
Turnip |
| 1 |
|
Yam |
| 1 |
|
Lemon; zest of |
| 10 |
|
Dried apricots; chopped |
| 4 |
oz |
Stilton; crumbled |
| 1 |
|
Pinches fresh thyme |
| 1 |
|
Pinches cumin |
| 1 |
|
Pinches cinnamon |
| 1 |
|
Pinches allspice |
| 1 |
pk |
Filo pastry |
| 6 |
oz |
Melted butter |
|
|
Coarse sea salt; (if liked) |
INSTRUCTIONS
Cut the vegetables into batons and blanch in boiling water, leaving firm in
the middle. Add the spices to some butter and sweat the onion until soft
and transparent. Add the lemon zest, thyme and vegetables and cook for 2
minutes.
Remove from the heat and allow to cool. When cool add the apricots and
stilton. Season.
Preheat the oven to 350F.
Unfold the filo pastry, and using a pastry brush, brush 1 sheet with some
of the melted butter. Place another sheet on top and carefully rub smooth
with your hands. Repeat twice so you have three x two ply sheets. Now brush
the edges of the longer sides with butter and join them together to make
one big rectangle.
Spread the vegetable mix down the centre and fold in strudel fashion. Brush
the top with egg yolk and sprinkle with coarse sea salt. Bake in the
pre-heated oven for 30 minutes until crisp and golden brown.
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