Christmas Savoury Strudel

Christmas Savoury Strudel Recipe | Vegetarian Food

Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6 |

Vegetarian diet

Introduction

Christmas Savoury Strudel is a delicious and savory dish that is perfect for the holiday season. This recipe combines a flavorful tomato and mushroom filling with crispy filo pastry, creating a dish that is sure to impress your guests.

History

The origins of strudel can be traced back to Austria and Hungary, where it is a popular pastry dish that is often filled with sweet ingredients such as apples or cherries. However, savory versions of strudel have also become popular, with fillings that include vegetables, meats, and cheeses.

Ingredients

3 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
28 oz (794 g) canned tomatoes in juice
1 tsp dried basil
3 fl oz (89 ml) red wine
8 oz (227 g) button mushrooms, washed and sliced
salt
freshly ground black pepper
10 oz (283 g) filo pastry
4 oz (113 g) butter, melted
3.5 oz (99 g) roasted cashew nuts, roughly chopped

How to prepare

Heat the oil in a large saucepan. Add the onions and cook with the lid on for about 10 minutes, until tender but not browned.
Add the garlic, tomatoes with their liquid, basil, and wine.
Simmer the mixture without a lid, stirring occasionally, until the liquid has evaporated and it thickens. This will take about 20 minutes.
Add the mushrooms and cook for another 5 minutes, or until tender and any liquid has boiled away.
Remove from heat and season to taste.
Once the filling mixture has cooled, assemble the strudel. It can be cooked immediately, refrigerated for a few hours, or frozen for at least a month.
To assemble, place the strudel directly on a large baking sheet.
Preheat the oven to 200°C / 400°F / gas mark 6. If using long and narrow filo pastry (about 30 x 20 cm / 12 x 8 inches), lay two sheets side by side, slightly overlapping at the join.
If using larger filo pastry (about 30 cm / 12 inches square), lay out one sheet.
Brush the surface with melted butter and sprinkle with one-third of the nuts.
Place another layer of filo pastry on top, brush with butter, and scatter with nuts.
Repeat with another layer, then a final layer of filo pastry brushed with butter.
Spread the tomato filling mixture on top, leaving a 2.5 cm / 1 inch border.
Fold the edges over to enclose the filling, then roll the strudel from one of the widest edges, like a Swiss roll. Try not to let it break, but it's not a problem if it does.
Brush with melted butter and garnish with shreds or shapes of filo pastry.
Bake the strudel for 30 minutes, or until golden brown.
Carefully transfer to a serving dish using two slices.

Variations

Add cooked chicken or sausage to the filling for a meatier version of the strudel.
Substitute the mushrooms with spinach or roasted peppers for a different flavor profile.
Experiment with different herbs and spices to customize the filling to your taste.

Cooking Tips & Tricks

Be sure to cook the tomato and mushroom filling until the liquid has evaporated and it thickens. This will ensure that the filling is not too watery.

- When assembling the strudel, be gentle with the filo pastry to prevent it from tearing. If it does tear, don't worry - you can still roll it up and bake it.

- Brushing the filo pastry with melted butter between each layer will help create a crispy and golden crust.

- Let the strudel cool slightly before slicing and serving to allow the filling to set.

Serving Suggestions

Christmas Savoury Strudel can be served as a main dish with a side salad or roasted vegetables. It can also be sliced into smaller portions and served as an appetizer or party snack.

Cooking Techniques

When cooking the tomato and mushroom filling, be sure to simmer it without a lid to allow the liquid to evaporate and the flavors to concentrate.

- Brushing the filo pastry with melted butter between each layer will help create a crispy and flaky crust.

Ingredient Substitutions

If you don't have filo pastry, puff pastry can be used as a substitute.

- Any type of nuts can be used in place of the roasted nuts in the filling.

Make Ahead Tips

Christmas Savoury Strudel can be assembled ahead of time and refrigerated for a few hours before baking. It can also be frozen for up to a month before baking.

Presentation Ideas

Garnish the baked strudel with fresh herbs or a sprinkle of grated cheese for an elegant presentation. Serve it on a platter with a drizzle of balsamic glaze for added flavor.

Pairing Recommendations

Christmas Savoury Strudel pairs well with a crisp white wine such as Sauvignon Blanc or a light red wine such as Pinot Noir. It also pairs nicely with a side of cranberry sauce or chutney.

Storage and Reheating Instructions

Leftover Christmas Savoury Strudel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the strudel on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Christmas Savoury Strudel contains approximately 350 calories.

Carbohydrates

Each serving of Christmas Savoury Strudel contains approximately 30 grams of carbohydrates.

Fats

Each serving of Christmas Savoury Strudel contains approximately 20 grams of fats.

Proteins

Each serving of Christmas Savoury Strudel contains approximately 8 grams of proteins.

Vitamins and minerals

Christmas Savoury Strudel is a good source of vitamin C, vitamin K, and potassium.

Alergens

This recipe contains nuts and butter, which may be allergens for some individuals.

Summary

Christmas Savoury Strudel is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It also contains essential vitamins and minerals, making it a nutritious option for your holiday meal.

Summary

Christmas Savoury Strudel is a delicious and festive dish that is perfect for the holiday season. With a flavorful tomato and mushroom filling wrapped in crispy filo pastry, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a cold winter day, just a few weeks before Christmas, and I was flipping through an old cookbook that had belonged to my great-grandmother. As I turned the pages, a faded piece of paper fell out and fluttered to the ground. Curious, I picked it up and saw that it was a recipe for Christmas Savoury Strudel.

The instructions were written in my great-grandmother's elegant handwriting, and as I read through them, I could almost hear her voice guiding me through the steps. She had written down the recipe after watching a neighbor make it one Christmas many years ago, and it had become a cherished tradition in our family ever since.

I decided then and there that I had to try making the strudel myself. I gathered the ingredients and set to work in the cozy warmth of my kitchen, kneading the dough until it was smooth and elastic, just as my great-grandmother had described. As I rolled out the dough and spread the filling of sautéed mushrooms, onions, and herbs, the savory aroma filled the room, bringing back memories of past Christmases spent with loved ones.

I carefully rolled up the strudel and placed it in the oven to bake, watching as it turned a golden brown and the filling bubbled and sizzled inside. When it was finally done, I took it out of the oven and let it cool before slicing into thick, steaming slices.

The first bite was a revelation. The crisp, flaky pastry gave way to a rich, savory filling that was bursting with flavor. The combination of earthy mushrooms, sweet onions, and aromatic herbs was perfect, and I knew that this recipe would become a new favorite in my repertoire.

I shared the strudel with my family and friends, and they all raved about how delicious it was. Everyone wanted to know where I had learned to make such a wonderful dish, and I proudly told them about my great-grandmother and her neighbor who had passed down the recipe through the generations.

From that day on, Christmas Savoury Strudel became a staple at our holiday gatherings. I would make it every year, following the same recipe and savoring the memories it brought back of my great-grandmother and the love she had poured into every bite.

Over the years, I have added my own twists to the recipe, experimenting with different fillings and seasonings to make it my own. But no matter how many variations I try, the original Christmas Savoury Strudel will always hold a special place in my heart.

As I sit here now, writing down this story for my grandchildren to read, I can't help but feel grateful for the legacy of love and tradition that has been passed down to me through this simple recipe. It is a reminder of the importance of family, of sharing meals together, and of the joy that comes from creating something delicious with your own two hands.

So this Christmas, as the scent of baking strudel fills my kitchen once again, I will think of my great-grandmother and all the generations of women who came before me, and I will be thankful for the gift of their recipes and the memories they have left behind. And as I take that first bite of savory, flaky pastry, I will savor not just the flavors, but the love and history that have been baked into every slice.