Savoury Pumpkin & Leeks Strudel
By October 27, 2015Published:
I made up this recipe today, when BBC Radio Oxford asked me to share my ideas for using up pumpkins after Halloween. I must say, all staff absolutely LOVED it, and preferred this to the sweet cousin of the strudel. You can make it vegan, by not using eggs and Feta. You will need a bit of oil and salt instead.
- 1 roll Puff pastry
- 300 grams pumpkin flesh, skin and seeds removed cut into small cubes of 1 cm
- 300 grams leeks fineley sliced
- 100 grams Feta cheese crumbled
- 1 organic egg beaten
- Roll out the pastry sheet and thin it out as much as you can, using a rolling pin. Use some flour to sprinkle and avoid the pastry sticking to the surface.
- Mix the pumpkin cubes, leeks, Feta cheese and 2/3 of the beaten egg in a bowl.
- Brush the four edges of the pastry with the rest of the beaten egg. Spread the mix on the pastry sheet, in an even layer leaving the edges clear.
- Roll the pastry into a log, making sure the far end edge remains at the bottom of the log. Seal the side edges and put in a baking tray lined up with baking parchment.
- If using, brush the top with the rest of the beaten egg. Make several holes with a fork, to let the steam get out when it builds up.
- Bake in a hot oven at 250 degrees C, mark 7 for about 35-40 minutes. This depends on your oven. Check from time to time to make sure it does not burn.
- Take the tray out of the oven and let cool for a while. Cut the strudel into slices of 3 cm thick and serve warm or cold, with salads or soups.