Name: Curried vegetable strudel
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 leek, pale section only, thinly sliced; 2 cloves garlic, crushed; 2 tablespoon korma curry paste; 150 gram button mushrooms, quartered; 600 gram pink-skinned potatoes, cut into 1.5 cm pieces; 1 cup vegetable stock; 2/3 cup frozen peas; 2 large silverbeet leaves, shredded; 100 gram paneer,cut into 1 cm cubes; 5 sheets filo pastry; cooking oil spray; 2 teaspoon sunflower seeds; 2 medium tomatoes, cut into wedges,to serve; 1/2 cup greek-style natural yogurt; 2 tablespoon chopped mint

Ingredients

1 tablespoon vegetable oil

1 leek, pale section only, thinly sliced

2 cloves garlic, crushed

2 tablespoon korma curry paste

150 gram button mushrooms, quartered

600 gram pink-skinned potatoes, cut into 1.5 cm pieces

1 cup vegetable stock

2/3 cup frozen peas

2 large silverbeet leaves, shredded

100 gram paneer,cut into 1 cm cubes

5 sheets filo pastry

cooking oil spray

2 teaspoon sunflower seeds

2 medium tomatoes, cut into wedges,to serve

1/2 cup greek-style natural yogurt

2 tablespoon chopped mint

Method

1.Heat oil in a large deep frying pan over moderate heat. Add leek; cook and stir for 5 minutes or until soft. Add garlic and curry paste; cook and stir for 1 minute or until fragrant. Add mushroom; cook and stir for 4 minutes or until soft.

2.Add potato and stock. Cover; bring to the boil. Reduce heat. Simmer, covered, for 12-15 minutes, stirring occasionally or until potato is tender. Uncover; add peas and silverbeet. Simmer, uncovered, for 2-3 minutes or until liquid evaporates. Transfer to a large heatproof bowl. Cool. Stir in paneer.

3.Preheat oven to 190°C/170°C fan forced. Line a large baking tray with baking paper.

4.Stack pastry on a flat work surface, spraying oil between sheets. Spoon potato mixture onto centre of pastry stack, leaving an 8cm border. Fold in sides; roll up to enclose filling and form a parcel.

5.Place, seam-side down, on prepared tray. Spray with oil; sprinkle with sunflower seeds. Bake for 35 minutes or until golden. Remove from oven. Stand for 10 minutes. Cut into slices.

6.Serve with tomato wedges and combined yogurt and mint.

Paneer is a firm indian cheese available at most major supermarkets and indian food stores. If unavailable, use firm ricotta.
Note

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Ingredients

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