Austrian Vegetable Strudel Food

SAVOURY VEGETABLE STRUDEL RECIPE

Steps:

• Boil 300g potatoes and mash them. If you prefer a finer texture, you can also use a potato ricer to process the boiled potatoes.
• Cut the pepper and the carrot into small cubes, mince the garlic and thinly slice the leek. Using a knob of butter, fry these vegetables for around 10 minutes. Briefly simmer the frozen peas and frozen sweetcorn kernels, then strain well and add to the fried vegetable mix. The vegetables should retain 'bite' and not be overcooked. Altogether, you should use about 500g of vegetables (fresh and frozen). Make sure there is no excess liquid left in the vegetable mixture by the time you set it aside to cool.
• Start by placing the butter in a pot to heat up, then add the diced onions.
• Fry for a few minutes - don't let the onions brown.
• Add the flour and stir thoroughly for a minute.
• Add the milk and nutmeg and continue stirring until the sauce has thickened.
• Take away from the heat and leave to cool.
• Combine the dough ingredients in a medium bowl and mix together. I do this with my hands.
• Knead well until you have a formed a smooth dough. Don't be tempted to add any more water to the dough. It will come together well, just give it some time.
• Shape dough into a ball, brush with a little oil, place back in the bowl and cover the bowl.
• Leave to rest for 30 minutes at room temperature. This helps the dough structure to relax and makes it easier to roll/shape later on.
• In a large bowl, combine the cooled Béchamel Sauce, curd cheese, crème fraîche, egg yolks, grated cheese, herbs and oats. Mix well.
• Add the vegetable mixture and mashed potatoes and mix well. Season to taste with salt and pepper.
• In a smaller bowl, combine the egg whites and starch and whip until stiff.
• Carefully fold the stiff egg whites into the remaining filling. The filling should not be wet so it doesn't soak through the dough while you assemble the strudel.
• Preheat the oven to 175℃.
• Flour your work surface (ideally a large linen or cotton kitchen towel) and use your hands to form the dough ball into an even rectangle.
• Flour the dough rectangle to prevent it from sticking and - using a rolling pin - take care to roll out the dough into a bigger rectangle.
• Line a suitably big baking tray with baking paper.
• Distribute the filling across two thirds of the strudel dough, leaving at least 1 cm around the edges free.
• Brush the final third with butter.
• Fold in the sides of the dough slightly over the filling to seal the sides.
• Roll into a strudel and carefully seal all the ends. If you are using the linen or cotton towel, the rolling can be done just by lifting the towel to roll the dough.
• Place seam-side down onto the baking tray. Again, this process is easier if you are using the cloth, as you can lift the strudel much more easily like this and carefully roll it onto the baking tray.
• Brush with the egg and sprinkle with sesame seeds.
• Bake for 30 to 40 minutes until golden brown.
• Serve warm with a side salad.

VEGETABLE STRUDEL

Steps:

• Combine first 10 ingredients in a large bowl. Stir well.
• Work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), Place 1 phyllo sheet on an ungreased baking sheet. Lightly brush with butter. Layer 5 more sheets of phyllo on top, brushing each sheet with butter. Spread vegetable mixture over phyllo to within 2 inches of edge. Place remaining sheet of phyllo over mixture. fold edges over twice to seal. Fold in half lengthwise; brush with butter.
• Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cut into 1 1/2 inch slices and serve.

AUSTRIAN VEGETABLE STRUDEL

Steps:

• Prepare the Filling: To speed up the cooking process, veggies can be boiled/ steamed or microwaved until crisp tender before adding to the skillet. I microwaved sweet potato, carrots and green beans separately and kept them ready before starting on the rest of the filling.
• Soak soy granules in hot water for 10 minutes. Drain and squeeze out the excess water and set aside.
• Heat 1tbsp olive oil in a large skillet; add red chili flakes, chopped onion, red pepper and minced garlic. Cook on medium flame until the onions are translucent and peppers are crisp tender, about 5 minutes.
• Next add the reconstituted soy granules, cook for 2~3 minutes, stirring frequently.
• Finally add the cooked veggies, basil, salt and pepper. Cook for another 3~4minutes. Remove from flame and let cool.
• Add grated cheese and mix well.
• Preheat the oven to 350°F.
• For the Phyllo pastry: Keep the phyllo covered with a damp cloth at all times to avoid drying out. Brush each phyllo sheet with melted butter and layer them one on top of the other.
• Spoon vegetable mixture lengthwise down the center of phyllo, spreading it to within 1 inch of edges. Fold in short edges about 1 inch; roll dough from long side, jelly-roll style.
• Place the roll, seam side down in a baking sheet. Brush the roll with the remaining melted butter and sprinkle the grated parmesan. Use a sharp knife to make 4~5 slits on the top.
• Bake for 20-25 minutes or until Phyllo is golden all over.