This lovely pastry isn’t just for dessert. Roasted vegetable strudel is a delicious way to use a traditional pastry for something savoury. Full of wholesome goodness and flaky gold, this strudel is perfect for a yummy side dish.
Recipe by Dorah Sitole
Roasted vegetable strudel
- 30ml (2 tbsp) olive or avocado oil
- 1 packet chopped Mediterranean
- vegetable mix
- salt and lemon pepper, to taste
- 5 sheets phyllo pastry
- 60ml (¼ cup) melted butter
Preheat the oven to 180°C.
Heat the oil in a frying pan and lightly sauté the vegetables until just tender. Season with salt and lemon pepper.
Layer a sheet of phyllo pastry on a work surface, brush with melted butter, top with another layer and brush with butter, continuing until all 5 sheets have been used.
Spoon the mixed vegetables along the short side of the pastry, roll up the bottom first and then the sides to cover the vegetables. Roll up to form a neat parcel. 5 Brush the strudel with butter and bake in the oven for about 20 minutes. 6 Serve warm with grilled fish or chicken.