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    Oriental Strudel

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    Oriental Strudel

    This strudel combines the light and crispy texture of filo pastry with an aromatic filling to provide a delicious supper dish. For a special occasion you could make individual filo 'purses', using squares of pastry gathered at the top and baked in the same way.

    • Preparation time: 30 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 60 minutes

    Makes: 2 strudels Serves: 4 - 6


    • 1 tbsp Waitrose Sunflower Oil
    • 4 salad onions, finely sliced
    • 1cm piece fresh root ginger, peeled and grated
    • 1 clove garlic, crushed
    • 55g mushrooms, finely sliced
    • 1 x 120g pack Batchelors Beanfeast Savoury Mince
    • 2 tbsp Waitrose Dark Soya Sauce
    • 4 tbsp Waitrose Amontillado Sherry
    • 2 tbsp Sharwood's Plum Sauce
    • 425ml water
    • 8 sheets Cypressa Filo Pastry
    • 55g butter or margarine, melted


    1. Heat the oil in a wok and gently fry the onions, ginger and garlic for 1-2 minutes. Add the mushrooms and continue to fry for a further 2-3 minutes.
    2. Add the Beanfeast Savoury Mince, soya sauce, sherry, plum sauce and water. Stir well and simmer gently, stirring occasionally for 15 minutes or until all the liquid has been absorbed. Allow to cool.
    3. Take four sheets of the filo pastry, brush with a little melted butter and place on top of each other on a greased baking tray.
    4. Spread half the mixture evenly over the pastry, leaving 5cm space around the edges. Fold the two short ends in, then lift over the sides to enclose the filling. Turn over and brush with more melted butter. Make a second strudel in the same way.
    5. Place strudels in a preheated oven 190ºC, gas mark 5, for 30 minutes. Serve with egg noodles tossed in a little sesame oil, and a crisp salad.

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