I was attempting to make apple strudel last night and had five sheets of pastry left over. I was also hungry, so decided to experiment and make a mushroom strudel. Except I only had three mushrooms left, so had to add the potatoes.
5 sheets filo pastry, defrosted.
at least a cup vegetable ghee
Approximately a dozen small new potatoes
1 small onion
3 cloves garlic, or to taste
¼ cup ground almonds
2 tbl sesame seed
2 tbl olive oil
1 tbl flour
1 cup vegetable stock
Ground black pepper to taste
Preheat your oven to 180°C, maybe 200°C if not fan-assisted.
Slice the potatoes very thinly and parboil. Set to one side.
Slice the mushrooms and onion thinly. Crush or chop the garlic finely. Heat the olive oil in a frying pan and gently fry the mushrooms, onion and garlic for a few minutes. Add the ground almonds and the flour and fry for a minute or so more or until the flour darkens. Turn the heat down, and gradually add the stock, stirring all the time, until you get a thick creamy sauce. Bring to the boil – it should thicken slightly – then add the cooked potatoes and black pepper to taste and set to one side.
Melt the ghee in a small saucepan and leave on the lowest heat.
Place a clean tea towel on a flat surface. Put the first sheet of filo on top of this and brush it all over with the melted ghee. Place your next sheet of filo on top of this and repeat, until all the sheets of filo are used up. Sprinkle about 1½ tablespoons of sesame seed all over the top sheet. Allowing about 5cm (2″) at the end, and about half that at the edges, spread the filling in a rectangle at one narrow end of your pastry. It should cover about a third to a half of the surface area. Using the tea towel like a sushi mat, lift up the narrow end and gently roll the pastry into a large Swiss roll. Place onto a greased baking sheet with the “join” underneath.
Brush the top with more melted ghee and sprinkle over the remaining sesame seeds. Place in the oven and bake for 20 minutes, or until it is nicely browned. Don’t forget to switch off the heat under the remaining ghee!
I used vegetable ghee for this, but you could use a baking margarine. The fat level is important to make this recipe work, so it needs to be a hard margarine such as Tomor Hard Block. I liked how this recipe turned out, but am thinking of experimenting with olive oil next time. To slightly reduce the fat content, the top could be brushed with soya milk instead of ghee.
Use a flavoursome stock. I used a Kosher parve beef-style consommé, sprinkled onto the sauce at the boil, and stirred in. I would also have used more mushrooms and fewer potatoes, but that’s what I had.