Sweet Potato & Kale Strudel
Ingredients
- 300 g Sweet Potatoes peeled and chopped into 2cm pieces
- 300 g Kale
- 1 tbs Extra Virgin Olive Oil
- 1 tbs Butter
- 1 Onion
- 300 g Finely Chopped Mushrooms
- 180 ml Crème fraîche
- 20 g Parmesan
- 140 g Grated Gruyere Cheese Chopped into very small pieces
- 1 tsp Ground Nutmeg
- 1/2 tsp Salt & Cracked Pepper
- 8 sheets Filo Pastry
- 80 g Butter Melted
- 1/2 tbs Poppy Seeds
Instructions
- Heat the oven 180 degrees C
- On a baking tray add some olive oil & sweet potatoes, bake until tender – remove & place into a bowl
- Remove the leaves from the kale stems & roughly chop them.
- Heat the oil the butter in a pan, then fry the onion, kale & mushrooms for about 10 mins until soft & the water from the pan has evaporated – Add this to a large bowl
- Add the crème fraîche, parmesan, 100g of the gruyere cheese and the nutmeg to the bowl with everything & stir well – season with a good amount of salt & pepper – allow to cool slightly
- Melt the butter. Lay a sheet of filo on a large baking sheet
- With the long side of the baking sheet towards you, spoon the filling along the pastry, about 4cm in from the edge. Sprinkle the remaining gruyere cheese on top.
- Carefully roll the filo and the stuffing into a fat log shape and tuck the ends underneath to seal
- Brush the strudel with more butter, scatter over the poppy seeds and bake for 25 mins until golden brown
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