Parsnip, Leek and Goat's Cheese Strudel

These delicious pastries are great served as a starter with cranberry sauce or chutney.

Ingredients:
1 large leek, thinly sliced
2 medium parsnips, peeled and sliced
150ml vegetable or chicken stock
4 large sheets filo pastry
olive oil for brushing on pastry
85g soft rinded goat's cheese
sesame seeds to garnish

Method:
Preheat the oven to 200C.
Put the leeks and parsnips in a large pan with the stock and bring to the boil. Cover and cook for 8-10 minutes until starting to soften. Remove the lid and cook until the juices have evaporated. Tip onto a large plate to cool.
For each strudel, lightly brush half of each filo sheet with olive oil. Fold the un-brushed side over to form a smaller sheet, 2 layers thick. Brush the edges with a little more oil, then spoon a quarter of the vegetable mix along one edge. Crumble over a quarter of the cheese, fold over the pastry edges, then roll up to seal in the filling.
Put the strudels on a baking tray, brush with any remaining oil ans sprinkle with sesame seeds.
Bake for 25 minutes until crisp and golden.

Red Onion and Goat's Cheese Tart

Individual tarts make a magnificent lunch or starter for a special meal.

These are scrumptious and easy to make.

Ingredients:
For the pastry:
250g flour
125g cold butter
15ml finely chopped rosemary
pinch of salt
Enough cold water to mix to a dough.

For the topping:
30ml olive oil
2 small red onions, roughly chopped
100-125ml red wine
30g butter
60ml orange marmalade
Goat's cheese, sliced.
Freshly ground black pepper to season

Method:
To Make the pastry:
Rub together the flour and cold butter until the mixture is like fine bread crumbs. This may take about 10 minutes - be patient.
Add the herbs, salt and enough cold water to mix ti a stiff dough.
Work it to a flattened ball and wrap in cling film. Chill in the fridge for an hour or two.
Roll out to about 1/8th inch think and cut into rounds using a saucer.
Place on a baking tray and bake blind at 180C for about 10 minutes.
Remove from the oven and allow to cool.

To Complete the Tart:
Fry the red onion in olive oil until the onion is translucent.
Add the red wine, butter and marmalade and simmer for 10-15 minutes.
On the cooled pastry circles, spoon the onion jam, top with a slice of goat's cheese and season with a little freshly ground black pepper. The goat's cheese may be salty, so I don't add salt to the seasoning. Put under the grill until the cheese is melted.