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.
