Recipe - Oriental Strudel

15 ml Waitrose Sunflower Oil;
(1tbsp)
4 Salad onions; finely cut or sliced up
1 Cm; ( 1/2") piece fresh
; root ginger, peeled
; and grated
1 Clove garlic; crushed
55 g Mushrooms; finely cut or sliced up
(2oz)
1 120 g pack Batchelors
Beanfeast Savoury
; Mince
30 ml Waitrose Dark Soya Sauce;
(2tbsp)
60 ml Waitrose Amontillado Sherry;
(4tbsp)
30 ml Sharwood's Plum Sauce;
(2tbsp)
425 ml Water; (15fl oz)
8 Sheets Cypressa Filo Pastry
55 g Butter or margarine; melted
(2oz)

Heat the oil in a wok and gently fry the onions, ginger and garlic for 12
minutes. Add the mushrooms and continue to fry for a further 23 minutes.

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.

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.

Spread half the mixture evenly over the pastry, leaving 5cm (2") 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.

Place strudels in a preheated oven 190ºC, 375ºF, gas mark 5, for 30
minutes. Serve with egg noodles tossed in a little sesame oil, or a crisp
salad.

Converted by MC_Buster.

NOTES : Makes 2 strudels. Serves 4 6. 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.

Converted by MM_Buster v2.0l.