Vegetable strudel from Vegetables: Le Cordon Bleu Home Collection by Le Cordon Bleu
A delightful start to a meal or perfect as a light luncheon dish. A slight hint of curry flavour enhances the lightly cooked vegetables in crisp pastry.
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Cooking tools:
- Oven
- Saute pan
- Wok
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Pastry brush
- Baking sheet
Ingredients
- 1 sprig of fresh thyme
- 1 bay leaf
- 60 ml (2 fl oz) vegetable or chicken stock
- 3 tablespoons chopped fresh coriander leaves
- oil or melted butter, for brushing
- 20 sheets filo pastry
- 2 tablespoons fresh breadcrumbs
- 450 g (14¼ oz) tomatoes, peeled, seeded and quartered or 400 g (12¾ oz) can tomatoes
- 1 onion, finely sliced
- 15 g (½ oz) unsalted butter
- 1 onion, chopped
- 1/2 teaspoon mild curry powder
- oil, for cooking
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