Vegetarian Pastry Roll
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(0 votes)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
1
- For the strudel pastry
- 1.333 cups flour
- ½ tsp salt
- 2 tsps sunflower oil
- 1 tsp apple cider vinegar
- flour (for the work surface)
- ¼ cup butter (melted)
- For the filling
- 2 onions (diced)
- 1 clove garlic cloves (diced)
- 5 ½ cups Mushrooms
- 2 Tbsps butter
- 2 red peppers (diced)
- 3 sprigs flat-leaf parsley (leaves removed and chopped)
- 2 sprigs fresh marjoram (leaves removed and chopped)
- Worcestershire sauce
Preparation steps
1.
To make the pastry, mix together the flour, salt and oil. Gradually add the vinegar and 70-80 ml warm water and knead into a relatively firm dough using an electric mixer with dough hooks.
2.
Knead the dough by hand on a floured work surface for 5-10 minutes. Brush with a little butter and then place in a bowl, cover and leave to rest for around 30 minutes.
3.
Fry the onions, garlic and mushrooms in hot butter. Add the peppers and fry for another minute. Remove from the heat and stir in the herbs. Season with salt, ground black pepper and a good dash of Worcestershire sauce.
4.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.
5.
Roll out the pastry on a lightly floured work surface. Transfer to a floured tea towel and shape into a large rectangle approx. 40 x 60 cm using your hands and fingertips.
6.
Brush the pastry with approx. 2 tbsp melted butter. Spread the filling on top leaving a 5 cm wide edge all the way round. Fold the sides over the filling and roll up with the help of the tea towel.
7.
Place on the prepared baking tray with the join down and brush with some more butter. Bake for around 40 minutes, brushing with the remaining butter occasionally. Remove from the oven and serve sliced.
