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Savory Vegetable Strudel Recipe

   
 

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     Savory Vegetable Strudel

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
Pastry-
1 1/2 cups all- purpose flour
8 tablespoons cold margarine
1/2 cup plus 2 tablespoons water
1 teaspoon vinegar
Filling-
2 1/2 tablespoons canola or olive oil or melted margarine
2 small onions, chopped
4 oz. mushrooms, sliced
 
2 tomatoes, skinned, seeded, and chopped
12 oz. package of frozen spinach
1 1/4 tablespoons chopped nuts or sesame seeds
1/2 teaspoon salt
1/8 teaspoon pepper
pinch of mixed herbs
1 garlic clove, minced
1 tablespoon chopped parsley
2 tablespoon oil or melted margarine for brushing pastry

Instructions
Place flour in a bowl; add the margarine and cut into flour until coarse meal. Mix together water and vinegar and add sufficient to the mixture to make into a soft dough. Roll out the dough into an oblong, fold into three, seal the edges and turn to left. Repeat twice and refrigerate.
Heat oil on medium heat. Add onions and fry until a pale brown. Add the mushrooms, tomatoes, and spinach. Add the rest of the filling ingredients and cook for about 10 minutes until the spinach is cooked and liquid evaporated. Leave to cool.
Roll the pastry out thinly into an oblong, brush with half the oil and 1/4 cup of breadcrumbs. Spread half the mixture to within 1 inch of the edge of the pastry. Wet the edges, roll up, brush with the oil and sprinkle with nuts.
Bake in the oven at 425 degrees on pam'd cookie sheet, folded side down, for 20 - 30 minutes until brown.


Originally Submitted
1/18/2013





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