Chestnut, Leek and Tomato Strudel

Ingredients

• 2 finely chopped leeks
• 2 crushed garlic cloves
• 200g cooked chestnuts
• 1 tsp vegetable stock
• 3 large chopped tomatoes
• 1 tbsp freshly chopped herbs
• 5 sheets of filo pastry
• Cumin seeds

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Dry-fry 2 finely chopped leeks in a non-stick pan until soft, add 2 crushed garlic cloves, 200g cooked chestnuts and 1 tsp vegetable stock powder mixing well.
3. Add 3 large chopped tomatoes and 1 tbsp freshly chopped herbs and remove from the heat to allow to cool slightly.
4. Stack 5 sheets of filo pastry on to a baking sheet spraying in between each sheet with oil spray.
5. Spread the mixture on top and roll up into a long log.
6. Lift the baking paper onto a baking tray, lightly spray with oil spray and sprinkle with a pinch of cumin seeds.
7. Cook in a preheated oven for 15-20 minutes until brown.
8. Serve hot with additional vegetables.

Tips

Cook in advance and serve either hot or cold.