Char-grilled Vegetable Strudel with Roquefort
- 6 sheets of filo pastry
- 50g (2 oz) Roquefort cheese, sliced
For the char-grilled vegetables
- 1 onion, sliced into thin wedges
- 1 small aubergine cut in half lengthways and cut into thin slices
- 2 red peppers, seeded and cut into 2.5cm (1 in) pieces
- 2 courgettes, trimmed and cut into 2.5cm (1 in) slices
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
Preheat the oven to 200C (180C fan oven), Gas Mark 6. Preheat a baking sheet to get very hot.
If preparing ahead, make the whole strudel first thing in the morning for lunch or at lunchtime for an evening meal.
Mix the prepared vegetables together with the oil in a poly bag or bowl, and toss so they are evenly coated. Sprinkle with salt and pepper. Heat a non-stick ridged grill pan or large frying pan until very hot, then char-grill the vegetables in batches until they are coloured and tender. Set aside to cool.
Place 2 filo pastry sheets lengthways on a work surface so they are slightly overlapping, to make a rectangle measuring about 35 x 33cm (14 x 13in). Brush with melted butter, and then place another 2 sheets on top widthways, again slightly overlapping. Repeat with another layer, brushing with butter in between.
Spoon the cooled char-grilled vegetables over the bottom third of the pastry about 7.5cm (3 in) from the edge and 5cm (2 in) from the sides. Arrange the cheese over the roasted vegetables. Fold the base and the sides of the pastry in, and roll up to a sausage shape. Brush the strudel with melted butter.
Carefully transfer to the baking sheet in the preheated oven and bake for about 20-25 minutes or until golden brown and crisp on top and underneath.
AGA Cooking: No need to preheat a baking sheet. Slide the strudel onto a cold baking sheet directly on the floor of the Roasting Oven for about 25 minutes or until the pastry is golden and crisp underneath.
Serve hot in slices with dressed green salad and garlic bread.
From Real Food Fast by Mary Berry