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Рецепт Asian Strudel
by Global Cookbook

Asian Strudel
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Ингредиенты

  • 15 ml Waitrose Sunflower Oil, (1tbsp)
  • 4 x Salad onions, finely sliced
  • 1 x Cm, ( 1/2") piece fresh root ginger, peeled and grated
  • 1 x Clove garlic, crushed
  • 55 gm Mushrooms, finely sliced (2oz)
  • 1 x 120 g pack Batchelors Beanfeast Savoury Mince
  • 30 ml Waitrose Dark Soya Sauce, (2tbsp)
  • 60 ml Waitrose Amontillado Sherry, (4tbsp)
  • 30 ml Sharwood's Plum Sauce, (2tbsp)
  • 425 ml Water, (15fl ounce)
  • 8 sht Cypressa Filo Pastry
  • 55 gm Butter or possibly margarine, melted (2oz)

Инструкции

  1. Heat the oil in a wok and gently fry the onions, ginger and garlic for 1-2 min. Add in the mushrooms and continue to fry for a further 2-3 min.
  2. Add in the Beanfeast Savoury Mince, soya sauce, sherry, plum sauce and water.
  3. Stir well and simmer gently, stirring occasionally for 15 min or possibly till all the liquid has been absorbed. Allow to cold.
  4. Take four sheets of the filo pastry, brush with a little melted butter and place on top of each other on a greased baking tray.
  5. Spread half the mix proportionately over the pastry, leaving 5cm (2") space around the edges. Fold the two short ends in, then lift over the sides to enclose the filling. Turn over and brush with more melted butter. Make a second strudel in the same way.
  6. Place strudels in a preheated oven 190 C, 375 F, gas mark 5, for 30 min. Serve with egg noodles tossed in a little sesame oil, or possibly a crisp salad.
  7. NOTES : Makes 2 strudels.
  8. Serves 4 - 6. This strudel combines the light and crispy texture of filo pastry with an aromatic filling to provide a delicious supper dish. For a special occasion you could make individual filo 'purses', using squares of pastry gathered at the top and baked in the same way.