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Ingredients
- 150 gm plain flour
- 1 pch salt egg
- 1 Tbsp. vegetable oil
- 3 Tbsp. lukewarm water lowfat milk poppy seeds
- 75 gm brown rice
- 110 gm grated Cheddar cheese
- 75 gm toasted brown breaderumbs medium onion finely minced
- 110 gm mushrooms sliced or possibly minced
- 110 ml lowfat milk
- 50 gm butter or possibly margarine melted saIt and freshly milled black pepper
Directions
- Preheat oven to gas mark 4 350 degrees F (180 degrees C).
- Make the filling up in advance by cooking the brown rice and mixing it with the cheese breadcrumbs minced onion and mushrooms.
- Pour the lowfat milk over it followed by the melted butter and season it with salt and freshly milled black pepper.
- Cover and leave aside.
- For the pastry sift the flour and a healthy pinch of salt into a mixing bowl and then make a well in the centre and beat in egg the oil and sufficient water to mix it to a smooth dough (add in a couple of Tbsp. of water first then add in the rest onIy if you need to).
- The dough should be smooth and you should now knead it till it becomes very elastic in texture.
- This will take about 5 min and youll need a little more flour to dust it with to prevent it sticking.
- Now to roll it out you will need a clean cloth approx. 1 metre square (a piece of an old worn out sheet will nicely).
- What you do is flour the cloth all over and then pop pastry on to it and start rolling and stretching the dough.
- Dont worry if you dont get a perfect square and wont worry if you get a few holes they wont matter but what does matter is which the pastry must be paper thin.
- The pastry will eventually roll out to an area which almost fills the cloth.
- Now you sprinkle the filling all over.
- It will look a bit sparse but thats OK as next the whole thing gets rolled up.
- To do this first fold each edge in about 2.5cm and then lift one end of the cloth and just allow the whole thing to roll over and over like a swiss roll tilting the cloth as it rolls.
- You then need a large greased baking sheet transfer the strudel on to it and fold it round into a horseshoe shape.
- Now brush with lowfat milk and sprinkle poppy seeds all over and bake the strudel in the oven for 40 min.
- Serve cut into slices with a Fresh tomato sauce and a crisp green salad with a sharp lemon dressing.
- Serves 4 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 454 | |
| Calories from Fat 210 | 46% |
| Total Fat 23.93g | 30% |
| Saturated Fat 12.83g | 51% |
| Trans Fat 0.09g | |
| Cholesterol 57mg | 19% |
| Sodium 259mg | 11% |
| Potassium 239mg | 7% |
| Total Carbs 45.75g | 12% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.33g | 2% |
| Protein 14.1g | 23% |
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