Vegetable Strudel with Spicy Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch spring onion (s)
- 150 g oyster mushrooms
- 150 g bean sprouts
- 100 g cheese, rated
- 1 sheet / s batter for strudel, yufka or puff pastry
- 1 tablespoon ginger, fresher, chopped
- salt and pepper
- olive oil
- 1 can (s) tomato (s), chopped
- 1 packet tomato (s), sieved, 200 g
- 2 garlic clove (s), pressed
- Chili powder
- Fennel seeds
- pimento
- cumin
- sugar
Print Recipe
Pin Recipe Instructions
- Crush salt, pepper, fennel seeds, allspice and cumin in a mortar.
- Chop the spring onions and oyster mushrooms and fry them with the chopped ginger in olive oil.
- Continue frying with the spices for about 10 minutes, add the sprouts and let cool.
- For the tomato sauce, briefly fry the squeezed garlic in olive oil, add the tomatoes. Simmer gently for 15 minutes, season with a little sugar, salt and pepper and season with hot chili powder.
- Spread out the strudel dough, place the cooled vegetable filling on top and sprinkle the cheese on top. Fold in the pages and roll them up carefully. Place on a baking sheet and brush with olive oil. Bake at 200 ° for approx. 20-25 minutes.
- Serve with the tomato sauce.
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