Passover Vegetable Strudel – exclusive recipe from Anne Shooter’s new cookbook


Exclusive Pesach Recipe from Anne ShooterStrudel

Image Courtesy of Emma Lee

Anne Shooter (food writer, recipe columnist and blogger for the Daily Mail) and Gefiltefest have shared this recipe with us. The strudel features in Anne’s beautiful debut cookbook
Sesame & Spice: Baking from the East End to the Middle East“.

Passover Vegetable Strudel

The pastry for this strudel also makes an excellent quiche, or can be used to make sweet tarts.

Serves 10
For the pastry

4 eggs, beaten
120ml olive oil, plus
extra for greasing
200g fine matzah meal
50g potato flour
4 tbsp cold water
1 tbsp sugar
1 tsp salt

For the filling

500g butternut squash,
peeled and cubed
1 red pepper, peeled
and cut into strips
1 red onion, cut into
6 garlic cloves, unpeeled
2 sprigs of rosemary
3 tbsp olive oil
sea salt flakes and black
200g mushrooms, sliced
1 egg, beaten

Preheat the oven to 200°C/Gas 6. Grease a baking sheet and a large roasting tray with oil.
For the pastry, mix all the ingredients in a bowl, then bring together to form a pastry and squash slightly into a flattish disc. Wrap in cling film and refrigerate while you make the filling.
Put the butternut squash, pepper, onion and garlic on the roasting tray.

Scatter with rosemary leaves and drizzle over the olive oil. Season with salt and pepper.
Roast for 40 minutes, or until everything is soft, adding the mushrooms after 20 minutes. Once cooked, set aside until cooled and turn the oven down to 180°C/Gas 4.
Roll out the pastry into a rectangle around the size of an A4 piece of paper. This is easiest to do between two sheets of greaseproof paper as you cannot use flour to stop it sticking. Get it as thin as you can – around 3–5mm.

Take off the top piece of greaseproof paper and squeeze the roasted garlic out of its skins onto the pastry, spreading it over evenly. Arrange the filling down one long side of the pastry, leaving a 2cm border around the edge. Brush a little beaten egg around the border to help seal the pastry when you roll it.
Using the greaseproof paper, roll the strudel up. Finish with the seam underneath and seal the ends. Lift it onto the baking sheet and brush with the remaining beaten egg. Make a couple of little diagonal slashes in the top to help air and moisture escape.
Bake for 30–40 minutes, until the pastry is cooked and golden. Serve warm, in slices.

Anne Shooter is a Headline Speaker at Gefiltefest 2015, JW3
28th June 2015, Tickets Available 1st April from


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