Leek and Cranberry Caerphilly Strudel

Leek and Cranberry Caerphilly Strudel

A warm filo pastry that can be made either in starter or main course size, coupled with a creamy leek and Caerphilly filling and tiny jewels of ruby red cranberries. Ideal party food.

Serves 4 servings as a main course, 8 as a starter
Prep 30 minutes
Cook 20-25 minutes
3 leeks, trimmed, washed and shredded
25g/1oz butter
1 orange, zest & juice
75g/3oz dried cranberries
50g/2oz Brazil nuts, roughly chopped
75g/3oz Caerphilly cheese, roughly diced
Generous sprinkling ground sea salt and black pepper
250g/9oz fresh filo pastry
50g/2oz butter, melted

Lightly sweat the leeks with the butter for 2 - 3 minutes to soften. Add remaining filling ingredients and set aside to cool.

When the mixture is cold prepare parcels. Brush a sheet of filo with melted butter and top with another filo layer. Repeat to give 3 layers in total. Brush the top surface and then fold over along the long side to give 6 layers. Cut in half to give 2 rectangles.

Place a spoonful of filling in the centre of each layered rectangle and then scrunch up pastry to give a parcel. Brush with remaining butter.

For a larger parcel for a main course follow above but omit cutting the folded filo sheets in half. Place two spoonfuls of filling into the centre of each rectangle and then bring opposite corners towards the centre and pinch filo together. Brush with remaining melted butter.

Rest prepared parcels onto a baking sheet and oven cook until the pastry is crisp and golden.
Decorate parcels with twists of lightly simmered leek strips and cranberries.

Serve warm or cold.