- 2 tsp oil
- 1 onion, finely chopped
- 3 tomatoes, finely chopped
- 1 tbs tomato paste
- 1 cup roasted unsalted cashew nuts, finely ground
- ½ cup grated parmesan cheese, optional
- 2 ½ cups stale breadcrumbs
- 2 tbs chopped fresh rosemary
- ¼ cup chopped fresh chives, or 1 spring onion, finely chopped
- 6 sheets filo pastry
- oil for brushing
- 2 tsp sesame seeds
- 2 tsp poppy seeds
Tomato and cashew nut strudel, with filo pastry
This is a delicious and nutty addition to any meal and likely to become a family favourite in no time. Serve with a side salad and you'll have an easy dinner that even the kids could make.
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- Preheat oven to 180°C.
- Heat oil in a pan over a medium heat. Add onion and cook until soft. Add tomatoes and tomato paste, and cook until thickened, stirring continuously.
- Combine ground cashews, cheese, breadcrumbs, rosemary, chives and onion in a bowl and mix well.
- Layer pastry sheets together, brushing each sheet with olive oil. Place filling down one long side of pastry, leaving a 5cm border at ends. Roll up, folding in sides to enclose filling. Place on a lightly greased oven tray. Brush with extra olive oil and sprinkle poppy and sesame seeds on top.
- Cook in oven for about 35 minutes, or until well browned.
- Serve with a chutney or Greek yoghurt mixed with mint.
- Mixture can be divided into 8 and made into 8 individual parcels as well.
- Filo pastry can be substituted with puff pastry