- 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
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt1e4f1254c3d269b6/635fc65a0d21da404011a926/TOMATO-AND-CASHEW-NUT-STRUDEL-WITH-FILO-PASTRY-7190-2-880x400.png?width=880&height=387&format=png&quality=95&crop=910%3A400)
Tomato and cashew nut strudel, with filo pastry
Serves: 8
Prep: 15 min
Cook: 35 min
Ingredients
Method
- 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.
Tips
- Mixture can be divided into 8 and made into 8 individual parcels as well.
- Filo pastry can be substituted with puff pastry