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Tomato and cashew nut strudel, with filo pastry

Serves: 8
Prep: 15 min
Cook: 35 min

    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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    • 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


    1. Preheat oven to 180°C.
    2. 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.
    3. Combine ground cashews, cheese, breadcrumbs, rosemary, chives and onion in a bowl and mix well.
    4. 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.
    5. Cook in oven for about 35 minutes, or until well browned.
    6. 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

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