Vegetable Strudel

Makes 2

1/3 cup water
1 brown onion, halved, thinly sliced
3 garlic cloves, chopped
200g mushrooms, quartered
200 g potatoes, finely diced
200 g pumpkin, finely diced
200 g sweet potatoes, finely diced
6 green shallots, trimmed, chopped
1 bunch fresh chives, cut into 1cm lengths
Salt & freshly ground black pepper
3 teaspoons cornflour mixed with 3 teaspoons water
150g sour extra light cream
1 Tablespoon Dijon mustard
16 sheets filo pastry
1 Tablespoon melted butter

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Combine water, onion and garlic in a medium saucepan and simmer, covered, for 5 minutes or until onion is soft.

Transfer to a deep frying pan. Add vegetables and ½ C water. Cook over high heat, tossing, for 10 minutes or until liquid evaporates. Remove from heat. Add green shallots and chives. Season with salt and pepper. Set aside for 15 minutes. Drain any liquid.

Combine cornflour mixture, sour cream and mustard. Stir into vegetables. Brush a pastry sheet with a little melted butter. Top with another sheet and brush with butter. Repeat layering, brushing sheets with butter until you have used 8 sheets. Repeat for the other patry base. Spoon filling lengthways along centre of pastry, leaving 8cm border at narrow ends. Fold 1 long side over filling, fold in narrow ends, then fold remaining long side over. Hold together and place on lined tray, seam-side down. Brush with remaining butter.

Bake for 25-30 minutes or until golden. Serve with salad.