ROASTED SPICED CARROT AND FETA STRUDEL #dinner #roasted #food #carrot #mushroom

Fresh flaky filo folded over broiled carrots enhanced with fennel, cumin, coriander and a trace of bean stew and finished off with feta cheddar. These appetizing baked goods are extremely delightful and exceptionally moorish.

I like to think all the plans I share on Recipes Made Easy are acceptable, yet from time to time I compose a formula which I believe is incredibly acceptable.

I think these spiced simmered carrot and feta strudels is one such formula. My family are for the most part especially meat eaters, however this is one vegan dish they are more than upbeat for me to serve them once more.

Simple to make, these are perfect for engaging as they can be made early and afterward just flew into the broiler when required.

I utilized Sainsbury's 'Taste the Difference" barrel-matured feta to make these as I find that it has an excellent flavor and isn't too pungent yet any great feta will do.

Also try our recipe : Dilly Ranch Cheez-Its #appetizers #snacks #creamcheese #wontons #lunch

Ingredients :

1¼ kg carrots
2 onions
6 tbsp rapeseed or olive oil
1 tsp salt
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp fennel seeds
¼ tsp dried chilli flakes
50 g butter
8 sheets filo pastry
lemon juice
1 tbsp chopped mint
250 g feta cheese

Instructions :

Preheat the oven to 220℃ (200℃ fan)/425°F/gas mark 7. Cut the carrots into thick batons. Cut the onions into thick wedges. Spread out on a baking sheet and drizzle with 2tbsp of the oil.
Place the salt and spices in a pestle and mortar and coarsely grind. If you do not have a pestle and mortar you can crush them between two spoons or on a board with the end of a rolling pin.
Sprinkle most of the seasoned salt over the carrots and onions and toss the vegetables on the tray to coat with the oil and spices. Roast for 25-30 minutes until tender and lightly browned at the edges. Reduce the oven temperature to 200℃ (180℃ fan)/405°F/gas mark 6.
Melt the butter with the remaining oil. Lay a clean tea towel on the work surface and place one sheet of filo on top with the longest end closest to you. Brush with some of the melted butter.
Place another sheet of filo on top and brush with melted butter. Repeat until you have a stack of 4 sheets of filo.
Spoon half of the roasted carrots and onions in a line along the furthest edge of the filo from you. leaving a gap at either end so that you can fold the pastry up over the filling. Squeeze a little lemon juice over the carrots and sprinkle with half of the chopped mint.
Crumble half the feta over the carrots. Fold the ends of the pastry over the filling, then using the tea towel to help you, roll the strudel towards you to enclose the filling.
Carefully transfer to a large baking sheet and brush the top with more melted butter. repeat to make a second strudel then sprinkle the remaining spiced last over the top of both strudels.
Bake for 25 to 30 minutes until crisp and golden brown.

Source : bit.ly/2ZRCZEA