Te Huruhi School's Vegetable Strudel

Is your garden bursting with delicious veges? Combine them to make tasty vegetable strudel! Shared by Te Huruhi School, this strudel can be enjoyed on its own or served as a side dish with your favourite chicken, fish, beef or duck.


Strudel dough:

  • 370g white flour
  • 150ml warm
  • Water
  • 50ml sunflower oil
  • 1 teaspoon salt
  • 1 tablespoon white wine vinegar

Vegetable filling:

  • 250g kumara
  • 200g carrots
  • 1 fennel bulb
  • 1 medium beetroot
  • Large bunch of silverbeet, washed chopped
  • Finely chopped herbs, parsley, thyme, oregano.
  • Salt and pepper
  • 50g melted butter
  • Flour for dusting

Strudel dough

  1. Place all ingredients in food processor and mix until combined and soft. rest under a tea towel for 10 min.

Vegetable filling:

  1. Wash and peel vegetables. Shave one half and dice the other half of the vegetables.
  2. Blanch in salted water 2-3 min.
  3. Drain and place on kitchen paper allow to cool. 
  4. Preheat oven 180 C, prepare oven tray lined with baking paper.
  5. Meanwhile dust surface with flour and roll/stretch strudel dough into a rectangle shape, place stretched dough on tea towel.
  6. Scatter vegetables over the pastry and keep 3cm free around the edges.
  7. Place chopped herb on top of vegetables and season to taste.
  8. Using a pastry brush, brush the melted butter around the edges, now start rolling the strudel together using only the tea towel. Make sure the strudel sits on the overlap.
  9. Place vege strudel on lined baking tray brush again with melted butter and bake in the oven for 15 min until golden brown.

To serve: cut strudel with serrated knife into 4-6 portions. Enjoy!

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Te Huruhi School's Vegetable Strudel Comments

  • Sounds a delightful recipe. I will definitely make it.

    Janice Morrison

  • Another winning dish for Vegetarians - love it.

    Pat Cosgrave