Roasted Pepper and Leek Strudel

Roasted Pepper and Leek Strudel

Serves 4

Points plan  3½ pts per serving

Core: 3 pts per serving

4 red peppers

4 baby leeks, sliced

a few sprigs fresh thyme

2 garlic cloves, sliced

handful of fresh basil leaves

1 teaspoon vegetable bouillon stock powder

2 tablespoons tomato passata

6 sheets filo pastry (30x20cm/12x8in) (2 pts each if Jusrol)

1 egg, beaten

for the sauce

300ml (1/2 pint) tomato passata

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon chopped fresh coriander

1–2 teaspoons vegetable bouillon stock powder

salt and freshly ground black pepper

Preheat the oven to 200°C, 400°F, Gas Mark 6.

Cut the peppers in half, remove the seeds, and place face down in a non-stick baking tin. Roast in the top of the oven for 20–30 minutes until soft. Remove from the oven and place inside a plastic food bag. Seal the bag and leave to cool.

Preheat a non-stick frying pan and dry-fry the leeks with the thyme and garlic until soft, remove from the heat and stir in the basil, stock and passata.

Peel the cooled peppers, roughly chop and add to the leeks.

Separate the filo pastry sheets. Place one onto a non-stick baking tray and brush with the beaten egg. Continue adding the remaining sheets, brushing each layer with egg.

Spread the leek and pepper filling over the pastry, leaving a 2.5cm (1in) border around the edge. Fold in the 2 short sides and roll up like a Swiss roll. Brush the top with egg and bake in the oven for 8–10 minutes, until crisp and golden.

Make the sauce by heating all the ingredients in a small saucepan. Season with salt and pepper and serve piping hot.