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Filo Savoury Strudels with Port Wine Sauce

Vegetarian filo pastry parcels filled with creamy mushrooms and leeks, served with a rich, reduced port wine and mushroom sauce.

VegetarianDinnerFrenchMushroomFilo
Estimated Nutrition
Calories
413.4
kcal / serving
2480.4 kcal total
Carbs
35.1g
per serving
210.6 g total
Fat
26.4g
per serving
158.4 g total
Protein
8.6g
per serving
51.6 g total
Cook Time
50
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Tomato Puré
Dairy
70
g
Ricotta Cheese
70
g
Cream Cheese
Full fat
50
g
Butter
Melted, for brushing
25
g
Butter
Cold and cubed
GrainsCereals
18
piece
Filo Pastry
Ready-made, approx 23x15cm
Liquids
300
ml
Port
Ruby port suggested
100
ml
Vegetable Stock
NutsSeeds
1
clove
Garlic
Crushed
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
2
clove
Garlic
Crushed, for the sauce
OilsFats
2
tbsp
Olive Oil
Divided use
2
tbsp
Olive Oil
For the sauce
Vegetables
200
g
Button Mushroom
Halved
200
g
Leek
Trimmed, washed, drained, and roughly chopped
3
piece
Tomato
Skinned, deseeded, and chopped
3
piece
Shallot
Sliced

Method

1
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