Tomato and cashew nut strudel, with filo pastry

Serves: 8
Prep: 15 min
Cook: 35 min

This is a delicious and nutty addition to any meal and likely to become a family favourite in no time.  Serve with a side salad and you'll have an easy dinner that even the kids could make.

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Ingredients

  • 2 tsp oil
  • 1 onion, finely chopped
  • 3 tomatoes, finely chopped
  • 1 tbs tomato paste
  • 1 cup roasted unsalted cashew nuts, finely ground
  • ½ cup grated parmesan cheese, optional
  • 2 ½ cups stale breadcrumbs
  • 2 tbs chopped fresh rosemary
  • ¼ cup chopped fresh chives, or 1 spring onion, finely chopped
  • 6 sheets filo pastry
  • oil for brushing
  • 2 tsp sesame seeds
  • 2 tsp poppy seeds

Method

  1. Step 1

    Preheat oven to 180°C.

  2. Step 2

    Heat oil in a pan over a medium heat. Add onion and cook until soft. Add tomatoes and tomato paste, and cook until thickened, stirring continuously.

  3. Step 3

    Combine ground cashews, cheese, breadcrumbs, rosemary, chives and onion in a bowl and mix well.

  4. Step 4

    Layer pastry sheets together, brushing each sheet with olive oil. Place filling down one long side of pastry, leaving a 5cm border at ends. Roll up, folding in sides to enclose filling. Place on a lightly greased oven tray. Brush with extra olive oil and sprinkle poppy and sesame seeds on top.

  5. Step 5

    Cook in oven for about 35 minutes, or until well browned.

  6. Step 6

    Serve with a chutney or Greek yoghurt mixed with mint.

Tips

  • Mixture can be divided into 8 and made into 8 individual parcels as well.
  • Filo pastry can be substituted with puff pastry

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