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Tomato and cashew nut strudel, with filo pastry

Name: Tomato and cashew nut strudel, with filo pastry
Prep time: PT15 minM
Cook time: PT35 minM
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

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

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Method

Step 1
Preheat oven to 180°C.
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.
Step 3
Combine ground cashews, cheese, breadcrumbs, rosemary, chives and onion in a bowl and mix well.
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.
Step 5
Cook in oven for about 35 minutes, or until well browned.
Step 6
Serve with a chutney or Greek yoghurt mixed with mint.