Mushroom, Potato & Pea Strudel

Instructions

• Possibly the day before, or a few hours earlier prepare the filling by sautéing 1 large white onion, together with 400g chopped mushrooms and flambé with Cognac. Once alcohol evaporates, add 2/3 cubed potatoes and 1 cup water or veggie stock, season with salt & pepper and let simmer for a few minutes. Add 1 cup frozen or fresh peas and a dash of Alpro Cooking Cream Light to thicken the sauce. Allow to rest for a few hours until its cold.
• Buy ready-made pastry in a rectangular shape (choose your favourite) or make your own shortcrust and place it in on an ovenproof dish. I placed mine in a bread loaf tin to hold the shape of the strudel.
• Fill the centre with the mushroom, potato & pea mixture and cut the excess pastry on each side into strips to create a braid by overlapping the towards the centre. Sprinkle with poppy seeds.
• Place in an oven at 180 degrees, and bake for 20mins or until golden brown, the filling is already fully cooked anyway.
• Allow to rest for a few minutes, cut into portions and serve.
• Pics by me