500g/1lb 2oz leeks, thinly sliced
150ml/1⁄4pt low-sodium vegetable stock
175g/6oz chestnut mushrooms, sliced
4 large sheets lo pastry
1 tbsp olive oil
85g/3oz soft-rinded goat’s cheese or vegetarian alternative
1 tsp poppy seeds
Heat oven to 200C/180C fan/gas 6. Put the leeks and stock into a large pan, then cover and cook for 5-8 mins until starting to soften. Add the mushrooms, cover again and cook for 3 mins, then remove the lid and continue to cook until the juices have evaporated. Tip the veg onto a large plate to cool slightly.
For each strudel, lightly brush half of each lo sheet with some olive oil. Fold the un-brushed side over to make a smaller sheet, 2 layers thick. Brush the edges with a little more oil, then spoon a quarter of the veg along one edge. Crumble over a quarter of the cheese, fold over the pastry edges, then roll up to seal in the lling.
Put the strudels on a baking tray, brush with any remaining oil and scatter over the poppy seeds. Bake for 25 mins until crisp and golden brown.
213 kcals, protein 10g, carbs 20g, fat 11g, sat fat 5g, bre 4g, sugar 4g, salt 0.52g