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Summer vegetable strudel
Fruit and vegetables
300g/10½oz
leeks
, sliced
sprig fresh
tarragon
300g/10½oz small
courgettes
, sliced or diced
3 small
Little Gem lettuces
, cut into wedges
200g/7oz
new potatoes
, boiled whole and diced
300g/10½oz
runner beans
or French beans, shredded and blanched
150g/5½oz
tomatoes
, roughly chopped
2 tbsp snipped fresh
chives
, or 2–3 spring onions, finely sliced
Cooking ingredients
2 tbsp
olive oil
2–3 tbsp mixed fresh herbs – roughly chopped tarragon leaves, chervil, basil or dill, or finely chopped summer savory, lemon thyme or
oregano
plain
flour
, for dusting
Dairy, eggs and chilled
25g/1oz
butter
270g pack
filo pastry
(each sheet measuring about 45x25cm/18x10in)
75g/2¾oz
butter
, melted
Other
100ml/3½fl oz dry white
vermouth
or dry white wine
salt and freshly ground black pepper
Back to recipe
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