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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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strudel with vegetable and cheese Ingredients:
1 puff pastry sheet |
1 carrot |
1 stalk celery |
6 leaves chard leaves |
4 fresh onions |
1 zucchini |
100 g of boiled snow peas |
1 handful peas |
3 leaves sage |
100 g of diced toma biella cheese |
3 slices cheese |
2 tablespoons olive oil |
salt and pepper |
Directions:
1. Roll out the pastry on a baking sheet and prick the dough with a fork.
2. Take a wok and fry the chopped onion in two tablespoons of olive oil. Wash and peel the carrots with a vegetable peeler and cut into cubes. Also cut the celery, zucchini and coasts and put everything in the wok with peas and snow peas. Cook for 20 minutes.
3. Lay 3 cheese slices on the pastry and pour over the cooked vegetables. Cover with the diced toma cheese and close the strudel. Place in preheated oven for 20 minutes at 180 C° degrees.
4. You may serve it hot as a side dish of a steak, but even cold as appetizer.
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