300 g/11 oz petits pois, shelled
300 g/11 oz green beans, halved
300 g/11 oz asparagus spears
300 g/11 oz artichoke hearts, quartered
200 g/7 oz carrots, chopped
200 g/7 oz potatoes, chopped
150 g/5 oz butter
1 clove garlic
4 tablespoons single cream
250 g/9 oz ready-made puff pastry dough, thawed if frozen
plain flour, for dusting
1 egg yolk, lightly beaten
salt and pepper


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Cook the petit pois, beans, asparagus, artichoke hearts, carrots and potatoes in separate pans of boiling water until al dente. Drain well.
2. Heat 100 g/3½ 0z of the butter with the garlic in a large frying pan.
3.Remove and discard the garlic, add all the vegetables and cook, stirring frequently, for 5 minutes. Season with salt and pepper to taste.
4.Remove the pan from the heat and stir in the cream. Roll out the pastry into a fairly thin rectangle on a lightly floured surface.
5.Melt the remaining butter and brush it over the surface of the pastry. Scatter the vegetables over the pastry and roll up gently, crimping the edges to seal
6.Brush the strudel with the egg yolk, place on a baking sheet and bake for about 30 minutes until golden.
7. Leave to stand for 10 minutes before serving

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