I took Mary Berry’s tip to use leftover Roquefort and turned it into a Vegetable Strudel that hides an intriguing pairing of roasted vegetables and blue cheese.

Jump to Recipe

I love how a simple Vegetable Strudel can make leftovers feel like a secret. I once threw some crumbled Roquefort into a mess of veg, wrapped it in ready-rolled puff pastry and sat back while it did all the work.

The first bite was this unexpected punch of salt and cream against crisp, flaky pastry, and I remember thinking why dont I do this more often. It feels a bit cheeky, not pretentious, and it makes guests curious without you saying much.

If you like bold little surprises that look fancy but arent, this is the thing you need.

Ingredients

Print Recipe (No Advertisments)

Flaky ready rolled pastry gives carbs and fat, super tasty and crispy when baked
Adds sweet sharpness, low calories, some fibre and vitamin C, makes it savory
Earthy mushrooms add umami, low calories, some protein and B vitamins, very meaty
Baby spinach is full of iron and fibre, leafy vitamins, wilts down nice
Roquefort gives sharp salty tang, lots of flavor, adds protein and creamy fat
Grated carrot brings sweetness, beta carotene for vitamin A, lots of color and crunch
Crushed garlic gives pungent aroma, tiny amounts add antibacterial compounds and depth

Ingredient Quantities

375g ready-rolled puff pastry (1 sheet)

2 tbsp olive oil

1 medium onion, sliced

1 leek, trimmed and thinly sliced

2 garlic cloves, crushed

150g mushrooms, sliced

1 medium carrot, grated

1 small courgette, grated

150g baby spinach

100g Roquefort or other blue cheese, crumbled (leftover works great)

2 tbsp crème fraîche or soft cheese

2 tbsp fresh parsley, chopped

1 tsp dried thyme

2 tbsp fresh breadcrumbs

1 egg, beaten

salt and freshly ground black pepper to taste

pinch of ground nutmeg, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 200C / 400F / Gas 6 and line a baking sheet with parchment, unwrap the 375g sheet of ready rolled puff pastry and keep it chilled until ready.

2. Heat 2 tbsp olive oil in a large frying pan, add 1 sliced medium onion and the thinly sliced leek and sweat gently for 5 minutes until soft, then add 2 crushed garlic cloves and 150g sliced mushrooms and cook until the mushrooms have released their liquid and most of it has evaporated.

3. Stir in the grated carrot and grated courgette, cook for 2–3 minutes, then add 150g baby spinach and cook until wilted; season with salt, freshly ground black pepper, 1 tsp dried thyme and a pinch of ground nutmeg if using.

4. Tip the veg into a bowl and press with the back of a spoon or a sieve to get rid of excess moisture, or wrap in a tea towel and squeeze out liquid, this helps stop a soggy pastry.

5. When vegetables are just warm not piping hot, fold in 100g crumbled Roquefort (or other blue cheese), 2 tbsp crème fraîche, 2 tbsp chopped fresh parsley and 2 tbsp fresh breadcrumbs; taste and adjust seasoning.

6. Roll the pastry out on a lightly floured surface, brush a 2–3 cm border with a little beaten egg, sprinkle an extra tablespoon of breadcrumbs down the centre to absorb any remaining moisture, then pile the filling in a log down the middle leaving the borders free.

7. Fold the long sides of the pastry over the filling to enclose it, press the edges to seal and tuck the ends in, turn the seam side down on the baking sheet; brush the whole strudel with the beaten egg and lightly score the top a few times for vents or make a rustic pattern with a knife.

8. Bake in the preheated oven for 25–30 minutes until the pastry is puffed and deep golden, if it’s browning too quickly lay a piece of foil loosely on top.

9. Let the strudel rest for 8–10 minutes before slicing so the filling sets, serve warm with a simple salad, and if you like sprinkle extra chopped parsley on top.

Equipment Needed

1. Baking sheet lined with parchment paper
2. Large frying pan or skillet (for sweating the veg)
3. Large mixing bowl (to cool and press the veg)
4. Box grater (for carrot and courgette)
5. Sharp knife
6. Chopping board
7. Clean tea towel or fine sieve (to squeeze out excess moisture)
8. Pastry brush and small bowl (for the beaten egg)

FAQ

Q: Can I make the strudel ahead or freeze it? A: Yes you can. Make the filling, let it cool, assemble the strudel and either bake then cool and freeze or freeze unbaked on a tray until firm then wrap well. If baking from frozen add about 10 to 15 minutes to the bake time, check it's hot and the pastry is golden.

Q: How do I stop the bottom getting soggy? A: Squeeze excess water from grated carrot and courgette, cook down the onions mushrooms and spinach until most liquid has evaporated, and stir in the breadcrumbs that soak up moisture. You can also pre bake the pastry for 6 to 8 minutes before adding filling for an extra crisp base.

Q: What can I use instead of Roquefort or blue cheese? A: Totally fine to swap it, pick feta, goat cheese, ricotta or cream cheese for a milder taste. Keep in mind blue cheese is salty and tangy so you may need less added salt if you use it.

Q: Can I make a vegan or dairy free version? A: Yes, use vegan puff pastry and swap the blue cheese and creme fraiche for a soft vegan cheese or mashed firm tofu mixed with a little nutritional yeast for flavor. For the egg wash either skip it or brush with plant milk mixed with a pinch of sugar to get some color.

Q: What oven temp and bake time should I use and how do I know it's done? A: Bake at 200C/400F/gas mark 6 for roughly 25 to 35 minutes depending on your oven. It's done when the pastry is puffed and deep golden and the filling is hot all the way through.

Q: How should I store and reheat leftovers? A: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 180C/350F oven for 10 to 15 minutes so the pastry gets crisp again, microwaving will make it soggy.

Delicious Vegetable Strudel Recipe Substitutions and Variations

Puff pastry: use 6 to 8 sheets of phyllo brushed with melted butter or olive oil for a lighter, extra-crispy strudel; or swap for a ready-made shortcrust sheet if you want something sturdier; or make a quick rough-puff if you have time.
Roquefort / blue cheese: swap for Gorgonzola or Danish blue for similar tang; or use crumbled feta mixed with a spoon of crème fraîche to mimic creaminess; or mild goat cheese if you want less salt and a softer flavor.
Crème fraîche / soft cheese: use full-fat Greek yogurt or sour cream (drain a bit if too runny); or soften cream cheese with a splash of milk for a richer filling.
Egg (for brushing): brush with milk or cream for a golden finish; or use melted butter or olive oil if you need an egg-free option; vegan tip, mix 1 tbsp plant milk with 1 tsp maple syrup for shine.

Pro Tips

1) Get rid of the water. After cooking the veg, really squeeze it out in a tea towel or press it in a sieve, you will not believe how much juice is hiding there. If the filling is wet the pastry goes soggy, and no one wants that.

2) Use breadcrumbs and a cool filling to protect the pastry. Sprinkle an extra tablespoon of fresh breadcrumbs down the centre before you pile the veg, it soaks up stray moisture. Also let the filling cool till it is just warm not piping hot so the cheese doesnt melt straight through the pastry.

3) Keep the pastry cold and seal well. Work fast, keep the sheet chilled until you need it and brush the rim with beaten egg to help it stick. Turn the seam side down on the tray so it holds together better while baking.

4) Watch the colour, season carefully and use leftovers smart. If the top is browning too quick lay foil loosely over it. Taste and adjust salt, pepper and thyme before you fill, blue cheese can be salty so start light. Leftover blue cheese works great, and a little creme fraiche makes the filling creamy without making it runny.