500 g phyllo pastry sheets (use large sheets and keep cold)
5 tablespoons olive oil
1 small aubergine
chopped
50 g mushrooms
chopped
1 red onion
chopped
50 g dried apricots
chopped
1 teaspoon brown mustard seeds
12 red pepper
de-seeded
chopped
50 g hazelnuts
chopped
50 g pine nuts
1 tablespoon capers
1 orange
zest of
1 tablespoon miso
12 teaspoon cayenne pepper
1 crisp tart apple
cored and chopped
black pepper
1 tablespoon sesame seeds
spicy rice
with
mixed greens
curly kale
tossed in
oil
and
crushed garlic
mashed potatoes
Instructions
Put the seaweed in a bowl and sprinkle with the lime juice.
Lightly brush the cold filo pastry sheets with olive oil, divide into 2 stacks and place on greaseproof paper.
Gently fry the chopped aubergine, onions, mustard seeds, and mushrooms in 2 tablespoons of oil.
Add the red pepper, seaweed and lime juice.
Simmer until all the juices are all absorbed.
Remove from heat and mix in the other ingredients.
Leaving a 3 cm strip along the top length of the pasty to seal, spread the mixture evenly, smoothing over the surface, between the 2 filo stacks.
Using the greaseproof paper under the filo, carefully roll up the strudels into a two log shapes.
Place them on a baking tray (dont worry if you need to scrunch up a strudel to fit it on the tray as its wrinkled effect is quite rustic).Cut off the excess paper.
Brush strudel tops with oil, sprinkle with sesame seeds and bake for 30 minutes at 200 C until crisp and golden.