Lentil Strudel with Garlic Dip

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Ingredients for 6 portions
  • 120 g Fresh strudel [filo] pastry , 1 package
  • Butter, melted
  • For the filling
  • 125 g QimiQ Classic, unchilled
  • 1 Onion(s), finely chopped
  • 1 tbsp Butter
  • 250 g Root vegetables, diced
  • 250 g Lentils, tinned and drained
  • 200 ml Clear vegetable stock
  • Bay leaf
  • Salt and pepper
  • 1 Egg(s)
  • 2 tbsp Instant mashed potato powder
  • For the garlic dip
  • 125 g QimiQ Classic, unchilled
  • 250 g Natural yoghurt
  • Garlic, finely chopped
  • 2 tbsp Mixed herbs, finely chopped
  • Salt and pepper
Method
1.

Preheat the oven to 180° C (convection oven).

2.
Pre-prepare the pastry according to the instructions on the packet.
3.

For the filling: fry the onion in butter until soft. Add the root vegetables and lentils and fry together for a few minutes. Douse with the stock, add the bay leaf and seasoning and continue to cook until tender. Allow to cool and remove the bay leaf.

4.

Whisk the QimiQ Classic smooth. Add the egg, potato flakes and cold lentil mixture and mix well. Season to taste.

5.
Lay one sheet of pastry onto a clean tea towel and brush with melted butter. Cover with a second sheet of pastry, slightly displaced.
6.
Place half of the filling onto the pastry and roll into a strudel. Place with the opening downwards on a baking sheet lined with baking paper.
7.
Repeat this procedure with the remaining pastry and filling.
8.
Brush the strudels with melted butter and bake for approx. 35 minutes.
9.

For the garlic dip: whisk the QimiQ Classic smooth. Add the yoghurt, garlic and herbs and season with salt and pepper.