BEEF, SWEET POTATO AND CARAMELISED ONION STRUDEL

This savoury recipe proves strudel doesn’t have to be sweet. Made with filo pastry, it’s a fantastic way to use your le over roast beef.

Preparation time 30 mins Cooking time 1 hour Serves 4-6

4 brown onions, sliced

2 Tbsp extra virgin olive oil

2 cloves garlic, crushed

2 tsp fennel seeds, cracked

1 Tbsp dark brown sugar

2 tsp balsamic vinegar

Sea-salt flakes and finely ground black

pepper, to season

2 cups leftover roast beef, shredded

(see Cook’s tip)

1 bunch flat-leaf parsley, very finely

chopped

1 / cups cooked sweet potato

/ cup parmesan, finely grated

1 tsp ground nutmeg

8 sheets filo pastry

125g unsalted butter, melted

1 cup multigrain breadcrumbs Baby cos wedge salad and ranch

dressing, to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Combine onion and oil in a large saucepan over medium heat and cook for 20 minutes, until well softened. Add garlic and fennel seeds, reduce heat to low, then cook for 10 more minutes, until beginning to brown. Mix in brown sugar and vinegar, season, then mix with beef and parsley.

STEP 2 Crush cooked sweet potato, then stir in parmesan and nutmeg.

STEP 3 Arrange 2 sheets of filo pastry on a bench, slightly overlapping, and brush with bu er. Repeat twice, sprinkle with half of the breadcrumbs, add final layer of filo, brush with bu er and sca er with remaining breadcrumbs.

STEP 4 Spread sweet potato mixture in a rectangle on filo, leaving 5cm all around. Sca er beef mixture over, then roll up gently, folding in sides as you go. Brush with remaining bu er, sprinkle with salt and pepper, then bake on an oven tray for 30 minutes, until golden and crisp. Let cool slightly, then slice and serve with salad and ranch dressing.