Chestnut, Roasted Red Pepper and Red Leicester Strudel

Ingredients

• 1 tbsp olive oil
• 1 onion, peeled and chopped
• 1 clove of garlic, peeled and crushed
• 200g / 7oz chestnut mushrooms, wiped and roughly chopped
• 100g / 4oz canned peeled chestnuts
• salt and freshly ground black pepper
• 4 sheets filo pastry
• 15g / 1/2oz butter, melted
• 150g / 5oz Red Leicester cheese, grated
• 300g jar red pimentos, drained and trimmed
• 1 tsp sesame seeds

Method

1. Heat the olive oil in a pan and add the onion, garlic and mushrooms. Cover and cook gently for 5 minutes, raise the heat and allow to cook at a higher heat until juices from the mushrooms have evaporated.
2. Transfer to a food processor with the chestnuts and blend until you have a chunky pate type consistency. Season to taste.
3. Preheat the oven to 400F/200C/Gas mark 6. Lay a sheet of filo pastry onto a clean work surface, brush with a little melted butter. Top with another sheet of pastry and repeat until you have a stack of 4 sheets.
4. Spread the chestnut mushroom mixture over the pastry to within 2.5cm (1 in) of the edge. Scatter the red Leicester cheese over the top and cover with red pimento.
5. Starting from one end, roll up, like a swiss roll enclosing the filling and lift onto a clean baking sheet. Brush the top with any remaining melted butter and sprinkle the sesame over the top. Bake for 20 to 25 minutes until pastry is golden and crisp.
6. Serve warm or cold cut into slices.