Vegetable Strudels -

Vegetable Strudels

Low chemical, free of egg, dairy, gluten, nut and soy.

Ingredients

165 g (1 heaped cup) potato flour
265 g (1½ cups) rice flour
3 teaspoons gluten free baking powder
125 g (4½ oz) dairy free margarine
80-125 ml (⅓-½ cup) water, plus extra, for glazing
Canola oil, for deep-frying

VEGETABLE FILLING

2 teaspoons dairy free margarine
2 tablespoons canola oil
1 garlic clove, crushed
300 g (10½ oz) white-skinned potatoes, peeled, chopped and partly cooked
150 g (1 cup) Swede (rutabaga), cubed and partly cooked
60 g (½ cup) chopped green beans
3 spring onions (scallions), thinly sliced

Details

Preparation time: 50 minutes
Cooking time: 25 minutes
Makes: 16

Method

Sift the dry ingredients into a bowl. Rub the margarine in with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre. Add enough water to make a soft dough. Turn onto a rice-floured board and knead lightly. Divide the dough into four equal portions. Roll each portion out into a 32 cm (12½ in) square, 5 mm (¼ in) thick, between two sheets of baking paper. Cut each square into four squares-you should have 16 squares in all.

For the vegetable filling, put the margarine and oil into a saucepan. Heat over medium heat until the margarine melts. Add the garlic, vegetables and spring onions and mix well. Cook, covered, over low heat for 6 minutes, or until the vegetables are tender. Set aside to cool completely (if the filling is warm it will soften and split the dough).

Divide the filling evenly among the dough squares. Brush the edges with water and fold the corners over to envelop the filling.

Fill a large saucepan or deep-fat fryer one-third full with oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the strudels in small batches. Drain on paper towels. Keep hot in a warm oven until all are cooked. Serve hot.

Related food category:

• Snack