Tofu Mince Strudel
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
1 pack Cauldron tofu mince15g butter
1 tbsp olive oil
150g leeks, finely sliced
100g chestnut mushrooms, sliced
1 tsp dried sage
1 tsp dried thyme
1/2 vegetable stock cube dissolved in
50ml water
100ml sweet vegetarian cider
2-3 tbsp half fat crème fraîche
1 tsp cornflour mixed into 2 tsp cold water
1 sheet of ready rolled puff pastry
free-range egg or milk, for glazing
method:
- In a large frying pan, melt the butter with the olive oil over a medium heat, stir in the leeks and cook gently for five minutes or so until the leeks are softened but not browned. Add in the mushrooms and continue to cook gently for a further 2-3 minutes. Stir in the tofu mince and dried herbs, mixing well.
- Add in the vegetable stock and cider, simmer for five minutes then add in the cornflour mixture, crème fraîche (2-3 tbsp depending on how thick and creamy you want it) and the cornflour and water mixture. Simmer for a further minute or so until the sauce has thickened. Remove the pan from the heat and allow the mixture to cool.
- Preheat the oven to 200C/400F/Gas 6. Grease a large baking sheet, unroll the pastry and place onto the baking sheet. Spread the tofu mince mixture evenly over the pastry sheet leaving a 2cm gap around the edges, and roll up starting at one of the shorter edges. Crimp the short ends to seal them, glaze all over with egg or milk and bake for 25-30 minutes until golden brown.
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