Recipe for Cheese and Mushroom Strudel with Poppy Seeds 
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Yield:
4
Ingredients:
Amount Ingredient
For the pastry: ----------------
150 gm plain flour
1 pch salt
egg
1 tbl vegetable oil
3 tbl lukewarm water
milk
poppy seeds
----------------- For the filling: ----------------
75 gm brown rice
110 gm grated Cheddar cheese
75 gm toasted brown breaderumbs
medium onion finely chopped
110 gm mushrooms sliced or chopped
110 ml milk
50 gm butter or margarine melted
Instructions:
Instructions: Preheat oven to gas mark 4 350 degrees F (180 degrees C).

Make the filling up in advance by cooking the brown rice and mixing it with the cheese breadcrumbs chopped onion and mushrooms.

Pour the milk over it followed by the melted butter and season it with salt and freshly milled black pepper.

Cover and leave aside.

For the pastry sift the flour and a pinch of salt into a mixing bowl and then make a well in the centre and beat in egg the oil and enough water to mix it to a smooth dough (add a couple of tablespoons of water first then add the rest onIy if you need to).

The dough should be smooth and you should now knead it until it becomes very elastic in texture.

This will take about 5 minutes and youll need a little more flour to dust it with to prevent it sticking.

Now to roll it out you will need a clean cloth approx. 1 metre square (a piece of an old worn out sheet will nicely).

What you do is flour the cloth all over and then pop pastry on to it and start rolling and stretching the dough.

Dont worry if you dont get a perfect square and wont worry if you get a few holes they wont matter but what does matter is that the pastry must be paper thin.

The pastry will eventually roll out to an area that almost fills the cloth.

Now you sprinkle the filling all over.

It will look a bit sparse but thats OK as next the whole thing gets rolled up.

To do this first fold each edge in about 2.5cm and then lift one end of the cloth and just allow the whole thing to roll over and over like a swiss roll tilting the cloth as it rolls.

You then need a large greased baking sheet transfer the strudel on to it and fold it round into a horseshoe shape.

Now brush with milk and sprinkle poppy seeds all over and bake the strudel in the oven for 40 minutes.

Serve cut into slices with a Fresh tomato sauce and a crisp green salad with a sharp lemon dressing.

Serves 4 6

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