Sliced Beetroot Phyllo Strudel with Goats Cheese and Minty KOO Pea Puree

Easy

Prep 15

Cook 30

Serves 6

For the KOO Beetroot Strudel

Soft goats cheese 500g (substitute with cream cheese or crème fraiche)

Cream ¾ cup

Flat leaf parsley 20g, finely chopped

Thyme 5g, picked

Juice and zest of 1 lemon

Phyllo sheets 12

Salted butter 1 cup, melted and slightly browned

KOO Sliced Beetroot, drained and patted dry

Sea salt and freshly ground black pepper

Pecan nuts 100g, finely chopped

Egg wash (1 egg whisked with a little salt)

For the minty KOO Pea Puree

KOO Tinned Peas 2 cans, drained

Garlic clove 1, finely chopped

Handful baby spinach, washed and shredded

Mint 10g, picked

Flat leaf parsley 5g

Cream ½ cup

Juice and zest of one lemon

Sea salt and freshly ground black pepper

Extra flat leaf leaf parsley and mint leaves, to serve

Preheat the oven to 200C.
Place the goats cheese, cream, herbs, lemon juice and zest in blender and blend until smooth (add more and cream, and lemon juice to taste, should the mixture be too dry and difficult to blend).
Lay four sheets of the phyllo pastry onto a clean surface (keeping the remainder of the pastry covered with a slightly damp cloth). Brush each individual sheet with melted butter; layer the sheets on top of each other.
Spread a third of the goat cheese mixture onto the top sheet. Layer KOO Sliced Beetroot onto the goat cheese, keeping a 3cm edge on all sides and season with salt and lots of freshly ground black pepper. Sprinkle with pecan nuts.
Layer another 4 sheets of phyllo – each individually brushed with melted butter, and repeat the process until the pastry and goat cheese mixture is finished.
Gently roll the pastry into a log form, starting on one of the longer edges. Brush with a little egg wash to secure the edge and use a fork or your fingers to seal the shape. Twist the ends of the pastry to resemble a parcel. Brush the end shape with egg wash.
Place on a baking tray and into the preheated oven to bake until golden, flaky and crispy.
In the meantime, make the puree: place all the ingredients in a small pot over mild heat. Once just heated, place in a blender and pulse until smooth. Season well with salt and black pepper. Return to the pot to keep warm (be careful of too much heat, as the puree might discolour).
Once the strudel is golden and crispy, remove from the oven and slice into 2cm slices with a serrated knife. Pool some of the warm KOO Pea puree onto a plate, top with a slice or two KOO Sliced Beetroot strudel and garnish with fresh herbs.