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Dunlop and Spinach Strudel     Veg  HT  CD  MC  Scottish  55mins


Serves 4    Hot  Cold  Vegetarian Vegetables  Main Course  Scotland  British  Europe 



25g/1oz Butter

100g/4oz Leeks, well cleaned and thinly sliced

100g/4oz Fresh Spinach, shredded

100g/4oz Dunlop Cheese, grated

Salt and Pepper

225g/8oz Strudel Pastry

1 Egg, beaten 




1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly oil a flat baking tray.


2. Melt the butter in a saucepan, add leeks and sauté stirring,  for 5 minutes until softened.


3. Add the spinach and mix well so the spinach just starts to wilt.


4. Remove the pan from the heat  add the cheese, a little salt and pepper and mix well. Set aside.


5. Roll the pastry out very thinly into an oblong about 30cm/12-inches wide then spread the spinach mixture thinly over the pastry to within 2.5cm/1-inch of the edges.


6. Brush the edges of pastry with half the egg  then roll up the pastry starting at one of the short ends.


7. Press the edges firmly together and crimp to seal then lay it on the baking sheet, seam side down and make diagonal cuts through the top of the pastry through to the filling at 5cm/2 inch intervals, to allow steam to escape during the cooking.


8. Brush the top with the remaining egg and bake for  30 minutes until golden brown. Serve hot or cold.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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