Vegetarian strudel with port sauce recipe
 Individual savoury vegetarian strudels with a port sauce is an impressive recipe for a Christmas party. Olive oil, for fryingKnob of butter150g/5¼oz chestnut mushrooms1 garlic cloveSalt and freshly ground black pepper150g/5¼oz leeks, trimmed, well washed, drained and roughly chopped250g/9oz ricotta cheese250g/9oz full-fat cream cheese5 tomatoes, skinned, de-seeded and chopped18 pieces filo pastry (23cm x 15cm/ 9in x 6in) Olive oil, for frying Knob of butter 150g/5¼oz chestnut mushrooms 1 garlic clove Salt and freshly ground black pepper 150g/5¼oz leeks, trimmed, well washed, drained and roughly chopped 250g/9oz ricotta cheese 250g/9oz full-fat cream cheese 5 tomatoes, skinned, de-seeded and chopped 18 pieces filo pastry (23cm x 15cm/ 9in x 6in) 2 tbsp olive oil1 large onion, sliced75g/3oz chestnut mushrooms, sliced2 garlic cloves, crushed100ml/3½fl oz vegetable stock200ml/7¼fl oz red wineGood glug of port25g/1oz cold butter, cubed 2 tbsp olive oil 1 large onion, sliced 75g/3oz chestnut mushrooms, sliced 2 garlic cloves, crushed 100ml/3½fl oz vegetable stock 200ml/7¼fl oz red wine Good glug of port 25g/1oz cold butter, cubed Method Heat some olive oil in a pan, add the butter, and when it's melted and foaming, fry the mushrooms with the garlic and seasoning for a couple of minutes. Drain well in a large colander. Repeat the first step with the leeks, once you have trimmed and washed them. Drain them for as long as you can - this makes the filling good and solid.Mix the cheeses together in a large bowl with a good amount of seasoning until smooth (it helps to warm cheese in a microwave to soften it). Fold in the mushrooms, leeks and tomatoes, then chill for two hours.Preheat the oven to 200C/400F/Gas 6.Lay out six pieces of pastry on a lightly floured surface, and brush with lots of melted butter, then cover with another layer and brush again. Add a final layer, but this time only brush the edges of the pastry.Divide the chilled filling among the six rectangles and place it in a sausage shape towards the bottom edge of the pastry. Fold the bottom edge over the filling, tuck in the sides then roll up into a tight parcel and brush with butter. Put the strudels on a baking tray and cook in the oven for 25 minutes.To make the sauce, heat the oil in a pan and cook the onion, mushrooms and garlic with seasoning until soft. Add the stock and reduce down until it is nearly dry. Add the wine and port and reduce by at least half. Just before serving, whisk in the butter to give it a really great shine.To serve, pour a little sauce on each plate and sit a strudel on top. Heat some olive oil in a pan, add the butter, and when it's melted and foaming, fry the mushrooms with the garlic and seasoning for a couple of minutes. Drain well in a large colander. Repeat the first step with the leeks, once you have trimmed and washed them. Drain them for as long as you can - this makes the filling good and solid. Heat some olive oil in a pan, add the butter, and when it's melted and foaming, fry the mushrooms with the garlic and seasoning for a couple of minutes. Drain well in a large colander. Repeat the first step with the leeks, once you have trimmed and washed them. Drain them for as long as you can - this makes the filling good and solid. Mix the cheeses together in a large bowl with a good amount of seasoning until smooth (it helps to warm cheese in a microwave to soften it). Fold in the mushrooms, leeks and tomatoes, then chill for two hours. Mix the cheeses together in a large bowl with a good amount of seasoning until smooth (it helps to warm cheese in a microwave to soften it). Fold in the mushrooms, leeks and tomatoes, then chill for two hours. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Lay out six pieces of pastry on a lightly floured surface, and brush with lots of melted butter, then cover with another layer and brush again. Add a final layer, but this time only brush the edges of the pastry. Lay out six pieces of pastry on a lightly floured surface, and brush with lots of melted butter, then cover with another layer and brush again. Add a final layer, but this time only brush the edges of the pastry. Divide the chilled filling among the six rectangles and place it in a sausage shape towards the bottom edge of the pastry. Fold the bottom edge over the filling, tuck in the sides then roll up into a tight parcel and brush with butter. Put the strudels on a baking tray and cook in the oven for 25 minutes. Divide the chilled filling among the six rectangles and place it in a sausage shape towards the bottom edge of the pastry. Fold the bottom edge over the filling, tuck in the sides then roll up into a tight parcel and brush with butter. Put the strudels on a baking tray and cook in the oven for 25 minutes. To make the sauce, heat the oil in a pan and cook the onion, mushrooms and garlic with seasoning until soft. Add the stock and reduce down until it is nearly dry. Add the wine and port and reduce by at least half. Just before serving, whisk in the butter to give it a really great shine. To make the sauce, heat the oil in a pan and cook the onion, mushrooms and garlic with seasoning until soft. Add the stock and reduce down until it is nearly dry. Add the wine and port and reduce by at least half. Just before serving, whisk in the butter to give it a really great shine. To serve, pour a little sauce on each plate and sit a strudel on top. To serve, pour a little sauce on each plate and sit a strudel on top.