Vegetable Ragù and Cheese Strudel with Flaky Pastry

Vegetable Ragù and Cheese Strudel
Category: Savory Pies
Serves: 8

Ingredients

Instructions

Step 1: Prepare the dough for the strudel.
Start by sifting the all-purpose flour into a large mixing bowl. Add salt, an egg, and extra virgin olive oil. Gradually incorporate the warm water and begin mixing with your hands. Work the dough until it comes together. Form the dough into a ball, cover it with plastic wrap, and allow it to rest for at least 30 minutes in a cool, dry place (around 25°C). This resting time helps develop the dough’s texture.

Step 2: Make the vegetable ragù.
While the dough is resting, prepare the vegetable ragù. Begin by washing all vegetables thoroughly under cool running water. Clean the spring onions by removing the outer layers and green tops, then slice them into rounds. Peel the celery, cut it into thin strips, and then dice it into small cubes. Trim the green beans and cut them into 2-3 cm pieces. Remove the stem and seeds from the yellow bell peppers, slice them into rings, and set aside.

Cut off the ends of the eggplant, slice it into rounds, and then cut into strips followed by cubes.

Step 3: Cook the vegetables.
In a large non-stick pan, heat the extra virgin olive oil over medium heat. Add the garlic, cut in half, and sauté it with the spring onions for 2-3 minutes until fragrant. Add the diced celery and baby carrots to the pan, allowing them to cook for 3-4 minutes, stirring frequently. Then add the green beans and continue cooking for an additional 5 minutes. Add the eggplant cubes and cook for another couple of minutes. Pour in the tomato puree, followed by the vegetable broth, and let the mixture simmer. Add the fresh basil and allow everything to cook until the vegetables are tender, about 10-15 minutes. Season with salt and black pepper to taste.

Step 4: Assemble the strudel.
Preheat the oven to 200°C (for static ovens) or 180°C (for fan-assisted ovens). Roll out the rested dough into a large square, approximately 38×38 cm in size, on a floured surface.

Place the slices of Emmental cheese in the center of the dough, leaving about a 2-3 cm border around the edges. Evenly spread the vegetable ragù over the cheese, making sure it covers the entire surface.

Step 5: Fold and roll the strudel.
Gently fold the top and bottom edges of the dough over the filling, pressing the edges to seal them. Next, fold in the side edges, making sure each fold is snug against the filling. This will help keep the contents inside while baking. Carefully roll the dough from one end to the other, forming a cylinder. Make sure it’s tightly sealed but not too tight, allowing for slight expansion during baking.

Step 6: Bake the strudel.
Line a baking tray with parchment paper and place the strudel onto the tray. Brush the top with the beaten egg for a golden finish. Bake in the preheated oven for 30 minutes (or 20 minutes in a fan oven) until the dough is golden and crisp.

Step 7: Serve.
Once baked, remove the strudel from the oven and allow it to cool for a few minutes. This will help the layers firm up before slicing. Cut the strudel into slices and serve warm as an appetizer or light main course. Enjoy the beautiful combination of tender vegetables, melty cheese, and flaky pastry in every bite!

This Vegetable Ragù and Cheese Strudel is a flavorful and satisfying dish that combines the rich taste of vegetables and cheeses wrapped in a buttery, crispy dough. Whether served as a savory pie for a family dinner or as a special treat for gatherings, it’s sure to please everyone at the table.