Leek, mushroom & goat's cheese strudels

• leeks↗500g g

  thinly sliced

• low-sodium vegetable stock↗150ml ml
• chestnut mushroom↗175g g

  sliced

• large sheets filo pastry↗4
• olive oil↗1 tbsp tbsp
• soft-rinded goat's cheese↗85g g

  or vegetarian alternative

• poppy seeds↗1 tsp tsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the leeks and stock into a large pan, then cover and cook for 5-8 mins until starting to soften. Add the mushrooms, cover again and cook for 3 mins, then remove the lid and continue to cook until the juices have evaporated. Tip the veg onto a large plate to cool slightly.

2. 2

   For each strudel, lightly brush half of each filo sheet with some olive oil. Fold the un-brushed side over to make a smaller sheet, 2 layers thick. Brush the edges with a little more oil, then spoon a quarter of the veg along one edge. Crumble over a quarter of the cheese, fold over the pastry edges, then roll up to seal in the filling.

3. 3

   Put the strudels on a baking tray, brush with any remaining oil and scatter over the poppy seeds. Bake for 25 mins until crisp and golden brown.