Olive and Beetroot Strudel
Olive and Beetroot Strudel was actually an experimental recipe of mine. I managed to overly stock up on my beetroots and I wanted to create a strudel which had the juxtaposing tastes of the sweet beetroot with the salty olives. I add lime juice just to add some depth to this dish. These Olive and Beetroot Strudel use sourdough as its pastry base.
Author: Edward Daniel
Recipe type: Snack, Main, Sides
- For pastry
- 50g sourdough starter - "00" doppio flour
- Phase 1 – 50ml filtered water and 50g "00" doppio flour
- Phase 2 - 75ml olive oil and 50ml water and 325g "00" doppio flour
- For filling
- 300g beetroot
- 100g olives un-pitted (or 75g pitted), pat dried
- ½ lime, juice
- 1 shallot, finely chopped
- Oil for basting
- Take your sourdough starter and the night before or a couple of hours before phase 2, start phase 1 by adding the 50ml of filtered water and 50g of flour to the sourdough starter. Stir well, cover and leave to one side.
- During phase 2, add in the flour and water. Mix well and then add the oil gradually, kneading well for about 5 to 10 minutes and roll into a ball. Cover with a little water around the ball, cover and leave to one side for a couple of hours.
- Measure out 50g of dough and place onto a baking tray lined with baking paper.
- Make the filling by placing the carrots in a processor with the pat dried pitted olives, lime juice and shallots. Combine well.
- Preheat the oven to gas mark 180 degrees Celcius (or 160 degrees Celcius if fan oven).
- Shape the dough into a rectangle. Cover the surface with flour and roll the dough out into a much larger rectangle. Cut the dough length ways in two. Place a teaspoon of filling along the bottom edge of the dough and roll the dough over. Repeat this action and fold into a circle. Place on to a baking tray lined with baking paper. Ensure that the baking tray is firstly lined with oil.
- Baste the strudels with oil before placing in the oven and baking for 20 minutes.
- Serve as a snack or as a side dish or main.