Olive and Beetroot Strudel

by Edward Daniel
Caption of Olive and Beetroot Strudels. Image by Edward Daniel (c).

Caption of Olive and Beetroot Strudels. Image by Edward Daniel (c).

Olive and Beetroot Strudel
 
Prep time
Cook time
Total time
 
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:
Recipe type: Snack, Main, Sides
Cuisine: Vegan
Serves: 20
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Measure out 50g of dough and place onto a baking tray lined with baking paper.
  4. Make the filling by placing the carrots in a processor with the pat dried pitted olives, lime juice and shallots. Combine well.
  5. Preheat the oven to gas mark 180 degrees Celcius (or 160 degrees Celcius if fan oven).
  6. 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.
  7. Baste the strudels with oil before placing in the oven and baking for 20 minutes.
  8. Serve as a snack or as a side dish or main.

 

 

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