225g/8oz luxury vegetarian mincemeat
50g/2oz fresh cranberries
1 large orange
15~30ml/1~2tbsp brandy (optional)
4 sheets filo pastry
25g/1oz butter or vegan margarine*
icing sugar for dusting
1.
Pre-heat the oven to 200°C/400°F/Gas
Mark 6.
2.
Put the mincemeat into a bowl with the cranberries. Zest the orange
and
add to the bowl, then segment
the orange, chop and add with any juice. Mix well. Stir in the
brandy if using and leave the mixture to marinade for 30 minutes.
3.
Melt the butter or vegan margarine* in a small saucepan.
4.
Take one sheet of filo pastry at a time and spread it on the work top.
Brush
with melted fat, cover
with another sheet of pastry, brush this and continue layering
until all the sheets are used.
5.
Place the filling at one narrow end and roll up, folding in the sides
to
enclose the filling as you
go. (You can prepare the recipe to this stage, cover it with foil
and refrigerate until ready to cook).
6.
Place on a greased baking sheet, brush with more butter or vegan margarine*
and make a couple
of cuts in the top.
7.
Bake in the pre-heated oven for about 20 minutes until the pastry is
golden.
Dust the strudel
with icing sugar and serve hot with custard, cream or soya cream*.
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