About this recipe:This is a simple vegetarian pie packed with mushrooms, peas, carrots and cabbage. I usually serve this with a pepper cream sauce. You can of course also use other vegetables, or leftovers from the previous day. The pastry is fantastically easy to make.
For the pastry
200g quark, Greek yoghurt or creme fraiche
200g plain flour
For the filling
oil or butter
100g onions, finely diced
250g mushrooms, cut into thin slices
250g cabbage, shredded
250g carrots, grated
1 egg white
1 egg yolk
100g grated cheese
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Mix quark, flour, butter, salt and paprika and knead into a dough. Place in the refrigerator for an hour to cool.
For the filling: Heat a bit of oil or butter in a pan and fry onion in it. Add mushrooms, cabbage, carrots and peas and fry the vegetable mixture briefly. Season to taste with spices and let cool.
Preheat oven to 200 C / Gas 6.
Divide the pastry into two halves, roll out and brush the edges with egg white. Place half of the vegetable mixture onto each piece of pastry (don't overload them, though!) And sprinkle with cheese. Roll up to a strudel. Place the two strudels onto a baking tray and brush with egg yolk. Pierce a few times with a fork.
Bake for 35-40 minutes until lightly golden brown.