Spicy Vegetable Strudel

Ingredients

• 1 stalk of leeks
• 1 red bell pepper
• 1 yellow bell pepper
• 2 Tomatoes
• 1 large onion
• 2 Garlic cloves
• 150 g Corn (canned)
• 4 tbsp butter
• Salt
• black pepper (freshly ground)
• 1 ball of mozzarella (about 125 g, cubed)
• 350 g strudel dough
• flour (for the work surface)
• 2 tbsp breadcrumbs

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Wash and clean the vegetables. Slice the leeks into thin rings. Halve the peppers, remove seeds and white membranes, then dice them. Core and dice the tomatoes. Peel and finely chop the onion and garlic. Drain the corn well under a sieve.

3. 3.

   Melt 2 tbsp butter in a pan and sauté the onion with the garlic until translucent. Add the remaining vegetables (except the tomatoes) and cook briefly. Season with salt and pepper, then remove from heat. Mix in the tomatoes and mozzarella.

4. 4.

   Roll out the strudel dough thinly on a floured work surface and line a baking tin with parchment paper using it. Leave some dough overhang and brush the base with melted butter. Sprinkle breadcrumbs and spread the vegetable mixture on top. Fold the excess dough over the filling, seal well so everything is covered. Brush with remaining butter and bake in the preheated oven for about 30 minutes.

5. 5.

   Remove from the oven and serve sliced into pieces.