NO-BUTTER SENSATIONAL STRUDEL BITES, Vegan, Fish & Meat options, part make ahead,

A teensy bit fiddly but fabulously flaky & flavourful

Butter-free crispy festive strudel
The ones pictured are vegan; fish strudel are below.  Meat can also be used.  
'We'd both eat these.  Bigly.'  Colleague Tasters

24/11/16

Finding vegan canapes that everyone else will enjoy is not easy but these crispy little vegan bites are wonderful for any palate.  

Being vegan, they're completely free of butter; groundnut (peanut) or other veggie oil gives great crunch without oiliness.

If you're not vegan/vegetarian, butter can replace veggie oil but keep it healthy by brushing only every second sheet.

Strudel bites are very versatile.  The filling can be vegan, fishy or meaty.  And made ahead -- though construction is recommended on serving day.  Fish or meat fillings can start from raw or cooked.  Make one long strudel and slice before baking.  Or make baby cigar shapes.  Sprinkle with sesame seeds or leave plain. 

Once the filling prep's been done, the strudels themselves are quick and easy to put together. 

Recipes for both vegan and fish fillings are given here.  67's meat-eating, anti-vegan taster liked both.  

These are best served hot, with serviettes or small plates. 

Cost: £3-4
Makes: about 24

Ingred
    Phyllo pastry 2 packets

   1 cup spring onions, dried leaves removed, white and green finely chopped 
   2 cloves garlic, finely grated
   1 tbsp groundnut or other veg oil 

   1/4 c breadcrumbs

THEN: 
   
Vegan:
   8oz/225gm firm tofu, in fat matchsticks marinaded 20 mins in 1 tbsp sherry, 2 tbsp reduced-salt soy sauce, 1 tsp finely minced garlic, 1 generous tsp grated raw ginger or 1/3 tsp powdered 
   1/8 bell pepper, in fine slivers
    3-4 tbsp drained tinned water chestnut, without blemishes, med-small dice 
    3-4 tbsp coarsely chopped drained tinned bamboo shoots 
   zest half a lemon 
   1/2-1 red chilli, deseeded & de-membraned; finely diced (opt)
   3-4 tbsp salted peanuts, coarsely chopped
   1 tsp chopped parsley

Fish: 
   8oz/226gm under-cooked white fish, coarsely chopped
   1 1/2 tsp curry powder
   1 tsp chopped parsley or chives    
   zest and juice of 1/2 lime
   
Method:

1. Generously spray a heavy frying pan with groundnut oil; over medium-low heat, saute green onions until translucent; maybe 5 min;
2. Just before the 5 min mark, add garlic; stir well and when cooking is complete, take off the heat
3. Cool onion mix and divide in two

Vegan: mix ingred. except peanuts with half the spring onion mix (this can be refrigerated overnight)  

Fish: mix ingred with half the spring onions (this can be refrigerated overnight) 

On the day of serving:

1. Cover phyllo sheets with clean damp j-cloth
2. Take a sheet of phyllo and lightly spray with groundnut oil; layer 4 more sheets on top (It doesn't need to be perfect)  spraying every 2nd sheet 
3. With a light hand, sprinkle top layer with breadcrumbs

Vegan 

1. Add peanuts to filling; place on the long edge of the phyllo using fingers to press tightly together in a sausage; roll up tightly and neatly. (Try not to overload or they will become very crumbly and drop down ladies' bosoms and men's ties!) You should get one and a half strudels.
2. Place on baking tray. Brush top generously with oil; sprinkle with sesame seeds. 
3. Without cutting through to the bottom, pre-slice each strudel into diagonal 1 inch/2cm pieces (Slicing will be completed before serving).  Refrigerate.
4. When ready to serve, preheat oven to 400f/200c/180fan/mk6
5. Bake 12 mins or top is browned
6. Serve with Vegan Thai Peanut Dipping Sauce

Fish: as in Vegan but do not add sesame seeds and serve with a yoghurt, curry and mango dip.

Curried Fish Strudel 

COMMENTS: middle aged politico & 20+ fund raiser:

Vegan Bites: 

'Doesn't taste of tofu; it's very nice.  Good textures, soft & crunchy.  The peanut sauce is adoreable; I'd eat it by the teaspoon'. 'The heat could be bumped up to give it more oomph.'

Fish Bites:

'The curry is nice and not overfishy.'  'Its a really light mouthful.'

Tips:

• tinned bamboo shoots and water chestnuts keep well stored separately in the fridge for a day; use in stir fried vegetables
• try a cooked chicken filling with green onions as above, finely diced celery & thinkly sliced bell pepper, moistened with hoisin or oyster sauce; top with finely chopped peanuts before rolling
• if you liked these, you will also like Skinnier spanokopita Parcels

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.