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Spiced Parsnip & Cashew Strudel


A delicious vegetarian option. These spiced parsnip and cashew strudels are so simple to make. Our ready made filo pastry sheets are perfect for this recipe giving you a perfectly crisp finish. Best of all these parcels can be made ahead of time and frozen, ready to bake when you need them.

You will need...

Code Product Pack Size For 6 Servings
23366 Cashews 1kg 150gm
9771 Unsalted butter 40x250gm 115gm
  Peeled and choppes parsnips   750gm
52867 Cumin seeds 370gm 1tsp
98794 Ground coriander 400gm 1 tsp
8187 Black mustard seeds 600gm ½ tsp
92878 Griund tumeric 550gm ¼ tsp
  Chopped leeks   600gm
6011 Filo pastry 8x500gm 220gm
22353 White sesame seeds 470gm sprinkle
74068 Black sesame seeds 490gm sprinkle


To make...

  • Toast the cashews, chop roughly and set aside.
  • Melt 40gm of butter, add the parsnips, season and fry over a high heat until starting to brown. Reduce the heat and add the spices. Cook until aromatic, add in the leeks. Pour in 150ml water, cover the pan and simmer until cooked and the liquid has evaporated. Let cool, then mix in the cashews.
  • Melt the remaining 75gm of butter, assemble the strudels with the filo, melted butter and parsnip mixture.
  • Finish with melted butter, score the tops and sprinkle over the sesame seeds. These premade strudels can be refrigerated until service.
  • When ready to cook, preheat the oven to 200°C. Bake for 30-35 minutes until crisp and golden brown.

Serve with vegetarian gravy 26175 - 1.5kg and a selection of your favourite festive vegetables.

Make this suitable for vegans simply by using a vegan margarine or butter 57510 - 2kg.

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