“Turk-ish” Christmas Strudel with Herby Beanie Balls – YUM!

December 12, 2012 at 1:39 pm 1 comment

A most super recipe from our friends Tony Bishop Weston and Fry’s Vegetarian – Please share  and lets get the message out there – no need to have a horrible dead bird – enjoy Christmas with life – vegan and veggie style!!

This main dish recipe tastes super!

For more Xmas tips have a look  at www.veggiechristmas.com too xx



Main Course – “Turk-ish” Christmas Strudel with Herby Beanie Balls

Spare the Turkey with Fry’s Chicken strips parcelled up in crispy seeded filo pastry with a colourful festive concoction of chestnuts, red cranberries, and Christmas green curly kale. Served with; herby hazelnut Fry’s beefy veggie mince balls and a selection of winter vegetables.

Serves 6, Total prep and cooking time 1 hour


  • 270g pack Filo Pastry sheets
  • 190g (1/2  x 380g box) Fry’s vegetarian Chicken Style Strips
  • 160g jar/vacuum pack of cooked chestnuts
  • 1 tablespoon balsamic vinegar
  • 80g Curly Kale – finely chopped
  • 80g Cranberries
  • 1 clove garlic finely chopped
  • 1 tablespoon of cold pressed rapeseed oil
  • 1 tablespoon of flax seeds

For the balls

  • 190g ( ½  pack) Fry’s beef style vegetarian mince (defrosted)
  • 60g Ground Hazelnuts
  • 1 tablespoon fresh sage finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon marmite
  • 1 Tablespoon wholemeal flour


  • 160g Roast Sweet Potatoes
  • 1 Dessertspoon coconut oil
  • 160g parsnips cut into sticks
  • 1 teaspoon soy sauce
  • 160g Mashed swede turnip
  • 1 teaspoon grated fresh Ginger
  • 160g Stir Fried shredded red cabbage
  • 80g Cashew nuts
  • 1 tablespoon sesame oil
  • 160g Green Beans
  • 160g Carrots, thinly sliced in rounds
  • 1 lime
  • Salt and pepper


  • Prepare all veg, finely chop the swede and boil in water
  • Preheat oven to 180ºC with a baking tray with the coconut fat.
  • Chop up the sweet potato, toss in the hot oil on the baking tray in the oven put back in the oven for about 35-40 minutes or until golden brown.
  • Bake the Fry’s chicken strips in the oven for 5 minutes
  • Toss parsnips  in soy sauce and add  to the sweet potatoes
  • Put the finely chopped Kale, the chestnuts, the balsamic vinegar and garlic Into a large stainless steel heavy pan and gently heat for a few minutes until   the chestnuts are hot  Add in the Fry’s strips and the cranberries, take off the heat and leave to simmer with a lid on
  • Unfold the filo sheets onto a sheet of baking paper on a large chopping board. Paint a very light coat of oil and a pinch of flax seeds between each sheet
  • Into the middle of the stack of filo sheets place a horizontal line of the chestnut  and Fry’s strips mix. Roll it up, paint lightly with oil and sprinkle with remaining seeds.
  • Scrunch the strudel up a little, and place on a baking tray and then into the oven for about 20 minutes until golden brown.
  • In a cold bowl, knead all the ball ingredients together then shape into 12 balls
  • Add balls to the sweet potatoes and parsnips in the oven which will meanwhile all need turning to make sure they are oiled and cooking on all sides
  • Mash the swede with the ginger
  • Simmer the carrots and beans in 3 tablespoons of water and juice of a lime
  • Gently stir fry the red cabbage, with the sesame oil and the cashew nuts

Serve with rich gravy, cranberry or redcurrant jelly, hot apple sauce or a Christmassy chutney







"Turk-ish" Christmas Strudel with Herby Beanie Balls


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1 Comment Add your own

  • 1. Zel Allen's nutgourmet  |  December 17, 2012 at 11:47 pm

    What a beautiful, celebratory holiday dish this is. With all those delicious veggies, nuts, herbs, and seasonings, how can you miss! Enjoy Christmas dinner with gusto and thanks for sharing the recipe. I love it!


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