Koulibiac is Vegetable, Rice and Cheese Strudel originating in Russia where it also has slices of hard boiled eggs inside. It is a delicious vegetarian dish and can be served with a large green salad, but for meat eaters it is also delicious served with a slice of gammon or some slices of cold turkey.
175 g long grain rice
25 g butter
2 leeks, thinly sliced
350 g mushrooms, thinly sliced
4 hard-boiled eggs, shelled
300 g grated cheese, Gruyere works well
200 g feta cheese, small cubes
2 tablespoons chopped parsley
2 tablespoons chopped chives
salt and pepper
280 g packet of Filo pastry, thawed if bought from frozen
melted butter for brushing
Cook the rice for 10 – 12 minutes, drain and rinse under cold running water, set aside to finish draining. Melt the butter and gently cook the mushrooms and leeks for approx. 5 minutes. Cool the vegetables and then place with the rice in a large bowl. Add the cheese, herbs and season to taste.
Pre-heat the oven to 190°C – 375°F – Gas 5.
Open the packet of filo pastry but keep a layer of cling film and a clean damp cloth over it to stop it from drying out. Place the first piece of filo pastry onto a piece of greaseproof paper and brush with the melted butter, lay a second piece over this overlapping by 2.5 cm, brush with butter again. Lay the third piece at right angles to the first two, brushing each piece with butter. Again the fourth piece as with the third and 2.5 cm along. Continue in this way so that the join between the two pieces runs in the opposite direction for each layer. Place the filling along the centre of the pastry in a long roll. Place thick slices of the boiled eggs along the top of the roll. Brush the edges of the pastry with more melted butter before folding over the filling and sealing in the ends. Lift the pastry onto a greased baking sheet with the greaseproof paper. Brush with beaten egg wash and bake for 30 – 40 minutes until golden brown and crisp. Leave to stand for a few minutes to settle before cutting into thick slices
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