Smoked Pork And Salsify Strudel - cooking recipe

Ingredients

6 tbsp white wine vinegar
2 tbsp all-purpose flour
2 lbs salsify
6 sheets phyllo dough, at room temperature
3 1/2 tbsp butter, melted
7 oz cream cheese with herbs
10.5 oz smoked roast pork, sliced
3 None scallions thinly sliced
7 oz mayonnaise
2 tbsp whole grain mustard

Preparation

Fill a large bowl with cold water and stir in the vinegar and flour. Scrub the salsify under cold running water, then peel and immediately submerge in the vinegar water. Bring a saucepan of salted water to a boil. Add the salsify, cover and cook for 15 mins, until slightly softened.
Preheat the oven to 400\u00b0F. Line a baking sheet with parchment paper. Lay a clean tea towel on a work surface and lay a phyllo sheet on top. Spread with a little melted butter. Place a second sheet on top and spread with melted butter. Lay a third sheet on top.
Spread half the cream cheese over half the pastry, leaving a 1 inch margin around the edges. Top with half the pork and half the salsify. Set aside some scallion for garnish, then add half of the remaining scallion to the strudel. Fold over the edges, then roll up. Lay on the baking sheet and brush with melted butter. Repeat with the remaining filling. Bake for 20 mins, until golden brown.
In a bowl, mix mayonnaise and mustard. Sprinkle the strudel with the reserved scallions and serve with the mustard dip.