Lamb and Beef Sweet Potato Strudel with Caramelised Onion and Fennel

Preheat the oven to 200°C. Grate the sweet potato and place in a microwave safe bowl, add 2 Tbsp water, cover and microwave for 4 minutes or until tender. Gently mix through the nutmeg and parmesan, season to taste and set aside to cool slightly.

Meanwhile, heat a pan over medium heat and add the fennel seed, toast for 1 minute or until it is fragrant. Take care not to burn the fennel seed. Add the mince and brown, breaking the mince into small chunks with a wooden spoon. Season to taste and set aside to cool slightly.

Melt the butter. Unwrap the filo and cover with a damp paper towel. Lay 1 sheet on a clean bench top brush lightly with the butter. Lay another sheet on top. Repeat the buttering process but sprinkle the panko bread crumbs on top of the butter in this layer. Repeat until you have 3 sheets of filo pastry in your stack. Make two of these.

Spread caramelised onion along the ¹⁄₃ of the pastry closest to you leaving 5cm clear at each end. Add the mince and then top with the sweet potato. Fold in the left and right sides of the filo. Roll the strudel away from you tightly into a roll keeping the ends tucked in. Brush with the last of the butter and place on a lined baking tray.

Bake the strudel for 20-25 minutes until golden and piping hot. Remove from the oven and allow to cool for 2-3 minutes. Cut strudel in half on a angle.

Arrange the baby cos lettuce leaves on serving plates and dress with the balsamic dressing. Add the strudel and serve.

Preheat the oven to 200°C. Grate the sweet potato and place in a microwave safe bowl, add 2 Tbsp water, cover and microwave for 4 minutes or until tender. Gently mix through the nutmeg and parmesan, season to taste and set aside to cool slightly.

Meanwhile, heat a pan over medium heat and add the fennel seed, toast for 1 minute or until it is fragrant. Take care not to burn the fennel seed. Add the mince and brown, breaking the mince into small chunks with a wooden spoon. Season to taste and set aside to cool slightly.

Melt the butter. Unwrap the filo and cover with a damp paper towel. Lay 1 sheet on a clean bench top brush lightly with the butter. Lay another sheet on top. Repeat the buttering process but sprinkle the panko bread crumbs on top of the butter in this layer. Repeat until you have 4 sheets of filo pastry in your stack. Make two of these.

Spread caramelised onion along the ¹⁄₃ of the pastry closest to you leaving 5cm clear at each end. Add mince and then top with sweet potato. Fold in left and right sides of the filo. Roll the strudel away from you tightly into a roll keeping the ends tucked in. Brush with the last of the butter and place on a lined baking tray. You'll make two strudels.

Bake the strudel for 20-25 minutes until golden and piping hot. Remove from the oven and allow to cool for 2-3 minutes. Cut strudel in half on a angle.

Arrange the baby cos lettuce leaves on serving plates and dress with the balsamic dressing. Add the strudel and serve.

Preheat the oven to 200°C. Grate the sweet potato and place in a microwave safe bowl, add 2 Tbsp water, cover and microwave for 4 minutes or until tender. Gently mix through the nutmeg and parmesan, season to taste and set aside to cool slightly.

Meanwhile, heat a pan over medium heat and add the fennel seed, toast for 1 minute or until it is fragrant. Take care not to burn the fennel seed. Add the mince and brown, breaking the mince into small chunks with a wooden spoon. Season to taste and set aside to cool slightly.

Melt butter (in 10 second bursts in the microwave). Unwrap the filo, cover with a damp towel. Lay 1 sheet on the bench top, brush lightly with the butter. Lay another sheet on top. Brush with butter and sprinkle the panko bread crumbs on top of the butter in layers 2 and 3 (middle layers). Repeat until you have 4 sheets of filo pastry in your stack.

Spread caramelised onion along the ¹⁄₃ of the pastry closest to you leaving 5cm clear at each end. Add the mince and then top with the sweet potato. Fold in the left and right sides of the filo. Roll the strudel away from you tightly into a roll keeping the ends tucked in. Brush with the last of the butter and place on a lined baking tray.

Bake the strudel for 20-25 minutes until golden and piping hot. Remove from the oven and allow to cool for 2-3 minutes. Cut strudel in half on a angle.

Arrange the baby cos lettuce leaves on serving plates and dress with the balsamic dressing. Add the strudel and serve.

Preheat the oven to 200°C. Grate the sweet potato and place in a microwave safe bowl, add 2 Tbsp water, cover and microwave for 4 minutes or until tender. Gently mix through the nutmeg and parmesan, season to taste and set aside to cool slightly.

Meanwhile, heat a pan over medium heat and add the fennel seed, toast for 1 minute or until it is fragrant. Take care not to burn the fennel seed. Add the mince and brown, breaking the mince into small chunks with a wooden spoon. Season to taste and set aside to cool slightly.

Melt butter (in 10 second bursts in the microwave). Unwrap the filo, cover with a damp towel. Lay 1 sheet on the bench top, brush lightly with the butter. Lay another sheet on top. Brush with butter and sprinkle the panko bread crumbs on top of the butter in layers 2 and 3 (middle layers). Repeat until you have 4 sheets of filo pastry in your stack.

Spread caramelised onion along the ¹⁄₃ of the pastry closest to you leaving 5cm clear at each end. Add the mince and then top with the sweet potato. Fold in the left and right sides of the filo. Roll the strudel away from you tightly into a roll keeping the ends tucked in. Brush with the last of the butter and place on a lined baking tray.

Bake the strudel for 20-25 minutes until golden and piping hot. Remove from the oven and allow to cool for 2-3 minutes. Cut strudel in half on a angle.

Arrange the baby cos lettuce leaves on serving plates and dress with the balsamic dressing. Add the strudel and serve.

Preheat the oven to 200°C. Grate the sweet potato and place in a microwave safe bowl, add 2 Tbsp water, cover and microwave for 4 minutes or until tender. Gently mix through the nutmeg and parmesan, season to taste and set aside to cool slightly.

Meanwhile, heat a pan over medium heat and add the fennel seed, toast for 1 minute or until it is fragrant. Take care not to burn the fennel seed. Add the mince and brown, breaking the mince into small chunks with a wooden spoon. Season to taste and set aside to cool slightly.

Melt butter (in 10 second bursts in the microwave). Unwrap the filo, cover with a damp towel. Lay 1 sheet on the bench top, brush lightly with the butter. Lay another sheet on top. Brush with butter and sprinkle the panko bread crumbs on top of the butter in layers 2 and 3 (middle layers). Repeat until you have 4 sheets of filo pastry in your stack.

Spread caramelised onion along the ¹⁄₃ of the pastry closest to you leaving 5cm clear at each end. Add the mince and then top with the sweet potato. Fold in the left and right sides of the filo. Roll the strudel away from you tightly into a roll keeping the ends tucked in. Brush with the last of the butter and place on a lined baking tray.

Bake the strudel for 20-25 minutes until golden and piping hot. Remove from the oven and allow to cool for 2-3 minutes. Cut strudel in half on a angle.

Arrange the baby cos lettuce leaves on serving plates and dress with the balsamic dressing. Add the strudel and serve.

Preheat the oven to 200°C. Grate the sweet potato and place in a microwave safe bowl, add 2 Tbsp water, cover and microwave for 4 minutes or until tender. Gently mix through the nutmeg and parmesan, season to taste and set aside to cool slightly.

Meanwhile, heat a pan over medium heat and add the fennel seed, toast for 1 minute or until it is fragrant. Take care not to burn the fennel seed. Add the mince and brown, breaking the mince into small chunks with a wooden spoon. Season to taste and set aside to cool slightly.

Melt butter (in 10 second bursts in the microwave). Unwrap the filo, cover with a damp towel. Lay 1 sheet on the bench top, brush lightly with the butter. Lay another sheet on top. Brush with butter and sprinkle the panko bread crumbs on top of the butter in layers 2 and 3 (middle layers). Repeat until you have 4 sheets of filo pastry in your stack.

Spread caramelised onion along the ¹⁄₃ of the pastry closest to you leaving 5cm clear at each end. Add the mince and then top with the sweet potato. Fold in the left and right sides of the filo. Roll the strudel away from you tightly into a roll keeping the ends tucked in. Brush with the last of the butter and place on a lined baking tray.

Bake the strudel for 20-25 minutes until golden and piping hot. Remove from the oven and allow to cool for 2-3 minutes. Cut strudel in half on a angle.

Arrange the baby cos lettuce leaves on serving plates and dress with the balsamic dressing. Add the strudel and serve.