Carrot and Ginger Strudel

Name: Carrot and Ginger Strudel
Yield: 10
Ingredients: 1/4 cup of olive oil; 1/4 cup of chopped cilantro; 2 tablespoons of freshly squeezed lime juice; 1 tablespoon of grated ginger; 1 teaspoon of salt; 1 teaspoon of pepper sauce; 800g of cheddar cheese, cut into 1cm cubes; 800g of peeled and cubed carrots; 1 medium-sized onion, finely chopped; 1 package of frozen puff pastry, thawed

1
1/4 cup of olive oil
2
1/4 cup of chopped cilantro
3
2 tablespoons of freshly squeezed lime juice
4
1 tablespoon of grated ginger
5
1 teaspoon of salt
6
1 teaspoon of pepper sauce
7
800g of cheddar cheese, cut into 1cm cubes
8
800g of peeled and cubed carrots
9
1 medium-sized onion, finely chopped
10
1 package of frozen puff pastry, thawed

Ingredients

1
1/4 cup of olive oil
2
1/4 cup of chopped cilantro
3
2 tablespoons of freshly squeezed lime juice
4
1 tablespoon of grated ginger
5
1 teaspoon of salt
6
1 teaspoon of pepper sauce
7
800g of cheddar cheese, cut into 1cm cubes
8
800g of peeled and cubed carrots
9
1 medium-sized onion, finely chopped
10
1 package of frozen puff pastry, thawed

Directions

1
Season the fish with salt and lime juice. Reserve
2
Heat the olive oil in a pan over high heat, stirring, for 1 minute
3
Add half the grated ginger and carrots
4
Cook, stirring occasionally, for 10 minutes
5
Add the remaining carrots, pepper sauce, and cilantro
6
Mix well and remove from heat
7
Let it cool
8
Cut the fish into bite-sized pieces and add to the pan
9
Stir occasionally as you cook
10
Add the remaining grated ginger and carrots
11
Mix well and remove from heat
12
Let it cool
13
Unroll the puff pastry and place the filling in the center, leaving a small border
14
Roll up the strudel and fold the ends inward
15
Bake the strudel in a hot oven for about 40 minutes, or until golden brown.