Air-fryer mushroom and nut strudel recipe

Air-fryer mushroom and nut strudel recipe

Recipe By: Tasco Real Food

This savoury version of the classic sweet, mushroom and nut strudel, is packed full of flavour and wrapped in incredibly light shortcut pastry. It then bakes for just more than 30 minutes in the air fryer. A fantastic vegan centrepiece concept. View technique.



  1. 2 tablespoons olive oil
  2. 100g of finely chopped shallots
  3. Half a teaspoon dried sage
  4. three quartered cloves of garlic
  5. 150g young chestnut mushrooms
  6. Two thyme sprigs plus additional for garnish
  7. ½ crumbled vegetable stock cube
  8. 200 g Tesco Nuts in Mixed Form
  9. 320g of Tesco Ready Rolled Shortcrust Pastry and 30g of Porridge Oats
  10. Tesco unsweetened almond milk drink, two tablespoons
  11. Ten grammes of almonds, flakes



  1. Heat the oil in a large frying pan over medium heat. Add the shallots, mushrooms, garlic, dried sage and 2 sprigs of thyme. Cook for 10mins, or until the shallots have softened. Season with salt and plenty of black pepper.
  2. While cooking, roughly blitz the nuts in a food processor or chop, leaving a few chunky pieces. Add the nuts to the pan and cook for 2-3mins to toast.
  3. Add the porridge oats and crumble over the stock cube. Pour in 100ml boiling water and let bubble until thick, about 1min. Remove the thyme sprigs.
  4. Take the pan off of the heat and set aside to cool for 10mins. If the filling is too hot the pastry will melt before it cooks. Take the pastry out of the fridge.
  5. Preheat the air-fryer to 200C.
  6. Unroll the pastry and heap the cooled filling into the centre. Brush the edges with some almond milk and fold up the sides and ends, crimping together. Cut away any excess pastry, you may use it to decorate the top.
  7. Carefully turn the strudel seam-side down on the paper. Brush the top with almond milk and sprinkle with thyme leaves and the flaked almonds. Use the paper to lift it into the air-fryer and cook for 16-18mins, until the top is dark golden brown. Gently turn the strudel over and let the underside cook for 2-4mins until beginning to turn golden.
  8. Lift out of the air-fryer onto a serving plate and garnish with sprigs of thyme. Let stand for 5mins before slicing and serving with your favourite vegetable gravy.


Tip: You can use festive cookie cutters with any scrap pastry to decorate the top of the strudel if you’d like. Serve with your favourite veggie gravy and cranberry sauce.

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