White Bean, Woodland Mushroom & Pancetta Strudel

A Stokes recipe by our Resident Chef

  • Serves Makes 2x 10cm Strudels
  • 30 minutes
Taste without compromise

What you'll need

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Jar 170g
Case 6x 170g
Add Selected Products
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  • 200g Woodland mushroom mix.
  • 270g Filo Pastry
  • 150g Diced Pancetta
  • 100g Gruyere Cheese grated.
  • 1 Shallot peeled and diced.
  • 300 ml Chicken stock
  • 100g Cavolo Nero shredded.
  • 2 Teaspoons Stokes Dijon Mustard.
  • 10g Chopped fresh Parsley.
  • 1x 400g can Haricot Beans drained.
  • 2 Tablespoons Rapeseed Oil.
  • 25g Melted Butter.

A hearty and warming dish, however the filo pastry gives the dish a lighter feel.


  1. Heat a deep saucepan with the oil. Add the shallot and fry until soft. Add the pancetta and cook for a further 3 minutes.
  2. Add the mushrooms, haricot beans and chicken stock and bring to a simmer. Stir in the gruyere cheese, parsley and the Dijon Mustard.
  3.  Season if necessary, with a little salt and pepper.
  4. Finally add the cavolo nero cabbage. Reduce until the mix starts to thicken.
  5. Put the mix to one side and allow to cool.
  6. Layout the Filo pastry and cover with a damp cloth (This will prevent the pastry from drying out whilst you work with it)
  7. For each strudel, take a layer of Filo pastry and brush with butter. Add another sheet and again brush with butter. Add a final sheet of pastry on top.
  8. Brush a shallow round baking dish with butter and lay the filo pastry over the dish, pressing down gently so the pastry lines the dish, leaving the edges overlapping.
  9. Fill each strudel with the mix and then bringing in the edges scrunch the filo pastry together, covering the mix.
  10. Brush each strudel with butter and bake at 180°c for 10-12 minutes until the pastry is crisp and golden.