Curried Vegetable Strudel

A few weeks ago, my mum bought me the food magazine Recipes+ on the condition that I would make her the "Curried Vegetable Strudel" which was one of the many recipes that graced its pages.  I finally got around to making it last night, and I'll certainly make it again.  I'd been putting off making it because it seemed difficult, but really it's rather straight forward.  And for me, I love the fact that there is no meat and it uses korma paste which is my favourite curry paste flavour.  Pack it with different veggies or a different paste for your own flavourful dish.

Ingredients
1 tbsp vegetable oil
1 leek, pale section only, thinly sliced
2 lge cloves garlic, crushed
2 tbsp korma curry paste
150g button mushrooms, quartered
600g sweet potato, cubed
1 cup vegetable stock
2/3 cup frozen peas
2 lge silverbeet leaves, thinly chopped
100g paneer cheese, cut into 1cm cubes
5 sheets filo pastry
2 tsp sunflower seeds
2 medium tomatoes, cut into wedges, to serve
1/2 cup Greek-style natural yoghurt, to serve
2 tbsp chopped mint, to serve

Method
Heat oil in large frying pan.  Add leek, cook and stir for 5 minutes or until soft.  Add garlic and curry paste and cook/stir for 1 minute or until fragrant.  Add mushroom; cook and stir for 4 minutes or until soft.  Add potato and stock.  Cover; bring to the boil.  Reduce heat.  Simmer, covered, for 12 - 15 minutes, stirring occassionally or until potato is tender.  Uncover; add peas and silverbeet.  Simmer, uncovered, for 2-3 minutes or until liquid evaporates.  Transfer to a large heatproof bowl and cool.  Stir paneer through.  Preheat oven to 170 degrees (fan-forced) and line tray with baking paper/.  Stack pastry on a flat work surface, spraying oil between sheets.  Spoon mixture onto centre of pastry stack; leaving an 8cm border.  Fold in sides, roll up to enclose filling and form a parcell.  Place, seam-side down, on prepared tray.  Spray with oil; sprinkle with seeds.  Bake for 35 to 40 minutes or until golden.  Remove from oven.  Stand for 5 minutes.  Cut into slices.  Serve with tomato wedges and combined yoghurt and mint.