6 sheets of filo pastry, about 30 x 40 cm (12 x 16 inches)
100 g (3 1/2 oz) unsalted butter, melted
150 g (5 oz) firm brie, thinly sliced
75 g (3 oz) shop-bought cooked smoked bacon, roughly chopped
150 g (5 oz) cherry tomatoes, quartered
3 tablespoons toasted pine nuts
Little Gem lettuce
Line a baking sheet with nonstick baking paper. Lay the filo sheets on a clean surface, then cut in half widthways and brush each sheet with melted butter. Place in 4 stacks of 3 sheets with the long edges facing you.
Divide the brie, bacon, cherry tomatoes and pine nuts between the stacks, placing on the bottom half of each, then roll up the strudels away from you, tucking in the sides when you have rolled two-thirds of the pastry.
Place the strudels on the prepared baking sheet, brush with the remaining butter and bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 10–12 minutes until crisp and golden. Serve hot with chutney and Little Gem lettuce.