Potato and Pesto Strudel

 Potato and Pesto Strudel

Potato and Pesto Strudel

This strudel only takes about 15 minutes to put together and is a great lady's lunch option if you have friends around on a Sunday afternoon – it is incredibly simple and tastes marvellous.  It is a good vegetarian alternative to the Chicken, Bacon and Mushroom Strudel.  This dish is also very light and thin - it is not as dense as a  pie or pastie.  I have given the ingredients for one long strudel here which is more than enough for 2-3 people.
Potato and Pesto Strudel

5 sheets of filo pastry
2 large potatoes, peeled finely cut
3 tablespoons pesto
½ cup Cheese (Gruyere, Mozzarella, or just a good tasty cheese)
Ground black pepper
Salt
Olive oil
Nigella seeds, caraway seeds

 
Pre-heat oven to 200°C

To prepare the potatoes, cut them thinly, drizzle with a little olive oil, salt and pepper and par-cook in a hot  pan with a little water until only just cooked all the way through.  Turn the heat off and leave to rest.

Lay out the pastry horizontally on a work surface, brush a little oil between each layer.

Spoon the pesto into the centre of the pastry along the entire length of the sheet.  Grate over the cheese, it should not be piled high, just a thin sprinkle.

Spread the potato over the grated cheese in a thin layer, again this is a very thin strudel, the potato should not be heavy, just a light flavour throughout.  Add a small amount of extra cheese, then fold the pastry over at the ends and roll over creating a long thin, fairly flat strudel.

If the pastry is just folded twice so that all edges are sealed that is fine.

Lay the strudel on a baking sheet, seal side down.

Drizzle generous amounts of olive oil over the top of the strudel and sprinkle over a few Nigella sees and caraway seeds, and a little black pepper.

Bake for 15-20 minutes or until very crispy and golden brown.  Serve with a light salad, crisp white wine and friends.