potato strudel

Ingredients for 4 servings:

• 300 g puff pastry (frozen)
• 750 g jacket potatoes from the previous day
• 3 egg yolks
• 1 onion(s), finely diced
• 50 g smoked belly, streaky, diced
• 20 g butter
• ⅛ liter sweet cream
• 1 bunch of chives
• 1 bunch of parsley
• salt and pepper
• some marjoram, dried

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Side dish to meat dishes

Sauté the finely chopped onion and finely diced bacon in the butter until translucent and allow to cool. Coarsely grate the potatoes and place them in a large bowl. Whisk 2 egg yolks with the cream and finely chopped herbs and pour over the potatoes. Add the bacon, onion, salt, pepper and a little dried marjoram and knead well with your hands. Roll out the thawed puff pastry into a rectangle approximately 24 x 30 cm and cut thin strips of dough from the edges for garnishing. Place the potato mixture on the puff pastry and shape into a log. Brush the edges of the dough with the remaining egg yolk and fold over the potato mixture. Place the strudel seam-side down on a baking sheet lined with baking paper, decorate with the pastry strips and brush with egg yolk. Use a fork to pierce a few small holes in the dough. Bake at 225 degrees Celsius for 10 minutes, then reduce the heat to 200 degrees Celsius and bake for another 10-15 minutes. Remove the strudel and let it rest for 5 minutes. Cut into 2 cm thick slices using an electric knife. Serve either with meat dishes or on its own with a mixed salad. Leftover strudel can be pan-fried on both sides the next day until browned.