Potato and mushroom strudel

Yield: 4 servings

Measure Ingredient
2 Potatoes
4 Mushrooms
3 Rashers bacon
1 tablespoon Coriander pesto*
1 tablespoon Oil
5 Sheets filo pastry
¼ cup Dried breadcrumbs
½ teaspoon Salt
Freshly ground black pepper

*Coriander pesto is available ready made at some supermarkets. Use basil pesto if coriander pesto is unavailable.

Peel the potatoes and cut into 1cm cubes.

Clean mushrooms and slice finely.

Derind bacon and chop roughly. Mix potato, mushrooms and bacon together.

Mix pesto with oil.

Place filo sheets on a board. Brush bottom sheet with pesto oil mixture and sprinkle over dried breadcrumbs.

Continue in this fashion until you have five layers of pesto and crumbed pastry. Place potato mixture piled up in middle of pastry. Sprinkle with salt and pepper. Fold together like a parcel, brushing seams with oil.

Place seam side down on a baking tray. Brush top with oil and made four slashes in top.

Bake at 220 C for 10 minutes then 180 C for 30 minutes.

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