This is something I haven’t made for a while but it makes a great meal served with a green salad. I’ve adapted this recipe from one in Vegetarian Party food by Celia Brooks Brown. This will serve 4.
So what do you need?
- 500 floury potatoes, peeled and chopped into smallish chunks
- 1 largish onion, chopped
- 3 cloves garlic
- a knob of butter and a splash of olive oil
- 1/2 tsp sea salt
- freshly ground black pepper
- 1 heaped tsp coarse grain mustard
- 200g mature cheddar chees, cut into cubes
- a handful of fresh herbs (e.g. dill and chives)
- 300g puff pastry
- a small egg
- a tbsp milk
- a tsp of sesame seeds (optional)
So what do you do?
Start by boiling the potatoes in a pan of salted water for 10 mins. until they are almost cooked. Meanwhile fry the onion in the butter and oil until it starts to soften. Crush the garlic with the salt and add this and fry for a minute. Turn off the heat. One the potatoes are done drain them and in a bowl mix them together with the onions, cheese, mustard, salt and pepper and herbs. Allow to cool completely.
Next roll out the puff pastry to an oblong shape about 40cms by 25cms and place it on some baking parchment. Beat the egg, you’ll need less than half for the glaze, so pour the rest into the potato mix, then mix the remainder with the milk. Place the potato mixture in a sausage shape on the pastry. and ‘paint’ some egg mixture down one long side and the two ends of the pasty. Then fold the pastry over to form a long tube then seal the ends by pinching them together. Roll the strudel over so the seal is on the bottom and then put it on a baking sheet and put it in the fridge for 30 mins, or until you a ready to cook it. Heat your oven to 220 degrees C / 425 F. Take the strudel out of the fridge and cut diagonal slashes across the top with a sharp knife and brush with the egg glaze and sprinkle the sesame seeds on top. Cook for 30- 35 mins until golden brown. Serve warm with chutney and a green salad.