SPICY POTATO STRUDEL
Delicious and easy to make strudel features thin sliced potato, carrots, onion and zucchini
in a spicy curry paste sauce.
|2||Carrots, coarsely grated or thinly sliced||2|
|1||Zucchini(unpeeled), coarsely grated||1|
|12 to 14 ounces||Small red potatoes, scrubbed and thinly sliced||12 to 14 ounces|
|5 tbsp.||Butter||75 mL|
|2 tsp||Mild curry paste||10 mL|
|1/2 tsp||Dried thyme||2 mL|
|2/3 cup||Water||150 mL|
|Salt & Pepper to taste|
|2 tbsp||Light cream||25 mL|
|1/4 cup||Grated cheddar cheese (old)||50 mL|
|8||Sheets Phyllo pastry||8|
|Sesame seeds to sprinkle|
Add thyme, water and seasoning. Continue to cook gently, uncovered, for 10 minutes.
Let mixture cool and mix in egg, cream and cheese. Chill until ready to fill and roll.
Melt remaining butter and lay out 4 sheets of phyllo pastry, slightly overlapping them to form a large rectangle. Brush with butter and fit other sheets on top. Brush again.
Spoon filling along one long edge then roll up pastry. Form it into a circle and brush again with last of butter. Sprinkle with sesame seeds and set on baking sheet.
Heat oven to 375 degrees then bake strudel for about 25 minutes, until golden and crisp.
Allow to stand 5 minutes before cutting.
Courtesy of Master Chef Raimund Hofmeister