Vegetable Strudel with Potatoes
The vegetable strudel with potatoes from Jankalicious is the perfect way to reuse leftovers while still being delicious – Spoonsparrow has this recipe.
Ingredients
- 1 package puff pastry (270 g)
- 1–2 tsp cornflour (alternatively semolina or flour)
- 200 g cooked potatoes
- 100 g cooked vegetables (e.g., peas and carrots)
- 50 g fried mushrooms (or other mushrooms)
- 70 ml dark sauce
- 2 tbsp milk (3.5% fat)
Instructions
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1.
Spread the puff pastry on a work surface and dust it with cornflour.
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2.
Cut the potatoes and vegetables into bite-sized pieces; cut the mushrooms smaller if needed. Place everything on the pastry and spread the sauce over it.
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3.
From the edge of the dough, cut star shapes for decoration as desired and set aside. Fold the pastry over the filling and seal. Decorate the pastry with the star-shaped dough.
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4.
Brush the strudel with milk and place it on a baking sheet lined with parchment paper. Bake the vegetable strudel with potatoes in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 20–30 minutes until golden brown.
