Vegetable Strudel with Puff Pastry

Ingredients

• 1 onion
• 2 tbsp butter
• 0.5 eggplant
• 1 yellow bell pepper
• 200 g broccoli
• 150 g crème fraîche
• 1 egg
• 250 g cooked potatoes
• 2 sprigs thyme
• Salt
• Pepper
• nutmeg
• 330 g whole grain puff pastry (frozen)
• 1 tbsp Milk (3.5% fat)

Instructions

1. 1.

   Peel and finely chop the onion. Melt butter in a pan and sauté the onion until translucent. Clean, wash, and cut the eggplant, bell pepper, and broccoli into pieces; add to the pan and cook for about 6 minutes until just tender. Let cool.

2. 2.

   Whisk the crème fraîche with the egg. Roughly grate the cooked potatoes. Wash the thyme, shake dry, and pluck the leaves. Combine the egg mixture, potatoes, and thyme with the vegetables and season with salt, pepper, and freshly grated nutmeg.

3. 3.

   Roll out the thawed puff pastry. Place one third of the pastry on a sheet, spread the vegetable filling over it, roll up, and brush with milk.

4. 4.

   Place the strudel on a baking tray lined with parchment paper and bake in a preheated oven at 220°C (200°C fan or gas level 3-4) for about 30 minutes until golden brown.