Cheese and potato strudel

Yields1 Serving
 700 g potatoes, peeled and cut into chunks
 3 tbsp milk
 Salt and pepper
 2 tbsp wholegrain mustard
 75 g wholegrain mustard
 75 g red Leicester cheese
 175 g mushrooms, sliced
 45 sheets filo pastry
 50 g butter, melted
 50 g fresh breadcrumbs, dried
 1 tsp fresh breadcrumbs, dried
 1 tsp sesame seeds

Cook the potatoes in boiling water; drain, mash with the milk, season and stir in the mustard


Preheat the oven to 190C/Gas5; grate and reserve 15g of each cheese and cut the rest into cubes; add the cheese and mushrooms to the potato mixture


Brush a sheet of filo pastry with melted butter and sprinkle with one third of the breadcrumbs; repeat the layers, finishing with pastry


Spoon the potato mixture on to the centre of the pastry, leaving a 5cm gap at the edge and at each end; fold these edges over filling and roll up


Place seam side down on a greased baking sheet; brush with remaining butter; sprinkle over the grated cheese and the poppy seeds and sesame seeds; bake in the preheated oven for 40 minutes; serve immediately

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