Transform humble vegetables into a special supper that kids and adults will love with this savoury strüdel recipe.
150g/5oz unsalted butter
2 leeks, thinly sliced
2 shallots, very finely chopped
2 tbsp finely chopped parsley
1 tbsp finely chopped tarragon
750g/1lb 10oz waxy potatoes, such as Charlotte or Vivaldi, thinly sliced
sea salt and freshly ground black pepper
8 leaves filo pastry
75g/3oz dried white breadcrumbs
100g/4oz soft cheese with garlic and herbs
3 tbsp double cream
bunch of watercress, to serve
Preheat the oven to 180C/350F/Gas 4. Line a baking sheet with baking parchment.
Melt about a third of the butter in a frying pan over a low-medium heat then add the leeks and shallots and fry gently for 5-6 minutes or until softened and translucent. Stir in the parsley and tarragon, season with salt and freshly ground black pepper, then remove from the heat and set aside.
Meanwhile, place the potato slices into a large pan of cold water. Bring to the boil, lower the heat and simmer for 2-3 minutes or until just tender. Drain then plunge into a bowl of cold water. Drain again and dry thoroughly with kitchen paper.
Melt the remaining butter. Lay a clean, damp tea towel on the work surface and place two sheets of filo pastry on top. Brush with melted butter and sprinkle with a few dried breadcrumbs. Repeat the process until all the filo has been used up.
Spread half the sliced potatoes over two thirds of the pastry, leaving a clear border of pastry along one long edge, and season with salt and freshly ground black pepper. Cover with the Ieek and shallot mixture followed by the remaining potatoes. Finally dot over the cheese and drizzle with the cream.
Using the tea towel to support the strudel, roll up the strudel towards the clear border of pastry to form a long sausage shape. Transfer to the baking sheet, seam-side-down, and brush the top with the remaining butter and sprinkle over any remaining breadcrumbs. Bake in the oven for 40-50 minutes, or until crisp and golden-brown.
To serve, cut into generous slices and arrange on serving plates garnished with watercress.
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