- Serves: 6-8
- Cook Time: 55 minutes
- Prep Time: 30 minutes
- Effort: medium
- salt, and freshly ground pepper
- 750 g floury potatoes, such as King Edwards or Maris Piperpeeled and cut in chunks
- 3 small clove garlic
- 1 tsp coarse sea salt
- 250 g smoked mozzarella, (ideally buffalo mozzarella) or other smoked cheese, cut in 1cm cubes
- 3-4 tbsp flat leaf parsley, finely chopped
- 375 g ready-to-roll puff pastry
- egg yolks, for glazing
1. Bring a pan of water to the boil and salt it well. Add in the potatoes and simmer until the potatoes are soft, about 15 minutes. Drain, mash and allow to cool.
2. Using a mortar and pestle, pound the garlic with the coarse salt into a smooth puree. Add the puree to the cooled potatoes, along with the smoked mozzarella and parsley. Season with a generous grinding of black pepper and stir until thoroughly combined.
3. Lay the puff pastry out on a baking sheet. Spoon the potato mixture into a long sausage-shape on one side of the pastry edge, leaving a border on that side, and plenty of pastry to fold over the top of the mixture on the other side.
4. Smooth the mixture and fold the pastry all the way around forming a stuffed tube. Seal the ends by pressing the pastry together. Press together the long seam, then roll the strudel over to rest with the seam underneath. Cover and chill for 30 minutes or up to 48 hours.
5. When ready to bake, preheat the oven to 220°C /gas 7.
6. Using a sharp knife, make diagonal slashes on the top of the strudel, about 2cm apart. Brush all over with egg yolk.
7. Bake for 30-40 minutes, until deep golden and crispy all over.
8. Cool for at least 5 minutes, then slice into portions along the slashes and serve.
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