Again, a delicious hearty swirl variation. This time with a classic Ziehteig.
potato strudel
Ingredients:
- filling
- Potatoes, mealy - 400 g
- Leek - 100 g
- Bacon - 50 g
- Clove of garlic, finely chopped - 1 Toe
- Butter - 50 g
- Eggs - 2 St
- Parmesan, grated - 20 g
- Chives, finely chopped - 1 El
- Ziehteig
- Flour - 150 g
- lukewarm water - 80 ml
- Beer - 1 El
- Salt - 1 Prise
- White wine vinegar - 1 Tl
- Butter to coat -
Instructions:
- We start with the filling of. For this, they cook the potatoes in salted water and allow to cool.
- Cut leek and bacon into strips and fry in a little butter with garlic.
- Peel potatoes and coarsely grate, with the eggs, grated Parmesan cheese, the leek and bacon mixture and knead chives.
- With salt, Pepper and nutmeg.
- The ingredients together and knead into a smooth dough for Ziehteig, Brush with a little oil, cover and 30 let rest min.
- Take off the Ziehteig thin and place on the lower third of the potato filling.
- Brush the dough with the remaining melted butter and roll up firmly.
- Place on a baking tray and put in oven at vorgheizten 180 Degree convection 25 Bake minutes.
I have served this dish a leek and tomatoes. Super würde aber auch ein frischer knackiger Salat passen.
Good appetite!
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