POTATO STRUDEL

This dish, a traditional Croatian recipe, is surprisingly tasty. My family liked to eat it cold the next day, so it’s also great for lunches. My friend Rosa taught me how to make it, and she uses the classic homemade strudel dough when she has the time, but commercial filo pastry is a good substitute.

Serves 4–6

         500g potatoes, peeled and grated

         1 small onion, grated

         2 tablespoons cream or milk

         1 egg

         ½ teaspoon salt

         pinch of white pepper

         1 packet filo pastry

         ¼ cup olive oil or 60g butter, melted

Preheat the oven to 180°C. Grease an 18cm x 28cm baking dish.

Squeeze the excess liquid from the grated potato and onion. Mix with the cream or milk, egg, salt and pepper.

Place a sheet of filo pastry on the bench. Brush with a little oil or butter and cover with another sheet. Repeat until 6 sheets have been used. Spread some of the potato mixture over the top sheet of pastry.

Fold the ends in, then roll, Swiss-roll style, from the long side. Repeat until the potato mixture is all used up, placing the strudels side by side in the prepared dish. There will most likely be a little extra liquid left in the bowl. Drizzle this over the top of the strudels.

Bake for 30 minutes until cooked through and golden.