Leek and potato strudel


  • bunch of watercress, to serve
  • 3 tbsp double cream
  • 100g/4oz soft cheese with garlic and herbs
  • 75g/3oz dried white breadcrumbs
  • 8 leaves filo pastry
  • sea salt and freshly ground black pepper
  • 750g/1lb 10oz waxy potatoes, such as Charlotte or Vivaldi, thinly sliced
  • + 5 more ingredients
    • 1 tbsp finely chopped tarragon
    • 2 tbsp finely chopped parsley
    • 2 shallots, very finely chopped
    • 2 leeks, thinly sliced
    • 150g/5oz unsalted butter

1. Preheat the oven to 180C/350F/Gas 4. Line a baking sheet with baking parchment. 2. 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...

View full recipe at SpringPad


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