Potato Strudel Carinthian Style

Summary

Ingredients

• 500 g potato (s), peeled and diced
• water
• 250 g quark (curd cheese)
• salt and pepper
• 1 egg (s)
• 2 strudel sheets, frozen (e.g. from Iglo, 100 g)
• Oil or melted butter for the batter
• 1 small leek stick (s), cut into pieces
• 1 small onion (s), cut into pieces
• some bacon if necessary
• Egg (s) or yolk for brushing
• salt
• possibly caraway seeds
• Mint, chopped

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Instructions

1. Cook the potato cubes in salted water, possibly adding a little caraway (takes about 10 minutes, depending on the size of the cubes). Then drain and press through a potato press into a bowl while still warm or mash in it. Fold in the curd and season with salt and pepper. Stir in the mint and let cool.
2. If you like, you can leave the bacon in a pan - otherwise heat oil or butter. Fry the onion and leek pieces in it (if the bacon is too lean, add 1 teaspoon of oil or butter if necessary)
3. Note: The one with the bacon is only one possibility. For a vegetarian meal, leave out the bacon - onions and leeks make the strudel nicely spicy.
4. Fold the egg into the potato mixture, then fold in the onion and leek (bacon) mixture and let the mixture cool down a little. In the meantime, season again to taste.
5. Spread the strudel leaves, which should be thawed in good time (see instructions on the package), on a cloth and use a brush to spread some oil or melted butter between the leaves.
6. Note: Since the dough sheets are already lying on top of one another when you remove them, you have to separate them. This is particularly easy if you first take off one half and brush it with oil or melted butter and then fold half back again. Then do the same with the other half.
7. Cover the strudel dough with about two thirds of the potato mixture, leaving 2 - 3 cm free on the side edges. Fold the edge on the sides over the mass and press it down, then roll up the strudel with the help of the cloth. Tight - but not too tight so that it doesn`t tear open during baking (doesn`t do anything in itself, but doesn`t look so nice).
8. Put the strudel on a baking sheet lined with baking paper, brush with the egg or egg yolk and bake in a preheated oven at 200 ° C top / bottom heat for about 30 minutes until the strudel has turned a nice color.
9. A simple green salad and possibly a light, fresh yoghurt sauce and dry white wine go well with this.
10. Note: The quantities given are for a main course for 2 people, if you make a starter out of it, it is enough for 4.
11. Note on mint: It is the typical taste of this recipe, so it should not be replaced by anything else or omitted - at least not if you want to eat Carinthian.
12. A completely acceptable strudel is sure to be made without mint. But please at least try it out.
13. If you don`t have or get any fresh mint - you can buy nana mint tea in well-stocked tea shops. These dried leaves are very suitable for any dish in which mint is intended. 100 grams of it is enough for a very, very long time.
14. I used about 1 tablespoon of nana mint for this dish. That seems just right to me. But of course you can start with less and, if necessary, add seasoning at the end if the mint taste is too little.

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