Mini vegetable and potato strudel with feta

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
3 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 16
  • 200 g Potatoes
  • 2 TABLESPOONS Oil
  • 150 g Courgette
  • 1 Garlic clove
  • 75 g dried soft tomatoes
  • 150 g Feta
  • 1 collar flat leaf parsley
  • 7-10 Tbsp salt, pepper
  • 2 packages (275 g each) Puff pastry (cooling shelf)
  • baking paper

Directions

  1. 1

    Peel, wash and chop the potatoes. Fry in hot oil for about 10 minutes. Clean, wash and roughly grate the zucchini. Peel and chop garlic. Fry both for about 2 minutes. Dice tomatoes and cheese.

  2. 2

    Wash and chop the parsley. Mix everything into the potatoes. Season with salt and pepper.

  3. 3

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cut a total of 16 rectangles from the puff pastry sheets. Spread the filling over them, fold over the sides and roll up

  4. 4

    Place on a baking tray lined with baking paper. Bake in a hot oven for 15-20 minutes. Add Ajvar.

Nutrition Facts

KCAL
180 kcal
CARBS
15 g
FATS
11 g
PROTEINS
4 g