Potato and sausage strudel
Photo by Tamara West
Choose good quality, meaty sausages for this yummy strudel.
- Preheat oven to 200C. Using a mandolin, cut potatoes into super thin slices. Pat dry in a clean tea towel and add to a bowl with 2 tsp sea salt, freshly ground black pepper, lemon zest, the meat from 3 sausages (squeeze out and discard casings), sour cream and herbs. Mix to combine.
- Working on baking paper, gently roll out 1 sheet of flaky puff pastry into a rectangle (approximately 28cm x 35cm).
- Pile potato mix across the middle of the pastry, egg wash the edges, then roll up, tucking in the ends to seal into a log. Turn seam-side down. Brush all over with egg wash, sprinkle with sea salt and sesame seeds, then bake for 45 minutes, until golden and tender when pierced with a skewer.