Mini vegetable and potato strudel with feta

Name: Mini vegetable and potato strudel with feta
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 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

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

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
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
Wash and chop the parsley. Mix everything into the potatoes. Season with salt and pepper.
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
Place on a baking tray lined with baking paper. Bake in a hot oven for 15-20 minutes. Add Ajvar.