Royal Blue Potato, Kale & Bacon Strudel

Ingredients

STEP 1

Place the potatoes in a saucepan of well salted cold water. Bring to the boil, then cook until tender. Drain and place in a large bowl.

STEP 2

Cook the kale in boiling salted water for 5 minutes, drain, squeeze out excess water and roughly chop. Place in the bowl with the potatoes.

STEP 3

Cook bacon in a medium frypan, drain excess oil and add to the potato bowl.

STEP 4

Add spring onion and cheeses and mix to combine.

STEP 5

Divide the mix in half and place in the centre of the puff pastry sheets in a log shape.

STEP 6

Cut the exposed sides of pastry diagonally at 2cm intervals, then enclose the filling with the pastry strips in a braid fashion.

STEP 7

Brush the strudels with egg and sprinkle with oregano.

STEP 8

Transfer to two baking paper lined oven trays and refrigerate for 30 minutes.

STEP 9

Preheat oven to 200°C and bake strudels for 40 minutes or until golden and crisp.

STEP 10

Rest for 10 minutes before serving.

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