Cavolo nero, mushroom, potato & fontina strudel

Name: Cavolo nero, mushroom, potato & fontina strudel
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: European, Mediterranean
Ingredients: 400g cavolo nero; olive oil , for frying; 80g butter; 1 onion , finely chopped; 300g chestnut mushrooms , sliced; 300g waxy potatoes , peeled; 175ml crème fraîche; 15g parmesan or vegetarian alternative, grated; 135g fontina , chopped into very small pieces, or grated comté; generous grating of nutmeg; 175g filo pastry (approximately 8 sheets measuring 29 x 38cm); ½ tbsp poppy seeds

Instructions

Prep:30minCook:1h 30min

Impress with this cavolo nero, mushroom, potato and fontina strudel encased in golden filo pastry. If you don't have fontina, comté or gruyère also work well

Updated at: Tue, 12 Nov 2024 11:36:24 GMT