for 4 people

Strudel pastry

250 g	white flour
½ tsp	salt
2 tbsp	olive oil
1 ½ dl	water

Filling

1 tbsp	olive oil
500 g	waxy potatoes, cut into approx. 1 cm cubes
400 g	leek, cut into approx. 2 cm pieces
1	garlic clove, finely chopped
2 sprig	rosemary, finely chopped
1 tsp	salt
a little	pepper

Strudel

50 g	vegan butter substitute, melted, left to cool
2 tbsp	breadcrumbs

Dip

200 g	vegan crème fraîche substitute
4 sprig	tarragon, finely chopped
2 tbsp	fried onions
1 tbsp	coarse-grain mustard
1 tbsp	water
½ tbsp	balsamic vinegar
¼ tsp	salt

How it's done

Strudel pastry

Mix the flour and salt in a bowl. Pour in the oil and water, mix together. On a lightly floured surface, knead into a smooth dough. Shape the dough into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.

Filling

Heat the oil in a non-stick frying pan. Add the potatoes, stir fry for approx. 5 mins. Reduce the heat, add the leek, garlic and rosemary, cook for approx. 5 mins., season.

Strudel

On a lightly floured surface, roll out the dough as thinly as possible to form a rectangle, place on a tea towel. With floured hands, carefully stretch the dough from the middle outwards until it is completely translucent. Brush the dough with the vegan butter, sprinkle the breadcrumbs on top. Spread the filling over the bottom half of the dough, leaving a border of approx. 2 cm. Fold the ends inwards. Loosely roll up the strudel, using the tea towel to help you. Brush the strudel repeatedly with the butter substitute as you go. Place the strudel seam-side down on a baking tray lined with baking paper, brush with the remainder of the butter substitute.

To bake

Approx. 30 mins. in the centre of an oven preheated to 220 °C. Remove.

Dip

Place the crème fraîche substitute in a small bowl along with all the other ingredients, mix together, serve with the strudel.

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