Sauerkraut strudel with potatoes

main dish Baking piquant lunch
Total: 1 hr 10 min. | Active: 30 min.
vegetarian

This strudel is packed with the flavours of autumn. Sauerkraut meets sweet pear, spicy smoked tofu and potatoes. Wrapped in crisp strudel pastry, this combination brings together the abundance of harvest season and offers a culinary embrace on those first cool autumn days. What’s more, it’s easy to make a vegan version of this strudel.

Recipe by:
Pascale - Urkraut

Ingredients

for 4 person

Tofu
½ tbsp olive oil
1  onion, finely chopped
250 g smoked tofu, cut into approx. 1 cm cubes
50 g walnuts, coarsely chopped
Filling
180 g plain yoghurt
100 g crème fraîche
1 pinch nutmeg
1 tsp salt
a little  pepper
250 g cooked sauerkraut, drained, squeezed out, finely chopped
350 g waxy potatoes, cooked in their skins, peeled, cut into 1 cm pieces
200 g pears, cut into approx. 1 cm cubes
Strudel
1 parcel strudel pastry (approx. 120 g)
50 g butter, melted, left to cool

How it's done

Tofu

Heat the oil in a non-stick frying pan. Reduce the heat, add the onion and tofu, stir fry for approx. 8 mins. Add the walnuts, stir fry for approx. 5 mins, set aside.

Filling

In a bowl, mix the yoghurt with all the other ingredients up to and including the pepper. Add the sauerkraut, potatoes and pears along with the reserved tofu, mix in

Strudel

Carefully unfold the pastry sheets, brush with a little butter, place on top of each other. Spread the filling over the bottom third of the pastry, leaving a border of approx. 2 cm along the sides. Fold in the side edges, then roll up the strudel. Brush the pastry repeatedly with a little butter. Place the strudel seam-side down on a baking tray lined with baking paper, make several diagonal incisions in the pastry using a knife. Brush the strudel with the remainder of the butter.

To bake

Approx. 40 mins. on the bottom shelf of an oven preheated to 200 °C. Remove, plate up.

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