Preparation
- Boil the potatoes in salted water until tender, then press them through a potato ricer whilst still hot (or mash them with a fork).
- Add the remaining ingredients for the potato mixture, mix well, season to taste (adding a little more seasoning if necessary), and leave to cool.
- Preheat the oven to 200°C (top and bottom heat).
- Brush a sheet of baking paper (approx. 40x35cm) with olive oil and sprinkle with breadcrumbs.
- Knead the potato dough thoroughly once more and, with wet hands, press it onto the baking paper to form a sheet measuring approx. 35x30cm.
- Top the dough sheet with ham, then add the grated cheese and cheese slices, and season with a little pepper (do not cover the dough right to the edge, but leave a border of approx. 2cm all round).
- Carefully roll up the dough sheet using the baking paper (seam facing down), press the sides together and transfer to a baking tray using the baking paper.
- Cut a cross into the strudel and bake on the middle shelf for approx. 25–30 mins.
Tips
Freeze the potato strudel unbaked and, when needed, bake it from frozen at 150–160°C in the oven for approx. 2 hours.
Try experimenting with different spices and herbs in the pastry and filling, or use a strong-flavoured cheese.
The cheese for the filling should melt well.
The strudel can also be filled with vegetables.
Preparation in the air fryer
Cut a piece of baking paper to fit the size of the air fryer.
Using the ingredients, make 2–4 small potato strudels (depending on the size of the air fryer), place them side by side on the cut-to-size baking paper, and lift them into the air fryer along with the baking paper.
Bake at 200°C for approx. 15–18 minutes.
