Savory strudel with broccoli rabe and potatoes

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An easy and quick recipe for a full of different flavours puff pastry savory strudel. Perfect combination of broccoli rabe, potatoes and smoked melted cheese. To be prepared in a very short time and to serve as a mine dish or as an appetizer.


Savory strudel with broccoli rabe and potatoes
Preparation time
Cooking time
Waiting time 5m

Ingredients

For 10 Serving(s)

Ingredients

  • 300 g drained broccoli rabe (or fresh cleaned and blanched)
  • 1 tbsp olive oil
  • 1 garlic clove
  • 1 fresh chili pepper or ground chili pepper to taste
  • 300 g boiled potatoes
  • 1 sheet of puff pastry (round or rectangular)
  • 100 g smoked medium hard cheese (I used smoked scamorza)
  • some milk
  • some salt

Savory strudel with broccoli rabe and potatoes Directions

  1. For this recipe you must previously cook your potatoes (left over boiled potatoes are perfect for this recipe) and drain your frozen broccoli rabe. If you use fresh ones clean them and blanch in salted boiling water.
  2. Heat a tablespoon of oil. Add broccoli rabe, garlic clove, chilli (fresh or ground), a pinch of salt and cook in the pan to remove the excess water and make them more flavorful. Turn off the heat and set aside.
  3. Roll out your puff pastry (I advise to remove it from the refrigerator 10 minutes before) and add your broccoli rabe (discard garlic and fresh chili).

    strudel cime rapa 05
  4. Add boiled potatoes and cheese (cut them into cubes) and fold the 2 outer sides of the puff pastry towards the center.

    strudel cime rapa 04
  5. Fold the down part over and roll it all together to create your strudel.

    strudel cime rapa 03
  6. Place on a baking sheet covered with baking paper with the closing part facing down and brush the roll with some milk. Cook in a preheated static oven at 200 °C for 20 to 25 minutes. Remove from the oven and let cool slightly before serving.

    lot of love B.

    strudel cime rapa 01
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Nutrition facts

(vegetarian)
Per Serving

Reviews

5
Sunday, 15 April 2018
That bread is a meal on it's own Barbara, looks great. - Tom's Kitchen

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