How to Make Perfect Savoury Potato And Onion Strudel With Leftover BBQ Sauce

Savoury Potato And Onion Strudel With Leftover BBQ Sauce. The Best Savory Strudel Recipes on Yummly Savory Breakfast Strudel with Eggs Sausage and Swiss ChardFrom a Chef's Kitchen. Drain the potatoes, and press through a ricer while still hot.

Season to taste with salt and freshly ground nutmeg. Keep warm over a hot water bath until ready to serve. This BBQ sauce goes great with pulled pork, pork chops, fried chicken, chicken wings, burgers ABOUT THE AUTHOR Julia is a recipe developer and founder of Savory Tooth. You can cook Savoury Potato And Onion Strudel With Leftover BBQ Sauce using 5 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Savoury Potato And Onion Strudel With Leftover BBQ Sauce

You need of potato.
It's of onion.
It's of leftover bbq sauce.
It's of 6x6 pastry.
You need of egg.

Savory strudel stuffed with sour cabbage, bacon, red pepper and onion. The potatoes, onions and garlic in this crusty gratin require a good deal of baking time for absolute A mandoline is a good tool for slicing the potatoes. A showstopper savoury strudel laced with Moroccan spices. For the leek and potato filling, steam the diced potatoes for approximately five minutes, or until they are cooked through but Remove from the heat and set aside to cool.

Savoury Potato And Onion Strudel With Leftover BBQ Sauce instructions

Cut potato into cube then pat dry and coat with some corn flour.
Deep fry for about 5 to 6 minutes then drain and season with some salt.
Join 2 pastry then layer all the potato and onion with any cooked leftover bbq sauce (I used my pork ribs with black pepper sauce).
Join another 2 pastry and cover the TOP and fasten with a fork, then poke some holes on TOP with a knife,then egg wash the TOP of the pastry and bake at 200 C for about 25 to 30 minutes till it’s golden brown.
Enjoy My Easy Tea Time.

In a frying pan, cook the onions and leeks in a little olive oil until they. Onions are caramelized and blended with paprika and rye bread in this delicious sauce. When we were little my Oma would serve this sauce over either pork or beef. Anyone who enjoys the taste of onions will want to make this. Summer is the season of barbecue sauce; it's hard to imagine eating a big slab of ribs without a nice side of sweet, tangy sauce, and a pile of napkins.