Potato and escarole strudel with raisins and pine nuts
Lasciati conquistare dal nostro strudel di patate e scarola con uvetta e pinoli, un'esplosione di sapori mediterranei racchiusa in una croccante pasta sfoglia. Perfetto come **savory puff pastry pie** per una cena **vegetarian**, questo **potato escarole strudel** è un'alternativa sfiziosa e ricca di gusto. Scopri subito la **strudel recipe** e porta in tavola un piatto che conquisterà tutti!
Dietary Information
Servings:
- 1
To prepare the potato and escarole strudel with raisins and pine nuts, first boil the potato starting from cold water, it will take about 30 minutes 1. In the meantime, soak the raisins 2, clean the escarole and cut it coarsely 3.
- 2
In a pan, heat a drizzle of oil with the clove of garlic and chili pepper 4, then add the escarole 5 and salt 6.
- 3
Cover with the lid 7 and cook over medium heat for about ten minutes, stirring occasionally. After this time, remove the garlic 8 and add the pine nuts 9.
- 4
Also add the olives 10 and the drained raisins 11. Mix well 12 and turn off the heat, then transfer to a bowl.
- 5
At this point the potato will be cooked, so mash it and pour it into the bowl 13 together with the breadcrumbs, little by little 14. Mix to combine everything. Roll out the puff pastry on the work surface and place the mixture in the center 15. Shape the filling with your hands to compact it, leaving the edges free.
- 6
First fold the lower flap 16 and the upper one, then the side ones 17 so as to seal the filling well inside 18.
- 7
Now roll out the other roll of puff pastry and cut out stars with a cookie cutter 19. Decorate the roll as desired with the stars 20, then brush the surface with the beaten egg 21.
- 8
Bake in a preheated static oven at 200°C for 30 minutes 22. Once cooked and golden, remove from the oven and let it cool slightly 23 before cutting it into slices. Your potato and escarole strudel with raisins and pine nuts is ready to be enjoyed 24!
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