German Style Savoury Bacon and Mushroom Strudel
with Bratkartoffeln Style Potatoes and Kraut Inspired Slaw
- Cereals containing gluten
- Wheat
- Milk
- Mustard
- Sulphites
- Milk
- May contain traces of allergens
A popular dish from Austrian and German cuisine, strudel is a layered pastry that we usually know for its sweet fillings, but savoury is just as common! This mushroom version is served with bratkartoffeln inspired potatoes and a kraut style slaw for a taste of Germany.
Ingredients
1 unit(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May be present: Milk)
1 unit(s)
Onion
180 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
450 grams
Potatoes
150 grams
Creme Fraiche
(Contains: Milk)
15 grams
Wild Mushroom Paste
10 grams
Wholegrain Mustard
(Contains: Mustard)
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
120 grams
Sliced Carrot and Cabbage Mix
1 unit(s)
Apple
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar for the Onions
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge to allow it to come to room temperature.
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the bacon, onion and mushrooms, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Slice the potatoes into 1cm thick rounds (no need to peel).
Pop the potato rounds onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 25-35 mins. Turn halfway through.
Next, add the garlic and sugar (see pantry for amount) to the onion and cook until caramelised, 1-2 mins more.
Meanwhile, pop a small saucepan on medium heat with the creme fraiche, wild mushroom paste, half the mustard and the water for the sauce (see pantry for amount).
Bring to a simmer and stir occasionally until thickened, 2-3 mins.
Once thickened, stir in the honey (see pantry for amount) and season with salt and pepper.
When the bacon, onion and mushrooms are cooked, spoon half the honey mustard sauce into the mushroom mixture and stir to combine. Cover the remaining honey mustard sauce with a lid to keep warm.
Cut the puff pastry into equal-sized rectangles (1 per person).
Spoon the mushroom filling onto one half of each rectangle, leaving a 1cm border at the sides. Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it.
Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides.
Carefully transfer the pastry parcels to a lined baking tray.
Score the pastry diagonally every 2cm across the top. Bake on the top shelf of your oven until the pastry is golden, 15-20 mins.
While your strudels bake, in a large bowl, combine the cider vinegar, the remaining mustard, the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the sliced carrot and cabbage mix to the bowl and toss together.
Quarter, core and thinly slice the apple (no need to peel).
When everything's ready, reheat the remaining honey mustard sauce if needed. Add a splash of water if you think it needs it.
Add the sliced apple to the slaw and toss together.
Transfer the mushroom strudels to your plates. Serve the bratkartoffeln style potatoes and kraut inspired slaw alongside.
Serve the remaining honey mustard sauce alongside for dipping and pouring over the strudel.
