Strudel on a potato couple

Description

All accustomed to the fact that strudel is definitely baked loaf. I want to convince you of this. Perhaps in the original it is, but not in this case. I suggest you to enjoy a delicious and hearty dish consisting of strudel with feta cheese and potatoes. To give this dish want a wonderful man and excellent cook from our website. Today is the birthday of Natalia (Kuss). It's what I want to give this recipe. Let's start...

Ingredients

Potatoes

1 kg
Onion

1 piece
Carrots

1 piece
Pepper

1 piece
Salt
The mixture of peppers
Olive oil

3 Tbsp
Water
Flour

3 cup
Chicken egg

2 piece
Water

180 ml
Salt
Cheese

200 g
Dill

1 coup

Cooking

First you need to prepare the potatoes. Clean, wash and cut lengthwise into 4 pieces.

Cut the onion into half rings, carrot slices and pepper strips.

Add in a cauldron and heating oil, put onion with the carrots and pepper. Cover with a lid and simmer until they soften.

Spread on top of potatoes. To the potatoes are not seethe, we salt it. Add pepper mixture, stir and pour boiling water. The water above the potatoes by about 2 cm Cover the cauldron with a lid and on low heat, leave to boil.

Now let's move on to the strudel. The process of making the dough I just describe. Nothing complicated. Stir 2 eggs with water and a pinch of salt. Enter gradually the flour and knead the dough. The dough should be elastic. Similar to the dough for dumplings. Place it on a floured table.

While the dough a little rest, prepare the filling. Finely chop the dill.

Grate on a coarse grater cheese.

Divide the dough into two equal parts and roll out each with rolling pin to a very thin layer.

Sprinkle top of cheese with dill.

Turn into a tight roll and cut diagonally into pieces in the thickness approximately 2 see

During this time just getting ready and potatoes. Gently spread stradalli on top of the potatoes, slightly pressing them into the liquid.

Folded tightly to fit all. Cover with a lid and cook until tender. It will take about 15 minutes. The water soaks into the dough and they swell. Strudel forms a dense cover over the potatoes. Turn off and leave for 30 minutes.

Gently spread portion strudels and potatoes. Very tasty-a hearty dish turned out. Bon appetit! Thank you.

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