Southwest Potato Salsa Strudel
Ingredients
- 1 pound Wisconsin potatoes boiled, drained and cut into 1-inch chunks
- 2 medium Tomatoes
- 1 Garlic clove minced
- 1 Medium onion peeled and coarsely chopped
- 1 small Tomatillo peeled and chopped
- 2 tbsp Corn or olive oil
- 2 tbsp fresh Cilantro
- 1 tbsp Southwest spice to taste
- Salt and pepper
- 1/2 Lime - juiced
- 1 sheet frozen puff pastry defrosted according to package
- 1 cup pepper jack cheese shredded or coarsely chopped
- 1 egg beaten
Servings:
Units:
Instructions
- Preheat oven to 400 degrees. Place parchment paper on baking sheet.
- Place chunked potatoes in a large bowl. Peel, core and seed the tomatoes. Roughly chop and place in bowl. Mix in the onion, garlic, and tomatillo. Bring to the stove and begin to heat your large skillet. Place the oil in the skillet and heat over medium low heat. When oil is hot add the mix. Stir with a spatula or wooden spoon so the onions separate as they cook. Cook for 2-3 minutes. Remove from heat, stir in the seasonings and lime juice. Cool slightly and then fold in the pepper jack cheese.
- Flour your work surface and place the defrosted puff pastry dough on the work surface. Unfold and gently flour surface. Using a rolling pin roll out the dough to make a 12 X 14 inch rectangle. Roll over the rolling pin and place on the baking sheet. Using a sharp knife or pizza wheel cut eight 3-inch cuts on both sides of the 14 inch length lining them up opposite each other.
- Carefully scoop up the fresh potatotomato mixture with a large slotted spoon (to drain) and fill the inner 6 inches of the pastry dough.
- To finish top take each opposite dough end and bring to the center and twist. Add water to beaten egg for egg wash. Brush beaten egg over dough using a pastry brush.
- Bake 25-28 minutes or until a deep golden brown. Remove and cool at least 5 minutes before moving to a cutting board or serving platter.
- Slice into 8 servings at the break in the dough. Can be served warm from the oven or at room temperature.
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