A savoury alternative, this Sicilian new potato strudel made using the Vogue variety is a quick and easy recipe perfect for a fast dinner or a delicious picnic!

Ingredients for 4 people 
Vogue Sicilian new potatoes, 400g 
Puff pastry, 1 roll 
Eggs, 2
Roasted peanuts, 100g 
Table salt, to taste 
Black pepper, to taste 
Thyme, to taste 
Anise, to taste

Preparation
Thoroughly wash the potatoes and boil them in plenty of boiling water for about 25-30 minutes, or until they are soft enough. Drain the potatoes and cut them into small cubes when they have cooled down.

Beat an egg in a bowl, then add the potatoes and roasted peanuts. Season with salt, pepper, thyme and anise, then stir well to mix everything together. Now spread out the roll of puff pastry on a baking tray lined with baking paper. Put in the filling, roll it up and seal it well at the edges.

Beat an egg yolk and brush the surface of the strudel. Bake in a preheated conventional oven at 180°C and leave it to cook for about 25 minutes. When it is sufficiently golden brown, take your potato strudel out of the oven and leave it to cool down a little before serving.

Image: Canva