I was inspired to make this strudel when I saw the Heidi Pie at Pie Minister. It is a super easy to do recipe.
Sweet potatoes are very easy to pre-prepare. You can roast some at the beginning of the week and easily incorporate them into many dishes throughout the week. This will decrease your preparation time for this meal by 30 minutes! Simply store in an airtight container in your fridge.
Sweet Potato Strudel
600g Sweet Potatoes
250g Baby Spinach
130g Red Onion, diced
2 Large Garlic Cloves, minced
1 Tbsp Dried Rosemary or 1 Twig Fresh
3 Tbsp Olive Oil
Pinch Of Black Pepper
Pinch of Salt
50g Goat Cheese
2 Tbsp of any Nut or Seed Milk
Preheat Oven to 225°C/ 437°F/ 200°C Fan/ Gas Mark 7.
Wash Sweet Potato and cut into 3cm pieces.
Sprinkle with 2 Tbsp of Olive Oil, Salt, Pepper and Rosemary and Bake for 30 minutes. Then remove from oven.
Change Oven Temperature to 200°C/400°F/ 180°C Fan/ Gas Mark 6.
Remove Shortcrust Pastry from Refridgerator and let it come to room temperature.
Sautée onions and garlic in a frying pan until translucent. Add Spinach and warm until wilted.
Remove from heat and mix with Sweet Potatoes and Goat Cheese.
Remove all Packaging of the Short Crust Pastry except baking paper.
Unroll the pastry and fill.
Brush with nut or seed milk to glaze.
Bake for 15-25 minutes on middle shelf. Or until golden.