Vegetable Strudel with Puff Pastry

Preheat the oven to 180°C fan (200°C conventional).

Peel the carrot and cut into small dice. Wash and dice the zucchini, tomato and eggplant as well. Slice the leek. Clean the mushrooms and slice them.

Heat a little olive oil in a pan and gently sauté the carrot, zucchini, eggplant, tomato and leek over medium heat until soft, without browning.

Add the mushrooms and briefly fry them. Then continue cooking until most of the liquid has evaporated.

Peel the cooked potatoes, dice them small and mix them into the vegetables. Season with salt and pepper and let the filling cool briefly.

Roll out the puff pastry and place it on a baking sheet lined with parchment paper. Spread the vegetable filling over one half of the pastry, leaving a border all around.

Fold the pastry over to form a strudel and press the edges firmly to seal. Brush with beaten egg.

Bake in the preheated oven for 15–20 minutes until the puff pastry is golden brown and crisp.

Let the vegetable strudel rest for 5 minutes, then serve hot, optionally with tomato or cheese sauce.