This is a variation of a traditional Austrian dish - Kartoffelstrudel
Potato leek strudel with herb dip
7 big steamed potatoes
1 small leek
1 small carrot
3/4 cup unsweetened soy cream (e.g. alpro soya cuisine)
1/4 cup soy milk
2 tablespoons cornstarch
salt, pepper, nutmeg
2 tablespoons dried marjoram
1 teaspoon dried thymn
1 package of strudel pastry or vegan yufka pastry
for the dip:
2 containers soy joghurt (300g or 10,5oz)
4 tablespoons tahin
2-3 tablespoons lemon juice
3 tablespoons chopped parsley
for the filling:
peel and chop 4 potatoes into small cubes (1x1cm) and fry the potatoes in 2 tablespoons olive oil. take care not to burn the potatoes. meanwhile cut the leek and the carrot in thin slices. when the potatoes are nicely browned add the leek and carrot and roast them for 3-4 minutes. turn the heat off.
dissolve the cornstarch in the milk. peel the other potatoes and mash them in a large bowl. Add the milk-mix, soy cream and spices, then stir in the roasted potatoes.
creating the strudel:
preheat oven as instructed on pastry description. lay pastry out on a cookiesheet. brush olive oil between the layers. place the potato mixture on the pastry and roll it up. put the ends under the strudel and brush it with a mixture of soymilk and oliveoil. put it in the oven for ~25 minutes. When the strudel is golden brown take it out of the oven and let it sit for another 5 minutes.
for the dip mix all ingredients together and serve with the strudel.
Hopefully you like it as much as I do!