Leek, Potato & Blue Cheese Strudel

A savory spin on the traditional strudel.  An impressive dish in it’s own right, but make it more so by making your own filo pastry!  Of course, you can always by the frozen stuff from the supermarket


  • 100g Butter, melted
  • 1 Red Onion, sliced
  • 2-3 Leeks, chopped
  • 2 cloves Garlic, crushed
  • handful fresh Thyme
  • 1 large sheet of Filo Pastry
  • 3-4 tbsp Breadcrumbs
  • 600g New Potatoes, parboiled & sliced
  • 100g Yorkshire Blue Cheese (or alternative, such as Stilton)
  • 2 tbsp Sesame Seeds


  • Sweat the leeks, onion, herbs and garlic in a little of the melted butter until soft.  Season with a little salt & pepper.  Set aside an allow to cool
  • On a clean work surface, lay out the sheet of Filo on a tea towel
  • Brush the pastry with most of the remaining butter and sprinkle with breadcrumbs
  • Towards the top edge of the pastry, lay out half of the potatoes in a single thickness, about 10 cm wide.  Ensure that there is pastry showing around the potatoes
  • Lay half of the leek mixture of the potatoes, and season
  • Crumble all of the cheese onto the leek mixture
  • Add another layer of leek, then top with remaining potatoes
  • Now comes the tricky bit – rolling the strudel.  Pick up the top edge of the tea towel, and us this to roll the strudel towards you, forming a long roll.  Ensure all of the edges are stuck down
  • Transfer the strudel onto a baking tray, curving to fit
  • Brush with remaining butter and sprinkle with sesame seeds
  • Bake in a preheated oven, 190oC, for about 30-40 minutes until golden
  • Can be served hot or cold.  Great with a fresh salad


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