Recipe - Potato And Mushroom Strudel

2 Potatoes
4 Mushrooms
3 Rashers bacon
1 tablespoon Coriander pesto*
1 tablespoon Oil
5 Sheets filo pastry
One fourth cup Dried breadcrumbs
One half teaspoon Salt
Freshly ground black pepper

*Coriander pesto is available ready made at some supermarkets. Use basil
pesto if coriander pesto is unavailable.

Peel the potatoes and cut into 1cm cubes.

Clean mushrooms and slice finely.

Derind bacon and chop roughly. Mix potato, mushrooms and bacon together.

Mix pesto with oil.

Place filo sheets on a board. Brush bottom sheet with pesto oil mixture and
sprinkle over dried breadcrumbs.

Continue in this fashion until you have five layers of pesto and crumbed
pastry. Place potato mixture piled up in middle of pastry. Sprinkle with
salt and pepper. Fold together like a parcel, brushing seams with oil.
Place seam side down on a baking tray. Brush top with oil and made four
slashes in top.

Bake at 220 C for 10 minutes then 180 C for 30 minutes.

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