Potato Strudel - cooking recipe

Ingredients

4 large baking potatoes (about 2 lb.)
1 Tbsp. salt
1/2 lb. sliced lean bacon, chopped
2 large red onions, diced (about 3 c.)
1 Tbsp. finely chopped fresh marjoram
3 Tbsp. finely chopped fresh parsley leaves
2 Tbsp. finely chopped fresh chervil
3 Tbsp. finely chopped fresh chives
1/4 habanero chili, seeded and chopped
1/2 lb. frozen puff pastry, thawed
1 large egg yolk, beaten lightly

Preparation

In a large saucepan, combine the potatoes with enough cold water to cover them by 2-inches; add the salt and simmer the potatoes for 20 to 25 minutes or until they are just tender. Drain the potatoes and let them cool.
In a heavy skillet, cook the bacon over moderate heat, stirring, until it is crisp; add the onions and marjoram and cook the mixture until the onions are softened.
Remove the skillet from the heat and add the parsley, the chervil, the chives and the habanero chili.
Chop the potatoes coarse and force half of them through the medium disk of a food mill or ricer (or pulse in food processor).
Transfer to large bowl.
Add the remaining chopped potatoes, the bacon mixture and salt and pepper to taste and stir the mixture until it is just combined.
Roll out the dough on a floured surface into a 12 x 17-inch rectangle; brush the dough border with some of the egg yolk and with a short side facing you, spread the potato mixture over the bottom half of the rectangle.
Beginning with the short side, roll the pastry up carefully jelly roll fashion and put it seam side down on a baking sheet lined with parchment paper. Brush the remaining egg yolk over the top of the rolled strudel and bake in the middle of a preheated 400\u00b0 oven for 20 to 25 minutes or until it is golden.
Serves 10 as a side dish.