Beef And Potato Strudel - cooking recipe

Ingredients

200 g potatoes, peeled
1/2 tsp caraway seeds
1 None bay leaf
1 tbsp oil
200 g beef mince
1 None onion, peeled and diced
1 clove garlic, peeled and crushed
100 g feta, crumbled
250 g tomatoes, roughly diced
1/2 None lemon, juiced
25 g butter
5 sheets ready-rolled filo pastry
1 None egg yolk, beaten

Preparation

Preheat the oven to 400\u00b0F. Cook the potatoes, caraway seeds and bay leaf in boiling salted water for 20 mins. Drain, remove the bay leaf and allow to cool. Cut the potatoes into rough cubes.
Heat the oil in a skillet and cook the ground beef, onion and garlic until the beef is browned. Season with salt and black pepper, remove from the heat and allow to cool.
In a bowl, mix the feta, tomatoes and lemon juice. Season with salt and black pepper. Fold in the potatoes and beef mixture and season to taste again with salt and black pepper.
Melt the butter in a small saucepan. Spread a sheet of parchment paper over the work surface and lay 4 sheets of phyllo pastry on top, slightly overlapping each other to form a 11 x 27 inch rectangle. Brush with butter and lay the last sheet of pastry in the center of the rectangle.
Spoon the filling along the center, leaving a 6 inch wide strip on each long side. Roll up and place on a baking sheet. Brush with the egg yolk and bake for 17-20 mins, until golden brown.