Leek, Potato and Parmesan Strudel


  • 3 oz / 85 g flaked almonds
  • 2 oz / 60 g ground almonds
  • 6–8 oz / 170–230 g butter
  • 12 oz / 340 g leeks (white parts only)
  • ½ pt / 280 ml milk
  • 1 bay leaf
  • 2 cloves
  • lb / 680 g potatoes
  • salt
  • freshly ground black pepper
  • 4 oz / 110 g Parmesan cheese, freshly grated
  • 4 sheets filo or strudel pastry


Separately fry the flaked and ground almonds in a little of the butter, and put to one side to cool. The flakes should be crisp and golden, not brown. Peel, trim and thinly slice the leeks. Wash thoroughly to remove any grit, shake excess water from them, and put in a saucepan with the milk, bay leaf and cloves. Cook until the leeks are just tender, then drain and put to one side. Reserve the milk, and discard the bay leaf and cloves. Peel the potatoes and boil in lightly salted water. Drain, and mash them with a little of the milk in which the leeks were cooked and some more of the butter. Season lightly with salt and pepper, and stir in 1 oz / 30 g of the Parmesan and the cooked leeks. Melt the remaining butter.

To assemble the dish, liberally brush each sheet of pastry with melted butter. Lay the first sheet on top of the second, and then scatter the flaked almonds, ground almonds and 2 oz / 60 g Parmesan over the whole surface. Lay the remaining two buttered sheets on top. Spoon the mashed potato and leek mixture in an even line about 2 in / 5 cm.from one long edge of the pastry. Roll up carefully, and transfer to a buttered and floured baking sheet, curving it slightly to fit if necessary. Brush the top with the remaining melted butter, sprinkle with Parmesan, and cook in the top half of a preheated oven at 190°C / 375°F / Mark 5 for about 40 minutes, until golden brown.