Recipe: Appetizing Savoury Potato And Onion Strudel With Leftover BBQ Sauce

Delicious, fresh and tasty.

Savoury Potato And Onion Strudel With Leftover BBQ Sauce. See great recipes for Savoury Potato And Onion Strudel With Leftover BBQ Sauce too! Savoury Potato And Onion Strudel With Leftover BBQ Sauce. It's A No Meat Day , My Easy TeaTime , With Leftover BBQ Sauce CoraBūKittyLōfe.

Savoury Potato And Onion Strudel With Leftover BBQ Sauce See great recipes for Savoury oats, 酱蒸金鲳 Savoury Steamed Golden Pomfret too! Spread the BBQ sauce across the dough rectangle, leaving a half inch uncovered along the long edge at the top. Feel free to use bottled sauce or make your own homemade BBQ sauce. You can cook Savoury Potato And Onion Strudel With Leftover BBQ Sauce using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Savoury Potato And Onion Strudel With Leftover BBQ Sauce

  1. It's 3 cup of potato.
  2. You need 2 of onion.
  3. It's 2 cup of leftover bbq sauce.
  4. Prepare 4 of 6x6 pastry.
  5. It's 1 of egg.

Add the shredded pulled pork over the sauce, making a nice layer. Once the fire goes out on your barbecue, flip the switch and get excited about all the delicious ways you can use what's left from your weekend cookout. The meat is shredded and served on soft buns. Combine all ingredients into a large stock pot.

Savoury Potato And Onion Strudel With Leftover BBQ Sauce step by step

  1. Cut potato into cube then pat dry and coat with some corn flour.
  2. Deep fry for about 5 to 6 minutes then drain and season with some salt.
  3. Join 2 pastry then layer all the potato and onion with any cooked leftover bbq sauce (I used my pork ribs with black pepper sauce).
  4. Join another 2 pastry and cover the TOP and fasten with a fork, then poke some holes on TOP with a knife,then egg wash the TOP of the pastry and bake at 200 C for about 25 to 30 minutes till it’s golden brown.
  5. Enjoy My Easy Tea Time.

Bring to a boil, then reduce heat and simmer until potatoes are tender (about an hour or so). Do not over-cook or potatoes will get mushy. Adjust salt and pepper to taste. You can make these ahead of time and refrigerate overnight to absorb the spice. Just heat and serve the next.