Strudelteigtascherl with Potato and Herb Filling

Cook the peas with the cream, salt, butter and mint until soft and then puree very finely. Finally, season with salt, pepper and cayenne pepper.

Peel the potatoes and boil in salted water until soft. Allow to steam out and mash with a fork.

Mix with curd cheese, herbs and nutmeg. Season with salt and pepper.

Place the strudel dough on top and cut out 10cm slices with a cookie cutter. Place a spoonful of the potato mixture in the center and wet the edges of the dough with water. Fold and press the edges tightly.

Heat vegetable oil in a saucepan and fry the patties in it for two minutes until crispy. Drain on a paper towel.

Serve the finished patties together with the lukewarm pea and mint cream.

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