INGREDIENTS FOR 4/5 PEOPLE
100 g Italian Speck ham
200 g Fontina cheese (8-9 thin slices, dice the rest)
1 sheet of rectangular-shaped puff pastry
Extra-virgin olive oil
A dash of egg and water to brush the surface
Boil the potatoes, drain, and then peel them once they are cool. Cut them into small pieces and sauté them in a pan with a drop of oil, bay leaves and approximately 60 g of the Speck ham. Season with salt and pepper and leave to cool.
Roll out the puff pastry on a pastry board and lay a few slices of Speck and Fontina cheese on top.
Add the diced Fontina cheese to the potatoes. Pour the potato filling onto the pastry and then lay the remaining Fontina slices on top.
Fold the pastry over the filling to close it and form a strudel shape.
Brush the top with beaten egg and water and sprinkle with some sesame seeds. Bake at 190° C for approximately 20 minutes.