Potato and escarole strudel with raisins and pine nuts

To prepare the potato and escarole strudel with raisins and pine nuts, first boil the potato starting with cold water — it will take about 30 minutes 1. In the meantime, soak the raisins 2, clean the escarole and chop it coarsely 3.

In a pan, heat a drizzle of oil with the garlic clove and chili 4, then add the escarole 5 and salt 6.

Cover with a lid 7 and cook over medium heat for about ten minutes, stirring occasionally. After this time, remove the garlic 8 and add the pine nuts 9.

Add the olives 10 and the drained raisins 11. Mix well 12 and turn off the heat, then transfer to a bowl.

At this point, the potato will be cooked, so mash it and add it to the bowl 13 along with the breadcrumbs, little by little 14. Stir to combine everything. Unroll the puff pastry on the work surface and place the mixture in the center 15. Shape the filling with your hands to compact it, leaving the edges free.

Fold the bottom edge 16 and top edge first, then the sides 17 to seal the filling well inside 18.

Now unroll the other puff pastry roll and cut out stars with a cookie cutter 19. Decorate the roll as desired with the stars 20, then brush the surface with the beaten egg 21.

Bake in a preheated static oven at 400°F for 30 minutes 22. Once cooked and golden, remove from the oven and let it cool slightly 23 before slicing it. Your potato and escarole strudel with raisins and pine nuts is ready to be enjoyed 24!