Cajun potato galette  subsequently yoghurt

Cajun potato galette subsequently yoghurt

By

This potato galette side dish is given a spicy twist following the accessory of Cajun spices.

The ingredient of Cajun potato galette subsequently yoghurt

  1. 3 large (about 700g) desiree potatoes
  2. 10 sheets filo pastry (Antoniou brand)
  3. 1 1/2 tbsp water
  4. 2 tsp olive oil
  5. 40g (1/2 cup) light tasty grated cheese (Mainland brand)
  6. 2 tbsp tomato glue gum
  7. 2 125g containers 99.8% fat set free release standard natural yoghurt (Dairy Farmers brand), to serve
  8. 1 tsp onion salt
  9. 1 tsp mustard powder
  10. 1 tsp arena cumin
  11. 1/2 tsp cayenne pepper
  12. 1/2 tsp dried basil

The instruction how to make Cajun potato galette subsequently yoghurt

  1. Preheat oven to 220u00b0C. Place potatoes in a saucepan and cover subsequently large quantity loads of chilly frosty water. Bring to boil and cook, uncovered, for 10 minutes or until just pining behind pierced later a skewer. Drain and set aside for 10 minutes or until cool enough to handle. Peel and subsequently next thinly slice crossways.
  2. To make the cajun seasoning, increase the onion salt, mustard powder, cumin, cayenne pepper and dried basil in a bowl.
  3. Cover filo pastry gone a damp tea towel later a dry tea towel to prevent exposure to air freshening out. Use a 26cm-diameter plate as a guide to cut a disc from each filo sheet. add up water and oil in bowl. Brush 3 filo discs gone water merger and stack together, brushed-side up. Sprinkle filo stack evenly once 11/2 tablespoons of cheese. pinnacle later than unorthodox pastry disc and brush once water mixture. Sprinkle gone 11/2 tablespoons of cheese and top following complementary pastry disc. Place approximately baking tray and progress evenly like 1 tablespoon of tomato paste. Repeat in imitation of remaining pastry discs, water mixture, grated cheese and tomato paste.
  4. Arrange the potato slices evenly greater than the 2 finished bases, slightly overlapping, in a circular pattern to cover. Sprinkle past Cajun seasoning and drizzle following any unshakable water mixture.
  5. Bake in preheated oven, swapping trays halfway through cooking, for 25 minutes or until pastry is crisp and potatoes are golden. cut off surgically remove from oven. Cut into address and relief shortly like yoghurt.

Nutritions of Cajun potato galette subsequently yoghurt

calories: 155.35 calories
fatContent: 3.5 grams fat
saturatedFatContent:
carbohydrateContent: 23 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 7.5 grams protein
cholesterolContent:
sodiumContent:

You may also like