Potato strudel with tomato-herb dip | Wewalka

Ingredients

• 270 g Wewalka puff pastry
• 300 g potatoes
• 1 egg
• 1 tbsp. of fresh parsley
• Salt and pepper from grinder
• Nutmeg, grated
• Possibly 1-2 tbsp. of semolina
• 2 tbsp. of crème fraiche
• egg wash to brush pastry
• Dip: 250 g sour cream 2 tomatoes 1 tbsp. fresh basil, chopped 1 tbsp. fresh thyme, chopped 1 tbsp. fresh marjoram, chopped 1 tbsp. fresh mint, chopped
• 250 g sour cream
• 2 tomatoes
• 1 tbsp. fresh basil, chopped
• 1 tbsp. fresh thyme, chopped
• 1 tbsp. fresh marjoram, chopped
• 1 tbsp. fresh mint, chopped