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Cajun potato galette with yoghurt
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Spicy Cajun potato galette side dish.
Ingredients:
  • 3 large (about 700g) desiree potatoes
  • 10 sheets filo pastry (Antoniou brand)
  • 30.00 gm water
  • 9.20 gm olive oil
  • 40g (1/2 cup) light tasty grated cheese (Mainland brand)
  • 44.40 gm tomato paste
  • 2 125g containers 99.8% fat free traditional natural yoghurt (Dairy Farmers brand), to serve
  • 2.40 gm onion salt
  • 1 tsp mustard powder
  • 2.50 gm ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried basil
Instructions:
  • Preheat oven to 220°C. Boil potatoes in plenty of cold water until just tender. Drain, let cool, then peel and thinly slice.
  • Mix together the onion salt, mustard powder, cumin, cayenne pepper, and dried basil to create the Cajun seasoning.
  • 1. Place filo pastry sheets between a damp tea towel and a dry tea towel to keep them moist. Use a 26cm-diameter plate as a guide to cut out a disc from each sheet. 2. Mix water and oil in a bowl. Brush 3 filo discs with the water mixture and layer them together, brushed-side up. Sprinkle evenly with 1 1/2 tablespoons of cheese. Add another pastry disc on top, brush with water mixture, and sprinkle with 1 1/2 tablespoons of cheese. 3. Place the layered filo on a baking tray and spread evenly with 1 tablespoon of tomato paste. 4. Repeat the layering process with the remaining pastry discs, water mixture, grated cheese, and tomato paste.
  • Place the potato slices in a circular pattern over the 2 bases, slightly overlapping, then sprinkle with Cajun seasoning and drizzle with the remaining water mixture.
  • Bake in a preheated oven for 25 minutes, swapping trays halfway through, until the pastry is crisp and the potatoes are golden. Remove from oven, cut into quarters, and serve immediately with yogurt.

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