Recipe Cajun potato galette with yoghurt : Practical and Delicious

Recipe Cajun potato galette with yoghurt : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Cajun potato galette with yoghurt. You are currently reading Recipe Cajun potato galette with yoghurt : Practical and Delicious. This recipe is the creation of the chef Amanda Kelly. Recipe Cajun potato galette with yoghurt requires 15m, cook 35m and serve 8. Caution: allergy Contains gluten, milk, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This potato galette side dish is given a spicy twist with the addition of Cajun spices.

Ingredients:

12 Ingredients

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  3 large (about 700g) desiree potatoes
  
  
  


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  10 sheets filo pastry (Antoniou brand)
  
  
  


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  1 1/2 tbsp water
  
  
  


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  2 tsp olive oil
  
  
  


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  40g (1/2 cup) light tasty grated cheese (Mainland brand)
  
  
  


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  2 tbsp tomato paste
  
  
  


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  2 125g containers 99.8% fat free traditional natural yoghurt (Dairy Farmers brand), to serve
  
  
  



• cajun seasoning



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  1 tsp onion salt
  
  
  


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  1 tsp mustard powder
  
  
  


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  1 tsp ground cumin
  
  
  


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  1/2 tsp cayenne pepper
  
  
  


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  1/2 tsp dried basil
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220°C. Place potatoes in a saucepan and cover with plenty of cold water. Bring to boil and cook, uncovered, for 10 minutes or until just tender when pierced with a skewer. Drain and set aside for 10 minutes or until cool enough to handle. Peel and then thinly slice crossways.
  
  
  


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  Step 2
  
  
  
  
  To make the cajun seasoning, combine the onion salt, mustard powder, cumin, cayenne pepper and dried basil in a bowl.
  
  
  


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  Step 3
  
  
  
  
  Cover filo pastry with a damp tea towel then a dry tea towel to prevent drying out. Use a 26cm-diameter plate as a guide to cut a disc from each filo sheet. Combine water and oil in bowl. Brush 3 filo discs with water mixture and stack together, brushed-side up. Sprinkle filo stack evenly with 11/2 tablespoons of cheese. Top with another pastry disc and brush with water mixture. Sprinkle with 11/2 tablespoons of cheese and top with another pastry disc. Place on baking tray and spread evenly with 1 tablespoon of tomato paste. Repeat with remaining pastry discs, water mixture, grated cheese and tomato paste.
  
  
  


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  Step 4
  
  
  
  
  Arrange the potato slices evenly over the 2 finished bases, slightly overlapping, in a circular pattern to cover. Sprinkle with Cajun seasoning and drizzle with any remaining water mixture.
  
  
  


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  Step 5
  
  
  
  
  Bake in preheated oven, swapping trays halfway through cooking, for 25 minutes or until pastry is crisp and potatoes are golden. Remove from oven. Cut into quarters and serve immediately with yoghurt.
  
  
  

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