Remove peel from potatoes and onion. Cut onion and bacon into cubes. Roll out the puff pastry thinly and brush with melted butter. Grate potatoes directly onto the dough and spread well evenly. Sauté the bacon, onion, chopped mushrooms and chopped parsley briefly in a frying pan at the beginning, then spread evenly over the strudel dough. Season with salt and nutmeg (freshly grated) Roll up strudel and decorate with strips of dough about 2 cm wide (cut from dough wheel). Brush with beaten egg and bake for about half an hour at about 200 degrees in the oven. Roughly scrape the peeled pumpkin and squeeze it through a sieve. Fry finely chopped onion in a little bit of oil until golden brown, add chopped garlic and fry briefly. Stir in the scraped pumpkin and diced tomatoes. Season with paprika powder, cumin and pepper. Simmer the pumpkin at low temperature until al dente. Finally, season with parsley, apple cider vinegar, chives and a tiny bit of salt. To get the right consistency, stir through a little bit of sour cream, plain flour and a little bit of pumpkin cooking stock and mix into the pumpkin vegetables.
Arrange the pumpkin vegetables in the center of a deep plate, place 2 pieces of the potato strudel on top. Garnish with parsley.
Our tip: Use bacon with a subtle smoky note!