PREPARATION
Roll out the pastry thinly and cut into 4 squares, all the same size. Grate the cooked potato and mix with the silver beets. Season with salt, pepper and thyme. Divide the silver beet mass among the pastry squares and fold into small strudels. Bake in an oven preheated to 190 °C for 15 minutes. Dissolve the goat cheese in the milk. Crush the pomegranate seeds in the mixer and add to the cream. Season with salt and pepper. Cut the silver beet strudel into slices and serve with the goat cheese cream.