Classic Meat Strudel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 50 g onion (s), red
- 50 g carrot (s)
- 50 g leeks
- 1 teaspoon butter
- 100 g minced beef (minced beef)
- 2 teaspoons paprika powder, noble sweet
- 1 pinch (s) ground caraway seeds
- 1 egg (s)
- 2 tablespoon breadcrumbs
- 1 piece (s) puff pastry, approx. 0 x 30 cm
- 1 egg yolk, whisked, for brushing
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel, clean and finely chop the onion, carrot and leek (possibly in the food processor).
- Melt the butter in a pan and sweat the vegetables until translucent. Take the pan off the heat and let it cool down a little. Mix in the minced meat. Add paprika powder, caraway seeds, egg and breadcrumbs and mix everything well or knead if necessary. Season the meat dough well with salt and pepper.
- Roll out the puff pastry. Place the meat filling in a 3-4 cm thick roll, roll up the dough and place on a baking sheet lined with baking paper. Brush with the yolk.
- Bake the strudel at 220 ° C top / bottom heat on the middle rack for 12-15 minutes until golden brown.
- Cut the finished strudel into very thin slices and serve in soup.
- The strudel is ideal for freezing, which is why it is worth making double the amount straight away. The strudel can also be prepared the day before.
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