Summary

Ingredients

• 300 g flour, a little more if necessary
• 1 egg (s) (room temperature)
• 120 ml water, lukewarm
• 1 tablespoon sour cream (room temperature)
• 1 pack dry yeast
• 1 teaspoon sugar
• 1 pinch (s) salt
• 50 ml neutral oil for the dough
• 4 tablespoon oil for brushing
• 600 g potato (s), mainly waxy
• 1 kg turkey leg (s) (thigh)
• 2 medium onion (s)
• 2 carrots, roughly diced, to taste
• some oil for frying
• Salt and pepper
• 1.2 liters broth or water, hot

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Instructions

1. Mix the flour, salt, sugar and dry yeast well in a bowl with a whisk so that the flour is loosened up, make a well in the middle. Add the oil, sour cream, egg and water and knead into a smooth dough. This should detach itself from the walls of the mixing bowl. If necessary, add a spoonful of flour. Cover the bowl with cling film and let the dough rise in a warm place for about 1 hour until its volume roughly doubles.
2. During this time, debone the turkey thigh, peel off the skin and cut the meat into bite-sized pieces. Peel the potatoes and cut them to the same size. Peel and dice the onion. If you like, you can also add carrots, I can usually do without them.
3. When the dough has risen, cut it in half. Put one half aside and roll out the other half on a floured work surface about 5 mm thin, brush with a few tablespoons of oil and roll up into a roll. Do the same with the second half of the dough. Cut the rolls into pieces about 4 cm thick and cover them to rest.
4. Heat a little oil in a saucepan, fry the meat on all sides until it is lightly crispy, add onions and stir, fry the carrots if necessary. Salt and pepper. Spread the potatoes in a layer on top and pour in the hot broth or water so that it reaches halfway through the potato layer (no more, otherwise the strudel will float in liquid, which is undesirable). Bring the water to the boil and place the strudels on the potatoes with a gap between them. Cover the pot with a lid without a steam valve (!) And do not open it under any circumstances until the end of the cooking time, which takes around 40 minutes.
5. After cooking, remove the pot from the hob and let it rest for about 5 minutes, then slowly open the lid and stir the strudels carefully so that they absorb the remaining liquid.
6. A coleslaw goes very well with it.
7. Note: The dough should not be too firm, otherwise it will rise badly and not too soft, otherwise the strudels will collapse after cooking.
8. Let the strudels rest for about 10 minutes before cooking so that they rise a little.
9. Do not open the pot while it is cooking, otherwise the strudel will collapse.