Meat and Mushroom Strudel.
We have all heard of and most of us have a family recipe for Apple Strudel, which originated in Austria, but meat strudel which originated in the 1970’s in the USA is a wonderful dish, which can be dressed up for meals with friends, or a family mid-week favourite. It’s ideal for this time of the year when it’s still cold and we are looking for something more filling.
This is a modernised version, containing more middle eastern spices, made with premade puff pastry which saves time and energy.
Ingredients serves 4-5
I medium onion diced.
3 cloves garlic diced.
500 grams superior quality minced beef
100 grams mushrooms chopped.
½ red pepper diced
½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp chilli flakes (optional)
½ cup chopped coriander
½ teaspoon fresh black pepper
½ teaspoon sea salt
I pack of frozen vegan or kosher puff pastry.
1 teaspoon vegetable oil
1 tablespoon of beef stock
1 egg beaten.
Method
1 Heat the oil in a heavy bottom pan, add the onions and garlic, and cook till transparent, add the minced meat, red peppers, and mushrooms, cook on a low to medium heat till the meat is brown, add the stock if the meat seams dry .Add the spices fresh herbs to the meat mixture season then cook for a further 4 minutes till all the flavour is infused Set the mixture aside, to cool down a bit.
2 Pre heat your oven to 180 C 350 F Gas mark 4
3 Roll out the pastry, Place the meat mixture in the centre of the pastry, leaving spaces at the sides. Fold the pastry over the meat mixture sealing it with the beaten egg, ensure all the meat is encased in the pastry, and brush with the remainder egg wash.
4 Cook in the centre of the oven for 20-25 minutes.