Savory Meat Strudel Food

VEGETABLE STRUDEL RECIPE

Steps:

• Heat oven to 400F.
• PREPARE AND SAUTE VEGETABLES/FRUIT: Dice onions, sweet potatoes and peppers finely (1/4-1/2 inch). Shortcuts: Chop vegetables in food processor in 2-3 batches. For easier peeling and dicing sweet potato, microwave it first (pierced with knife) for 4 minutes, peel and dice. If you do this, saute other veggies first, then add sweet potato as it will take less time. Heat oil in large skillet to medium high. Add onions, peppers and sweet potatoes. Saute for for 6-9 minutes until sweet potatoes are almost soft. Add apples, garlic and seasonings. Saute another 2-3 minutes until potatoes are soft (not mushy). Mix in spinach until wilted, one minute. Turn off heat. Mix in crumbled goat cheese. Taste and adjust seasonings. Set aside.
• MAKE STRUDEL: Unfold puff pastry sheet onto flat lightly floured surface. (If puff pastry is not pre-rolled, roll it on floured surface to approximately 12 x 10 inch rectangle.) Spoon vegetable mixture into center, leaving enough room to fold dough over like an envelope. Wrap vegetable mixture by overlapping dough from sides and ends. Pinch dough together to secure.
• BAKE: Place strudel seam side down on pan lined with parchment paper. Use pastry brush to brush egg wash on top and sides. Make 8 evenly spaced small horizontal slits to allow steam to escape. Bake for 25-35 minutes or until golden brown. Let cool 5 minutes before slicing.
• SERVE: Slice strudel into 8-9 pieces and serve as a side dish or as a main dish with soup or salad. Garnish with a dollop of sour cream if desired.

SAUERKRAUT STRUDEL (AKA KRAUTSTRUDEL) WITH BACON

Steps:

• Heat oven to 350 F.
• Dice the bacon and cook in a pan over medium heat until it renders the fat but is not yet crispy. Drain on paper towel and saute the diced onion in the rendered bacon fat. Cool down.
• In a bowl combine the drained sauerkraut, bacon, onion, egg, bread crumbs, seasonings. Mix well together.
• Roll out the puff pastry sheets, brush with half the melted butter. Reserve the rest.
• Spread half of the sauerkraut mixture over each sheet, roll and pinch to tuck in the ends. Place each strudel seam side down onto a parchment paper lined baking sheet and brush with melted butter.
• Bake for 35 minutes or a bit longer, until nicely golden brown. Let cool down a bit before cutting in sliced with a serrated knife.
• Serve with sour cream or mustard as a dip.

BEEF & PORK STRUDEL

Steps:

• 1. Sauté the onion and peppers in butter until translucent then add the ground meats, bread crumbs and brown well. Deglaze the pan with the chicken broth or stock. Next put the meat mixture to large bowl and allow to cool slightly.
• 2. Add the fresh herbs, salt, pepper and paprika to the meat mixture and stir, then add the sour cream and egg making sure to mix thoroughly. Now place the mixture in the fridge (30 - 50 minutes) to cool completely.
• 3. While the meat is cooling, unwrap the filo dough and lay flat on a damp towel, covering with a second damp towel (to keep from drying out). Transfer the filo sheets, one sheet at a time to a third damp towel, brushing each sheet with melted butter. Do not butter the last sheet after transferring it to the stack.
• 4. Spoon the meat mixture onto lower ⅔ of the filo dough rectangle, leave room at the edges all the way round.
• 5. Fold short ends of the rectangle in over meat mixture, then brush long end of the filo with beaten egg mixture.
• 6. Grab moist towel on one side and use it to lift and roll the filo mixture into a strudel (roll), pinching the edged end to seal.
• 7. Move the strudel, seal side down, to a well-greased baking sheet and brush the strudel with the remaining egg wash.
• 8. Preheat the oven to 400°F. Bake 45 minutes until crisp and golden brown.
• 9. Put strudel on cutting board to cool for 10 minutes before you slice it.

SAUSAGE & MUSHROOM STRUDELS

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade and pulse until the meat is finely ground.
• Heat 4 tablespoons of the butter in a large (12-inch) sauté pan, add the onion and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
• Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
• Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter and sprinkle with a teaspoon of dry bread crumbs. Place a second sheet of phyllo directly on top, brush with butter and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up. With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
• Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines and serve warm.

KOSHER PUFF PASTRY BEEF STRUDEL (MEAT)

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F/200 C/Gas 6. Line a rimmed baking sheet with parchment paper .
• Heat the oil in a large, heavy skillet over medium heat. Add the onion and saute just until soft and translucent, about 4 to 6 minutes. Add the garlic and saute for about 1 minute more or until fragrant. Remove from the heat and set aside.
• In a large bowl, mix together the ground beef, tomato puree or ketchup, breadcrumbs or matzo meal , egg, oregano, salt, and pepper. Stir in the onion and garlic mixture.
• Roll out the puff pastry until thin. Spread the meat mixture lengthwise on the dough, leaving a 1-inch border on all sides. Fold in the sides of the dough over the meat. Then, roll the dough up over the meat, like a jelly roll.
• Place the strudel on the prepared baking pan. Brush the strudel with the egg yolk, and sprinkle evenly with sesame seeds.
• Bake for 40 minutes or until the pastry is puffed, crisp and golden and the filling is cooked through. Remove from the oven and allow the strudel to rest 10 minutes, then cut and serve warm. Offer warm marinara sauce on the side if desired.
• Serve and enjoy. Note: serve the strudels whole for a family-style meal. Or for a more elegant presentation, plate individual slices atop your favorite tomato-based sauce.

HOW TO MAKE A SAVORY VEGGIE STRUDEL

Steps:

• Heat the oven to 400F.
• Place parchment paper onto a half sheet pan with rimmed sides.
• Carefully place one sheet of phyllo onto the parchment, while making sure the others are covered with a damp kitchen towel.
• Spray phyllo sheet all over with olive oil spray then sprinkle with grated cheese and black pepper.
• Repeat above on each remaining phyllo sheets including the last one, the top.
• On the top layer spread out your veggies leaving an 1-1/2 inch border all around.
• Sprinkle lightly with granulated garlic on the veggies for added flavor.
• Spread the diced mozzarella all around, evenly distributing it.
• Add the small amount of the additional cheese of your choice.
• Looking at the sheet pan horizontally, fold the left and right sides of the phyllo where you made a border onto the veggie mixture.
• Then gently start at the bottom and slowly start to roll it up making sure the sides are still tucked in and covered.
• Place the rolled strudel seam side down.
• Spray the top with olive oil, black pepper, some Italian seasoning and some shredded cheese.
• Bake for 20-30 minutes or under golden and crispy.
• Let it rest before cutting then gently cut with a serrated knife.
• RED PEPPER DIPPING SAUCE;
• I whirled roasted red peppers and a little marinara in a food processor to make my sauce.

SAVORY MEAT STRUDEL

Steps:

• Saute chopped onion and peppers in clarified butter until translucent.
• Add ground meat and bread crumbs and brown well.
• Deglaze by adding wine (or chicken broth).
• Stir and allow alcohol to dissipate.
• Transfer meat mixture to large bowl and allow to cool slightly.
• Season with fresh herbs, salt, pepper and Paprika; add sour cream and beaten egg, mixing thoroughly.
• Allow mixture to cool completely in refrigerator, about 15-30 minutes.
• Unwrap phyllo dough and lay flat on a damp towel, covering with a second damp towel.
• [Phyllo will dry out incredibly fast if you don;t cover it with the damp towel, so do*not* skip this step.
• ]Transfer phyllo, one sheet at a time to a third damp towel, brushing each sheet with melted butter.
• Do not butter the last sheet of phyllo after transferring it to the stack.
• Remove meat mixture from refrigerator and spoon onto lower 2/3 of the phyllo dough rectangle, leaving room at the edges all the way round.
• Fold short ends of the rectangle in over meat mixture.
• Brush long end of phyllo with beaten egg mixture.
• Grab moist towel on one side and use it to lift and roll the package into a strudel (roll), pinching the egged end to seal.
• Transfer the strudel, seal side down, to a well-greased baking sheet.
• Brush entire strudel with remaining eggwash.
• Transfer sheet to preheated 400-degree oven and bake 45 minutes until crisp and golden brown.
• Transfer strudel to cutting board, allow it to rest 5-10 minutes before slicing.
• Serve with a Caesar or a composed salad for a delicious taste treat.
• Makes a great luncheon or brunch dish, too.

SAVORY CHICKEN VEGETABLE STRUDEL

Steps:

• In a bowl, combine the first 10 ingredients; mix well.
• Unroll crescent dough and place in a greased 15 inch x 10 inch x 1 inch baking pan; press seams and perforations together, forming a 15 in x 12 inch rectangle (dough will hang over edges of pan).
• Spread filling lengthwise down the center of dough.
• On each long side, cut 1 1/2 inch wide strips 3 1/2 inch into center.
• Starting at one end, alternate strips, twisting twice and laying at an angle across filling.
• Seal ends.
• Brush dough with egg white; sprinkle with almonds.
• Bake at 375 F.
• for 30 to 35 minutes or until golden brown.
• Cut into slices; serve warm; Yield: 12 servings.
• Country Woman.