Savory Meat Strudel Food

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.

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.

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.

SAVORY STREUSEL

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Toast oats in a baking pan, stirring occasionally, until pale golden, about 12 minutes.
• Heat oil in a 9-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, 30 to 40 seconds. Add oats, salt, and pepper and cook, stirring to coat oats, 1 minute. Add cheese and cook, stirring, until topping starts to clump, about 1 minute. Serve hot.