Meat Pie

Dough:

1. Heat the oven to 150 °, put a larger, heat-resistant bowl in it and heat it up.
2. First put 250 g flour in a bowl and knead with the egg, vinegar, melted butter and lukewarm salt water using a dough hook. After that, the dough is still quite soft and sticky. Now gradually add small amounts of the remaining 150 g flour and knead. This until the dough is elastic and no longer sticks. All of the rest may not be needed.
3. Divide the finished dough into 2 portions, brush them all around with a little warm, melted butter, place on a plate, cover with the warmed bowl and let rest for about 15 minutes.

Filling:

1. Peel the potatoes, cut into small cubes approx. 7 mm, cook in salted water for about 3 minutes until slightly firm to the bite, drain, drain and allow to cool. Peel the onion, chop finely. Wash, dry and finely chop parsley. Mix the minced meat and all remaining ingredients – except the egg yolk and 1 teaspoon oil – in a bowl. Pepper and salt well and finally fold in the potato cubes.

Completion:

1. In the meantime, spread a very large cloth on a table and lightly flour it. After the resting time put a portion of dough on top (if the 2nd is going to be processed further, keep it warm under the bowl, otherwise see the note at the end of the recipe). First roll out the portion on the cloth in a rectangular shape using a rolling pin. As long as it can be done. Always lightly flour the surface of the dough. If it can no longer be rolled, put both palms of your hands under the dough and pull the dough out larger and larger by gently stroking it towards the edge of the dough. Do this from all 4 sides until the dough is so thin that you can see the pattern on the cloth underneath. Then let its surface dry slightly for a few minutes. In the meantime, melt about 1.5 tbsp butter and brush the surface of the dough with it. Then spread the filling on top, leaving a 5 cm wide border free. Then fold the two long sides over the filling and – starting from one of the narrow sides – roll up the strudel using the cloth underneath. In the end, the “seam” should be at the bottom.
2. Preheat the oven to 200 ° O / bottom heat. Line the tray with baking paper. Use the cloth to transfer the strudel onto the tray. Whisk the egg yolk with the 1 teaspoon of oil and brush the surface of the strudel with it.
3. The baking time is 30 – 40 minutes on the 2nd rack from the bottom. It should be crispy and golden brown all around.
4. We had cream-pointed cabbage and a chive-sour cream dip as a side dish. The link for the pointed cabbage: Creamy pointed cabbage

Annotation:

1. The waiting time refers to the time it takes to bake. If the strudel was intended as a starter, it would be enough for a lot more people. If you don’t want to process the second half right away, you can freeze it. But then it should not be smeared with melted butter and placed under the bowl. After thawing, knead again briefly, heat again slightly under a hot bowl and then roll out and “take off”.