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Pasta Strudel with Pumpkin, Mince and Feta

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Pasta Strudel with Pumpkin, Mince and Feta

The perfect pasta strudel with pumpkin, mince and feta recipe with a picture and simple step-by-step instructions.

Pasta dough:

  • 200 g Semola di Grano Duro (durum wheat flour)
  • 2 Eggs size L.
  • 1 tsp Salt
  • 1 tbsp Olive oil

Cream for filling and sauce:

  • 250 g Hokkaido pumpkin meat
  • Olive oil, pepper, salt
  • 140 g Mascarpone
  • 1 tsp struck Curry
  • 50 ml Milk
  • 2 tbsp Finely grated Parmesan

Filling:

  • 200 g Mixed minced meat
  • 1 medium sized Shallot
  • Pepper salt
  • 130 g Feta

Topping:

  • 30 g Butter
  • 40 g Parmesan
  • 20 g Breadcrumbs

Pasta dough:

  1. Put the pasta flour on the work surface. Make a well in the middle. Mix in the eggs, salt and oil and always stir in some flour from the edge. This until nothing can leak anymore. Then knead everything into a smooth dough with your hands, wrap it in cling film and let it rest at room temperature for 30 minutes.

Prepare pumpkin:

  1. Preheat the oven to 200 ° O / bottom heat. Cut the pumpkin flesh from the seeds into wedges, place in a small baking dish, season with pepper, salt and drizzle with a little olive oil. Close the tin with aluminum foil and cook the pumpkin on the 2nd rack from the bottom for 15-20 minutes in the oven. Then transfer to a bowl and let cool down a little.

Preparation of the filling:

  1. Peel the shallot and dice it. Heat 1.5 tablespoons of olive oil in a pan, sweat the shallot cubes until translucent and fry the minced meat in them until crumbly. Pepper, salt, remove from heat and keep ready. Crumble the feta.

Preparation of the pumpkin cream:

  1. Purée the soft pumpkin flesh very finely with a hand blender and mix with the mascarpone until creamy. Season with curry and possibly add a little salt and pepper. Keep ready.

Preparation of strudel:

  1. Preheat the oven to 220 ° O / bottom heat. Oil a small 18 cake tin well inside. Melt the 30 g butter. Finely grate the Parmesan and mix with the breadcrumbs.
  2. Roll out the pasta dough on a baking mat the size of a tray (30 x 40). Straighten the edges. Spread half of the pumpkin cream up to the edges, distribute the minced meat and feta evenly on top and roll everything up from one long side. In the end, the “seam” should be below. Place the resulting roll in a slightly spiral shape, pour the molten butter over it and sprinkle with the Parmesan mixture.
  3. The cooking time is 25-30 minutes on the 2nd rack from the bottom. The surface should be lightly browned and crispy and the pasta should be cooked on the inside with a slight “bite”.

Sauce:

  1. While the strudel is cooking, put the 2nd half of the pumpkin and mascarpone cream in a saucepan, mix with 50 ml milk and heat. Remove from the heat, fold in the grated Parmesan and use the hand blender to froth them up just before serving.
  2. A fresh salad is recommended as a side dish. For us it was a fruity tomato salad in this case.
Dinner
European
pasta strudel with pumpkin, mince and feta

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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