John Myers
Spicy Baking: Minced Meat Strudel with Filo Pastry
The perfect spicy baking: minced meat strudel with filo pastry recipe with a picture and simple step-by-step instructions.
- 5 piece Filo pastry sheets, 30 x 31 cm
- 500 g Minced beef
- 0,5 piece Red peppers
- 0,5 piece Pointed cabbage, small
- 1 piece Fresh onion
- 2 piece Free range eggs
- 100 g Breadcrumbs, grated yourself
- 1 teaspoon Sweet paprika
- 1 teaspoon Black pepper from the mill
- 1 teaspoon Salt
- 2 tablespoon Sweet chili sauce *
- 100 g Sheep cheese
- 3 tablespoon Oil
- 1 teaspoon Grained vegetable broth *
- Peel the onion and remove the “innards” from the peppers. Cut the stalk out of the white cabbage. Dice the onion and peppers, slice the cabbage.
- Heat the oil in a pan and fry the onions, peppers and the cabbage.
- Mix the breadcrumbs with the eggs, the sweet chili sauce and the granulated vegetable stock – don’t skimp. Then season with pepper, salt and paprika. Then add the minced meat and the fried vegetables. Process everything into a dough.
- Roll out the filo pastry sheets according to the instructions and distribute the minced meat in the upper third. Finally, sprinkle with crumbled sheep’s cheese, fold in the sides and roll up.
- Place the rolls on a sheet lined with foil or baking paper and bake at 170 degrees fan-assisted for about 40 minutes.
- Now each roll is cut diagonally four times and served with various salads and a garlic dip. (Sauces: Spicy Quark Dip)
- * Links to: Spice mixes: Chili sauce, sweet and sour with a Mediterranean touch and spice mixes: Granulated vegetable broth Vegetable broth:
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