Meat strudel is very popular in Australia; it is one of the oldest national dishes. This dish is made from minced meat, which is wrapped in puff pastry, shaping the latter in the form of an envelope, and then baked. Served mainly as a main course for a hot dish.
In order to cook meat strudel, you need to purchase the following products:
- puff pastry (semi-finished product) 800 g;
- white stale bun 130 g;
- beef (cutlet meat) 180 g;
- onions 24 g;
- garlic 40 g;
- eggs 2-3 pcs;
- water 200 ml;
- mustard 20 g;
- ground black pepper 1 g;
- salt to taste.
Cooking technology
You can cook puff pastry yourself, or you can buy a ready-made puff semi-finished product in a store.
The white bun should be soaked in cold water until it is completely softened, and then squeezed. Peel the onions and garlic, cut the onion into cubes, finely chop the garlic and simmer everything together in oil.
Wash the meat, clean it from the remnants of bones, films, veins (if any) and pass 1 time through a meat grinder. Mix the minced meat with a soaked bun, stewed and chilled garlic and onions, eggs, spices and ready-made mustard.
Next, you need to mix everything thoroughly and form the finished minced meat in the form of a strip. Roll out the puff pastry to a thickness of 0.5 cm, put the meat in it and wrap it in an envelope kidney. Fasten the edges, coat them (you can over the entire surface) with a beaten egg. Put the prepared strudel on a baking sheet moistened with water and place in the oven.
Meat strudel should be baked at a temperature of 220-230 degrees Celsius for 35-40 minutes. The color of the finished dough should be light brown and cream on the surface.
