Pork Stew Irish Strudels
Discover a delightful twist on comfort food with these hearty Pork Stew Irish Strudels. Juicy, slow-simmered pork shoulder is infused with the rich flavors of stout beer, fresh thyme, and tender root vegetables, creating a savory stew base that’s both satisfying and packed with Irish-inspired charm. The robust filling is then wrapped in buttery, golden phyllo dough to create irresistibly crispy strudels that perfectly balance flaky texture with a flavorful, melt-in-your-mouth core. Ideal for a cozy family dinner or a unique St. Patrick's Day feast, these strudels are as elegant as they are comforting. Garnished with fresh parsley and served warm, they’re sure to impress both guests and taste buds alike.
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Recipe Information
Ingredients
- 500 grams pork shoulder (cut into 1-inch cubes)
- 200 grams potatoes (peeled and diced into small cubes)
- 150 grams carrots (peeled and diced)
- 100 grams celery (chopped)
- 1 medium white onion (finely chopped)
- 3 cloves garlic (minced)
- 50 grams unsalted butter
- 2 tablespoons all-purpose flour
- 500 milliliters beef or chicken stock
- 250 milliliters stout beer (Guinness recommended)
- 1 teaspoon fresh thyme
- 1 piece bay leaf
- 6 sheets frozen phyllo dough (thawed according to package instructions)
- 50 grams melted butter (for brushing phyllo dough)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon parsley (chopped, for garnish)
Instructions
In a large pot or Dutch oven, heat half the butter over medium-high heat. Add the pork cubes, seasoning with salt and black pepper, and brown on all sides. Remove the pork and set aside.
In the same pot, add the remaining butter. Sauté the onions, garlic, celery, carrots, and potatoes until softened, about 8 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.
Slowly pour in the beer and stock, stirring constantly to break up any lumps. Bring to a simmer.
Return the browned pork to the pot. Add the thyme and bay leaf. Reduce the heat to low, cover, and gently simmer for 1.5 hours, or until the pork is tender and the broth has thickened. Stir occasionally to prevent sticking.
Preheat your oven to 180°C (350°F) once the stew is almost ready.
On a clean surface, lay out a sheet of phyllo dough. Brush it lightly with melted butter, then layer another sheet on top. Repeat this process until you have three layers.
Spoon a portion of the pork stew onto one end of the layered phyllo dough. Roll it up like a burrito, tucking in the sides as you go. Repeat with the remaining stew and phyllo sheets to make all the strudels.
Place the strudels on a parchment-lined baking sheet. Brush them generously with melted butter to ensure a golden, flaky crust.
Bake in the preheated oven for 20-25 minutes or until the phyllo dough is golden and crisp.
Garnish with chopped parsley before serving. Enjoy your hearty Pork Stew Irish Strudels!
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5307 mg | 231% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 18.1 g | ||
| Protein | 111.8 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3614 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
