Savory Meat Strudel
Delight your taste buds with this golden, flaky Savory Meat Strudel, a show-stopping dish that effortlessly combines comforting flavors with elegant presentation. Featuring a rich filling of seasoned ground beef, sautéed onions, garlic, grated carrots, and earthy mushrooms, this recipe is brought to life with the vibrant freshness of parsley and a hint of oregano. Nestled in buttery puff pastry, the strudel is brushed with egg wash for a glossy, golden finish and baked to irresistible perfection. Ideal for dinner parties, weeknight meals, or even as a hearty appetizer, this crowd-pleasing dish is easy to prepare yet packed with flavor and texture. Serve alongside a crisp green salad or roasted vegetables for a complete, satisfying meal. Perfectly flaky, savory, and delightful, this recipe proves simplicity can be utterly delicious.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Carrot, grated
- 150 grams Button mushrooms, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 sheets Puff pastry sheets, thawed
- 1 large Egg, beaten
- 3 tablespoons Bread crumbs
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is hot, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked. This should take about 5-7 minutes.
Stir in the grated carrot and chopped mushrooms. Cook for another 4-5 minutes until the vegetables are softened and most of the moisture has evaporated.
Add the chopped parsley, dried oregano, salt, and black pepper. Stir to combine and cook for 1 minute. Remove the skillet from heat and let the filling cool slightly.
On a lightly floured surface, roll out each puff pastry sheet slightly to ensure an even thickness.
Sprinkle 1.5 tablespoons of bread crumbs down the center of each pastry sheet. This will help absorb any excess moisture from the filling.
Divide the meat filling evenly between the two pastry sheets, placing it over the bread crumbs in a log shape down the center of each sheet.
Brush the edges of the pastry sheets with beaten egg to help seal them.
Carefully fold the sides of the pastry over the filling and press to seal tightly. Place the strudels seam-side down on the prepared baking sheet.
Brush the tops of the strudels with the remaining beaten egg to give them a golden finish.
Using a sharp knife, make 3-4 small slits on the top of each strudel to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let the strudels cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 3360 mg | 146% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 14.6 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 226 mg | 17% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2400 mg | 51% | |
*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.
