Beef strudel
Serves
4
Prep Time
15
Cook Time
30
Ingredients
250 g lean beef mince
50 g bacon, chopped
50 g button mushrooms, chopped
4 spring onions, chopped
50 g grated tasty cheddar
0.25 cup dried breadcrumbs
2 sheets butter puff pastry
1 egg, beaten
Method
- Preheat fan forced* oven to 200°C.
- Line baking tray with baking paper.
- Line baking tray with baking paper.
- Take one sheet of puff pastry. Cut in half lengthways. Cut 2 x1cm strips from the long edge of one piece of pastry leaving a 100mm wide strip. Place this strip of pastry on baking tray. Lightly brush long edges with beaten egg and top with thin strips of pastry.
- Top with half beef mixture. Brush edges with beaten egg.
- Fold remaining piece of pastry in half lengthways. Leaving a 2cm border, cut 3cm slits, 2cm apart along folded edge.
- Unfold pastry and place on top of beef filling, gently pressing edges to secure. Brush top with egg. Repeat with remaining sheet of pastry.
- Bake strudel on baking tray lined with baking paper for 25 - 30 minutes until pastry is golden brown and filling cooked through.
- Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
Tips
- Serve with your favourite tomato chutney and a crisp green salad.
