Variations of meat strudel and meat loaf have always been popular on the Jewish menu as it is economical to make and freezes well – so make double and put one away for another time!
I like to make this recipe for a mid week supper when I know we are all going to be home to eat at the same time. This is a fancy way of using minced beef, lamb, chicken or turkey and makes a small amount go along way. A good meat strudel needs to be highly seasoned. Be liberal with your spices, since their flavours diminish once it is baked.
I like to serve it with a tomato and basil sauce. It can be made in a loaf tin without the puff pastry for a low fat option!
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Serves: 8 people
Ingredients:
For the Strudel
375g puff pastry – ready rolled if possible
900g minced beef
1 onion – peeled and finely chopped
2 tablespoons olive oil – for frying
2 tablespoons tomato ketchup or puree
1 tablespoon dried cumin
3 cloves garlic – peeled and finely chopped
2 tablespoons medium matzah meal
1 egg – lightly beaten
Bunch of fresh oregano or parsley
Salt and freshly ground black pepper
1 -2 Egg yolks – to glaze pastry
2 tablespoons sesame seeds
For the Sauce
2 tins 375g (14 oz) chopped tomatoes with herbs
4 cloves garlic
2 tablespoons olive oil
1 onion- finely chopped
1 carrot – finely chopped
1 tablespoon tomato puree
Bunch of fresh basil – roughly chopped
100ml red wine
Pinch of sugar
Salt and freshly ground black pepper
Garnish: Sprigs of basil
Method
Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
Line a baking tray with baking parchment paper
Heat the olive oil in a frying pan. Sauté the onions with the garlic until softened but not brown.
In a large mixing bowl mix together all the strudel ingredients. Season well.
Roll out the pastry (if not already rolled) on a lightly floured work surface to about 30 cm x 25 cm (12 x 10 inches). The pastry should be quite thin.
Put the meat along the centre leaving a gap of 2 cm/ 1inch around the edge. Brush the sides with some water. Turn ends into seal, and then roll up the pastry like a Swiss roll.
Brush with the beaten egg yolk and sprinkle over some sesame seeds.
Bake on the prepared baking tray for 40 minutes or until the pastry is golden and crispy.
Meanwhile make the sauce: Heat the olive in a frying pan.
Sauté the onions, garlic and carrot for 3 minutes. Add the tomatoes, red wine, tomato puree, basil, pinch of sugar, salt and freshly ground black pepper.
Bring to the boil and simmer with the saucepan covered for 40 minutes.
Place in the food processor and whiz briefly. Return to the saucepan and check seasoning before serving.
To serve the stylish way: Cut the strudel into thick slices and pour over the tomato sauce. Garnish with sprigs of basil.
