MEAT STRUDEL

Ingredients:
For the dough:
- 300 g flour
- 2 eggs, salt
- 70 gr. butter
- 50 gr. butter for brushing the dough
For the filling:
- 30 gr. butter
- 1 carrot, 1 onion, 1 celery stalk

Sift the flour on the pastry board, arranging it in a heap, mix in the salt and butter cut into small pieces. Knead everything with light hands. Break the eggs into the middle of the flour, pour in about 4 tablespoons of warm water and knead everything with your hands. Work quickly until you have obtained a smooth and rather dry dough. Let it rest in a lightly floured bowl and covered with a saucer in a cool place for 2 hours or better overnight. Meanwhile, prepare a meat sauce for the filling. Finely chop the washed carrot, onion and celery, sauté them in butter, add the ground meat, let it brown for a few minutes stirring all the time, pour in the sauce, broth, salt and pepper and cook for about 40 minutes. To roll out the dough for the <<strudel>> well, spread a dish towel on the board and flour it well; place the rested dough on it and roll it out. Brush the dough with the 50 g of liquefied butter, distribute the cooled meat sauce and the diced mozzarella, leaving a two-centimeter border free all around. Roll the <<strudel>> on itself, lifting the cloth higher and higher until you have a large sausage. Immediately place it on the buttered plate, brush it with beaten egg or yolk and prick it with a fork all over the surface so that steam can escape during baking without breaking the dough. Bake in a hot oven for about 40 minutes. Slice it hot and serve with pomi doro sauce or gravy or Spanish sauce.

Most of the wholesome ingredients used in this recipe are part of the Tastiness food shop catalog. You too can buy them directly online click here