Strudel with potatoes, mushrooms and smoked brisket
Hearty strudel stuffed with potatoes, mushrooms and aromatic smoked brisket
Ingredients
| pastry 330 g |
| potatoes 700 g |
| mushrooms 0,5 kg |
| smoked brisket 250 g |
| onions 120 g |
| leek 120 g |
| garlic 5 cloves |
| eggs 5 pcs |
| thyme 1/2 tsp. |
| salt, pepper to taste |
| vegetable oil 50 ml |
| EXTREME batter (1 kg): |
| extra virgin flour 700 g |
| vegetable oil 125 ml |
| kefir (1%) 125 ml |
| cold water 125 ml |
| egg 1 pc |
| salt 2 g |
Instructions
Step 1
Prepare the stretchy dough. Combine water, oil, kefir and egg in a bowl. Stir to combine. Add sifted flour, salt and knead the dough for 5-8 minutes. Then wrap the dough in cling film and leave in a warm place for 1 hour.
Step 2
Prepare the filling. Boil the diced potatoes in salted water until half-cooked. On a small amount of oil fry finely chopped mushrooms until brown. Separately fry diced brisket in vegetable oil. Then add to it chopped leeks, onions and garlic. Then combine everything with the potatoes, add thyme, salt, pepper and mix. Let the stuffing cool down a bit. Then add the eggs to it and mix well. Put the pot with the stuffing back on the stove and keep stirring for a couple more minutes.
Step 3
Roll out and stretch the dough to the desired size, place the filling on the edge and roll up, tucking the edges inwards.
Step 4
Transfer the strudel to parchment and brush with vegetable oil. Bake for 30-40 minutes at 180 degrees. Then let the strudel cool down a little. If desired, serve with sour cream and green onions.