Savoury Beef Strudel with Pine Kernels

Name: Savoury Beef Strudel with Pine Kernels
Cuisine: Israeli
Ingredients: 1 tablespoon sunflower oil; 1 medium onion, peeled and finely chopped; 1 large red pepper, finely chopped; 700 g (1½ lb) minced beef; 1 heaped tablespoon tomato purée or ketchup; 1 heaped tablespoon tomato purée or ketchup; ½ teaspoon sea salt; 15 grinds black pepper; pinch of grated nutmeg; 2 teaspoons soy sauce; 2 teaspoons anchovy-free Worcestershire sauce; 2 teaspoons finely chopped parsley; 2 sheets, about 450 g (1 lb), puff pastry, thawed but still very cold; 1 large egg, beaten; 1 rounded tablespoon sesame seeds

Preparation info

Makes
6-8
strudels, or servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This dish is a universal favourite. The combination of the crisp puff pastry and the tasty meat filling make what is essentially a family-style dish into one fit for the Succot table.

Ingredients

1 tablespoon sunflower oil
1 medium onion, peeled and finely chopped
1 large red pepper

Asia
Israel
Main course

Method

Preheat the oven to 220°C (425°F/Gas 7).

Put the oil in a medium frying pan and add the onion and pepper. Cook over moderate heat until the onion softens, about 3 minutes, then add the meat and stir with a fork until it loses its redness and starts to brown. Add the tomato puré