Meat Strudel

Delicious main course: strudel with spicy filling of lamb and vegetables.

Mix flour, oil, salt and water and knead into a smooth dough of medium consistency and silky sheen. Wrap in plastic wrap until saturated and rest at room temperature for about 30 minutes.

For the filling, chop garlic and kitchen herbs.

Brown meat in half of the hot oil, extinguish with red wine. Add tomatoes, garlic and herbs, season and cook until all liquid has evaporated.

Cut peppers into quarters lengthwise and remove seeds. Cut onions into rings. Sauté pepeoroni and onions in remaining oil, then cover and cook at low temperature until soft.

Place a dish hangl on the surface, dust with a little flour. Roll out dough and flatten over the back of your hand until paper thin. Sprinkle with Parmesan, spread meat mixture evenly on top, leaving a border about 3 cm wide. Spread peppers and onions evenly on top.

Wrap the sides and roll up the strudel using the cloth.

Place seal side down on foil, wrap and keep in freezer or possibly refrigerator until ready to use.

Open the foil, brush the strudel with liquid butter and bake on the foil in the heated oven at 200 degrees on the second rack from the bottom for about 40 minutes (55 minutes if frozen).

Our tip: It is best to use fresh herbs for a be

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