Knead the flour with the egg, oil, juice of one lemon, 1 pinch of salt and enough lukewarm water so that the dough does not stick. Form a loaf of dough and rest with the lid closed for 30 min.
In the meantime, finely dice the breakfast bacon and fry it in a dry frying pan.
Rinse the parsley, spin dry and chop finely.
Peel and finely chop the onion and garlic.
Add the butter to the bacon pan form and stir-fry the parsley, onion and garlic briefly until translucent.
Mix well with the minced meat, salt, pepper and paprika powder.
Flour a kitchen towel and roll out the strudel dough on it to a rectangular dough plate, stretch it out a little thinner by hand. Spread the minced meat mixture on the dough, leaving a margin. Roll up the strudel using the kitchen towel, not too tightly. Press the edges of the dough a little smooth and tuck the ends of the dough under the strudel roll so that the filling does not run out. :Grease a baking tray with oil, place the strudel on the baking tray with the seam facing down and brush with egg yolk.
Bake in a heated oven at 175 °C for about 40 minutes.
Serve warm or cooled with salad.
Soup.
Nutritional values per unit:
Calories: 880
Joule: about 3700
Egg white: 38
Carbohydrates: 34
Fat/g: 60
Dietary fiber/g: 1, 4
Our tip: Use bacon with a subtle smoky touch!
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