Strudel with a Twist
Crispy strudel filled with lovely luscious goat mince. An absolute delight.
Makes 2
Maida (Refined flour) 1 cup
Oil 1 tbsp
Margarine as required
Salt a pinch
Egg 1
The filling
Use the recipe I have in this blog. If you are a vegetarian use any rich filling.
Remember to dry it out well otherwise it will make the dough soggy.
Steps
Preheat the oven to 160-180 C. If you have a fan 160 C is good.
Start kneading the dough. I use a planetary mixer. If you do not have one, then knead it very very well for at least 15 minutes. Maida does not have a lot of gluten so kneading actually helps building the dough a lot. The general motion is stretch-fold-stretch.
Knead till, when you stretch the dough you should be able to see the light shine through it without it breaking.
Divide the dough into two and roll it out using a pin. Once rolled out - place the rolled out dough on a clean piece of cloth and use your hands to carefully stretch out the dough till paper thin. Watch this video for reference.
It should be so thin that you should be able to read a news paper through it. Cut out the edges.
Now give it a coating of margarine and spread a thin layer of the keema. Place some more keema at one side and lift the cloth to roll. With every roll coat with a layer of margarine.
Press the side tight with a fork. Spread egg evenly on top and bake for 40 - 50 minutes till golden. Vegetarians can use milk instead of egg.
Take out from an oven and let it cool for at least 15 minutes. Cut and server.
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