The weekly special in the Chef’s Handyman food blog: Pear and minced meat strudel with Eastern spices!
Indian summer until fall is the best season for mushrooms, autumn fruits, pumpkins and venison. The next serial in the Chef’s Handyman food blog will contain delicious autumn dishes.
Sometimes I have to travel by train. The monotonous noise of the rail does have some drowse impact to me. Then I let my mind wander about everything and nothing. Sometimes I dream about new food compositions for my own restaurant. It feels like a puzzle, moving ingredients together forward and backwards. At the end the result will show an awesome new dish. Well a dream is just a dream!
My last travel ended up in that delicious cooking recipe. This great strudel will be produced within no time.
The weekly special in the Chef’s Handyman food blog: Pear and minced meat strudel with Eastern spices.
For the filling: Combine beef minced meet, chopped parsley and spring onions, 1 tsp. chili flakes, 1 tbsp. salt with herbs, 1 tbsp. Eastern spices, black pepper and 2 tbsp. dried pear mousse. Form filling like a sausage.
Prepare baking sheet with parchment paper. Roll out puff pastry dough. Place filling on top. Wrap puff pastry around the filling. Close ends. Turn the strudel with the fissure on the bottom. Pierce the dough slightly with the fork on top. Then apply egg yolk.
Bake the strudel in oven at 200°C or 400°F for 20-25 minutes or until baked through and golden.
Take out, cool for 5 minutes.
Chef’s Handyman tip: Serve the strudel with kiwi fig chutney or salad with figs, nuts and pears.
Shopping list for 4 serves:
Meat: 500 g or 16 oz. beef minced meat
Vegetables: 2 spring onions
Herbs: 1 bunch parsley
Baking Ingredients: 2 tbsp. of dried pear mousse
Dough: Puff pastry dough, square shaped
Eggs: 1 yolk
Spices: 1 tsp. chili flakes, 1 tbsp. herb salt, 1 tbsp. Eastern spice mix, black pepper
Outlook of the next week: Venison with chanterelle and button mushrooms.
Have a nice weekend your Chef’s Handyman team!
