recipes
Beef and mushroom strudel with spinach
Serves: 4-6
Ingredients
- 1 tbsp olive oil (Fillipo Berrio)
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 6 mushrooms, sliced
- 400g minced beef
- Salt and pepper
- 1 beef stockpot
- 1 tbsp chopped fresh thyme leaves
- 2 tbsp dried bread crumbs
- Large handful baby spinach leaves
- 350g puff pastry
- 1 egg, beaten
- 1 tbsp sesame seeds
Method
Start this recipe by frying the onion and garlic in a pan with the oil for 3 minutes. Add in the mushrooms and cook for 3 minutes. Add in the minced beef, season well with salt and pepper and toss in the fresh thyme. Brown the beef for 4 minutes then stir in the beef stock pot and dissolve. Remove off the heat, add in the spinach leaves and breadcrumbs and mix well to wilt the spinach. Roll out the pastry, trim the edges and brush with the beaten egg. Lay the filling on 1 side of the pastry, fold over the remaining pastry to seal and pinch the edges together. Cut slits on the top, place onto a greased baking sheet and glaze with the remaining beaten egg. Sprinkle over the sesame seeds and bake in the oven at 200`c for 30-35 minutes or until golden brown.
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