Chili Con Carne Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,822 cal. | (134 %) | ||
| Protein | 143 g | (146 %) | ||
| Fat | 165 g | (142 %) | ||
| Carbohydrates | 193 g | (129 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.6 g | (75 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 27.1 mg | (226 %) | ||
| Vitamin K | 57.4 μg | (96 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 58.7 mg | (489 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 275 μg | (92 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 56.2 μg | (125 %) | ||
| Vitamin B₁₂ | 17.5 μg | (583 %) | ||
| Vitamin C | 251 mg | (264 %) | ||
| Potassium | 3,281 mg | (82 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 267 mg | (89 %) | ||
| Iron | 17.4 mg | (116 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 24.3 mg | (304 %) | ||
| Saturated fatty acids | 54.9 g | |||
| Uric acid | 814 mg | |||
| Cholesterol | 978 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- 200 grams (approximately 7 ounces) Pastry flour
- 1 pinch salt
- 3 Tbsps olive oil
- 2 egg yolks
- For the filling
- 1 garlic clove
- 1 shallot
- 2 Tbsps vegetable oil
- 500 grams (approximately 18 ounces) mixedmixed Ground meat
- 100 grams (approximately 1/2 cup) canned Kidney beans
- 100 grams (approximately 1/2 cup) canned Corn
- 1 red chili pepper
- 1 small red Bell pepper
- 120 milliliters (approximately 1/2 cup) Beef broth
- salt
- freshly ground peppers
- Also
- Pastry flour (for dusting)
- melted butter (For painting)
Preparation steps
Place the flour into a bowl and add the salt. Make a well in the center and add the oil, egg yolks, and 100-120 ml (approximately 1/3 to 1/2 cup) lukewarm water. until the dough comes together. With the dough hook of an electric mixer, knead the dough until smooth and pliable and it pulls away from the sides of the bowl. With your hands, shape into a ball and place on a lightly oiled plate. Brush with oil, cover with plastic wrap and let rest 1 hour at room temperature.
For the filling: Meanwhile peel and finely chop the garlic and shallots. In a large skillet, heat the oil over medium. Add the garlic and shallots and cook, stirring until translucent, about 5 minutes. Add the ground meat and saute, breaking up lumps, until no longer pink. Rinse and drain the beans and the corn. Rinse the chilies and peppers, halve, remove seeds and ribs and dice. Add to the skillet along with the broth, season with salt and pepper and simmer for about 10 minutes over medium heat until the liquid has completely evaporated. Add the beans and the corn, mix, season again, remove from heat and let cool.
Preheat the oven to 180°C (approximately 350°F) convection.
Dust a tea towel with flour and place the dough on the center. Roll to a rectangle . Working from the center, with the back of your hand, carefully work the dough to a rectangle about 30x50 cm (approxiamtely 12 x 20). As you work, sprinkle the work surface with flour. Brush the dough with melted butter.
Place the meat mixture on the dough, leaving a 1.5 cm (approximately 1/2-inch) wide space on one long side and brush with cold water. Place the dough so that the unbrushed long side is facing you and turn the short sides slightly toward the center. Starting with the long side closest to you, roll the strudel up and press to seal. Place on a parchment-lined baking sheet, brush with butter and bake in the preheated oven until golden brown 30-40 . Serve sliced.
