Chili Con Carne Strudel

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.