Savory Strudel with Lettuce, Ham and Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 140 μg | (233 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 553 mg | (14 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the pastry dough
- 200 grams Pastry flour
- ½ tsp salt
- 2 tsps sunflower oil
- Pastry flour (for dusting)
- 40 grams melted butter (for brushing)
Preparation steps
For the pastry dough: Combine the flour, salt, oil and 70-80 ml (approximately 1/3 cup) warm water and knead with the dough hook attachment until smooth. Knead the dough on a clean work surface with your hands vigorously and then let rest, covered, for about 30 minutes.
For the filling: Peel the onion and garlic and chop finely. Rinse the lettuce, trim, spin dry and cut into strips. Rinse the parsley, shake dry, pluck the leaves and coarsely chop.
Melt the butter in a large frying pan and sweat the onion and garlic until translucent. Add the lettuce and parsley and sauté until any liquid produced has evaporated. Remove from the heat and let cool. Cut the ham into strips then mix into the lettuce mixture along with the cheese and egg. Add more breadcrumbs, if necessary and then season with salt, pepper and nutmeg.
Preheat the oven to 200°C (approximately 400°F).
Roll out the dough on a lightly floured work surface into a rectangle then transfer to a floured tea towel. Stretch out as thin as possible with the back of your hands into a 30 x 50 cm (approximately 12 x 20 inch) rectangle. Brush with melted butter then spread the filling over the lower third of the dough, leaving a 2-3 cm (approximately 3/4-1 inch) wide border. Roll up into a strudel using the cloth. Place, seam-side down, on a baking sheet lined with parchment paper and brush with butter. Bake until golden brown, about 30 minutes, brushing 2-3 times with the remaining butter.
Remove from the oven and serve cut into pieces.
