Savoury Strudel with Sauerkraut and Pork

0
Average: 0 (0 votes)
(0 votes)
Savoury Strudel with Sauerkraut and Pork
share Share
print
bookmark_border Copy URL
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
840
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie840 cal.(40 %)
Protein30 g(31 %)
Fat58 g(50 %)
Carbohydrates49 g(33 %)
Sugar added1 g(4 %)
Roughage5.9 g(20 %)
Vitamin A0.5 mg(63 %)
Vitamin D1 μg(5 %)
Vitamin E5.5 mg(46 %)
Vitamin K76.2 μg(127 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.4 mg(36 %)
Niacin12.2 mg(102 %)
Vitamin B₆0.9 mg(64 %)
Folate128 μg(43 %)
Pantothenic acid1.5 mg(25 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C36 mg(38 %)
Potassium1,059 mg(26 %)
Calcium139 mg(14 %)
Magnesium67 mg(22 %)
Iron3.9 mg(26 %)
Iodine19 μg(10 %)
Zinc4.1 mg(51 %)
Saturated fatty acids24.4 g
Uric acid218 mg
Cholesterol274 mg
Complete sugar6 g

Ingredients

for
4
For the dough
200 grams Pastry flour
2 egg yolks
1 pinch salt
1 pinch sugar
3 Tbsps olive oil
For the filling
2 Tbsps clarified butter
1 stalk Leeks
400 grams ground pork
400 grams Sauerkraut
250 milliliters Beef stock
1 Tbsp fresh marjoram
salt
freshly ground peppers
For the pastry
50 grams melted butter
4 Tbsps breadcrumbs
3 Tbsps milk
How healthy are the main ingredients?
SauerkrautLeekolive oilmarjoramsugarsalt

Preparation steps

1.

For the dough: Combine flour with 1 egg yolk, salt, sugar, 3 tablespoons oil and 120 ml (approximately1/2 cup) of warm water. Knead to form an elastic dough. Shape into a ball, cover and let rise for 30 minutes.

For the filling: Rinse and slice leeks. Heat butter in a large saucepan and saute leeks until soft.

2.

Add ground pork to leeks and fry quickly. Add sauerkraut and sauté for 1 minute, add marjoram. Deglaze with beef stock and simmer, covered, for 15 minutes. Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.

3.

Roll out pastry on lightly floured surface and place on a lightly floured kitchen towel. Brush dough with melted butter and sprinkle with breadcrumbs. Spread filling on top, leaving a 1 cm  (approximately 1/3 inch) wide margin long the edges.

4.

Roll up pastry using the cloth. Place, seam side down, on the prepared pan. Whisk remaining egg yolk with 3 tablespoons milk and brush onto pastry. Bake for 40-45 minutes. Remove, slice and serve.