Savoury Strudel with Sauerkraut and Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 840 cal. | (40 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 76.2 μg | (127 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,059 mg | (26 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 24.4 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 274 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
