Monday, October 5, 2009

Horeseradish Beef Strudel

This was easier than I thought it would be, and you could prepare the filling in advance and toss it together at the last minute. It worked out well for me tonight because I could assemble them while The Big Geek did baths, then put the baby geek to bed while they cooked, and then come out for dinner with The Big and little geeks.

TAKE THE PUFF PASTRY OUT OF THE FREEZER TO THAW about 40 minutes before you start cooking. If you're like me and forget anyhow, you can try what I did and stick it in the microwave for 30 seconds at a time until it seems thawed enough to roll out.

I believe this came from a Rachel Rey magazine.

1 lb baking potatoes, peeled and chopped (about 2-3)
2 Tbsp butter (you could use evoo if you wanted)
1 small-medium onion, chopped
1 lb ground beef
1 cup sour cream (light is fine)
2-3 Tbsp prepared horseradish
salt and pepper
2 sheets frozen puff pastry, thawed
1 large egg, beaten with a splash of water

Preheat the oven to 400. While it's heating, add the potatoes to a large saucepan and add enough salted water to cover. Bring to a boil adn cook until tender, about 15 minutes. Drain, then mash in a large bowl.

While the potatoes are cooking, melt butter (or heat oil) in a skillet over medium heat. Add the onion and cook until translucent. Transfer onions to mashed potatoes (or bowl for potatoes if they aren't done yet). Add the beef to the skillet and cook, breaking it up, over medium-high heat until barely pink, about 5 minutes. Stir the beef, sour cream, and horseradish into the mashed potatoes and onion, season with salt and pepper.

On a floured sheet of parchment paper, roll out 1 sheet puff pastry into an 11 x 15 rectangle. Spread half of the meat mixture in the center, covering 2/3 of the surface and leaving a 1-inch border along the long ends. Fold in the borders on the long ends and, beginning from a short end, roll up to enclose. Or you can do what I did and leave slightly more pastry on the edges, fold the sides up to enclose, and then roll up the ends.

Transfer, seam side down, onto a parchment-paper-lined baking sheet. Brush with the beaten egg. Repeat with remaining ingredients.

Bake until golden brown, about 30 minutes. Let cool for 10 minutes before slicing.

I thought this was pretty good, although it could have used more horseradish for my taste. Next time I may make one (for the small geeks) and then add more horseradish to taste to the rest of the filling to make one for The Big Geek and myself.

The Big Geek dipped his in A-1 (I give up). The little geek ate a few bites and then had salad and leftover mac 'n cheese from lunch. I'm betting the baby geek would have eaten it--we'll find out tomorrow as I've got an entire "strudel" left.

Probably not that healthy, but not awful and very quick/easy.

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