Patty Pan Squash Strudel

1. 1

   Cut the peeled and seed-free patty pan squash into small cubes, fry on the oil and simmer for 10-15 minutes, cool and remove excess juice

2. 2

   Fry chopped onion on the remaining oil, add the meat, salt and simmer until tender

3. 3

   Mix the meat with patty pat squash, remove excess jice

4. 4

   Roll one part of the puff pastry dough out to a rectangle, use fine flour for sprinkling the board and dough to prevent sticking

5. 5

   Use the roller to transfer the dough sheet onto a baking paper sprinkled with flour

6. 6

   Spread the stuffing on half of the dough sheet lengthwise

7. 7

   Sprinkle with a little pepper and nutmeg

8. 8

   Using the paper sheet, scroll the dough to a roll, press the strudel ends to seal them

9. 9

   Using paper, transfer strudel onto greased bake form, brush with egg white (or yolk), stab with a fork and place in a preheated oven at 200 u00b0 C (392 u00b0 F)

10. 10

    Bake for 15 minutes at 200 u00b0 C (392 u00b0 F), then 30 minutes at 180 u00b0 C (356 u00b0 F)

11. 11

    When cooled, cut and serve with a seasonal salad

* Per serving · 4 servings · Values may vary.

No additional tips available.