Hackstrudel

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Soak the buns. Drain the peppers. Peel and finely dice one onion. Knead minced meat, squeezed out roll, diced onions, drained peppers, egg and mustard. Season with salt and pepper.

2. 2

   If necessary, shape into a loaf with the help of some breadcrumbs and cook in a preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 hour. In the meantime defrost the puff pastry. For the vegetables, peel and wash the potatoes and cut into large cubes.

3. 3

   Cook in boiling salted water for about 15 minutes. Clean, wash and cut the leek into rings. Melt 1 tablespoon of fat. Fry the leek in it. Deglaze with 250 ml water, season with a little salt, simmer for 10 minutes.

4. 4

   Add cream, bring to the boil briefly. Add sauce thickener. Heat potatoes in it. Season to taste with salt and pepper. Roll out puff pastry thinly on a floured work surface. Wrap the roast in it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes.

5. 5

   Cut the remaining onions into rings. Wash and chop the parsley. Heat the remaining fat. Fry the onion rings until crispy and toss the parsley. Cut the roast open and serve with the vegetables and onion rings.

6. 6

   Garnish with parsley.

Nutrition Facts

KCAL
740 kcal

CARBS
43 g

FATS
48 g

PROTEINS
34 g