Kassel Lens Strudel

Name: Kassel Lens Strudel
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1 TEASPOON clear soup; 175 g Cardina lenses; 2 small onions; 2–3 Garlic cloves; 200 g tripped chop of Kasseler; 1 TABLESPOON Oil; 4 discs Toast; 1⁄2 Potty Chervil; 1⁄2 Federation Parsley; 50 g soft + 30 g butter; 2 Egg Yolk; 1 TABLESPOON Mustard (e.g. tarragon mustard); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (120 g) Strudel dough; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1 TEASPOON clear soup
175 g Cardina lenses
2 small onions
2–3 Garlic cloves
200 g tripped chop of Kasseler
1 TABLESPOON Oil
4 discs Toast
1⁄2 Potty Chervil
1⁄2 Federation Parsley
50 g soft + 30 g butter
2 Egg Yolk
1 TABLESPOON Mustard (e.g. tarragon mustard)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (120 g) Strudel dough
baking paper

Directions

1
Bring 600 ml water and broth to the boil. Simmer the lentils for about 30 minutes. Drain and let cool down.
2
Peel and finely dice the onions and garlic. Finely dice the smoked pork. Fry everything in hot oil. Dice the toast. Pour 100 ml hot water over it. Wash and chop the herbs. Stir 50 g butter and egg yolk until creamy.
3
Mix with toast, smoked pork, lentils, mustard and herbs. Season.
4
Let the strudel leaves in the package rest for about 10 minutes at room temperature. Melt 30 g butter. Unfold the strudel leaves, lay them crosswise on top of each other on a tea towel, brushing each with a little liquid butter.
5
Spread the lentil filling on the lower third of the dough, fold in the sides and roll up the strudel using the kitchen towel.
6
With the seam facing downwards, place on a baking tray lined with baking paper and brush with the rest of the butter. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes. Cut the strudel into pieces.
7
Goes well with potato field salad with pumpkin seed oil and roasted pumpkin seeds. Drink: cold beer.