Puff pastry strudel with Manchego and Merguez

Name: Puff pastry strudel with Manchego and Merguez
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 450 g TK-sheet pastry; 200 g Aubergine; 7-10 Tbsp Salt; 250 g Broccoli; 100 g Manchego cheese (piece); 300 g Merguez bratwursts; 7-10 Tbsp Flour; 2 TABLESPOONS Breadcrumbs; 1 Egg (Gr. M); 1 Garlic clove; 50 g Butter; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

No time to get undressed? Even puff pastry does the strudel job - crossed over sausage meat and vegetables

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

450 g TK-sheet pastry
200 g Aubergine
7-10 Tbsp Salt
250 g Broccoli
100 g Manchego cheese (piece)
300 g Merguez bratwursts
7-10 Tbsp Flour
2 TABLESPOONS Breadcrumbs
1 Egg (Gr. M)
1 Garlic clove
50 g Butter
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost. Clean, wash and slice the aubergine (approx. 0.5 cm). Sprinkle with salt. Clean, wash and cut broccoli into fine florets. Grate cheese coarsely and mix with broccoli. Remove the skin of the sausage.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Place the dough slices on top of each other. Roll out to a rectangle (approx. 35 x 40 cm) on a floured work surface and lift onto a piece of baking paper. Sprinkle breadcrumbs lengthwise onto the middle of the dough sheet. Dab aubergine slices dry and spread on the breadcrumb strip. Pour the sausage and broccoli mixture onto the aubergines.
3
Whisk the egg. Spread the excess dough over the egg. Cut in at a distance of approx. 2 cm until the filling. Lay the dough strips alternately over the filling. Peel and chop the garlic, whisk with the rest of the egg and spread on the strudel. Bake in a hot oven for 30-35 minutes.