|Nutritional Guidelines (per serving)|
Baking seasoned ground beef in puff pastry gives it a festive upgrade for Shabbat and holiday meals—and it's a surefire way to entice even picky kids.
Giora Shimoni likes to make this recipe when he has lots of Shabbat guests and wants to offer a variety of main course dishes. Shimoni recommends serving this beef strudel alongside roast chicken. Another good option includes a vegetarian entree such as this vegetable and chickpea tagine with couscous.
- 2 tablespoons oil (olive or canola)
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 2 pounds ground beef
- 2 tablespoons tomato puree (or ketchup)
- 2 tablespoons breadcrumbs (or matzo meal)
- 1 large egg (lightly beaten)
- 1 tablespoon oregano
- 1 tablespoon salt
- 1/2 tablespoon pepper
- 1 sheet puff pastry (pareve, thawed)
- 1 large egg yolk (beaten)
- 1 tablespoon sesame seeds (more or less as needed)
- Optional: prepared marinara sauce
Heat the oven to 400 F/200 C/Gas Mark 6). Line a rimmed baking sheet with parchment paper.
Heat the oil in a large, heavy skillet over medium heat. Add the onion and saute just until soft and translucent, about 4 to 6 minutes. Add the garlic and saute for about 1 minute more, or until fragrant. Remove from the heat and set aside.
In a large bowl, mix together the ground beef, tomato puree or ketchup, breadcrumbs or matzo meal, egg, oregano, salt, and pepper. Stir in the onion and garlic mixture.
Roll out the puff pastry until thin. Spread the meat mixture lengthwise on the dough, leaving a 1-inch border on all sides. Fold in the sides of the dough over the meat. Then roll the dough up over the meat, like a jelly roll.
Place the strudel on the prepared baking pan. Brush the strudel with the egg yolk, and sprinkle evenly with sesame seeds.
Bake for 40 minutes or until the pastry is puffed, crisp, and golden and the filling is cooked through. Remove from the oven and allow the strudel to rest 10 minutes, then cut and serve warm. Offer warm marinara sauce on the side if desired.
Note: Serve the strudels whole for a family-style meal. Or, for a more elegant presentation, plate individual slices atop your favorite tomato-based sauce.