Red onion and sausage strudel
Published on 15 November 2013
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
For the pastry
220 g 'OO' flour
40 g butter
1 egg
2 g salt
Flour for working the pastry
For the filling
300 g sausage
120 g Tropea onions or another red variety
150 g cheese such as fresh Pecorino
Oregano
Extra virgin olive oil
To finish
1 egg
1 tablespoon milk
1 pinch of salt
Sift the flour onto the work surface, make a well and add the egg and cold diced butter. Knead quickly, adding 40 g water.
Knead until smooth and elastic.
Wrap the ball in cling film and refrigerate for at least 30 minutes.
Remove the sausage skins and crumble the meat. Peel and thinly slice the onions and cut the cheese into small cubes.
Roll the pastry out thinly on a floured surface, aiming for a rectangle.
Transfer the pastry to baking parchment and place on a baking tray. Arrange the sausage, onions, Pecorino, a pinch of oregano and oil in the centre.
Brush the entire edge with beaten egg white, then close like a strudel, sealing the edges well. Brush the strudel with the yolk beaten with the milk and salt.
Make 3 or 4 small holes in the surface with a cocktail stick.
Bake at 180°C for 45 minutes. Leave to cool slightly and slice.
220 g 'OO' flour
40 g butter
1 egg
2 g salt
Flour for working the pastry
For the filling
300 g sausage
120 g Tropea onions or another red variety
150 g cheese such as fresh Pecorino
Oregano
Extra virgin olive oil
To finish
1 egg
1 tablespoon milk
1 pinch of salt
Sift the flour onto the work surface, make a well and add the egg and cold diced butter. Knead quickly, adding 40 g water.
Knead until smooth and elastic.
Wrap the ball in cling film and refrigerate for at least 30 minutes.
Remove the sausage skins and crumble the meat. Peel and thinly slice the onions and cut the cheese into small cubes.
Roll the pastry out thinly on a floured surface, aiming for a rectangle.
Transfer the pastry to baking parchment and place on a baking tray. Arrange the sausage, onions, Pecorino, a pinch of oregano and oil in the centre.
Brush the entire edge with beaten egg white, then close like a strudel, sealing the edges well. Brush the strudel with the yolk beaten with the milk and salt.
Make 3 or 4 small holes in the surface with a cocktail stick.
Bake at 180°C for 45 minutes. Leave to cool slightly and slice.
Original source: https://incucinaconlilly.com/2013/11/15/strudel-con-cipolle-rosse-e-salsiccia-2/
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