Chili-con-Carne-Strudel

Ingredients

• 200 g Flour
• 1 pinch salt
• 3 tbsp olive oil
• 2 egg yolks
• 1 Garlic clove
• 1 Shallot
• 2 tbsp Vegetable oil
• 500 g mixed ground meat
• 100 g kidney beans (canned)
• 100 g corn (canned)
• 1 red chili pepper
• 1 small red bell pepper
• 120 ml beef broth
• Salt
• pepper (ground)
• flour (for dusting)
• melted butter (for brushing)

Instructions

1. 1.

   Sift the flour into a bowl and sprinkle with salt. Create a well in the center, add oil, 100-120 ml lukewarm water, and egg yolks. Knead with an electric hand mixer until smooth and no longer sticky to the bowl. Shape into a ball, place on a plate, brush with oil, cover with plastic wrap, and let rest at room temperature for about 1 hour.

2. 2.

   Meanwhile, peel and finely chop garlic and shallot; sauté in hot oil until translucent. Add ground meat and brown until crumbly. Drain beans and corn from their liquid, rinse, and pat dry. Dice chili and bell pepper after removing seeds and white membranes. Combine with the meat, stir briefly, pour in broth, season with salt and pepper, and simmer on medium heat for about 10 minutes until liquid evaporates. Mix in beans and corn, taste again, remove from heat, and let cool.

3. 3.

   Preheat oven to 180°C fan.

4. 4.

   Dust a clean towel with flour and lay the dough in the center. Roll out into a rectangle with a rolling pin. Carefully stretch thinly from the center using your palms (about 30x50 cm). If needed, dust with flour and brush with melted butter.

5. 5.

   Spread the meat filling over the dough, leaving a 1.5 cm border. Brush the border with cold water. Fold the short sides slightly toward the center and roll the strudel up starting from one long side. Place on parchment-lined baking sheet, brush with butter, and bake in the preheated oven for 30-40 minutes until golden brown. Remove from oven, slice, and serve.