Ham and Leek Strudel

Ingredients

• 250 g flour
• Salt
• 1 egg
• 1 EL Rapeseed oil
• rapeseed oil (for brushing)
• flour (for working)
• 1 onion
• 1 stalk leek
• 2 carrots
• 2 EL rapeseed oil
• 200 g cooked ham
• 200 g grated cheese (e.g., Emmental)
• 2 Eggs
• Salt
• pepper (from the mill)
• Nutmeg (freshly grated)
• 1 tsp Dried oregano
• 3 EL liquid butter

Instructions

1. 1.

   Sift flour onto a work surface, create a well, add a pinch of salt, the egg and about 125 ml lukewarm water with oil. Knead by hand into a smooth, slightly stiff dough. Knead on the surface for about 10 minutes, pressing hard. Then brush with oil, wrap in cling film and let rest at room temperature for about 30 minutes.

2. 2.

   Meanwhile, peel and finely dice the onion. Wash, trim and slice the leek into thin strips. Peel and cut the carrots into sticks.

3. 3.

   Sauté the onion in hot oil in a pan until translucent. Add the leek and carrots and cook together for 3-4 minutes. Remove from the pan and let cool slightly. Dice the ham and mix with the cheese and vegetables. Add the eggs, season with salt, pepper, nutmeg and oregano, and combine well. Taste and adjust seasoning.

4. 4.

   Preheat the oven to 200°C (400°F) with upper and lower heat and line a baking tray with parchment paper.

5. 5.

   Roll out the dough on a floured kitchen towel as thinly as possible. Finally, pull it very thin over your hand backs. Brush the dough with 1 EL butter. Spread the filling onto the lower third of the dough, leaving about 5 cm free at the bottom and sides. Fold in the edges and roll tightly with the towel. Place seam side down on the tray and brush with remaining butter. Bake for about 40 minutes until golden brown.

6. 6.

   Serve sliced warm or cooled. A field salad pairs well with it.