Small Strudels with Veal and Rapunzel Sauce

Ingredients

• 125 g flour
• 1 egg
• 1 pinch salt
• 2 tbsp plant oil
• 50 g onions
• 1 tbsp Sunflower oil
• 300 g veal mince
• 1 egg
• 1 tbsp freshly chopped parsley
• Salt
• Pepper
• 1 egg yolk (for brushing)
• 40 g lamb's lettuce
• 100 ml sour cream
• 100 ml yogurt
• 1 tbsp whipping cream
• 0.5 tsp lemon juice
• Salt
• white ground pepper
• lamb's lettuce (for garnish)

Instructions

1. 1.

   Knead the dough ingredients with about 50 ml lukewarm water until smooth and supple. Shape into a ball, wrap in cling film and let rest for about 30 minutes.

2. 2.

   Peel and finely chop the onion for the filling. Heat oil in a pan and sauté the onion until translucent. Add the minced veal and cook for about 10 minutes over medium heat. Once cooled, mix in the egg, chopped parsley, salt, and pepper.

3. 3.

   Preheat the oven to 180 °C (356 °F) with upper and lower heating.

4. 4.

   After resting, roll out the dough on a lightly floured cloth into a rectangle as thin as possible, then gently stretch it further by hand. Cut even rectangles (~7×7 cm). Fill each rectangle with about 1 Tbsp meat mixture, fold the corners over, brush with egg yolk, and place on parchment-lined tray. Bake in the preheated oven for ~15 minutes until golden.

5. 5.

   Blend washed lamb's lettuce with half of the sour cream in a blender until very fine. Stir in the remaining sour cream, yogurt, whipping cream, and lemon juice. Season with salt and freshly ground pepper. Plate the strudels with sauce on small plates and garnish with lamb's lettuce.