Today I pulled some ground beef out of the freezer and had a pastry dough to use up, so I went to my Pinterest board for savoury baking and decided to go with “Puff Taco Strudel”. Obviously, I adapted the recipe – I refuse to use pre-mixed, chemical-laced products; making them myself is just as fast and a whole lot healthier. So here’s my version (photo, courtesy of Pinterest):
Puff Taco Strudels
450 gr. ground beef
1 stalk of leek, thinly ringed
1-2 beefy tomatoes, finely diced
Black olives (amount to taste), coarsely chopped
Taco spices to taste
~100 gr. grated cheese
1-2 puff pastry doughs, rectangular OR Bisquick dough, rolled out
a bit of milk, egg, or Ranch dressing diluted with a bit of milk for a dough wash.
Combine the first ingredients into a frying pan, until the meat is browned (no butter or oil is necessary unless you’re using lean meat; then I would recommend a bit of virgin coconut oil). Remove from heat.
Stir in the cheese while it’s still warm, and then the eggs. Spoon along the centre of a rolled-out puff pastry sheet or rolled-out Bisquick dough; fold over and pinch to close, then flip the strudel seam-side down. poke a few air holes along the top, then brush with your choice of wash – I used a bit of the Ranch dressing with milk.
Pop into a pre-heated oven at 210°C for 20-40 minutes (depending on your oven), until golden brown. Serve as-is, or with the typical Tex-Mex side dish of guacamole, salsa, or a salad of your choice. Enjoy!