Puff Taco Strudel

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

2 eggs

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!

Puff Taco Strudel

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Soy Sauce & Orange Marinated Chicken with Plum Salsa

I recently made this when guests were here, and our grill season officially opened!  It was a hit, and I promised to put the recipes here for their access, so here’ goes!  The Plum Salsa is an unusual combination, but has an amazing taste; serve it chilled next to the grilled meat and it becomes spectacular!

Soy Sauce & Orange Marinated Chicken

½ C. oil
1 C. orange juice
1 C. dark soy sauce
1 Tbs. crushed garlic

4 chicken breasts

Combine all above in a large ziplock.  Massage the meat in the ziplock to coat thoroughly, then place the bag in the fridge (I set it in a bowl to keep the meat and sauce gathered, to cover the meat better).  It can be kept in the marinade in the fridge until ready to grill.  If you want, take the marinade left over and pour into a sauce pan; simmer or boil while stirring, to reduce, and sift in a spoonful of rice flour or other thickener to make a sauce to serve on the side.

Plum SalsaPlum Salsa

6-8 chopped ripe plums
a handful of chopped fresh coriander
1 chopped red onion
2 teaspoons cider vinegar
salt & pepper to taste

Finely dice the plums, coriander and red onion, then toss together with the cider vinegar and salt and pepper; chill until ready to serve.  Serves 4-6