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Bean-Lamb-Strudel

4 Servings

• 1 small onion
• 300 g minced lamb meat
• 3 garlic cloves
• 1 tablespoon freshly chopped mint
• 200 g cooked white beans
• 120 g goat cream cheese
• 1 branch of thyme
• 1 tablespoon freshly chopped parsley
• olive oil
• 1 package strudel dough
• 2 tablespoons butter
• 4 tablespoons
• white bread crumbs
• salt
• ground pepper

1. Peal onion and garlic, chop finely. Heat some olive oil in a pan, sauté onion until transparent, add garlic and chopped thyme. Fry and add to minced meat.
2. Combine minced meat with the crumbled goat cheese, parsley, some white bread crumbs, mint, salt and pepper. Season to taste. Finally add beans.
3. Unfold strudel sheets, brush with melted butter, place two strudel sheets on one another, spread filling on 1/3 of the sheet, roll. Preheat oven to 200 º C.
4. Place strudel on a baking tray lined with baking paper – seam down. Brush with melted butter and bake until the strudel has assumed a golden-yellow colour (about 25 minutes)

Tipp: Serve this strudel with onion sauce and green salad or lamb’s lettuce with yoghurt-oil-marinade.