Horseradish Beef Strudel

By Patti

Ingredients

• 1 pound baking potatoes, peeled and chopped
• 2 Tablespoons butter
• 1/2 onion, chopped (about 1 cup)
• 1 pound ground beef (or 1 pound sliced mushrooms instead)
• 1 cup sour cream
• 2 tablespoons prepared horseradish, drained
• salt and pepper
• 2 sheets frozen puff pastry, thawed
• 1 large egg, beaten with a splash of water

Preparation

Step 1

Preheat the oven to 400 degrees. In a large saucepan, add the potatoes and enough salted water to cover. Bring to a boil and cook until tender, about 15 minutes. Drain then mash in bowl.

Meanwhile, in a medium skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 7 minutes; transfer to the mashed potatoes. Add the beef to the skillet and cook, breaking it up, over medium-high heat until barley pink, about 5 minutes. Stir beef, sour cream and horseradish into the mashed potatoes and onion; season with salt and pepper.

On a floured sheet of parchment paper, roll out 1 sheet puff pastry into an 11 x 15 inch rectangle. Spread half of the meat mixture in the center, covering two thirds of the surface and leaving a 1 inch border along the long ends. Fold in the borders on the long ends and beginning from a short end, roll up to enclose. Transfer seam side down to a parchment paper lined baking sheet; brush with the beaten egg. Repeat with the remaining egg. Repeat with the remaining ingredients. Bake until golden brown, about 30 minutes. Let cool for 10 minutes before slicing.