The quick savory strudel is tasty, a way to make an easy, hearty, and very flavorful savory pie. Grandma Benedetta often makes it in winter, always with different ingredients and by eyeballing the quantities. A recipe without yeast and eggs.
SEASONALITY
#cabbage – from September to April
#leeks – from September to May, some varieties are also found in summer
#red cabbage – from October to February
#kale – from November to April
#Chinese cabbage – autumn and winter
SAVORY PIES with winter vegetables
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 – 6 people
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Trentino-Alto Adige
- Seasonality: Autumn, Winter
Quick Savory Strudel
Alternatively, you can also use a rectangular puff pastry sheet
- 1 3/4 cups Type 1 Flour (or any other flour available, even mixed)
- 2 1/2 tbsps Extra virgin olive oil (or rice or peanut oil)
- 1/2 cup Water
- 1 tsp Fine salt
- 10.5 oz Cabbage
- 5 oz Cheese
- 3.5 oz Salami (or speck, smoked pancetta, cooked ham, bresaola…)
- 9 oz Leeks
- 5 oz Cheese
- 3.5 oz Tuna (or smoked salmon)
- to taste Sesame seeds (or poppy or chia seeds)
- 1 tsp Seed oil (or extra virgin olive oil)
Tools
- Bowl for mixing
- Fork
- Rolling pin
- Parchment paper reusable
Quick Savory Strudel
First, cook the chosen vegetables to allow them to cool.
In a bowl: place 1 3/4 cups of flour, 2 1/2 tablespoons of oil, 1/2 cup of water, and the salt. Initially mix with a fork and then with your hands. Add more water or flour if needed to obtain a smooth and elastic dough.
Transfer the dough to the work surface and on parchment paper, lightly floured, roll it out with a rolling pin to form a rectangle the size of the baking sheet.
Prick the entire surface with the tines of a fork.
Turn on the oven to 350°F.
Boil the cabbage (I steam it in a pressure cooker). Once cooked, cut it into strips and season with salt and oil.
Cut the cheese and salami into cubes.
Cover three-quarters of the rolled-out dough with the filling as shown in the photo above. Then roll the dough onto itself, sealing the top and the two ends by folding them over.
Optionally oil the surface lightly and sprinkle small seeds (of white or black sesame, poppy…).
Cut the leeks into slices and cook them for about 5 minutes with a little oil in a nonstick pan.
Drain the tuna and chop it.
Cut the cheese into cubes.
Cover three-quarters of the dough with the filling, leaving all the edges free.
Roll the strudel onto itself to form a well-sealed log on top and the sides.
Place the strudel on parchment paper inside the baking dish.
Bake in a preheated static oven at 350°F for about 40 minutes, adjusting as needed based on your oven.
In the last few minutes of baking or right after removing from the oven, brush the surface with oil to make it more inviting.
ALTERNATIVES and VARIATIONS
Other vegetables for the filling:
– only boiled and then seasoned: broccoli, cauliflower, spinach…
– cooked in a pan: kale, artichoke hearts, bell peppers, zucchini…
Types of cheeses to use: caciotta, stretchable cheese, dairy cheese, dry mozzarella, scamorza, provolone…
In place of salami or tuna, you can add to the filling cooked and cooled sausage (browned crumbled for a few minutes in a nonstick pan).
