Vegetable Mince Strudel with Pumpkin Sauce

A simple but delicious cake recipe:

Mix flour and salt in a baking bowl. Stir well egg with oil and water, add, combine with a ladle. Knead on a little flour until a smooth, pliable dough. Shape into a ball, place under a hot rinsed baking dish and rest at room temperature for about half an hour.

Filling: Heat oil in a frying pan. Brown the meat, remove. Reduce temperature, add perhaps a little oil, sauté onion. Add savoy cabbage, pumpkin and marjoram, steam. Cover and simmer for about five minutes until just tender, add the meat repeatedly. Add Sbrinz and crème fraîche, stir in, season, cool.

Shape: Roll out dough on a little flour as thinly as possible and rectangularly, place on a kitchen towel. With floured hands, roll out precisely from the center until dough is translucent all over. Brush dough with half the butter, leaving a border about 4 cm wide all around. Spread filling evenly over cheese, brush side edges with water, wrap. Lift cake cloth slightly, roll up strudel loosely, place on a baking sheet lined with parchment paper with the closure facing down. Brush strudel with a little butter.

Bake for about 35 minutes in the middle of a 200 °C oven. While baking, brush the strudel a few times with the remaining butter.

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