Ham strudel with egg-sour cream filling

Name: Ham strudel with egg-sour cream filling
Total time: 1 h
Yield: 6-8 slices
Cuisine: Hungarian
Ingredients: 300 g flour; 1 egg; 1 tbsp oil; a few drops of vinegar; a little lukewarm water; pinch of salt; 250 g ham, finely ground or chopped; 4 egg yolks; 20 g butter; 3 tbsp sour cream; 4 egg whites; 2-3 tbsp sour cream for drizzling; melted lard or butter for brushing

Time: 1 hr (about 35 min hands-on)6-8 slicesapprox. 440 kcal / serving (estimated)approx. 23 g protein / serving

Ham strudel with egg-sour cream filling (illustration)

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Method

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To the flour, add the egg, oil, vinegar, a pinch of salt, and enough lukewarm water to make an elastic, soft dough; rest for 20 minutes (or use ready-made strudel pastry).
Stretch the dough on a tea towel until thin and almost transparent.
Mix the ham with the egg yolks, butter and sour cream.
Whisk the 4 egg whites to stiff peaks, and gently fold into the ham mixture.
Spread the filling evenly over the strudel dough.
Drizzle with a little sour cream, then roll up tightly.
Place on a greased tray, and brush the top with melted lard or butter.
Bake in a 190°C preheated oven for 30-35 minutes, until nicely golden-red.
Serve immediately, cut into thick slices, while still warm.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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