Spicy Pumpkin Strudel

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INGREDIENTS:
SHORTCRUST PASTRY
  • 250 g flour
  • 150 g cold butter
  • ca. 3-4 tsp iced water
  • salt

    FILLING
  • 1 1/2 cups pureed pumpkin
  • 2 medium sized onions
  • 3 eggs
  • 1 clove of garlic
  • 100 g diced smoked bacon
  • 3-5 chopped sage leaves
  • 1/2 tsp curry powder
  • 2 tbsp tomato puree
  • salt and pepper to taste


    DIRECTIONS:
    SHORTCRUST PASTRY
    Using the flour, make a mound on a wooden board and add a pinch of salt.
    Quickly work the iced water and butter into the flour.
    Leave the pastry to rest for half an hour.

    FILLING
    Finely chop the onions and garlic and beat the eggs until foamy.
    Add the pureed pumpkin, chopped onions and garlic as well as the rest of the ingredients to the egg mixture.
    Line the baking form with the pastry, add the filling and bake at 180 °C for approximately 50 minutes.
    Serve hot or cold.



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