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ground - Beef Pie, large, #2, w/seasonings

Source of Recipe

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Recipe Link: kosherfood.about.com/od/meatmaindishes/r/beefstrudel.htm

Ground beef and puff pastry are a popular combination,
especially for kids. When I have a large crowd over for
Shabbat and want to serve a variety of main course dishes,
I serve this along side Roast Chicken. Rolling the pastry
up like a jelly roll gives the dish a more festive look than
simple Meat Pie.

ground - Beef Pie, large, #2, w/seasonings

2 tablespoons oil
1 medium onion, chopped finely
3 garlic cloves, minced
2 pounds ground beef
2 tablespoons tomato puree or ketchup
2 tablespoons bread crumbs or matzo meal
1 egg, lightly beaten
1 tablespoon oregano
1 tablespoon salt
1/2 tablespoon freshly ground pepper
1 sheet frozen puff pastry, thawed
1 egg yolk
sesame seeds

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking tray with parchment paper.
2. Heat oil in a skillet on medium heat. Add onion. Then add garlic. Cook until just tender. Remove from heat.
3. In a large bowl, mix meat, tomato puree or ketchup, bread crumbs or matzo meal, egg, oregano, salt and pepper. Add onion-garlic mixture.
4. Roll dough out until thin. Spread meat mixture lengthwise on the dough, leaving a 1 inch border on all sides. Fold in the sides of the dough over the meat. Then roll the dough up over the meat, like a jelly roll.
5. Place the strudel on the baking pan. Brush with egg yolk. Sprinkle with sesame seeds.
6. Bake for 35-40 minutes, or until golden in color and the dough is crisp. Remove from the oven and let stand for 10 minutes, then cut and serve warm.

YIELDS: 10-12 servings

SERVING SUGGESTIONS You can serve individual slices topped with your favorite tomato sauce.