Plon Strudel


A delicious savoury strudel with a liver pate filling, Pl’on Strudel (pl-ehn shtroo-d’l) makes an excellent hors d’oeuvre.


5 oz. flour

½ teaspoon salt

1 egg, lightly beaten

3 fl. oz. plus

1 tablespoon warm water

2 oz. plus

2 tablespoons butter, melted


1 lb. soft liver pate

1 tablespoons finely chopped fresh parsley

First make the pastry. Sift the flour and salt into a large mixing bowl. In a small mixing bowl, combine the egg, water and

1 tablespoon of the melted butter. With a wooden spoon, stir the egg and water mixture into the flour and mix well. Using your hands, knead the dough until it is firm.

Place the dough on a floured board and continue kneading for 10 minutes, or until it is smooth and elastic. Place the dough in a warmed, large mixing bowl. Cover the bowl with a cloth and set it aside in a warm draught-free place for 30 minutes.

Spread out a large, clean cloth (a sheet is ideal) on a table. Sprinkle the cloth with flour. Place the dough on the cloth and, with a floured rolling pin, roll the dough out as thinly as possible.

With the back of your hands, lift and stretch the dough, pulling the dough until it is paper thin. This should be done as carefully as possible. Do not worry if a few small holes appear in the dough. With scissors, trim the outer edges of the dough so that the sides are straight.

Preheat the oven to very hot 450°F (Gas Mark 8, 230°C). Using the remaining tablespoon of melted butter, grease two large baking sheets.

Using a pastry brush, carefully brush the dough with half of the remaining melted butter. Using a palette knife or spatula, spread the pate on to the dough, 3-inches away from the edges of the dough nearest to you, and within 2-inches of each end. Sprinkle with the parsley.

Using the cloth, lift the dough over the filling and roll up Swiss roll style. Tuck in the ends. Brush the top of the dough with the remaining butter.

With a sharp knife, divide the strudel into two pieces, small enough to fit the baking sheets. Carefully lift the pieces on to the prepared baking sheets, with the seams underneath.

Bake the strudels in the centre of the oven for 10 minutes. Reduce the oven temperature to fairly hot 400 °F (Gas Mark 6, 200°C) and continue to bake for a further 20 minutes or until the strudels are crisp and golden brown.

Remove the baking sheets from the oven. Leave the strudels to cool on the baking sheets before transferring to a wire rack to cool completely.

Cut the strudels into thin slices and serve immediately.

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