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Lamb and Feta Strudel

This delightful strudel is chock-full of seasoned Ontario lamb, roasted peppers and Feta cheese. Made with store-bought puff pastry, it is braided for an elegant presentation as an appetizer or makes a satisfying main course to serve with leafy greens.

 ½ lb (225 g) lean ground Ontario lamb
 ½ cup (125 mL) chopped onions
 1 cup (250 mL) shredded potato
 2 cloves garlic, minced
 2 tsp (10 mL) dried oregano
 ½ tsp (2 mL) each salt and pepper
 ½ cup (125 mL) chopped roasted red peppers
 ½ cup (125 mL) crumbled Feta cheese
 ½ 1 lb (454 g) package frozen puff pastry, thawed
 1 egg, lightly beaten
 1 tsp (5 mL) coarse salt
Steps:
1

In skillet over medium-high heat, cook lamb, stirring until brown, approximately 10 minutes. Strain cooked lamb from any fat remaining in skillet; discard fat and return lamb to skillet. Add onions and potato and cook, stirring, until onion is tender, about 7 minutes. Add garlic, oregano, salt and pepper and cook one minute more. Stir in red peppers and Feta; let cool.

2

Preheat oven to 425ºF (220ºC). Arrange puff pastry on parchment-lined baking sheet. Spread cooled lamb mixture down the middle third of the pastry. Using a sharp knife, make diagonal splits down each side of the pastry about 1 inch (2.5 cm) apart. Starting at the top, cross one strip over the filling, alternating each side to make a braid. Brush with egg wash and sprinkle with coarse salt.

3

Bake in the bottom third of preheated oven until pastry is golden and puffed, about 20 minutes. Let cool slightly and slice with a serrated knife.

Cook's Notes:
4

Makes 4 servings