Patty Pan Squash Strudel

• 7/8 pound puff pastry
• 2 patty pan squash
• 7 ounces pork meat minced
• 3 tablespoons coconut oil
• 1 onion
• white pepper ground
• nutmeg ground
• salt

1. Cut the peeled and seed-free patty pan squash into small cubes, fry on the oil and simmer for 10-15 minutes, cool and remove excess juice
2. Fry chopped onion on the remaining oil, add the meat, salt and simmer until tender
3. Mix the meat with patty pat squash, remove excess jice
4. Roll one part of the puff pastry dough out to a rectangle, use fine flour for sprinkling the board and dough to prevent sticking
5. Use the roller to transfer the dough sheet onto a baking paper sprinkled with flour
6. Spread the stuffing on half of the dough sheet lengthwise
7. Sprinkle with a little pepper and nutmeg
8. Using the paper sheet, scroll the dough to a roll, press the strudel ends to seal them
9. Using paper, transfer strudel onto greased bake form, brush with egg white (or yolk), stab with a fork and place in a preheated oven at 200 u0b0 C (392 u0b0 F)
10. Bake for 15 minutes at 200 u0b0 C (392 u0b0 F), then 30 minutes at 180 u0b0 C (356 u0b0 F)
11. When cooled, cut and serve with a seasonal salad

pastry, patty pan, pork meat, coconut oil, onion, white pepper, nutmeg ground, salt

Taken from www.yummly.com/recipe/Patty-Pan-Squash-Strudel-1268301 (may not work)