Description
Recipe from John Taylor, Executive Chef, Sammy’s
Ingredients
- 4 sets Ready-To-Go Phyllo Doughô
- 5 pounds cubed veal (1/4 inch squares)
- 1 1/2 pounds blanched, julienne leeks
- 2 pounds unblanched, julienne carrots
- 4 cups flour
- Salt to taste
- White pepper to taste
- 1 quart Madeira
- 1 quart veal stock
- 1/3 ounce dry thyme
- 2 cups peanut oil
- 2 1/2 tablespoons salt
Directions
Thaw Ready-To-Go Phyllo Dough according to package directions. Cut the veal into 1/4 inch cubes and sprinkle with salt and white pepper. Wash and blanch the julienne leeks. In a large, heavy pot, heat the peanut oil. Flour the veal and shake off the excess. Add the veal to the oil in small batches. Saute until the veal is browned lightly. Remove the veal from the pan and place it in a china cup to drain. Add Madeira to the pan and deglaze, scraping all the veal tenders from the pan. Add the veal stock and simmer until thickened. Next, add the meat and vegetables back to the pan and stir well. Finally, add thyme and season with salt and white pepper to taste. The stew should be thick with a little sauce showing when stirred. Cut each set of Ready-To-Go Phyllo Dough into nine 4 2/3″ x 4 2/3″ squares. Press the Phyllo dough into 4 oz. ramekins and fill them with the meat mixture. Fold the excess Phyllo dough over the top. Carefully remove the Phyllo dough from the ramekins and place them on a tray. The strudel may be sealed with a little demi glaze. Bake in a preheated 350°F for 15 to 20 minutes until the Phyllo dough is golden brown.
