Spiced Beef Strudel - cooking recipe

Ingredients

1 None onion, peeled and finely diced
2 cloves garlic, peeled and chopped finely
2 tbsp oil
1 kg minced beef
1 tsp ground cinnamon
1 tsp ground cumin
3 tbsp tomato puree
450 g frozen puff pastry, thawed
3 tbsp breadcrumbs
4 None eggs
350 g cucumber, grated
500 g natural yoghurt
5 stems mint, finely chopped (some set aside for garnish)

Preparation

Heat the oil in a pan and saute the beef until crumbly. Add onion and garlic and saute briefly. Season to taste and add the cinnamon and cumin. Add the tomato paste and continue cooking until darkened one shade in color. Pour in 1/3 cup of water and simmer until the liquid has reduced. Remove from the heat and set aside to cool. (Can be made ahead and chilled)
Preheat the oven to 400\u00b0F. Unfold one sheet of the puff pastry onto a lightly floured surface. Using a pastry brush, lightly brush the top with cold water. Unfold second sheet and lay on top of the first. Using a rolling pin, roll out the stacked sheets into one rectangle 12 1/2 inches x 16 inches. Sprinkle breadcrumbs along the center of the pastry lengthwise, leaving a wide margin on either side. Beat 3 of the eggs and spread them over the breadcrumbs. Put the cooked beef along the center over the egg. Whisk the remaining egg and brush the pastry with it. Cut the pastry margins into 1/2-inch-wide strips and fold them diagonally over the meat in an alternating pattern. Put the parcel on a baking sheet lined with parchment paper and brush just the top, avoiding the cut sides, with the remaining egg. Bake for 25-30 mins until golden.
Squeeze the excess liquid from the grated cucumber. Mix the cucumber with the yogurt, stir in the chopped mint and season to taste. Serve the strudel garnished with mint, with the yogurt sauce on the side.