Meat in the oven in pork dough. Meat in dough - original recipes for a delicious dish

If you are going to bake meat, it is best to do it in dough. The result obtained is significantly superior to those obtained by baking in a sleeve or foil. Every experienced housewife will confirm that the most juicy and aromatic meat is baked in the dough.

Meat baked in dough - food preparation

For such a dish, it is important to buy a suitable piece of meat. It is a piece, since it will be baked entirely, and its minimum weight is 1 kg. The neck, back, and ham are the most suitable parts for baking. They should not contain cartilage, veins, or tendons.

Meat is used only chilled; it will never come out juicy from a frozen dish.

The meat must be marinated before use.

Meat baked in dough. Best Recipes

Recipe 1: Meat baked in dough (carbonade)

Recipe delicious meat, which will be appropriate for any holiday, no matter where you organize it - at home, in the country, on the river bank. At a picnic, it is enough to serve it with fresh vegetables, plenty of herbs, excellent red wine - and the festive table is ready!

Required ingredients:

- puff pastry (450 g);

- a bunch of green onions, celery, parsley;

- egg (2 pcs.);

- anise liqueur (1 tbsp.);

- milk (2 tbsp);

- mustard (1 tbsp);

- breadcrumbs (6 tbsp);

- vegetable oil (3 tbsp.).

Well, the main ingredient is meat tenderloin (carbonade), you will need 0.8 kg of it.

In addition, to obtain excellent meat you will need salt and coarse black pepper.

Cooking method:

The dough used is frozen, bought in a store. So its preparation consists only of defrosting.

The meat must be washed, dried, and generously coated with mustard.

Fry and brown each side of it in heated vegetable oil.

Prepare the mixture for greasing the dough.

Chop all the greens, pour in the liqueur, add one egg, breadcrumbs, pepper, and salt.

Thickly coat the rolled out dough with this mixture.

Place the fried piece of meat on the dough, wrap it carefully and carefully pinch the edges of the puff pastry.

Beat the milk with the remaining egg and brush the dough with this mixture.

The oven temperature must be brought to two hundred degrees.

Having sent the carbonade into the oven, all you have to do is be patient - after 45 minutes, a tasty piece of meat will arrive on the table.

Recipe 2: Meat baked in dough (pork with onions)

Half-and-half pork and onions are a great filling for puff pastry.

Do not be intimidated by preparing the dough yourself - it is done in an elementary way, you can easily see this.

Required ingredients:

- pork (1 kg);

— onion (1 kg);

- ghee (50 g).

For puff pastry:

- flour (2 cups);

- water (3/4 cup).

Cooking method:

You will have to start by preparing the dough. It is kneaded from water and flour, adding salt to taste (no more than a pinch of salt).

Keep it for half an hour in a warm place.

Cut into four equal parts.

Each is rolled out and then stacked on top of each other, brushing each layer except the top one with butter.

The resulting stack is rolled out again. Get puff pastry.

It is rolled out so that the edges hang over the baking sheet.

The pork is washed and cut into pieces, not forgetting salt and pepper.

The onion is also chopped and ground with salt and pepper.

Lay out half the onion in an even layer, with pork on top. Cover it with an even layer of the remaining onion.

The final stage is “wrapping” the pork and onions in the dough. The edges are folded over and then carefully pinched. The surface is lubricated with oil, and generously.

Place the baking sheet in the oven, the temperature inside of which has reached 180 degrees, for forty minutes.

Recipe 3: Meat baked in rye dough

Juicy, aromatic, incredibly tasty pork, infused with flavor rye bread– a dish for true connoisseurs of meat dishes.

Keep in mind that the pork for this dish is marinated for 24 hours. So plan your time, prepare the meat in advance. The result will please you, the dish will be excellent. Especially if you buy him a pork neck.

Required ingredients:

- pork (1.5 kg);

- garlic (4 cloves);

- vegetable oil (1 tbsp.);

- vinegar (1 teaspoon);

- pepper (peas and ground black);

— lemon (1 pc.);

- Bay leaf.

For the test:

- rye flour (5 cups;

- water (about two glasses).

Cooking method:

Prepare marinade for meat. Squeeze lemon juice, pour in vinegar, add crushed garlic cloves, pepper, salt, vegetable oil.

Rub the meat with salt, pour in the marinade and leave in the cold for a day. For uniform marinating, you will sometimes have to pay attention to it - turn it over from time to time.

A day has passed - time to prepare the dough. Add one and a half to two glasses of water to the flour, knead well. It should be thick.

Roll it out into a layer about 1 cm thick.

Place the pork in the center of the dough layer and wrap it up. Carefully pinch the seam in the middle.

Make a couple of small holes in the center to allow steam to escape and prevent the dough from cracking.

Place the dough on a greased baking sheet and bake.

The oven temperature should be 200 degrees, baking time should be about 90 minutes.

Recipe 4: Meat baked in dough with mushrooms

Try to give it a beautiful shape when folding the dough, and you will get a dish that you can proudly display on the holiday table. Be sure that your guests will not be stingy in assessing your culinary abilities.

Required ingredients:

- puff pastry (0.4 kg);

- pork (1 kg);

- mushrooms (0.25 kg);

- vegetable oil;

— onion (1 pc.);

- egg (1 pc.);

- parsley (bunch).

Cooking method:

Wash the meat and dry it using paper towels. Grate salt and sprinkle with pepper.

Wash and chop the mushrooms.

Peel, chop and fry the onion in vegetable oil.

Add mushrooms to the onion and fry together.

Add chopped parsley, fry, simmer, cover with a lid.

Fry a piece of pork, browning all the sides.

While the meat is cooling, heat the oven to two hundred degrees.

Place the dough on a baking sheet, the edges should hang down.

Place the mushrooms in the middle of the dough layer so that they are all covered with a piece of meat.

After laying out the meat, roll up the dough, pinch the edges, moistening them with water first.

Beat the egg and brush the surface of the dough with it.

Cover with foil.

Bake pork for 60 minutes.

Always buy a voluminous piece of meat for baking, not a flat one.

The beef for this dish should be young, from young bulls.

If you want to bake lamb, then buy a leg.

Before baking, always fry a piece, this action “seals” the juice, it does not leak out and the dish turns out exceptionally juicy.

Rinse the pork balyk and pat dry with paper towels. Mix the meat seasoning with salt and pepper and rub the meat well on all sides.

Place the balyk in a bowl and add white wine, preferably dry. Place bay leaf on top. Cover the bowl with a lid and put it in the refrigerator for 10-12 hours. During this time, turn the meat 2-3 times so that it marinates well.

Place the dough on the work surface, let it rest at room temperature for 30-40 minutes, then roll out lengthwise. Dry the pork well and season it again. Place on the edge of the dough so that you can then cover the meat with the free edge.

Place garlic slices on top.

Cover the pork with the free edge of the dough and pinch on three sides. Prick the dough with a fork to allow steam to escape while baking.

Bake the pork in the dough for 1.5 hours in a preheated oven at 180 degrees. After turning off the oven, leave the meat there for another 30 minutes. Serve as a hot appetizer. Very tasty, try it!

Not every housewife knows how to cook meat. To do this, you need to have a desire and at least a little understanding of cooking. The best place to start learning is with pork. It is soft, delicate and easy to process. Pork in dough baked in the oven turns out very tasty. It won't be difficult to prepare it.

Home option

Usually complex meat dishes housewives cook on weekends. It takes a lot of time and distracts from other things. But there is a method that can be used on weekdays. An excellent option is pork in dough, baked in the oven.

To prepare it you will need the following products: one and a half kilograms of pork pulp, an egg, salt, cumin, ground pepper.

For the dough: 3 cups of flour, salt, egg and a pack of margarine.

The main thing is to do everything in a certain sequence:

1. First of all, prepare the dough. To do this, chop the margarine into flour, and then add the yolk and salt. Place the finished product in the refrigerator for about 40 minutes.
2. Now you can take on the meat. It needs to be cooked in boiling water, adding salt and pepper. To speed up the process, a large piece can be cut in half. After half an hour, you can take it out and sprinkle crushed cumin on top.
3. Divide the prepared dough into two parts and roll out each of them.
4. Place the first layer on a baking sheet. Place the meat on top and cover it with the second one.
5. Coat the semi-finished product with egg white, prick in some places and place in the oven.

After 40 minutes, the pork in dough, baked in the oven, will be completely ready. It can be transferred to a plate, cut into thin pieces and served.

Similar method

Chefs claim that the dough for such a case can be made the same as for dumplings. This will simplify the recipe a little, but will require spices for additional flavor. The products needed are almost the same: for 0.9 kilograms of meat, a glass of flour and water, 2 cloves of garlic, 5 grams of ground pepper, 10 grams of salt and any aromatic herbs.

Pork in dough, baked in the oven, is prepared differently:

1. The meat must first be washed, dried, rubbed with salt and herbs, and then covered with film and placed in the refrigerator for a short time.
2. Knead the dough from flour, salt and water.
3. Roll it into a thin layer. The thickness should be no more than half a centimeter.
4. Place a piece of pork in the middle. Place chopped garlic on it, and then carefully wrap the edges with an envelope. Make a couple of holes on top to allow steam to escape.
5. Transfer the workpiece into a mold and place it in the oven.

You will have to wait about two hours. But in end result you can be completely sure.

Pork with ham

Combination different types meat always benefits the dish. And if you add cheese and vegetables to them, the result will be simply amazing.

This is how pork in dough, baked in the oven, is prepared. A photo can show the whole picture from the inside. To work, you will need the following ingredients: 450 grams of fresh pork, 200 grams of ham, onion, 100 grams of cheese, egg, 2 cloves of garlic, salt, vegetable oil, black pepper, Devon mustard and a couple of sheets of ready-made puff pastry.

The recipe is absolutely simple:

1. Make several cuts with a knife on a piece of meat. After this, rub it thoroughly with pepper, salt and mustard.
2. In another frying pan, fry chopped onion and garlic.
3. Grate the cheese and slice the ham thinly.
4. Grease the pan with oil and place one sheet of dough on the bottom.
5. Place cheese, ham, part of the onion mixture, meat, onion, ham and cheese on it one by one.
6. Cover all this with a second sheet, brush with egg and place in the oven. It is better to set the temperature in advance to at least 180 degrees.

In just 50 minutes you will be able to take out the finished meat. And the smell from it, like an alarm clock, will tell you when it’s ready.

Portion option

As practice shows, many people like pork in dough, baked in the oven. A recipe with a photo helps you better understand the technology and follow each stage of the process. Some housewives prefer to cook hot dishes in portions. This doesn't make the job any easier, but it does make serving and serving easier.

For this case, you can try the option where you need: 1 kilogram of pork, 2 onions, a glass of flour, 2 eggs, 10 grams of water, 2 cloves of garlic, salt, spices and pepper.

Process description:

1. In the evening, rub the meat with salt, spices, garlic and refrigerate overnight.
2. Fry the onion separately.
3. In the morning, prepare a dough from flour, salt, water and eggs. Roll it out into a thin layer on the table, and then cut into even squares.
4. Cut the meat randomly into pieces.
5. Place pork and onions on each square. Wrap the workpiece and place it on a baking sheet covered with parchment.
6. Bake the products in the oven for about an hour. Inside the cabinet the temperature should be 185 degrees.

The finished tubes can be placed on one dish or served to each person in a separate plate.

Appetizing assortment

It will turn out very tasty if the composition of the dish is as varied as possible. It should not only contain pork in dough, baked in the oven. Step by step recipe makes it possible to see at what stage a particular component is introduced. It is better to think through the list of products in advance.

In this case you will need: pork, ready-made dough (unleavened or puff pastry), mushrooms, onions, salt, ground pepper and sun-dried tomatoes. There are no restrictions regarding the number. It all depends on personal preference. The cooking process is very simple:

1. Beat the meat thoroughly until the piece is almost transparent.
2. Fry mushrooms with onions and cut tomatoes into strips.
3. Roll out the dough and spread it on the table.
4. Place the products on it one by one in any order.
5. Fold the edges over and seal them with a seam. In principle, if there is enough dough, then the products can be wrapped like a store purchase.
6. Transfer the structure to a baking sheet and place in the oven for 45 minutes. 200 degrees will be quite enough.

The finished roll should be left to rest for about 20 minutes, and then cut and eaten.

Step-by-step recipes for cooking meat baked in dough in the oven

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

15 gr.

21 gr.

Carbohydrates

284 kcal.

Option 1: Classic meat in dough, baked in the oven

Recipe for classic meat in dough, baked in the oven. One large piece is used, ideally a neck. Yeast-free puff pastry. For the marinade you will need wine, it is better to take dry wine, it is advisable to soak the meat in it for 12 hours.

Ingredients

• 1 kg pork ham;
• 150 ml white wine;
• 15 grams of garlic;
• salt and pepper;
• 250 grams of dough;
• 1 tbsp. l. sesame;
• 1 egg.

Cooking method

Peel the garlic cloves, cut each one in half lengthwise, then again. Add some salt.

Rinse the piece of meat and dry the pork with napkins. Use a sharp knife to make punctures and insert salted pieces of garlic.

Combine a tablespoon (without a lump) of salt with a teaspoon of pepper, grate a piece of meat, transfer to a small container so that the pork fits tightly. It is advisable that the vessel have a good lid.

Pour wine over the meat, cover and leave to marinate. The minimum time is 2 hours, but it is better to wait at least a day or night.

Remove the meat from the wine, place on a paper towel and cover with the same. Let the remaining wine be absorbed and the piece will dry.

Roll out the dough into a layer that can be used to wrap the meat. Place a piece on it, cover with the free part, pinch the ends.

Transfer the meat to the mold, be sure to make punctures on top with a fork or knife, preferably at least five. Then brush the dough with egg and immediately sprinkle with sesame seeds. But you can make this dish without them.

Bake pork in dough at 180°C for 1.5 hours.

For sprinkling, use only white and raw sesame. Otherwise, the seeds will quickly burn and the flavor of the dish will be hopelessly spoiled. If the seeds still begin to turn black ahead of time, you can carefully scrape them off the dough with a knife.

Option 2: Quick recipe for meat in dough, baked in the oven

A recipe for quick meat in dough, baked in the oven, for those people who cannot wait long for marinating and want to enjoy the dish faster. Pork and ready-made dough are used again, and the meat is supplemented with a wonderful marinade with honey.

Ingredients

• 700 grams of pork;
• dough packaging;
• egg;
• 20 grams of mustard;
• 10 grams of honey;
• 0.5 tsp. pepper mixtures;
• salt.

Cooking method

Cut the meat into pieces, thickness about 0.7-1 cm, as desired. Lightly beat with a hammer on one side, no need to flatten too much.

Combine mustard and honey, add salt and a mixture of peppers. Grind thoroughly. You can use just black pepper or just paprika, depending on your taste.

Brush the pieces of meat with the prepared marinade. Thanks to the addition of honey and mustard, they will soak in very quickly.

Unfold the finished yeast-free dough and roll it out with a rolling pin. Cut into squares of such a size that you can wrap the dough in it and still have about 1.5-2 cm left for seams.

Shake the egg, brush the edges of the dough so that they stick together well, lay out the meat and pinch. Immediately make several punctures on top and transfer the bundle to a baking sheet.

Brush the top of the dough with the remaining egg, place in the oven, and bake for an hour at 190°C.

There is the same wonderful marinade, but with the addition of ready-made soy sauce. In this case, you need to be a little careful with salt, since the product already contains it.

Option 3: Meat in dough, baked in the oven with potatoes

A variant of a very hearty dish that is somewhat reminiscent of a pie. For such meat in dough baked in the oven, you can use pork, lamb, veal.

Ingredients

• 700 grams of meat;
• 4 potatoes;
• 1 tbsp. l. mayonnaise;
• 1 package (0.4-0.5) dough;
• 2 tbsp. l. sour cream;
• pepper, salt, yolk.

Cooking method

Cut the meat into centimeter-sized slices. Lightly walk over them with a hammer, sprinkle with spices and add mayonnaise. Stir and leave to marinate.

Peel the potatoes, cut the tubers into centimeter-sized circles, and place them in boiling salted water. Boil for two minutes, drain in a colander, and let cool slightly.

Take the dough out of the package and roll it out lightly. Place potato pieces overlapping on the central part. Grease with sour cream. Since the water has been salted, there is no need to add anything else.

Place pieces of meat on top of the potatoes.

Pinch the edges of the dough and make punctures. Brush with egg yolk.

Bake at 180°C for exactly one hour.

You can put a layer of onions between the meat and potatoes, but not raw ones. It is advisable to lightly fry it in a frying pan, then it will definitely be baked and will not crunch.

Option 4: Meat in dough, baked in the oven (with mushrooms)

Simply an amazing dish that is prepared in several stages. The products are first cooked until half cooked, then baked in dough.

Ingredients

• 500 grams of pork tenderloin;
• 350 grams of champignons;
• 150 grams of onion;
• 30 ml oil;
• 2 tbsp. l. mayonnaise;
• 400 grams of dough;
• 1 egg;
• 1 tsp. spices for meat;
• 2 cloves of garlic.

Cooking method

Rub the washed pork with meat spices, salt and grease with mayonnaise, transfer to a mold. Place in an oven preheated to 230 °C, bake at high temperature until golden brown, but do not overcook.

Cut the onion into strips. Heat oil in a frying pan, add vegetables, fry for a couple of minutes.

Wash the mushrooms, cut into slices, add to the onion and fry over high heat for about five minutes. Add salt, squeeze out garlic, stir, turn off.

Unfold the dough in front of you and roll it out a little with a rolling pin. Place slightly cooled mushrooms on the central part, and a piece of baked meat on top. You can cut it into several parts, it’s a matter of taste. Gather and pinch the dough and make holes.

Brush with egg, place the meat and mushrooms in the dough to bake. At 200°C this will take 30-35 minutes.

No champignons? You can use other mushrooms for the dish, for example, oyster mushrooms. If they are collected in the forest, then frying is carried out only after preliminary boiling.

Option 5: Meat in dough, baked in the oven with prunes

A variant of unusually aromatic meat, which is baked in the oven with the addition of prunes. If desired, a piece can be marinated in advance for several hours, the dish will turn out even tastier. You can use pork or beef, but not old beef.

Ingredients

• 800 grams of meat;
• 2 tbsp. l. mustard;
• 130 grams of prunes;
• 2 cloves of garlic;
• 1 tbsp. l. mayonnaise;
• a bunch of dill;
• 400 grams of dough;
• 1 tsp. salt;
• egg.

Cooking method

Rinse the prunes, add warm water, leave for 15-20 minutes.

Pierce a piece of meat with a knife in several places, put prunes inside, at least half should come out.

Mix mustard with less than a teaspoon of salt, pepper, and rub the meat on all sides.

Chop the dill and garlic, add a spoonful of mayonnaise and a pinch of salt, and grind.

Unfold the dough. If the piece is long and you can’t wrap it in it, roll it slightly with a rolling pin.

Grease the dough with a mixture of dill and mayonnaise, but not completely. It is better not to touch the edges that will stick together. Transfer the piece of meat. Scatter the remaining prunes on top and sides.

Pinch the edges of the puff pastry to seal the meat. Brush with beaten egg.

Place the meat in the oven and cook for 70 minutes at 180°C.

To seal the juices inside, a piece of meat can be pre-fried. But they only place it in heated oil and do all this over the highest heat, otherwise the escaping moisture will not allow a crust to form.

Option 6: Pork meat (carbonate) in dough in the oven

It is advisable to bake pork in this way; carbonate is ideal for the dish. If you pre-marinate it, it will turn out very tasty and juicy. The simplest dumpling dough is prepared using water, but with the addition of butter.

Ingredients

• 130 g water;
• 700 g carbonate;
• 30 g mustard;
• 300 grams of flour;
• 1 yolk;
• 50 g butter;
• salt pepper;
• 12 g garlic.

How to cook

Carbonate or other suitable piece, for example, a neck, rinse and dry. Cut the garlic into sharp pieces, sprinkle the pieces with salt, and stuff the pork.

Salt the mustard, add a good pinch of pepper to it, stir and grate the carbonate. Remove the pork to marinate either in a bag or in a container with a tight lid. Keep for at least five hours, it is better to leave it in the refrigerator overnight.

Add two pinches of salt and melted butter (20 g) to the water, add flour and knead into a stiff dough. Transfer to a bag and let sit for half an hour. Leave the remaining oil warm.

You can now turn on the oven, let it warm up to 180 degrees.

Roll out the dough into a large rectangle, brush with softened butter, fold into 4 layers. Leave for 5 minutes, roll out again, grease and also roll.

After another 5-10 minutes, simply roll out the layer into a piece 4 times larger than the meat. Place the marinated pork on it, lift the edges and sew it up. We make slits with a knife.

Brush the dough with yolk and bake the carbonate for 75 minutes.

If you get excess dough when packing meat, you need to cut it off immediately. In this case, it is convenient to work with scissors. They do not stretch the dough, and you can give the seam a neat look.

Option 7: Quick recipe for pork tenderloin in dough in the oven

Puff pastry will be used here, as it is very easy to work with, dishes are prepared quickly, but the meat will be laid in small slices. On average, the total cooking time will take no more than 70 minutes, active time no more than 10-15 minutes.

Ingredients:

• 450 g pork tenderloin;
• 450 g dough;
• egg;
• a little soy sauce.

How to cook

Rinse the pork. We use tenderloin or other soft parts that cook quickly. We layer it in centimeter-by-centimeter pieces.

We lay out all the meat in front of us on a large board, quickly tap it with a hammer on one side, then turn it over and also beat the other side.

Immediately, while the meat is lying in one layer, sprinkle the pieces soy sauce. But you can use different spices or mustard.

Unfold the dough. Roll it lightly with a rolling pin and place all the pieces of meat on one part. Cover with the second part, wrap the edges together, you get a kind of pie.

Using a sharp knife, make good through cuts on top.

Break the egg into a small bowl, beat it with a fork, coat the entire pie.

Bake the meat wrapped in dough for approximately 40-45 minutes. Readiness will become clear by the aroma.

If you don’t like a large pie, you can divide the dough into two parts or wrap each piece of meat individually.

Option 8: Meat in rye dough in the oven

Old Russian recipe for cooking meat in dough in the oven. It is kneaded independently, but from rye flour. This crust will be well saturated with fat, will delight you with taste and will perfectly replace white bread.

Ingredients:

• 1.5 kg pork;
• 4 cloves of garlic;
• 3 tbsp. rye flour;
• 2 tbsp. water;
• 2 tbsp. wheat flour;
• 1 tsp. pepper (ground black or mixture);
• 1 tbsp. l. salt;
• 5 grams of ripper;
• 3 tbsp. l. mayonnaise.

Step by step recipe

It is advisable to marinate the meat for this recipe for a day so that it is well saturated with spices. If you don’t want to bake such a large piece entirely, you can take 2 x 700 grams. It will soak and bake faster. Wash the piece and dry with a towel.

Combine mayonnaise with pepper, add 2 teaspoons of salt and one chopped clove of garlic, grind. Cut the remaining slices into pieces lengthwise.

Moisten each piece of garlic in mayonnaise, make a puncture in the meat, and insert it. Coat the meat with the remaining mayonnaise, put it in a pan or container, and leave it in the refrigerator for a day.

Add salt to the water, one teaspoon is enough, add pre-mixed rye and wheat flour, add ripper and just knead, do not make a soft mass. Let the rye dough rest for a quarter of an hour.

Roll out a piece of dough and wrap the meat. We make holes, you can cut strips at the top diagonally, as they do on loaves, the number is arbitrary.

Transfer the meat to a baking sheet, preferably lined with parchment or a mold with low sides. Place in an oven preheated at 180 degrees and cook for about 90 minutes.

You can knead such a dough only from rye flour, but it does not contain gluten, there will be no elasticity, and the taste will be far from ideal. It is for this reason that it is recommended to add from 30 to 50% wheat flour.

Option 9: Meat in dough in the oven with champignons

A special feature of this meat in the dough in the oven is the addition of champignons and onions. The dish is really very satisfying and flavorful. If there are no champignons, then we use honey mushrooms or oyster mushrooms.

Ingredients

• 400 g dough (puff pastry without yeast);
• 300 g champignons;
• 20 g butter;
• 500 g pork;
• 160 g onions;
• 1 yolk;
• 40 g sour cream (mayonnaise);
• 10 g mustard.

Step by step recipe

Cut the meat into two parts to form plates. Lightly tap them with a hammer. You can use steaks for this dish, it works great with them.

Mix mustard with sour cream, add salt, grate the pieces.

Cut the mushrooms into quarters, chop the onion into strips. Place everything together in a frying pan with heated oil and fry for about five minutes. Add salt to the filling and cool.

Place the puff pastry on the table, roll it out a little with a rolling pin, bringing it to a thickness of about three millimeters.

Place the prepared mushrooms and onions in an even layer in the central part of the layer. Be sure to cool it before doing this.

Place both pieces of meat on top of the filling. If it doesn’t completely cover the mushrooms, then it’s okay.

We lift the dough, sew up the edges, make slits, coat the dough on all edges with yolk. Give Special attention side parts so that after baking there is no difference with the top.

Place in the oven and bake the meat and mushrooms in the dough at 200 degrees for about an hour.

You can simply lift the dough to the top and pinch it like a pie. But it is better to make a seam on the side, like on a pie. In this case, on a smooth surface you can lay out a pattern of dough scraps and write something.

To ensure that the pieces stick, they are laid out on a greased place. It is also advisable to wet the edges before joining, then they will stick together securely.

Option 10: Meat in dough in the oven with cabbage

A special feature of this type of meat in the oven with cabbage is the pre-frying of the pieces. This technique will help the dish prepare faster if you don’t have time to pre-marinate in spices and sauces. Sauerkraut will be used here. But you can also stew this vegetable first.

Ingredients

• 400 g dough;
• 500 g sauerkraut;
• 120 g onion;
• 500 g meat;
• 40 g butter;
• egg.

Step by step recipe

Before cooking, cut the meat into pieces, but do not salt it. Heat the oil in a frying pan, fry the product for about five minutes, remove the pieces.

Place the chopped onion in the same frying pan and fry for a minute.

Squeeze out the cabbage, add to the onion, and fry for another five minutes. Cool all filling ingredients. Season the meat with salt and pepper.

Roll out the dough, visually divide into two parts, lay out a layer of cabbage and onions, scatter pieces of meat on top.

Brush the edges with yolk and glue. Use a knife to make through slits in the top layer of dough. After this, you can cover the entire product with yolk to obtain a beautiful color.

Bake the meat and cabbage at 200 degrees for 40 minutes, if necessary, increase the cooking time to an hour. It all depends on the meat used.

To prevent puff pastry from drying out in the oven, but not burning, it must be baked at a temperature of 200 to 220 degrees. If the crust has become hard, then after cooking, grease the hot product with oil or immediately cover it with a towel folded 4 times and let the baked goods stand.

Description

I often cook boiled pork, starting from the simplest classic recipe- and to various variations, such as meat baked with mustard, ginger or spices. Very convenient and healthy: a slice of boiled pork goes well with a side dish instead of fried cutlets, and on a sandwich instead of sausage. And this time I thought: how else can you bake meat in an original and tasty way? And I found a simple but very interesting recipe: meat baked in puff pastry. I was curious and here is the result!

A minimum of culinary effort - and the result is very juicy, tasty baked meat, and even a bonus to it - ruddy, delicious puff pastry, which can be eaten as a bite with meat instead of bread. The meat is baked in puff pastry, as if in an envelope or in the same foil (or in a sleeve, only the shell is edible!), all the broth remains inside, so the meat is juicy.

The dish looks very impressive: you can serve it on a festive table and surprise your household at dinner!

Ingredients:

• 250 g puff pastry;
• 1 kg of meat;
• Salt to taste (about 1 teaspoon);
• Spices (ground black pepper, turmeric, paprika);
• 3 tablespoons of red wine;
• 1 egg;
• Sesame, poppy or cumin.

Instructions:

The dough is suitable for both puff pastry and just puff pastry. The best meat is pork, a whole piece without bone, for example, balyk, apple or neck. A set of spices - according to your taste, you can add garlic and bay leaf.

We marinate the meat in advance: rinse, dry, rub with salt and spices. Or pour half of the spices into a bag, put the meat, pour the second half of the seasonings on top, close the bag and distribute the spices inside. Then pour in the wine, close the bag and put it in the refrigerator for 2 hours or overnight.

Take the puff pastry out of the freezer half an hour before you bake it so that it defrosts at room temperature. Place the thawed dough on a table lightly sprinkled with flour. We will need 250 g - usually this is two strips of dough. Blind their edges together and roll them out lightly to form one cake.

Dry the meat from the marinade with a paper towel and place it on the dough.

Bring the edges of the dough together and pinch tightly.

Brush the top of the envelope with beaten egg, you can sprinkle with sesame or other seeds.

Place the meat in puff pastry in a baking dish or greased frying pan. vegetable oil, and put it in a preheated oven.

First, bake the meat in puff pastry in the oven at 200C - until the dough turns golden brown and is well baked. After about 25-30 minutes, when the dough turns bright golden, cover the pan with a sheet of foil.