Meat in the dough is one of the most famous culinary masterpieces presented to the world by European cuisine. It is not just an original and delicious dish with an original serving, but also a unique cooking technique in which a dense bread shell serves as a foil, protecting the tenderloin from drying out, keeping it juicy and mouth-watering pink.
How to cook meat in a dough?
The meat baked in the dough surprises with its variability. Not only is any meat suitable for cooking, but also the choice of the test is very great. You can use puff, fresh, yeast. Traditionally, meat is marinated, fried in a frying pan or immediately wrapped in a batter, then sent to the oven at 180 degrees from 1.5 to 3 hours.
- The meat in the dough will turn out to be especially tasty and delicate if you use the back part of the animal carcass during cooking.
- When choosing meat, it is better to give preference to a three-dimensional piece, the thin one will have to be folded into a roll, which will increase the cooking time.
- After marinating, the meat should be fried, this action "seals" the meat and does not allow the juice to flow.
Pork in oven baked test
Meat in a baked test in the oven is a great way to please the family with delicious and nutritious food. This is a popular English dish, traditionally prepared from beef, for many years ignoring the fact that pork is also suitable for this purpose. It is fat, easier to work and perfectly juicers even the hardest dough, turning it into an aromatic crust.
Ingredients:
- pork - 950 g;
- a clove of garlic - 4 pieces;
- oil - 40 ml;
- water - 200 ml;
- flour - 250 g.
Preparation
- Pork chop the salt and pepper, pour garlic and put in the cold for 2 hours.
- Knead the dough from flour, water, 30 ml of oil, a pinch of salt.
- Roll the dough into a layer, lay the pork, fold it with an envelope and oil it.
- Pork is baked in the dough for 2 hours at 180 degrees.
Meat in puff pastry
Puff pastry with meat in the oven will turn into a festive dish in 20 minutes. The very type of dough suggests quick cooking, exactly, like pork, which is easily cooked in the oven. At the same time, you do not need to waste time on marinating, it only remains to flavor meat with the simplest spices, hold in the oven for 15 minutes and, turning into dough, continue baking.
Ingredients:
- sheet puff pastry - 1 pc .;
- pork - 650 g;
- butter - 20 g;
- mustard - 40 g.
Ingredients :
- Season the meat and bake for 15 minutes at 200 degrees.
- Cool, grease with mustard, wrap in dough and cook at 200 degrees for 20 minutes.
- Meat baked in puff pastry should be covered with foil and let it brew for 10 minutes.
Meat in a frying pan test
The absence of an oven is not a reason for refusing to prepare a dish. No less tasty pork in a frying pan test, because this kind of meat perfectly tolerates any heat treatment, quickly prepares and always retains a pronounced taste. Particularly good qualities of pork are manifested with a brewed dough, the crusty crust of which looks appetizing, and perfectly keeps meat juice.
Ingredients:
- pork - 550 g;
- mozzarella cheese - 250 g;
- feathers of green onions - 6 pcs .;
- flour - 300 g;
- water 250 g;
- oil - 90 ml.
Preparation
- Mix flour from flour, water and butter.
- Roll it into thin cakes.
- Put them on a piece of pork, mozzarella and onions.
- Protect the edges and fry the meat in the dough until red.
Wellington - beef in dough
Beef baked in an oven test with mushrooms, ham and mustard is nothing more than the popular English "Wellington" . This is a whole piece of beef tenderloin, wrapped in mushroom puree, ham and puff pastry, which is baked for 35 minutes, which is enough to make the dough a ruddy crust, and meat - a classic medium-sized frying.
Ingredients:
- beef tenderloin - 700 g;
- champignons - 400 g;
- slices of ham - 8 pcs .;
- oil - 40 ml;
- sheet puff pastry - 1 pc .;
- egg - 1 piece;
- English mustard - 40 g.
Preparation
- Mushrooms are mashed and pour for 10 minutes in a frying pan.
- Meat slightly fry and cool.
- On the food film, lap slices of ham and mushroom puree.
- Top with the mustard-smeared meat and roll into a roll.
- Put the roll on the rolled dough and wrap it around.
- Beef in the oven test - Wellington, baked 20 minutes at 200 degrees and 15 minutes at 180.
Balls of meat in puff pastry
"Koloboks" of meat in a puff pastry - it's a simple and budgetary way to give the usual meat minced meat and puff pastry sheet a bright, original and fun feed. At the same time, no additional components are required, just need to mold balls from beef, dough cut into strips and, wrapping them with meat filling, bake products in the oven.
Ingredients:
- puff pastry - 500 g;
- minced meat - 650 g;
- onion - 1 piece;
- yolk - 3 pcs.
Preparation
- Add onion onions, 2 yolks and form "koloboks".
- Roll the dough, cut into thin strips and wrap the balls, simulating a tangle of thread.
- Lubricate the yolk and bake for 25 minutes at 180 degrees.
Meat in puff pastry pouches
Chicken meat in the dough has a lot of cooking options. It can be decorated not only with rolls, but also in the form of layered "bags". Many prefer to wrap a chicken leg in a dough, but mincemeat from a bird fillet is preferable. It is faster prepared, and its convenient feeding helps not to spoil hands during eating and turns the product into a snack food "on the teeth."
Ingredients:
- chicken fillet - 250 g;
- onion - 1 piece;
- black ground pepper - 5 g;
- puff pastry - 300 g;
- egg - 1 pc.
Preparation
- Chicken fillet and onions scroll in a meat grinder and lay out on the squares of puff pastry.
- Form the "bags".
- Lubricate them with a beaten egg.
- Bake at 200 degrees for 25 minutes.
Pork roll in dough
Pork roll in a baked oven test assumes not only an expensive flesh and a lot of supplements, but also a more economical option that is made from the peritoneum. This cheap pork part requires a minimum of financial costs, and as a result provides the maximum taste and juiciness. Proof of this - this recipe, where the peritoneum turns into the Italian "Porquette".
Ingredients:
- pork belly - 2 kg;
- lemon - 1 piece;
- a clove of garlic - 6 pcs .;
- fresh dill - 50 g;
- branches of rosemary - 2 pcs .;
- flaky pastry - 500 g.
Preparation
- Expand the peritoneum with lemon juice and season with herbs and garlic.
- Roll into a roll, fasten with a thread and wrap in dough.
- Bake for 2.5 hours at 180 degrees.
Meat in yeast dough in oven
If you want to turn meat in an oven test into a hearty, lush and ruddy dish, it's better to use a yeast dough. In this case, extra time costs will pay off with nutritious "meat bread" - with juicy, soft, fragrant meat and lush, crispy buns. This meal is appropriate to supplement with a simple fresh salad and you can invite guests to the table.
Ingredients:
- pork tenderloin - 1,5 kg;
- a clove of garlic - 5 pcs .;
- oil - 20 ml;
- flour - 350 g;
- milk - 120 ml;
- dry yeast - 10 g;
- egg - 1 piece;
- sugar - 10 g;
- butter - 50 g.
Preparation
- Dissolve yeast with sugar in warm milk.
- Pour the mixture into the flour, add butter and egg and mix the dough.
- Meat season and fry.
- Dough the dough, roll it into a layer, wrap the meat and send it to the oven.
- Bake the meat in a yeast dough 90 minutes at 180 degrees.
Pork ham baked in rye dough
Pork in the rye dough is an old Russian dish, served at the Christmas table. To do this, choose the ham, soaked it for several hours in the brine and only then, wrapped in a rye dough and sent to the oven. Even then, the housewives knew that a rye crust would protect the meat from drying out and fill it with the aromas of warm bread.
Ingredients:
- pork ham - 2,8 kg;
- clove of garlic - 8 pcs .;
- water - 3 l;
- salt - 80 g;
- rye flour - 900 g;
- water 650 ml.
Preparation
- Steep the ham in saline for 2 hours.
- After that, pepper and garlic.
- Mix flour and flour from the flour.
- Roll the dough into a layer and wrap the meat.
- Bake the meat in a rye dough at 180 degrees for 3 hours.
Meat in a potato dough
For many potatoes with meat in the test is associated with unnecessary troubles and long cooking, which easily refutes this recipe, in which dough and meat is cooked in about 5 minutes. For cooking, you need to knead the dough from grated potatoes, flour and eggs, wrap it in pieces of pork pulp and fry them until the rudeness in the frying pan.
Ingredients:
- pork tenderloin - 550 g;
- potatoes - 5 pcs .;
- egg - 1 piece;
- flour - 120 g;
- oil - 150 ml.
Preparation
- Cut the meat with crowbar and beat off.
- Potatoes grate, add flour and egg.
- Strain the meat in potato paste and fry in oil.
Meat with mushrooms in dough
Meat in the dough in the oven is a recipe that allows you to quickly and simply decorate the table with a hearty and tasty dish. This is not difficult, given the excellent compatibility of meat with a wide variety of ingredients, and especially with mushrooms. They, unlike fresh vegetables, are available all year round, are not expensive and always give the food a pronounced taste and aroma.
Ingredients :
- fillet of pork - 1,5 kg;
- puff pastry - 250 g;
- champignons - 450 g;
- onion - 2 pieces;
- cheese - 70 g;
- oil - 80 ml;
- yolk - 1 piece;
- sesame - 20 g.
Preparation
- Champignons and onion fry, and mix with grated cheese.
- Tender the meat in a frying pan.
- Put the mushroom filling in the center of the dough sheet, on top - meat.
- Roll into a roll, grease with yolk and sesame and bake for 40 minutes at 180 degrees.
Meat in a couple test
Meat in the dough is a recipe giving the chance to taste a dish, even to those who are forced to abandon the baked products. It's about the Khanum, which, like mantas, is prepared for a couple. Thanks to this method, this appetizing roll made of dough stuffed with lamb , potatoes, carrots and onions acquires juiciness and turns into a satisfying and useful product.
Ingredients:
- lamb - 900 g;
- onion - 500 g;
- potatoes - 300 g;
- carrots - 4 pcs .;
- flour - 500 g;
- water 125 ml;
- sour cream - 250 ml;
- egg - 1 pc.
Preparation
- Add egg, sour cream, water to the flour and mix the dough.
- Lamb chop finely, mix with onions, carrots and potatoes.
- Lay the filling on a thin layer of dough, roll with rolls, fasten the ends.
- Lay the roll into a hole-shaped mold and cook for a couple of 50 minutes.