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

Housewives usually prepare complex meat dishes 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 you can be completely confident in the final result.

Pork with ham

The combination of different types of 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. The temperature inside the cabinet 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. A 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.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Luxurious beef Wellington or tender, melt-in-your-mouth pork baked in dough is a win-win solution for the holiday table. The meat is evenly baked, but remains juicy inside, thanks to the ruddy “flour wrapper”. The classic English dish and its simplified variations do not require complex culinary techniques, and you can safely experiment with the ingredients and amount of filling.

How to cook meat in dough in the oven

The cooking process can be divided into several stages. The dough is rolled out into a layer up to 5 mm thick. The meat is marinated, rubbed with spices, and sometimes fried. Place directly on a base or on a bed of vegetables, mushrooms, berries, dried fruits, such as prunes. Form a roll or envelope, bake in the oven until crispy at a temperature of 180-200 degrees.

Recipes for meat in dough in the oven

There are many options for preparing meat in dough. Beef tenderloin or pork is cut into large pieces or marinated whole, baked in the form of a large roll or in portioned bags or envelopes. You can use any dough - puff pastry, yeast, unleavened, unleavened. The main thing is to carefully study the recipe with step-by-step photos and choose quality ingredients.

Classic recipe for meat in dough

  • Time: 2 hours 25 minutes.
  • Number of servings: 8 persons.
  • Calorie content of the dish: 250 kcal per 100 g.
  • Cuisine: English.
  • Difficulty: difficult.

Before preparing baked meat, it is advisable to marinate it - rub it with spices and leave for a couple of hours. Pork in the dough in the oven will turn out tasty and beautiful, as in the photo, if you make 2-3 neat holes on the flour envelope to allow hot steam to escape. For juiciness, it can be wrapped in thin strips of bacon. The dough should be stiff, like for dumplings. The flour must be sifted first.

Ingredients:

  • pork – 990 g;
  • garlic – 7 teeth;
  • flour – 260 g;
  • water – 210 ml;
  • vegetable oil – 35 ml;
  • ground black pepper - to taste;
  • spices - to taste;
  • salt - a pinch.

Cooking method:

  1. Rub the meat with spices and stuff it with garlic.
  2. Combine oil, salt, water, flour. Knead the dough.
  3. Roll out and place pork on top.
  4. Spice up. Wrap to form an envelope.
  5. Bake for 2 hours.

With potatoes

  • Time: 1 hour 15 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 208 kcal per 100 g.
  • Purpose: main dish.
  • Cuisine: English.
  • Difficulty: difficult.

The finished yeast-free base will not lose its properties and will flake well if you roll it in one direction, sprinkling the rolling pin with flour. The dough should not be too thin, otherwise the filling will tear it. The edges of the bag are fixed with the remains of the base or pinned with wooden toothpicks. Before serving, they should be tied with fresh green onions.

Ingredients:

  • beef – 520 g;
  • potatoes – 680 g;
  • puff pastry – 510 g;
  • carrots – 75 g;
  • onion – 75 g;
  • vegetable oil – 35 ml;
  • salt - to taste;
  • spices - to taste.

Cooking method:

  1. Boil potatoes, cut into cubes.
  2. Chop the onion and grate the carrots. Brown in oil.
  3. Separately, fry the chopped meat.
  4. Divide the dough into 6 parts, roll out into squares.
  5. Place meat, vegetables, potatoes, spices, and salt in the center of each.
  6. Form bags.
  7. Bake for half an hour.

Pork in dough with prunes

  • Time: 3 hours 30 minutes.
  • Number of servings: 9 persons.
  • Calorie content of the dish: 268 kcal per 100 g.
  • Purpose: main dish.
  • Cuisine: European.
  • Difficulty: difficult.

Tender pork in puff pastry in the oven will turn out beautifully cut, as in the photo, if you cook it with prunes. The depth of the cuts in the meat should be at least 1.5 cm. It is recommended to press the sesame seeds with a rolling pin so that the seeds do not fall off onto the baking sheet. During the initial roasting, the pork should be basted with the juices released, as when roasting a duck or goose.

Ingredients:

  • pork – 1.8 kg;
  • puff pastry – 1 sheet;
  • prunes – 75 g;
  • soy sauce – 75 ml;
  • garlic – 5 teeth;
  • honey – 95 g;
  • sesame - to taste;
  • cumin - to taste;
  • salt - a pinch.

Cooking method:

  1. Combine chopped prunes, cumin, salt, grated garlic, honey, soy sauce.
  2. Make cuts on the pork and rub with the mixture. Leave for an hour.
  3. Grease a deep baking tray with oil.
  4. Bake the meat until almost done, remove from the oven.
  5. Roll out the dough.
  6. Place pork on top and wrap.
  7. Sprinkle the roll with sesame seeds and return to the baking sheet.
  8. Bake in the oven until golden brown.

Meat in dough with mushrooms

  • Time: 1 hour 50 minutes.
  • Number of servings: 8 persons.
  • Calorie content of the dish: 212 kcal per 100 g.
  • Purpose: main dish.
  • Cuisine: English.
  • Difficulty: difficult.

Before preparing a delicious rosy roll, the meat must be thawed and left at room temperature. The hot dish is immediately removed from the baking sheet so that the pork neck does not become dry and harsh. Fry the mushrooms and onions until the liquid has evaporated. “Pockets” can also be filled with chopped parsley, anise seeds, celery, cranberries, and cloves.

Ingredients:

  • pork – 990 g;
  • puff pastry – 510 g;
  • onion – 75 g;
  • champignons – 760 g;
  • vegetable oil – 35 ml;
  • spices - to taste;
  • salt - a pinch.

Cooking method:

  1. Chop the onion and champignons. Add salt and fry in oil in a saucepan.
  2. Make 5-7 deep cuts in the pork and fill with mushroom filling.
  3. Rub the meat with spices and tie.
  4. Fry until half cooked. Cool, remove twine.
  5. Roll out the dough and wrap the pork.
  6. Bake for 1 hour.

Quick recipe for meat in puff pastry in the oven

  • Time: 50 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 280 kcal per 100 g.
  • Purpose: main dish.
  • Cuisine: English.
  • Difficulty: difficult.

If the roll has already acquired a rich golden crust, but the meat inside is not yet ready, it should be covered with foil. Cooking will take less time if the pork is pre-marinated with vinegar, bay leaf, wine, lemon slices, thyme, rosemary, and cinnamon. A little marinade can be poured into a baking sheet during the initial frying of meat.
Ingredients:

  • pork – 520 g;
  • puff pastry – 1 sheet;
  • mustard – 90 g;
  • spices - to taste;
  • salt - a pinch.

Cooking method:

  1. Rub the pork with spices.
  2. Grease the pan with oil and place the meat.
  3. Place in preheated oven for 15 minutes.
  4. Remove pork and cool slightly. Cover with mustard.
  5. Roll out the dough and wrap the warm meat.
  6. Make cuts.
  7. Bake for another half hour.

Meat in rye dough

  • Time: 2 hours 10 minutes.
  • Number of servings: 10 persons.
  • Calorie content of the dish: 265 kcal per 100 g.
  • Purpose: main dish.
  • Cuisine: European.
  • Difficulty: difficult.

Instead of pork ham, you can take two identical shanks weighing up to 1.2 kg. The water should be boiled, but cold - upon contact with boiling water, the flour will boil and lumps will form. If necessary, sifted flour is mixed with a leavening agent, such as starch or soda. When baking, it is important to monitor the density and texture of the golden brown crust; it should be crispy.
Ingredients:

  • pork – 2.5 kg;
  • rye flour – 520 g;
  • celery root – 110 g;
  • garlic – 4 teeth;
  • carrots – 75 g;
  • spices - to taste;
  • sugar – 55 g;
  • vegetable oil – 55 ml;
  • greens - to taste;
  • salt - a pinch;
  • spices - to taste.

Cooking method:

  1. Grate carrots and celery.
  2. Chop garlic with herbs.
  3. Rinse the pork thoroughly with cold water, place in a food container and soak for 1 hour.
  4. Dry and rub with spices. Trim and lift the skin with fat.
  5. Fill the resulting “pocket” with vegetables and garlic.
  6. Sprinkle with sugar and secure with skewers.
  7. Mix rye flour, salt. Add water to obtain the consistency of thick sour cream.
  8. Coat the pork on all sides with the mixture.
  9. Place on a baking sheet covered with foil and greased with oil.
  10. Bake until the crust is set and cracked.
  11. Remove the baking sheet and cover the cracks with the remaining dough.
  12. Return to the oven and bake until done, about 1.5 hours.

With cabbage

  • Time: 45 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 238 kcal per 100 g.
  • Purpose: main dish.
  • Cuisine: European.
  • Difficulty: difficult.

Sauerkraut and pork or carbonade is a classic combination of flavors typical of German cuisine. For juiciness and interesting sourness, cabbage is combined with onions, lemon zest, cranberries or milled (peeled from membranes) tangerine slices. The pork will not tear when beating if you place cling film on top of each piece. Before serving, the dish is decorated with fresh herbs and mayonnaise.
Ingredients:

  • pork – 610 g;
  • sauerkraut – 420 g;
  • puff pastry – 410 g;
  • flour – 35 g;
  • vegetable oil – 35 ml;
  • egg – 1 pc.;
  • spices - to taste.

Cooking method:

  1. Cut the pork into 4 parts.
  2. Beat and rub with spices.
  3. Squeeze the cabbage and drain the brine.
  4. Roll out the dough, divide into 4 parts.
  5. Place a piece of meat and cabbage on each.
  6. Form envelopes, brush with yolk.
  7. Place on a greased baking sheet.
  8. Bake for 25 minutes.

Jamie Oliver's recipe

  • Time: 1 hour 30 minutes.
  • Number of servings: 8 persons.
  • Calorie content of the dish: 210 kcal per 100 g.
  • Purpose: main dish.
  • Cuisine: English.
  • Difficulty: difficult.

Beef Wellington is a delicious British dish prepared for Christmas and other holidays. Jamie Oliver's recipe doesn't require outrageously expensive ingredients or special culinary skills. The talented Englishman, known as the Naked Chef, recommends using red onions, tender chicken livers and several types of wild mushrooms.

Ingredients:

  • beef tenderloin – 980 g;
  • puff pastry – 1 sheet;
  • truffle oil – 0.5 tsp;
  • chicken liver – 100 g;
  • Worcestershire sauce - 2 tbsp. l.;
  • garlic – 3 teeth;
  • onion – 115 g;
  • butter – 100 g;
  • mushrooms – 610 g;
  • olive oil – 35 ml;
  • rosemary – 3 sprigs;
  • breadcrumbs – 35 g;
  • thyme – 1 sprig;
  • salt - to taste;
  • egg – 1 pc.;
  • ground black pepper - to taste.

Cooking method:

  1. Trim the ends of the beef tenderloin on both sides (called the head and tail), forming a log.
  2. Rub with a mixture of salt, black pepper, chopped rosemary.
  3. Combine olive oil, butter, thyme in a preheated frying pan.
  4. Remove the greens. Add and brown the meat, transfer to a plate.
  5. Chop the onion and garlic and fry with aromatic oil.
  6. Add chanterelles, porcini and other mushrooms.
  7. When the liquid has evaporated, add the liver, Worcestershire sauce, and truffle oil.
  8. After 10 minutes, place the mixture on a board and chop with a knife. Sprinkle with breadcrumbs.
  9. Roll out the dough and spread the mushroom mixture on top.
  10. Place meat on mushrooms and roll up.

    11. Discuss

    Meat in dough in the oven: step-by-step recipes with photos and videos

Meat in dough is one of the most famous culinary masterpieces presented to the world by European cuisine. This is not just an original and tasty dish with an original presentation, but also a unique cooking technique in which a dense bread shell acts as foil, protecting the tenderloin from drying out, maintaining its juiciness and appetizing pink color.

How to cook meat in dough?

Meat baked in dough surprises with its variability. Not only is any meat suitable for cooking, but the choice of dough is also very large. You can use puff pastry, unleavened, yeast. Traditionally, the meat is marinated, fried in a frying pan or immediately wrapped in dough, then put in the oven at 180 degrees for 1.5 to 3 hours.

  1. The meat in the dough will be especially tasty and tender if you use the back part of the animal carcass during cooking.
  2. When choosing meat, it is better to give preference to a voluminous piece; a thin piece will have to be rolled, which will increase the cooking time.
  3. After marinating, the meat should be fried; this action “seals” the meat and does not allow the juices to leak out.

Meat baked in dough is a great way to please your household with delicious and nutritious food. This popular English dish was traditionally made with beef, but for many years it was ignored that pork was also suitable for this purpose. It is fatty, easier to work with and perfectly absorbs even the toughest dough with juices, turning it into a fragrant crust.

Ingredients:

  • pork - 950 g;
  • clove of garlic - 4 pcs.;
  • oil - 40 ml;
  • water - 200 ml;
  • flour - 250 g.

Preparation

  1. Rub the pork with a pinch of salt and pepper, sprinkle with garlic and refrigerate for 2 hours.
  2. Knead the dough from flour, water, 30 ml of oil, and a pinch of salt.
  3. Roll out the dough into a layer, place the pork, roll it in an envelope and brush with oil.
  4. Pork in dough is baked for 2 hours at 180 degrees.

Puff pastry with meat in the oven will turn into a festive dish in 20 minutes. The type of dough itself requires quick preparation, just like pork, which is easy to cook in the oven. In this case, there is no need to waste time on marinating; all that remains is to season the meat with the simplest spices, keep it in the oven for 15 minutes and, wrapping it in dough, continue baking.

Ingredients:

  • sheet of puff pastry - 1 pc.;
  • pork - 650 g;
  • butter - 20 g;
  • mustard - 40 g.

Ingredients:

  1. Season the meat and bake for 15 minutes at 200 degrees.
  2. Cool, brush with mustard, wrap in dough and cook at 200 degrees for 20 minutes.
  3. Meat baked in puff pastry should be covered with foil and allowed to rest for 10 minutes.

Meat in dough in a frying pan


The absence of an oven is not a reason to refuse to cook a dish. Pork in dough in a frying pan is no less tasty, because this type of meat tolerates any heat treatment well, cooks quickly and always retains a pronounced taste. The qualities of pork are especially good with choux pastry, the crispy crust of which looks appetizing and perfectly retains meat juice.

Ingredients:

  • pork - 550 g;
  • mozzarella cheese - 250 g;
  • green onion feathers - 6 pcs.;
  • flour - 300 g;
  • water - 250 g;
  • oil - 90 ml.

Preparation

  1. Knead the dough from flour, water and butter.
  2. Roll it into thin cakes.
  3. Place a piece of pork, mozzarella and onion on them.
  4. Protect the edges and fry the meat in the dough until golden brown.

Beef baked in dough in the oven with mushrooms, ham and mustard is nothing less than popular. 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 get the dough golden brown and the meat classic medium rare.

Ingredients:

  • beef tenderloin - 700 g;
  • champignons - 400 g;
  • ham slices - 8 pcs.;
  • oil - 40 ml;
  • sheet of puff pastry - 1 pc.;
  • egg - 1 pc.;
  • English mustard - 40 g.

Preparation

  1. Puree the mushrooms and simmer for 10 minutes in a frying pan.
  2. Lightly fry the meat and cool.
  3. Lay out the slices of ham and mushroom puree overlapping each other on cling film.
  4. Place the meat coated with mustard on top and roll into a roll.
  5. Place the roll on the rolled out dough and wrap it around.
  6. Beef in dough in the oven - “Wellington”, baked for 20 minutes at 200 degrees and 15 minutes at 180.

“Koloboks” of meat in puff pastry are an easy and budget-friendly way to give ordinary minced meat and a sheet of puff pastry a bright, original and fun presentation. In this case, no additional components are required, you just need to form balls from the minced meat, cut the dough into strips and, wrapping them around the meat filling, bake the products in the oven.

Ingredients:

  • puff pastry - 500 g;
  • minced meat - 650 g;
  • onion - 1 pc.;
  • yolk - 3 pcs.

Preparation

  1. Add onion, 2 yolks to the minced meat and form into “balls”.
  2. Roll out the dough, cut into thin strips and wrap the balls, imitating a ball of thread.
  3. Grease with yolk and bake for 25 minutes at 180 degrees.

Chicken meat in dough has a lot of cooking options. It can be decorated not only as a roll, but also in the form of puff “bags”. Many people prefer to wrap a chicken leg in dough, but minced poultry fillet is preferable. It cooks faster, and its convenient serving helps you avoid getting your hands dirty while eating and turns the product into a buffet appetizer “to eat.”

Ingredients:

  • chicken fillet - 250 g;
  • onion - 1 pc.;
  • ground black pepper - 5 g;
  • puff pastry - 300 g;
  • egg - 1 pc.

Preparation

  1. Grind the chicken fillet and onion in a meat grinder and place on squares of puff pastry.
  2. Form “bags”.
  3. Brush them with beaten egg.
  4. Bake at 200 degrees for 25 minutes.

The dough baked in the oven involves not only expensive pulp and a lot of additions, but also a more economical option, which is made from the peritoneum. This cheap pork cut requires a minimum of financial costs, and as a result provides maximum taste and juiciness. Proof of this is this recipe, where the peritoneum turns into Italian “Porchetta”.

Ingredients:

  • pork peritoneum - 2 kg;
  • lemon - 1 pc.;
  • clove of garlic - 6 pcs.;
  • fresh dill - 50 g;
  • rosemary sprigs - 2 pcs.;
  • puff pastry - 500 g.

Preparation

  1. Season the expanded peritoneum with lemon juice and season with herbs and garlic.
  2. Roll into a roll, secure with string and wrap in dough.
  3. Bake for 2.5 hours at 180 degrees.

For those who want to turn meat in dough in the oven into a hearty, fluffy and rosy dish, it is better to use yeast dough. In this case, the extra time spent will pay off in a nutritious way - with juicy, soft, aromatic meat and fluffy, crispy baked goods. It is appropriate to complement such a meal with a simple fresh salad and you can invite guests to the table.

Ingredients:

  • pork tenderloin - 1.5 kg;
  • clove of garlic - 5 pcs.;
  • oil - 20 ml;
  • flour - 350 g;
  • milk - 120 ml;
  • dry yeast - 10 g;
  • egg - 1 pc.;
  • sugar - 10 g;
  • butter - 50 g.

Preparation

  1. Dissolve yeast and sugar in warm milk.
  2. Pour the mixture into the flour, add butter and egg and knead the dough.
  3. Season the meat and fry.
  4. Knead the dough, roll it into a layer, wrap the meat and put it in the oven.
  5. Bake the meat in yeast dough for 90 minutes at 180 degrees.

Pork in rye dough is an old Russian dish served on the Christmas table. To do this, they selected a pork ham, soaked it in brine for several hours and only then wrapped it in rye dough and sent it to the oven. Even then, housewives knew that the 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

  1. Soak the ham in the saline solution for 2 hours.
  2. After that, grate with pepper and garlic.
  3. Knead the dough from flour and water.
  4. Roll out the dough into a layer and wrap the meat.
  5. Bake the meat in rye dough at 180 degrees for 3 hours.

For many, dough involves unnecessary hassle and lengthy cooking, which is easily refuted by this recipe, in which the dough and meat are cooked in about 5 minutes. To prepare, you need to knead a dough from grated potatoes, flour and eggs, bread pieces of pork pulp in it and fry them until golden brown in a frying pan.

Ingredients:

  • pork tenderloin - 550 g;
  • potatoes - 5 pcs.;
  • egg - 1 pc.;
  • flour - 120 g;
  • oil - 150 ml.

Preparation

  1. Cut the meat into crowbars and beat it.
  2. Grate the potatoes, add flour and egg.
  3. Bread the meat in potato mixture and fry in oil.

Meat in dough in the oven is a recipe that makes it possible to quickly and easily 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 mushrooms. They, unlike fresh vegetables, are available all year round, are not expensive and always give food a distinct taste and aroma.

Ingredients:

  • pork fillet - 1.5 kg;
  • puff pastry - 250 g;
  • champignons - 450 g;
  • onions - 2 pcs.;
  • cheese - 70 g;
  • oil - 80 ml;
  • yolk - 1 pc.;
  • sesame - 20 g.

Preparation

  1. Fry the champignons and onions and mix with grated cheese.
  2. Brown the meat in a frying pan.
  3. Place the mushroom filling in the center of the dough sheet, with the meat on top.
  4. Roll into a roll, brush with yolk and sesame seeds and bake for 40 minutes at 180 degrees.

Steamed meat in dough


Meat in dough is a recipe that gives the opportunity to taste the dish, even for those who are forced to give up baked foods. We are talking about khanum, which, like manti, is steamed. Thanks to this technique, this delicious potato, carrot and onion acquires juiciness and turns into a satisfying and healthy product.

If you take a piece of meat, marinate it and put it in a baking bag, it will be delicious, even very tasty. But if you bake the same piece of meat in dough, it’s mega tasty! And by the way, the bread is also edible. In a thin place it is crispy, and where it is soaked in meat juice it is soft and aromatic. The meat turns out tender and juicy.

Prepare the necessary ingredients for cooking meat in dough, baked in the oven.

Wash the pork pulp, dry it with napkins and remove any film or fat. The piece should be whole and beautiful. Place it in a deep bowl and pour soy sauce over it.

Add rosemary sprigs and leave in a cool place for 30 minutes.

Then drain the remaining sauce and add spices. Rub in the spices thoroughly using massage movements. Add salt if desired, just remember that soy sauce is salty.

Pour warm water into a deep bowl, add salt and add sifted flour in parts.

Knead the dough. It should be soft, tender, flexible and not stick to your hands.

Roll it out into a thin layer ~4 mm thick. Grease a baking dish with vegetable oil, place the dough on top and smooth it out. Place meat in the center.

Wrap the meat in an envelope and pinch the edges.

Make a small hole in the center so that the meat can “breathe” while baking. If desired, brush the top of the dough with beaten egg and sprinkle with sesame seeds.

Bake the meat in the dough in the oven for 1.5 hours at 160 degrees. If the dough browns quickly, you can cover the top with foil.

Serve the finished meat in the dough warm or cooled.

It goes well with a light vegetable salad.

Bon appetit. Cook with love.

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!