I suggest preparing wonderful meat - oven-baked pork in puff pastry. This was my first time cooking meat this way, but I was very pleased with the result. Meat prepared in this way turns out very juicy, tasty and aromatic. It is best to use ham, but you can also use the pulp without excess fat.
To prepare pork in dough baked in the oven, take the products from the list.
Rinse the meat and dry it with napkins, rub with salt, pepper and meat seasoning. Place in a container with a lid and add white wine. Marinate the pork for several hours, preferably overnight. If possible, turn the meat a couple of times.
After the time has passed, dry the meat well with paper towels.
Place the puff pastry on a work surface, defrost and roll out to the desired size so that you can wrap a piece of meat in the dough. Place pork on one half of the dough, place sliced garlic on top and on the sides.
Cover the meat with the free end of the dough and pinch the edges. Prick the dough on all sides with a fork to allow steam to escape.
Line a baking sheet or baking dish with parchment, place the meat in the dough, brush with beaten egg on all sides.
I decided to sprinkle sesame seeds on top. It tastes better and looks more impressive.
Preheat the oven to 180 degrees and bake the meat in the dough for 1.5 hours. If the piece is larger, bake for up to 2 hours.
Cool the finished pork in dough, baked in the oven until warm, cut into portions and serve. It's incredibly delicious!
Bon appetit!
Tender and aromatic baked meat with spices is a dish that will definitely decorate your holiday lunch or home dinner. Pork is best suited for this. Its meat is soft and juicy, and prolonged baking in the oven emphasizes these properties.
Usually pork is baked in foil. However, neither foil nor a sleeve gives such a tasty result as baking in dough. Meat prepared this way is the most juicy and appetizing. And the dough in which it is baked tastes like pizza base and is eaten to the last bite!
| Name: | Pork in dough | |
| Date added: | 05.04.2016 | |
| Cooking time: | 6 hours | |
| Recipe servings: | 4 | |
| Rating: | (No rating) |
Recipe for pork in dough in the oven
For baking, it is better to choose pork neck or pulp, as for chops, or with a bone. Stuff the meat with garlic (or place garlic slices under the dough next to the meat). Rinse the pork, dry with a napkin and rub evenly with a mixture of salt (1 tsp), pepper and herbs. After this, cover the meat with film and place in the refrigerator for several hours. 
Surprise your guests with an unusual holiday dish - tender pork in dough! Add the remaining salt and water to the flour. Knead the dough, which should be similar in density to dumpling dough. Roll it out on a floured table to a thickness of 4-5 mm. Place meat and garlic in the center of the dough and “swaddle” the pork. Leave two holes in the dough to allow steam to escape. Bake in the oven at 180 degrees for 2 hours.
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!
You will also find a wonderful video with a chef’s master class on cooking beef baked in dough in English. With the help of video advice from an expert, even a man can easily prepare such a dish to please the lady of his heart with a delicious dish. So, grab the recipes, friends.
Meat in dough, baked in the oven, recipes
It is preferable to take meat for cooking from the dorsal part - here the muscles work little during the life of the animal, so the meat is much more tender than in other parts of the carcass.
Meat in potato dough - a bird under a fur coat in the oven
In this recipe, turkey meat can be replaced with chicken fillet, or well-cut pieces of pork.
Number of servings - 4. Cooking time - one and a half hours.
Ingredients:
- turkey breast fillet;
- spoon of mayonnaise
- dill;
- salt.
For the test:
- half a glass of flour;
- vegetable oil;
- egg;
- 5 potatoes;
- fresh ginger root (about the size of a walnut).
Preparation:
- Boil the potatoes in their skins (do not add salt). After cooking, they need to be dried and cleaned, then crushed or twisted.
- Grind the peeled ginger root. Chop the dill.
- When the puree has cooled, add flour, egg and ginger root. Add salt and pour a couple of tablespoons of vegetable oil, sprinkle with dill. Knead the potato dough.
- Cut the bird into very thin slices.
- Rub the turkey fillet with salt, coat it with mayonnaise, and place on an oiled baking sheet.
- Place potato dough on the sides and on top of the fillet.
- Bake the turkey for about 40-50 minutes until the pastry is a nice golden hue.
- If you don’t like ginger, you can easily replace it with chopped garlic.
Meat in yeast dough - pork with garlic
Number of servings - 6. Cooking time - hour.
Ingredients:
- six boneless pork chops;
- vegetable oil;
- a pair of garlic cloves;
- bulb;
- salt;
- parsley.
For the test:
- one and a half cups of flour;
- half a glass of milk;
- egg;
- half a tablespoon of dry yeast;
- 50 g butter;
- teaspoon of sugar.
Preparation:
- Mix the yeast with flour, sugar and salt. Then pour milk, add softened butter and egg. Prepare the dough and give it time to rise.
- Salt the meat and rub it with crushed garlic.
- Chop the onion and herbs and fry them in oil.
- Divide the yeast dough into six parts, roll each into a flat cake.
- Place a piece of meat on each tortilla. Wrap in dough.
- Next, place the meat in an oiled baking sheet. Each piece must be coated with vegetable oil.
- Bake for 40-50 minutes at 180 degrees.
Meat in fresh dough - carbonade with mushrooms
Number of servings - 5. Cooking time - 2 hours.
Ingredients:
- one and a half kg of good meat;
- two onions;
- salt;
- 600 g champignons;
- vegetable oil;
- ground black pepper.
For the test:
- three glasses of flour;
- teaspoon lemon juice;
- a couple of eggs.
Preparation:
- Peel the onion for the filling, chop it and mushrooms. First fry the onion, and then add the champignons to it. Add some salt and pepper. Fry the mushrooms until the liquid has evaporated. Next, the filling needs to be cooled.
- Pour half a glass of water, lemon juice into the sifted flour, add eggs and salt, knead the dough. Leave it for 15 minutes under a bowl or napkin.
- Prepare the piece of meat by washing and drying it.
- Roll out the dough thinly to form a rectangle. Salt the meat.
- Place half the filling on the dough, then the meat and then the filling again. Wrap everything in dough, carefully pinch the edges.
- Place the meat in the dough in the oven for an hour and a half, after coating the dough with butter.
Pork with herbs in puff pastry
Number of servings - 5. Cooking time - one and a half hours.
Ingredients:
- 400 g puff pastry;
- onion;
- a third of a teaspoon of paprika;
- 1 kg of ham or carbonate;
- vegetable oil;
- egg;
- greens (spinach, parsley, basil, dill);
- salt.
Preparation:
- Rub the meat with paprika and salt and leave for 30-40 minutes.
- Chop the peeled onion and fry until transparent.
- Chop the greens, add them to the onion, add salt and simmer for 7-10 minutes until the filling becomes soft. Cool.
- It is preferable to buy ready-made dough so as not to bother with its preparation for a long time. Roll out the dough into a layer the size of which should be twice the size of the meat.
- Place the green filling on one half of the dough, place the meat on top of it, and cover with the other half. Pinch the edges.
- Grease a baking sheet with oil and place the meat in the dough on it. Beat the egg and brush the sides and top of the meat in the dough with it.
- Bake for one hour at 180 degrees.
Pork under a potato coat in the oven
Number of servings - 6. Cooking time - one and a half hours.
Ingredients:
- half a kilogram of pork neck or carbonate;
- salt.
For the test:
- a couple of tablespoons of flour;
- 20 g bacon (cut);
- vegetable oil;
- 30 g grated cheese (hard variety);
- 4 potatoes;
- greens (dill, parsley);
- bulb;
- egg.
Preparation:
- Grate the peeled potatoes using a large-mesh grater, then I leave it in cold water.
- Cut the bacon into strips and fry. Chop the peeled onion and fry until golden brown. Chop the greens.
- Remove the potatoes from the water, mix them with the onion and cooled bacon. Then add herbs, egg, flour and cheese, add salt. The dough should come out crumbly (if necessary, add a little more flour).
- Salt the meat. Place on an oiled baking sheet.
- Place the dough on top of the meat and press it down slightly so that it forms a thick crust.
- Place the meat in the oven for an hour and a half. I periodically pour it over with the juice released during cooking to get a golden brown crust.
And a wonderful master class from the chef on cooking beef in dough in English.
With these delicious recipes you can prepare meat in dough for the holiday table, or simply please your household with delicious food. What interesting recipes do you have in your culinary repertoire?
