Ingredients // Meat

Pork baked in pastry

meat baked in pastry experience of roasting meat, pork in particular, it has shown that the most succulent is obtained in the test.Neither foil or baking sleeve prevented this outcome.Needless dough edible after cooking, too, tastes like pizza dough, but more rigid and solid.The dough can be made with the addition of whole wheat flour (150 g per 100 g of wheat flour).Pork neck of pork take either or pulp (for chops, you can bone).Garlic can be lard meat or simply put peeled and cut into 2 parts zubochki next to the meat.

  • Pork 900 g pulp
  • Sol 1.25 h. Liter.
  • ground black pepper 0.5 h. Liter.
  • Italian herbs mixture 0.5 h. Liter.
  • 2 Garlic clove
  • wheat flour 250g
  • Water 200 ml
  • Step 1 Prepare foods: pork, flour, garlic, pepper and water.
  • Step 2 Meat wash, dry cloth.Sprinkle salt (1 h. P.) And spices to distribute them as uniformly as possible over the entire surface.Cover with foil and a few hours in the refrigerator.
  • Step 3 Sift the flour into a bowl, add 0.25
    h. Liter.salt and water.
  • Step 4 Knead the dough.It should be density, as dumplings.
  • Step 5 Pripylit table flour.Roll out the dough to a thickness of about 4-5 mm.
  • Step 6 In the center of the dough to put meat.Add the garlic.
  • Step 7 "swaddle" meat, top up with 2 holes for the steam.Put in a greased with butter and floured baking dish.
  • Step 8 Bake at 180 ° C for 2 hours.

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