Meat in the dough is a recipe for a holiday and not only

The dish, which will be discussed, tasty, beautiful, festive. The recipe is quite complex, but the result is worth it. In order to cook meat in the dough (the recipe I propose to you), you need to buy a kilogram of one and a half selected veal, preferably cut and marinate it. This is necessary, since veal practically does not have fat, which means that when cooking, losing moisture, it can turn out to be rather dry. For the marinade, we need the cubes of carrots, root celery, onions. We spread the vegetables in the kazanok and fill it with half a liter of beer. We bring everything to the boil and leave the ready marinade to cool. Using a sharp long knife, pierce a piece of meat along the entire length and put a strip of carrot into the hole formed. Meat in the dough (you will definitely like the recipe) when cutting a finished piece will look great with orange impregnations. If, instead of veal, you decide to make a piece of beef, then instead of carrots, pepper the meat with freshly baked bar. To do this, cut into thin strips of lard will first freeze, so that it was easier to push it into the main piece of meat. This task is not easy. During cooking, fat will melt, and beef due to this will become more juicy.

We choose a deep vessel, we put into it a stuffed piece of meat and fill it with a cooled marinade. Marinated meat should be a whole night (at least 5 hours). We take the veal on a paper towel, remove the remaining liquid from the surface. On a heated frying pan, the meat is quickly fried in vegetable oil from all sides. This is done so that the meat in the dough, the recipe of which I describe, does not give off too much juice during the cooking process - it will soak the layer of dough and dry the meat itself. Now you can salt the meat and add other spices at will. The roasted meat is left to cool.

In a frying pan from under the meat fry the finely chopped pieces of salted or smoked bacon, in a couple of minutes they will become transparent. Now add the pickled vegetables (without liquid), two tablespoons of sour cream and a bunch of fresh parsley. All fry for another five minutes and cool. Next, to cook the meat in the dough, we need a pound of meat (preferably pork), which we grind in a blender to the state of the paste. Add the cooled vegetables, 50 grams of fresh milk, one egg, salt and pepper, stirring the sticky stuffing.

In order to cook meat in a dough, the recipe of which at first glance seems laborious, we need a half-kilogram of the finished puff pastry. The smaller part we roll out in size, slightly exceeding the size of our piece of meat. We cut a hundred grammes of ham thinly onto the plates and lay them on the rolled out layer of dough, and lay out the stuffed veal on top. The next task is to flesh the meat from all sides with the ready stuffing, giving it a flat shape of the loaf. The remaining dough is rolled into a plate that will completely cover our creation. Gently connect the upper layer of dough with the bottom and cut off the excess dough. Back of the blade of the knife on the dough, put a pattern in the form of a diamond and directly in the center, insert in our piece 3-4 thick macaroni (punch the dough and a layer of minced meat). This will allow the couple to freely exit. Beat the egg with the resulting cake and send it to the oven, preheated to 200 degrees. In 30 minutes the dough will turn out to be a magnificent golden color. Then we wrap our "pie" in foil, and lower the temperature in the oven to 170-180 degrees. Our dish, wrapped in foil, we return to the oven for another hour or two. After this time we get our work from the oven and wrap it with a towel for another 30 minutes. But now the meat in the puff pastry is ready!