Name: Meat in dough a la Jambon an cool
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Yield: 3
Ingredients: Meat - 600 gram; Carrot - 2 PC.; Clove - 2 PC.; Bay leaf - 1 PC.; Thyme - 1 beam; Parsley (greens) - 1 beam; Spice - 2 Tsp; Flour - 350 gram; Dry yeast - 10 gram; Milk - 150 Ml; Chicken egg - 0.5 PC.; Butter - 45 gram; Sugar - 1 Tsp; Salt - 1 pinch

Recipe information

Cooking:

4 hour 10 min.

Servings per container:

Source:

More details

Ingredients for - Meat in dough a la Jambon an cool

Filling

1. Meat 600 gram

2. Carrot 2 PC.

3. Clove 2 PC.

4. Bay leaf 1 PC.

5. Thyme 1 beam

6. Parsley (greens) 1 beam

7. Spice 2 Tsp

Dough

1. Flour 350 gram

2. Dry yeast 10 gram

3. Milk 150 Ml

4. Chicken egg 0.5 PC.

5. Butter 45 gram

6. Sugar 1 Tsp

7. Salt 1 pinch

How to cook deliciously - Meat in dough a la Jambon an cool

1. Stage

Let's start with the dough. Dissolve the yeast (10 g) in 100 ml of warm milk. Sift the flour (350 g), make a hole in it, add the milk and yeast, sugar (1 tsp.) and egg (1/2 piece). Stir with a fork.

2. Stage

In the center again make a hole and add salt (pinch), melted and slightly cooled butter (45 g), and the remaining 50 ml of milk.

1. Stage. Meat in dough a la Jambon an cool: In the center again make a hole and add salt (pinch), melted and slightly cooled butter (45 g), and the remaining 50 ml of milk.

3. Stage

Knead the dough for 10 minutes. The dough is elastic and does not stick to your hands. Cover with a towel and leave in a warm place for 3 hours.

4. Stage

Meanwhile, wash and dry the meat (600 g). Place in a saucepan, cover completely with water, bring to a boil, boil for 10 minutes and remove. Rinse the pot.

1. Stage. Meat in dough a la Jambon an cool: Meanwhile, wash and dry the meat (600 g). Place in a saucepan, cover completely with water, bring to a boil, boil for 10 minutes and remove. Rinse the pot.

5. Stage

Prepare the vegetables - peel carrots (2 pcs.), coarsely chop, peel onions (1 pc), stick cloves (2 pcs.), wash parsley, prepare bay leaf and thyme (I have them tied together).

1. Stage. Meat in dough a la Jambon an cool: Prepare the vegetables - peel carrots (2 pcs.), coarsely chop, peel onions (1 pc), stick cloves (2 pcs.), wash parsley, prepare bay leaf and thyme (I have them tied together).

6. Stage

In a pot put the vegetables, herbs, add 3 liters of water, if the meat is not salted, the water should be well salted. Bring to the boil, add the meat and cook under a lid over low heat for 1 hour and 15 minutes. Remove and cool completely, dry.

1. Stage. Meat in dough a la Jambon an cool: In a pot put the vegetables, herbs, add 3 liters of water, if the meat is not salted, the water should be well salted. Bring to the boil, add the meat and cook under a lid over low heat for 1 hour and 15 minutes. Remove and cool completely, dry.

7. Stage

Roll out the dough into a layer about 1 cm thick. If desired, it can be sprinkled with your favorite herbs.

8. Stage

Wrap the meat in the dough, securing the edges well. Make several punctures with a fork. The scraps of dough can be used to make a decoration. Leave under a towel in a warm place for 30 minutes.

1. Stage. Meat in dough a la Jambon an cool: Wrap the meat in the dough, securing the edges well. Make several punctures with a fork. The scraps of dough can be used to make a decoration. Leave under a towel in a warm place for 30 minutes.

9. Stage

Preheat the oven to 200 gr. Bake the product on parchment for about 45 minutes, when the dough begins to turn golden, cover it with foil or parchment.

1. Stage. Meat in dough a la Jambon an cool: Preheat the oven to 200 gr. Bake the product on parchment for about 45 minutes, when the dough begins to turn golden, cover it with foil or parchment.

10. Stage

Serve the dish hot, traditionally with green salad and mustard. My dressing for the salad is 2 tbsp. sour cream, 1 tsp. olive oil, 1 tsp. wine vinegar, 1 tsp. mild mustard, a pinch of salt, mix everything until smooth. Bon appetit!