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. It is best to start learning with pork. It is soft, delicate and perfectly amenable to processing. It turns out very tasty pork in the dough, baked in the oven. It will not be difficult to prepare it.

home option

Usually difficult meat dishes hostesses cook on weekends. It takes a lot of time and distracts from other things. But there is a way that can be used on weekdays. A great option is pork in dough, baked in the oven.

For its preparation you will need following products: one and a half kilograms of pork pulp, egg, salt, cumin, ground pepper.

For the dough: 3 cups flour, salt, egg and a pack of margarine.

The main thing is to do everything in a certain sequence:

1. The first step is preparing the dough. To do this, chop the margarine in flour, and then add the yolk and salt. Put the finished product in the refrigerator for about 40 minutes.
2. Now you can take on the meat. It must be boiled 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. Lay the first layer on the baking sheet. Place the meat on top and cover it with the second.
5. Lubricate the semi-finished product with protein, chop in some places and send to the oven.

After 40 minutes, the pork in the dough, baked in the oven, will be completely ready. It can be transferred to a plate, cut into thin slices and served.

Similar way

Chefs say that the dough for such an occasion can be made the same as for dumplings. This will simplify the recipe a little, but you will need spices for extra 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.

Preparing pork in dough, baked in the oven, in a different way:

1. The meat must first be washed, dried, rubbed with salt and herbs, and then covered with a film and put in the refrigerator for a short time.
2. Knead the dough from flour, salt and water.
3. Roll it out into a thin layer. The thickness should be no more than half a centimeter.
4. Place a piece of pork in the middle. Put chopped garlic on it, and then carefully wrap the edges with an envelope. Poke a couple of holes in the top for steam to escape.
5. Transfer the workpiece into a mold and send it to the oven.

You will have to wait about two hours. But in the end result, you can be completely sure.

Pork with ham

Combination different types meat always goes to the dish only for the good. And if you add cheese and vegetables to them, the result will be simply amazing.

This is how pork in the dough, baked in the oven, is prepared. A photo can show the whole picture from the inside. To work, you will need the following components: 450 grams of fresh pork, 200 grams of ham, onion, 100 grams of cheese, an 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 that, rub it well with pepper, salt and mustard.
2. Fry chopped onion and garlic in another pan.
3. Grate the cheese and cut the ham thinly.
4. Grease the form with oil and put one sheet of dough on the bottom.
5. Put cheese, ham, part of the onion mixture, meat, again onion, ham and cheese on it alternately.
6. Cover all this with a second sheet, brush with egg and send to the oven. It is better to set the temperature in advance at least 180 degrees.

After 50 minutes it will be possible to get the finished meat. And the smell from it, like an alarm clock, will tell you about readiness.

Portion option

As practice shows, many people like pork in dough, baked in the oven. A recipe with a photo helps to better understand the technology and follow each step of the process. Some housewives prefer to cook hot dishes in portions. This does not make the job easier, but it makes serving and serving easier.

For such a 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. Separately fry the onion.
3. In the morning, prepare the dough from flour, salt, water and eggs. Roll it into a thin layer on the table, and then cut into even squares.
4. Cut the meat randomly into pieces.
5. Put pork and onion on each square. Wrap the workpiece and place on a baking sheet covered with parchment.
6. Bake products in the oven for about an hour. Inside the cabinet, the temperature should be 185 degrees.

Ready tubes can be laid out on one dish or served to each in a separate plate.

Appetizing assortment

It will turn out very tasty if the composition of the dish is as diverse as possible. It should contain not only pork in the dough, baked in the oven. Step by step recipe makes it possible to see at what stage a particular component is introduced. It is better to think over the list of products in advance.

In this case, you will need: pork, ready dough(fresh or puff), 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 well so that the piece is almost transparent.
2. Fry the mushrooms with onions and cut the tomatoes into strips.
3. Roll out the dough and spread on the table.
4. Put the products on it one by one in any order.
5. Roll up the edges and secure with a seam. In principle, if there is enough dough, then the products can be wrapped like a purchase in a store.
6. Transfer the structure to a baking sheet and send to the oven for 45 minutes. 200 degrees will be enough.

The finished roll should be allowed to lie down for about 20 minutes, and then cut and eat.

Rinse the pork ribs and pat dry with paper towels. mix meat seasoning with salt and pepper, rub the meat well on all sides.

Place the balyk in a bowl and add white wine, preferably dry. Lay out on top Bay leaf. Cover the bowl with a lid and refrigerate for 10-12 hours. During this time, turn the meat over 2-3 times so that it marinates well.

Put the dough on the work surface, let it lie down at room temperature for 30-40 minutes, then roll it out in length. Dry the pork well and season with seasoning again. Put on the edge of the dough so that then cover the meat with the free edge.

Arrange garlic cloves on top.

Cover the pork with the free edge of the dough and pinch on three sides. Prick the dough with a fork to release steam during baking.

Bake pork in dough for 1.5 hours in a preheated oven at a temperature of 180 degrees. After turning off the oven, leave the meat there for another 30 minutes. Serve as hot appetizer. Very tasty, try it!

Meat in dough is one of the most famous culinary masterpieces given to the world 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 a foil, protecting the tenderloin from drying out, preserving 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 also the choice of dough is very large. You can use puff, fresh, yeast. Traditionally, the meat is marinated, fried in a pan or immediately wrapped in dough, then sent to the oven at 180 degrees from 1.5 to 3 hours.

1. The meat in the dough will turn out to be especially tasty and tender if you use the back of the carcass of the animal when cooking.
2. When choosing meat, it is better to give preference to a bulky piece, a thin one will have to be rolled up, which will increase the cooking time.
3. After marinating, the meat should be fried, this action "seals" the meat and does not allow the juice to flow out.

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

Ingredients:

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

Cooking

1. Rub the pork with a pinch of salt and pepper, stuff with garlic and refrigerate for 2 hours.
2. Knead the dough from flour, water, 30 ml of oil, a pinch of salt.
3. Roll out the dough into a layer, lay the pork, roll up the envelope and brush with oil.
4. Pork in the 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 test itself fast cooking, exactly like pork, which is easy to cook in the oven. At the same time, you do not need to spend time marinating, it remains only to flavor the meat with the simplest spices, hold it in the oven for 15 minutes and, wrapping it in dough, continue baking.

Ingredients:

• puff pastry sheet - 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 cover with foil and let steep for 10 minutes.

Meat in a pan

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

Cooking

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

Beef baked in the oven with mushrooms, ham and mustard is nothing short of popular. It's a whole piece of beef tenderloin wrapped in mushroom puree, ham and puff pastry, which is baked for 35 minutes, which is enough for the dough to acquire golden brown, and the meat is a classic medium roast.

Ingredients:

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

Cooking

1. Mushrooms puree and sweat for 10 minutes in a pan.
2. Lightly fry the meat and cool.
3. On the cling film overlap the ham slices and mushroom puree.
4. Lay the meat smeared with mustard on top and roll up.
5. Lay the roll on the rolled out dough and wrap around.
6. Beef in the dough in the oven - "Wellington", baked for 20 minutes at 200 degrees and 15 minutes at 180.

"Koloboks" of meat in puff pastry is a simple and budgetary way to give the usual minced meat and a sheet of puff pastry for a bright, original and fun serving. This does not require additional components, you only need to form balls from minced meat, cut the dough into strips and, wrapping them around meat stuffing, bake products in the oven.

Ingredients:

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

Cooking

1. Add onions, 2 yolks to minced meat and form "koloboks".
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 the dough has a lot of cooking options. It can be issued not only as a roll, but also in the form of puff "bags". Many prefer to wrap in dough chicken leg, but minced poultry fillet is preferable. It cooks faster, and its convenient serving helps not to get your hands dirty while eating and turns the product into a buffet snack “by the tooth”.

Ingredients:

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

Cooking

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

In 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 financial costs, and as a result provides a maximum of taste and juiciness. Proof of this is this recipe, where the peritoneum turns into the Italian Porchetta.

Ingredients:

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

Cooking

1. Flatten the expanded peritoneum lemon juice and season with herbs and garlic.
2. Roll up, fasten with string and wrap in dough.
3. Bake for 2.5 hours at 180 degrees.

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

Ingredients:

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

Cooking

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

Pork in rye dough- old Russian dish served on the Christmas table. To do this, they chose a pork ham, soaked it for several hours in brine, and only then wrapped it in rye dough and sent it to the oven. Even then, the 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;
• garlic clove - 8 pcs.;
• water - 3 l;
• salt - 80 g;
• rye flour - 900 g;
• water - 650 ml.

Cooking

1. Soak the ham in saline for 2 hours.
2. Then, rub 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 meat in rye dough at 180 degrees for 3 hours.

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

Ingredients:

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

Cooking

1. Cut the meat into slices and beat off.
2. Grate potatoes, add flour and egg.
3. Bread the meat in potato mass and fry in oil.

Meat in dough in the oven - 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 with mushrooms. They, unlike fresh vegetables, available all year round, are not expensive and always give food a pronounced 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.

Cooking

1. Fry mushrooms and onions, and mix with grated cheese.
2. Brown the meat in a skillet.
3. Lay down mushroom stuffing in the center of the dough sheet, on top - meat.
4. Roll up, brush with yolk and sesame seeds and bake for 40 minutes at 180 degrees.

Steamed meat

Meat in dough - a recipe that makes it possible to taste the dish, even for those who are forced to give up baked products. We are talking about khanum, which, like manti, is steamed. Thanks to this technique, this appetizing, potato, carrot and onion acquires juiciness and turns into a hearty and healthy product.

I propose to cook wonderful meat - oven-baked pork in puff pastry. In this version, I cooked meat for the first time, but I was very pleased with the result. The meat cooked in this way is very juicy, tasty and fragrant. It is best to take a ham, but you can also use the pulp without excess fat.

To cook pork in the oven baked dough, take the products from the list.

Rinse the meat and dry it with napkins, rub with salt, pepper and seasoning for meat. Place in a container with a lid and add white wine. Marinate pork for several hours, it is best to leave it overnight. If possible, turn the meat over a couple of times.

After the time has elapsed, dry the meat well with paper towels.

Put the puff pastry on the work surface, defrost and roll out to the desired size, so that a piece of meat can be wrapped in the dough. Put the pork on one half of the dough, spread the chopped garlic on top and on the sides.

Cover the meat with the free end of the dough, pinch the edges. Prick the dough on all sides with a fork to release steam.

Cover a baking sheet or baking dish with parchment, put the meat in the dough, grease with a beaten egg on all sides.

I decided to sprinkle some sesame seeds on top. With it, it tastes better and looks more effective.

Preheat the oven to 180 degrees and bake the meat in the dough for 1.5 hours. If the piece is larger, then bake for up to 2 hours.

Ready pork in the dough, baked in the oven, cool to a warm state, 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 festive lunch or homemade dinner. Pork is the best 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 the foil nor the sleeve gives such a tasty result as baking in the dough. Meat cooked in this way is the most juicy and appetizing. And the dough in which it was baked tastes like a pizza base and is eaten to the last piece!

Pork recipe in the oven

For baking, it is better to choose pork neck or pulp, as for chops, you can with a bone. Stuff the meat with garlic (or place garlic cloves under the dough next to the meat). Rinse the pork, dry it with a napkin and rub evenly with a mixture of salt (1 tsp), pepper and herbs. After that, cover the meat with a film and place in the refrigerator for several hours.
Surprise your guests with something unusual festive dish- tender pork in the dough! Add the remaining salt and water to the flour. Knead the dough, which should be similar in density to the dough for dumplings. Roll it out on a floured board to a thickness of 4-5 mm. Place the meat and garlic in the center of the dough, swaddle the pork. Leave two holes in the dough for steam to escape. Bake in the oven at 180 degrees for 2 hours.