Meat Baked in a Dough Crust

Tender, juicy, aromatic, delicious! Great hot or cold, and simple to make. In the old days, meat was often baked inside a dough crust.

Recipe author

Servings:

Pork (loin, ham, neck, or shoulder... I like a fattier cut—it comes out juicier.)

Table salt

Ground black pepper

0.5

Meat seasoning (any all-purpose meat seasoning)

Dried oregano (optional)

Garlic (you can halve or third each clove)

Wheat flour

230

Water

130

Vegetable oil (2 for searing the meat, 1 for greasing)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 13 g

Fats 43 % 18 g

Carbohydrates 26 % 11 g

258 kcal

GI: 9 / 0 / 91

Cooking method

Step 1:

Ingredients
Step 2:

Season the meat with salt, pepper, and seasoning, then put it in a bowl in the refrigerator for 4 hours or overnight.
Step 3:

Stud it with the garlic.
Step 4:

Sear it.
Step 5:

That is, brown it on all sides in a skillet with vegetable oil over high heat.
Step 6:

Mix the flour and water and make a dough. You can use a bread machine on the dough setting, 15 minutes.
Step 7:

Roll it out on a floured surface, about ⅛–¼ inch (3–5 mm) thick.
Step 8:

Set the meat on the dough and wrap it up on all sides.
Step 9:

Make two small holes in the dough.
Step 10:

Line a baking dish with foil and grease it with vegetable oil. Set the dough-wrapped meat in the foil-lined dish. Put everything in an oven preheated to 400°F (200°C). If the top of the dough starts to scorch, cover it with foil. Bake for 2 hours.
Step 11:

Let it cool slightly. Take out the meat.
Step 12:

Free it from the crust. It can be served either hot or cold.
Step 13:

Enjoy!

Season the meat with salt, pepper, and seasoning, then refrigerate it in a bowl for 4 hours or overnight. Stud it with garlic. Sear it—that is, brown it on all sides in a skillet with vegetable oil over high heat. Mix the flour and water and make a dough (a bread machine on the dough setting, 15 minutes, works fine). Roll it out on a floured surface, about ⅛–¼ inch (3–5 mm) thick. Set the meat on the dough and wrap it up on all sides. Make two small holes in the dough. Line a baking dish with foil, grease it with oil, and set the dough-wrapped meat inside. Put everything in an oven preheated to 400°F (200°C). If the top of the dough scorches, cover it with foil. Bake for 2 hours. Let it cool slightly, take out the meat, and free it from the crust. It can be served hot or cold. The crust often disappears fast, too. Enjoy!