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Cooking meat in dough in the oven. Video recipe: Meat in dough, baked in the oven. Pork recipe in the oven

Rinse the pork ribs and pat dry with paper towels. Mix the 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. Put a bay leaf on top. 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 a hot appetizer. Very tasty, try it!

Meat in dough is one of the most famous culinary masterpieces presented to the world by 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 very type of dough involves quick 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 should be covered with foil and let it brew 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 custard dough, the crispy crust of which 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. This is a whole piece of beef tenderloin wrapped in mushroom puree, ham and puff pastry, which is baked for 35 minutes, which is enough to make the dough golden brown and the meat classic medium rare.

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 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 an easy and budgetary way to give the usual minced meat and a sheet of puff pastry a bright, original and fun serving. At the same time, no additional components are required, you just need to form balls from minced meat, cut the dough into strips and, wrapping them around the meat filling, bake the 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 people prefer to wrap a chicken leg in dough, 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 part requires a minimum of 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. Flavor the expanded peritoneum with 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.

If you 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 for 90 minutes at 180 degrees.

Pork in rye dough is an 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. For cooking, 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 meat in potato mixture 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, are 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. Place the mushroom filling in the center of the dough sheet, with the meat on top.
  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.

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!

Name: Pork in dough
Date added: 05.04.2016
Cooking time: 6 o'clock
Servings per recipe: 4
Rating: (No rating)
Ingredients

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 an unusual festive dish - tender pork in 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.

You will also find a wonderful video with a chef's master class on cooking beef baked in dough in English. With the help of video expert advice, even a man can easily prepare such a dish to please the lady of his heart with yummy. So — take the recipes, friends.

Meat in dough, baked in the oven, recipes

It is preferable to take meat for cooking from the dorsal part - here the muscles work little during the life of the animal, so the meat is much more tender than in other parts of the carcass.

Meat in potato dough - a bird under a fur coat in the oven

In this recipe, turkey meat can be replaced with chicken fillet, or well-beaten pieces of pork.

Servings - 4. Cooking time - one and a half hours.

Ingredients:

  • turkey breast fillet;
  • spoon of mayonnaise
  • dill;
  • salt.

For test:

  • half a glass of flour;
  • vegetable oil;
  • egg;
  • 5 potatoes;
  • fresh ginger root (the size of a walnut).

Cooking:

  1. Boil potatoes in their skins (do not salt). After cooking, they must be dried and cleaned, then crushed or twisted.
  2. Grind the peeled ginger root. Chop the dill.
  3. When the puree has cooled, add flour, egg and ginger root to it. Salt and pour a couple of tablespoons of vegetable oil, sprinkle with dill. Knead the potato dough.
  4. Cut the bird with very thin plastics.
  5. Grate the turkey fillet with salt, you can coat with mayonnaise, put on an oiled baking sheet.
  6. Put potato dough on the sides and on top of the fillet.
  7. Bake the turkey for about 40-50 minutes until the pastry is a nice golden color.
  8. If you do not like ginger, then it is quite possible to replace it with garlic cut into plates.

Meat in yeast dough - pork with garlic

Servings - 6. Cooking time - hour.

Ingredients:

  • six boneless pork chops;
  • vegetable oil;
  • a pair of garlic cloves;
  • bulb;
  • salt;
  • parsley.

For test:

  • one and a half glasses of flour;
  • half a glass of milk;
  • egg;
  • half a tablespoon of dry yeast;
  • 50 g butter;
  • h. a spoonful of sugar.

Cooking:

  1. Mix yeast together with flour, sugar and salt. Then pour milk, put softened butter and an egg. Prepare the dough, give it time to rise.
  2. Salt the meat and rub it with crushed garlic.
  3. Grind the onion and herbs, fry them in oil.
  4. Divide the yeast dough into six parts, roll each into a cake.
  5. Put a piece of meat on each cake. Wrap in dough.
  6. Next, place the meat in an oiled baking sheet. Each piece must be coated with vegetable oil.
  7. Bake for 40-50 minutes at 180 degrees.

Meat in unleavened dough - carbonade with mushrooms

Servings - 5. Cooking time - 2 hours.

Ingredients:

  • one and a half kg of good meat;
  • two bulbs;
  • salt;
  • 600 g of champignons;
  • vegetable oil;
  • ground black pepper.

For test:

  • three glasses of flour;
  • teaspoon of lemon juice;
  • a couple of eggs.

Cooking:

  1. Peel the onion for the filling, chop it and mushrooms. First fry the onion, and then put the mushrooms to it. Salt and pepper. Saute the mushrooms until the liquid has evaporated from them. Next, the filling needs to be cooled.
  2. Pour half a glass of water, lemon juice into the sifted flour, put the eggs and salt, knead the dough. Leave it for 15 minutes under a bowl or napkin.
  3. Prepare the meat piece by washing it and drying it.
  4. Roll out the dough thinly to make a rectangle. Salt the meat.
  5. Put half of the filling on the dough, then the meat and again the filling. Wrap everything in the dough, carefully pinch the edges.
  6. Place the meat in the dough in the oven for an hour and a half, after brushing the dough with oil.

Pork with greens in puff pastry

Servings - 5. Cooking time - one and a half hours.

Ingredients:

  • 400 g puff pastry;
  • bulb;
  • a third of a teaspoon of paprika;
  • 1 kg of ham or carbonade;
  • vegetable oil;
  • egg;
  • greens (spinach, parsley, basil, dill);
  • salt.

Cooking:

  1. Grate the meat with paprika and salt, leave for 30-40 minutes.
  2. Chop the peeled onion and fry until transparent.
  3. Grind the greens, add it to the onion, salt and simmer for 7-10 minutes to make the filling soft. Cool down.
  4. It is preferable to buy ready-made dough so as not to bother with its preparation for a long time. Roll out the dough into a layer, the size of which should be twice the size of the meat.
  5. Place the green filling on one half of the dough, put the meat on top of it, cover with the second half. Pinch the edges.
  6. Grease a baking sheet with oil, place the meat in the dough on it. Beat the egg, grease the sides and top of the meat in the dough with it.
  7. Bake for one hour at 180 degrees.

Pork under a potato coat in the oven

Servings - 6. Cooking time - one and a half hours.

Ingredients:

  • half a kilogram of pork neck or carbonade;
  • salt.

For test:

  • a couple of tablespoons of flour;
  • 20 g bacon (cut);
  • vegetable oil;
  • 30 g grated cheese (hard grade);
  • 4 potatoes;
  • greens (dill, parsley);
  • bulb;
  • egg.

Cooking:

  1. Rub the peeled potatoes on a coarse grater, then I leave it in cold water.
  2. Cut bacon into strips, fry. Chop the peeled onion and fry until golden brown. Chop greens.
  3. Remove the potatoes from the water, mix them with the onion and cooled bacon. Then add greens, egg, flour and cheese, salt. The dough should come out crumbly (if necessary, add a little more flour).
  4. Salt the meat. Place on an oiled baking sheet.
  5. Put the dough on top of the meat, compact it a little so that it forms a dense crust.
  6. Put the meat in the oven for an hour and a half. I periodically water it with the juice released during cooking to get a golden crust.

And a wonderful master class from the chef on cooking beef in dough in English.

Here, according to such delicious recipes, you can cook meat in dough for the festive table, or just please your household with yummy. And what interesting recipes are stored in your culinary piggy bank?