Pork fillet, turkey schnitzel or turkey breast fillet, chicken schnitzel or chicken breast fillet are suitable as meat for this dish.
Mix the flour, sour cream, olive oil and vinegar with as much cold water as necessary to make a smooth dough. It is best to moisten your hands well and continue kneading until the dough feels supple and pleasantly soft, but not damp. The kneading process can take 10 minutes. Wrap the dough in foil and let it rest for a few hours in the refrigerator. I haven`t forgotten the salt - actually none of it gets into the batter!
Brush the whole fillets with mustard and season with salt, pepper and herbs, be careful with salt. Or cut the fillets flat, brush with mustard, season, hardly use salt in this variant, and roll up. Do the same with schnitzel.
Lay the ham flat on paper or foil, place the meat on it and wrap it in the ham with the help of the foil. Fry carefully on all sides in a little oil or butter.
Take the dough out of the refrigerator and roll it out very thinly between parchment paper or foil until it is big enough to wrap the meat in. If necessary, cut the edges straight and save the leftover dough for decoration.
Do not spread the dough too thickly with duxelles, prepared seasoned spinach, pesto or similar, leaving one edge free. Brush the edge of the pastry with a little egg. Place the meat on the dough and roll it up in the dough with the help of the foil. Place on a baking sheet with paper and brush with beaten egg. If necessary, form strips, ornaments etc. from the leftover dough and place them on them, brush these with egg as well.
Baking time: bake at 220 degrees for 15 minutes (top and bottom heat), then reduce the heat to 190 degrees and finish baking until the surface is nicely colored, that takes about 15 minutes, keep an eye on it!
Let rest briefly, cut open and serve with fine vegetables or salad.
Ingredients
Print Recipe
Pin Recipe