Meat Baked with Shortcrust Pastry
by Editorial Staff
The stew is baked in the oven under a dough “lid”. The meat baked under the dough is almost a meat pie, very tasty.
Servings: 4
Ingredients
- Veal shoulder (diced) – 450 g
- Smoked ham (diced) – 230 g
- Eggs (hard-boiled and sliced) – 2 pcs.
- Flour – 1 tbsp
- Ground Mustard – 1/4 teaspoon
- Ground black pepper – 1/4 teaspoon.
- Butter – 25 g
- Sunflower oil – 1 tbsp
- Onions (finely chopped) – 1 pc.
- Chicken or beef broth – 600 g
- Fresh parsley (chopped) – 30 g (2 tablespoon. L.)
For the dough:
- Flour – 180 g
- Butter – 75 g
- Ice water (how much will it take)
- Egg (beaten) – 1 pc.
Directions
- Turn on the oven to preheat to 180 degrees. Combine the ham and veal in a bowl and stir. Mix flour with pepper and mustard, sprinkle the meat with this mixture, mix.
- In a large thick-walled saucepan (cauldron) heat the butter and sunflower oil put all the meat in the cauldron, and fry on all sides until golden brown. Transfer the meat to a plate
- Pour onions into the same saucepan, fry, stirring occasionally, until soft. Then add the broth to the cauldron and put the fried meat, mix well, cover, bring to a boil and place the pan in a preheated oven, cook the meat until soft, about 1.5 hours.
- Prepare the dough. Pour flour into a large bowl, put butter, and mix everything well with your hands, kneading the butter (you should get a homogeneous crumbly mass). Then, adding one spoonful of water, knead a tight homogeneous dough.
- Place the cooked meat in a heatproof dish with a volume of about 1.5 liters. Put egg slices on the meat, sprinkle with parsley.
- Roll out the dough into a layer, 4 centimeters in diameter larger than the dia of the mold. Cover the mold with meat with this dough, pressing it well against the meat, the dough will sink into the mold, press the edges against the sides of the mold, and cut off the excess dough. You can cut out any figures (for example, leaves) from the remains of the dough, put them on top of the cake, and grease everything with a beaten egg. Make several punctures in the surface of the dough with a knife so that steam comes out during baking. Place the “pie” in a preheated oven and bake for 30-40 minutes, until golden brown.
You can serve meat baked under the dough both warm and cold.
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