Description
Jambon en croute. Good day, I want to share a Christmas recipe meat, who hails from the Alsace region of France. The dish turns out very fragrant, with a crisp pastry, tender meat and certainly festive! Traditionally it is prepared with boiled pork ham, but it is possible to replace just the flesh of pork, veal, and kasseler or other smoked meat. And the pastry you can replace the puff.
Ingredients
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Meat
600 g
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Carrots
2 piece
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Carnation
2 piece
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Bay leaf
1 piece
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Thyme
1 coup
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Parsley
1 coup
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Spices
2 tsp
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Flour
350 g
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Yeast
10 g
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Milk
150 ml
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Chicken egg
0.5 piece
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Butter
45 g
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Sugar
1 tsp
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Salt
1 pinch
Cooking
Let's start with the test. Yeast (10 g) is dissolved in 100 ml of warm milk. Flour (350 g) to sift, to make it deeper, add milk with yeast, sugar (1ch. L.) and egg (1/2 pieces). Stir with a fork.
In the centre again make a well and add salt (a pinch), melted and slightly cooled butter (45 g), and the remaining 50 ml of milk.
10 minutes to knead the dough. It turns out elastic and dont stick to hands. Cover with a towel and put in a warm place for 3 hours.
Meanwhile, meat (600 g) to wash, to dry out. Put in a saucepan, completely cover with water, bring to boil, boil 10 minutes and remove. Pot to wash.
Prepare the vegetables - carrots (2 pieces) clean, coarsely chopped, onion (1 piece) clean, stick in it cloves (2 pieces), wash the parsley, prepare the Bay leaves and thyme (I have both).
In a saucepan put the vegetables, herbs, add 3 liters of water, if the meat is not salty, the water need salt. Bring to a boil, add the meat and cook under a cover on slow heat for 1 hour and 15 min. Remove and cool completely, dry.
Roll the dough to a thickness of approximately 1 cm optional and you can sprinkle your favorite herbs.
Meat wrapped in dough, pinching the edges well. With a fork, make several punctures. From scraps of dough to make the decoration. Leave under a towel in a warm place for 30 minutes.
Preheat the oven to 200 gr. Bake the product on parchment for about 45 minutes, when the dough starts to gold, to cover it with foil or parchment.
To serve the dish to the hot, traditionally with a green salad and mustard. My dressing for the salad - 2 tbsp sour cream, 1 tsp olive oil 1 tsp wine vinegar, 1 teaspoon mild mustard, pinch of salt, mix everything until smooth. Bon appetit!
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