Leg of lamb in pastry

Description

This recipe is the result of many years and many legs of lamb prepared by me. A large number of types of the test has been tried by me, and of course my family))), eventually settled on this. The dough will be soft, tasty and will be eaten along with the stalk.

Ingredients

Sour cream

1 cup
Chicken egg

3 piece
Vegetable oil

1 Tbsp
Sugar

0.5 Tbsp
Salt

0.5 tsp
Flour
Leg of lamb

1 piece
Carrots

3 piece
Garlic

3 tooth
Black pepper
Rosemary
Salt

Cooking

Leg of lamb trimmed, cut excess fat, films, tendons and "unpleasant places". The lower part (call it nitochkoi) I cut, it is better to use in the soup or soup.

The carrots and peel the garlic and mode small cubes easy to spehovanie.

In of mutton, not make deep cuts with a knife and drop them one by one carrot or garlic.

From all sides, a foot RUB with salt, ground pepper and rosemary ( I had dried).

Lamb wrap it up in plastic wrap and leave in a cool place to relax for an hour.

Prepare the dough: sour cream, eggs, vegetable oil, salt, sugar and mix with wheat flour, knead the dough. The dough should be soft, pliable and easy to work with, it should not stick to hands and at the same time should not be very steep. Roll it into a bun, wrap in clingfilm and leave in the fridge for 30 minutes.

Roll out the dough into a smooth layer so that you can wrap the leg on top of the dough lay out the lamb and "pileniem" it, in the course samipya the edges of the dough.

Put the leg in the dough on a baking tray and grease the top and sides mash with one egg and 1 tbsp water. On top of doing the test 2-3 puncture with a knife, in order to bake out the excess hot vapor and the liquid looked for a way out from the bottom. Put in oven heated to 170-180 With 3-3.5 hours.

I apologize for the quality of the final photos, they were taken on the run, choking with saliva and with the fear that the dish will get cold))).

All Bon appetit and good luck in cooking your dishes!

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