Description
For this recipe I made pots for meat, vegetables and fruit, but the fruit turned out delicious! Loved this combination of fruit impregnated with the juice from the meat, and the meat fruit and onion-spicy cranberry sauce. Lids from dough is also very complementary to the dish, as the pots are soft, and the dough is crispy!
Ingredients
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Pear
2 piece
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Apple
1 piece
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Beets
1 piece
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Pumpkin
1 piece
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Veal
130 g
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Cranberry
5 Tbsp
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Shallots
5 piece
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Rosemary
1 tsp
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Coriander
1 tsp
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Spices
1 tsp
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Flour
100 g
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Bran
25 g
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Serum
50 ml
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Vegetable oil
20 g
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Salt
0.25 tsp
Cooking
Thaw the cranberries.
Veal cut into slices, mix with cranberries, sliced into halves/quarters with shallots, spices and herbs. It is advisable to leave some time to marinate in the fridge.
To cut the fruit with the lid and scrape the pulp with seeds. Beets and pumpkin can be pre-put in oven for 10-15 minutes, the temperature of 150*C.
The pulp of all fruits and vegetables can be postponed for soup (stew). Or prepare a fresh salad and eat it while they baked pots with meat.
Prepare the dough for the lids on our pots. Mix the sifted flour with bran and salt (1/4 tsp), add the vegetable oil and whey (milk, water). Knead elastic dough. It is very convenient to operate, it does not stick to hands and bowl.
Promarinovatsya veal along with the berries and all the fixings to shift in pots (each pot for one bulb of the shallot). Cover cut dough with lids, any thickness according to your desire, I cut as thinly as possible, from the remnants of dough made a couple of pies. Bake at 150-180 t gr. 40-60 minutes.
Bon appetit! Be careful when cutting pots with a mind sufficiently cooled they can keep hot toppings!
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