Pigs in a blanket a La "Jambon an cool"

352 - 250 минут 3 порции

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, kasseler or other smoked meat. And the pastry you can replace the puff.

for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day

Ingredients for Pigs in a blanket a La "Jambon an cool"

Step by step instruction of cooking Pigs in a blanket a La "Jambon an cool"

Шаг 1

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.

Шаг 2

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.

Шаг 3

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.

Шаг 4

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).

Шаг 5

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.

Шаг 6

Roll the dough to a thickness of approximately 1 cm optional and you can sprinkle your favorite herbs.

Шаг 7

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.

Шаг 8

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.

Шаг 9

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!