The dish in question is delicious, beautiful, festive. The recipe is quite complicated, but the result is worth it. In order to cook the meat in the dough (the recipe that I offer you), you need to buy a kilogram and a half of selected veal, it is better to tenderloin and marinate it. This is necessary, since the veal has virtually no fat, which means when cooking, losing moisture, it can turn out to be rather dry. For the marinade, we need cubes of carrots, root celery, onions. We spread the vegetables in a cauldron and pour half a liter of beer there. We bring everything to a boil and leave the ready marinade to cool. We pierce a piece of meat with a sharp long knife along the entire length and insert a strip of carrots into the hole formed. The meat in the dough (you will definitely like the recipe) when slicing the finished piece will look great with orange splashes. If instead of veal you decide to cook a piece of beef, then instead of carrots, it is better to stuff the meat with bars of fresh bacon. To do this, lard cut into thin strips will first have to be frozen to make it easier to push it into the main piece of meat. This task is not easy. During cooking, the fat will melt, and the beef will become juicier due to this.
We select a deep bowl, put a stuffed piece of meat in it and fill it with a cooled marinade. Meat should be marinated all night (at least 5 hours). We take out the veal on a paper towel, remove the remaining liquid from the surface. In a preheated pan, the meat is quickly fried in vegetable oil from all sides. This is done so that the meat in the dough, the recipe of which I describe, does not produce too much juice during the cooking process - this will soak the dough layer and dry the meat itself. Now you can salt the meat and optionally add other spices. We leave the fried meat to cool.
In a frying pan from the meat, fry finely chopped slices of salted or smoked brisket, after a couple of minutes they will become transparent. Now add the marinade vegetables (without liquid), two tablespoons of sour cream and a bunch of fresh parsley. All fry for another five minutes and cool. Next, to cook the meat in the dough, we need half a kilogram of meat (preferably pork), which we grind in a blender to a paste. Add cooled vegetables, 50 grams of fresh milk, one egg, salt and pepper, kneading sticky minced meat.
In order to cook meat in the dough, the recipe of which at first glance seems laborious, we need half a kilogram of ready puff pastry. We roll out a smaller part in size slightly exceeding the size of our piece of meat. Thinly cut into slices one hundred grams of ham and spread them on a rolled layer of dough, and on top lay the stuffed veal. The next task is to stick meat on all sides with prepared minced meat, giving it at the same time an evenly shaped loaf. We roll the remaining dough into a plate that will completely cover our creation. Carefully connect the upper layer of the dough with the bottom and cut off the excess dough. With the back of the knife blade on the dough, apply a pattern in the form of rhombuses and directly in the center insert 3-4 thick pasta into our piece (pierce the dough and a layer of minced meat). This will enable the couple to freely exit. With a beaten egg, coat the resulting cake and send it to the oven, preheated to 200 degrees. After 30 minutes, the dough will acquire a magnificent golden color. Then we wrap our “pie” in foil, and lower the temperature in the oven to 170-180 degrees. We return our dish wrapped in foil to the oven for another two hours. After this time, we take our product out of the oven and wrap it with a towel for another 30 minutes. And now the meat in the puff pastry is ready!