Pork gammon in a test braid is an excellent alternative to home-made pies with meat. Such way of preparation well saves both time and products. At the same time preparation process much simpler, easier and quicker, but roasting lasts long.
Ingredients:
- 7 kg of pork without bone (it is desirable to take gammon);
- 5 kg of yeast dough;
- 1 average eggplant;
- 3 tablespoons of mustard;
- 1 egg;
Preparation:
- Land surface it is plentiful to sprinkle with flour. On flour to lay out food paper, on paper to place yeast dough and to roll it in flat cake 0.5-0.7 cm thick. At the same time the size of flat cake has to be more pork gammon as further it will need to be rolled up in dough.
- Wash, cut an eggplant rings, lay out in a bowl, prisolit, mix and set aside aside for 10-15 minutes. During this time it will produce all juice with bitterness which will need to be washed away water.
- to dry ½ part of the washed rings a towel and to lay out one layer on flat cake. This layer will serve as a laying for meat.
- Wash, dry pork gammon paper towels, smear with mustard (using a silicone brush), to lay out on a vegetable layer and to cover with the remained eggplant rings.
- Around to make an incision dough, free from meat, strips 1.0-1.5 cm thick.
- To throw with strips of the test over gammon, braiding in a braid and fixing that they didn't get out of hand.
- To move the prepared gammon in a test braid together with paper on a baking tray, to cover with the hammered egg and to send for 80 minutes to the oven warmed up to 160 degrees. We will note that preparation time is specified approximately as pork gammon can be the different sizes. The more the piece size, the longer it will be baked.
- In the test to take out ready pork gammon from an oven, to shift to a dish, to cut and give to a table with any porridge, soup or vegetable salad.