Pork leg in a dough braid is a great alternative to homemade meat pies. This cooking method saves both time and food. At the same time, the cooking process is much easier, easier and faster, but baking takes a long time.
Ingredients:
- 0.7 kg of boneless pork (preferably a ham);
- 0.5 kg yeast dough;
- 1 medium eggplant;
- 3 tbsp. l. mustard;
- 1 egg;
- salt.
Preparation:
- Sprinkle the work surface with plenty of flour. Put edible paper on the flour, put yeast dough on the paper and roll it into a cake 0.5-0.7 cm thick. In this case, the size of the cake should be larger than a pork ham, since in the future it will need to be wrapped in the dough.
- Wash the eggplant, cut into rings, put in a bowl, add salt, stir and set aside for 10-15 minutes. During this time, he will release all the juice with bitterness, which will need to be washed off with water.
- Dry ½ part of the washed rings with a towel and put in one layer on a flat cake. This layer will serve as bedding for the meat.
- Wash the pork leg, dry with paper towels, spread with mustard (using a silicone brush), put on the vegetable layer and cover with the remaining eggplant rings.
- Cut the meat-free dough in a circle into strips 1, 0-1, 5 cm thick.
- Throw the strips of dough over the ham, braiding into a pigtail and fixing so that they do not bloom.
- Move the prepared ham in a dough pigtail together with the paper onto a baking sheet, coat with a hammered egg and send to the oven preheated to 160 degrees for 80 minutes. Note that cooking times are approximate, as pork legs can be of different sizes. The larger the piece, the longer it will take to bake.
- Remove the finished pork leg in the dough from the oven, transfer to a dish, cut and serve with any porridge, soup or vegetable salad.
