Whole Horse Tenderloin Pie

Meat 505 Last Update: Aug 07, 2021 Created: Aug 07, 2021 0 0 0
Whole Horse Tenderloin Pie
  • Serves: 6 People
  • Prepare Time: 30 min
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Easy
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The original recipe is well worth the time, and besides that, it will surely give ideas for preparing other dishes. The pie will add a delicious variety to the family menu and will certainly impress the guests.

Ingredients

Directions

  1. Set the oven to preheat at 220 ° C. Brush 1/3 of the olive oil on horse meat, season with salt and pepper. Place in the oven for 15-20 minutes. Then remove, cool and place in the refrigerator for 20-30 minutes.
  2. Cut the mushrooms into 2x2 cm cubes. Heat the remaining olive oil and butter in a skillet over medium heat. Fry the mushrooms, stirring constantly, for 10 minutes, adding a sprig of thyme. At the end of cooking, season the mushrooms with salt and pepper, pour in the wine, cook until the wine evaporates - about another 10 minutes.
  3. Remove mushrooms from pan, remove thyme. Cut the jerky into thin slices. Take a large cutting board and cover it with 2 layers of cling film. Spread the slices of dry-cured meat slightly overlapping, in the second layer spread half of the mushrooms, put the horse meat, put the remaining mushrooms in the last layer. Raise the edges of the foil so that the jerky is the top layer around the fillet. Twist the edges of the film, send the blank to the refrigerator.
  4. Separate 1/3 from the dough, roll out into a rectangle 18x30 cm, transfer to a baking sheet. Roll out the second piece 28x36. Free the fillets from the film, carefully move to the center of the first rectangle of dough. Close with a second layer and pinch with string.
  5. Then, with a sharp knife, make diagonal cuts only along the layer of dough so as not to damage the meat. Send the semi-finished product to the refrigerator for at least 30 minutes. If necessary, you can keep the workpiece in the cold before baking for up to a day.
  6. For final cooking, preheat oven to 180 ° C Whisk 2 raw egg yolks with 1 teaspoon of water, grease the top of the dough. And send to cook for 20-30 minutes, until the dough becomes golden brown and crispy. If you like fried meat as much as possible, turn off the oven and leave the dish to warm up for another 10-20 minutes. Make sure that the dough is not overcooked. Take out the pie, let it rest for 10 minutes.
  7. Slice the pie into thick slices and serve to family or guests!

Whole Horse Tenderloin Pie



  • Serves: 6 People
  • Prepare Time: 30 min
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Easy

The original recipe is well worth the time, and besides that, it will surely give ideas for preparing other dishes. The pie will add a delicious variety to the family menu and will certainly impress the guests.

Ingredients

Directions

  1. Set the oven to preheat at 220 ° C. Brush 1/3 of the olive oil on horse meat, season with salt and pepper. Place in the oven for 15-20 minutes. Then remove, cool and place in the refrigerator for 20-30 minutes.
  2. Cut the mushrooms into 2x2 cm cubes. Heat the remaining olive oil and butter in a skillet over medium heat. Fry the mushrooms, stirring constantly, for 10 minutes, adding a sprig of thyme. At the end of cooking, season the mushrooms with salt and pepper, pour in the wine, cook until the wine evaporates - about another 10 minutes.
  3. Remove mushrooms from pan, remove thyme. Cut the jerky into thin slices. Take a large cutting board and cover it with 2 layers of cling film. Spread the slices of dry-cured meat slightly overlapping, in the second layer spread half of the mushrooms, put the horse meat, put the remaining mushrooms in the last layer. Raise the edges of the foil so that the jerky is the top layer around the fillet. Twist the edges of the film, send the blank to the refrigerator.
  4. Separate 1/3 from the dough, roll out into a rectangle 18x30 cm, transfer to a baking sheet. Roll out the second piece 28x36. Free the fillets from the film, carefully move to the center of the first rectangle of dough. Close with a second layer and pinch with string.
  5. Then, with a sharp knife, make diagonal cuts only along the layer of dough so as not to damage the meat. Send the semi-finished product to the refrigerator for at least 30 minutes. If necessary, you can keep the workpiece in the cold before baking for up to a day.
  6. For final cooking, preheat oven to 180 ° C Whisk 2 raw egg yolks with 1 teaspoon of water, grease the top of the dough. And send to cook for 20-30 minutes, until the dough becomes golden brown and crispy. If you like fried meat as much as possible, turn off the oven and leave the dish to warm up for another 10-20 minutes. Make sure that the dough is not overcooked. Take out the pie, let it rest for 10 minutes.
  7. Slice the pie into thick slices and serve to family or guests!

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