Roast in Pastry Recipe
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Category: |
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Ingredients: |
Ingredients: 1 boneless rolled roast (about 5 lb) lamb, veal, beef or ham
pastry
Dijon mustard
Thyme
1 egg yolk
1tbsp water
Pastry
3 c Robin Hood Flour (regular or instant)
1 1/2 tsp salt
1/2 c lard
About 1/2 c cold water
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Directions: |
Directions:Cook meat according to usual method. Remove from oven 15 minutes before end of cooking time and allow to cool for 15 to 20 min. Remove any excess fat from roast. Roll out pastry to a rectangle large enough to encase meat. Spread mustard over top of roast. Sprinkle with thyme. Invert on pastry. Bring sides of pastry up and over to encase roast trimming off excess pastry. Moisten edges and press firmly to seal. Place in shallow ungreased baking dish with seam side down. Cut designs from pastry scraps, moisten and arrange them on roast. Cut several slits for steam to escape. Brush pastry with mixture of beaten egg yolk and water Bake at 425º for 30 min. Let stand 20 min before serving. Serve with gravy made from heat dripping in original roasting pan.
Pastry
Spoon or pour flour into dry measuring cup. Level off and pour into mixing bowl. Add salt and stir to blend. Cut in lard until mixture resembles coarse meal then cut in butter until particles are the size of small peas. Add water a little at a time mixing lightly with fork until a dough is formed. Shape dough into firm ball with hands. Wrap in Saran Wrap and refrigerator if made a day or two ahead of time. Let stand at room temperature to soften before rolling. |
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