Meat pudding
3 servings
90 minutes
The recipe is taken from Olga Limanets' book "Recipes from the Shire.
1
Cut the beef into small cubes about 5 mm on each side.
- Beef: 100 g
2
For the test, mix lard, flour, and 2 pinches of salt until homogeneous. Add cold water and knead the dough.
- Rendered pork fat (smalec): 20 g
- Wheat flour: 80 g
- Water: 50 ml
- Salt: to taste
3
Take two-thirds of the dough and divide it into three parts. Roll each part into a circle and place it in muffin molds.
4
From the remaining third of the dough, roll out three lids for the puddings to fit the size of the molds. If the dough sticks, work with wet hands.
5
Pepper and salt the beef. Place it in molds lined with dough.
- Beef: 100 g
- Ground black pepper: 0.5 teaspoon
- Salt: to taste
6
Cover the molds with lids and stick them to the base with damp fingers.
7
Place a plate upside down at the bottom of the pot and put the molds on it. It's important that they do not touch the bottom of the pot.
8
Pour hot water into the pot until it reaches the middle of the molds.
9
Cover the pot with a lid, place it on the heat, bring to a boil, and steam for 50-60 minutes on low heat.
10
Let the prepared pudding cool slightly and remove it from the molds.