Woach Meat in Shortcrust

Quickly prepare a shortcrust pastry from the given ingredients, wrap it in cling film and let it rest in the refrigerator for 20 minutes. Roll out the dough into a large rectangle, mix mustard with horseradish and brush the dough with it. Place the meat in the center, wrap with the dough and decorate with leftover strips of dough as desired. Place on a baking tray lined with baking paper, brush with egg, pierce a few times with a baking pin and bake for about 40 minutes in the oven preheated to 180 °C. Allow to cool and serve, sliced, with freshly torn horseradish.

Preparation Tip:

Instead of shortcrust pastry, you can also buy a ready-made bread dough at the bakery and wrap the half-soft cooked smoked meat (best of all from pot roast) in it. The "Woachfleisch" is then baked in the oven, where one calculates 1 hour of cooking time per kilo of meat at an oven temperature of 170 to 180 °C.

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