Bakery products

Edible pot roast

Ingredients for Cooking Roast in an Edible Pot

For the test:

  1. Premium wheat flour 2 cups
  2. Sour cream (any fat content) 4 tbsp
  3. Mayonnaise 4 tbsp
  4. Margarine 100g.
  5. Salt to taste
  6. Vodka 1 tsp

For filling:

  1. Meat (pork or beef) 300g.
  2. Onion 1 pc.
  3. 1 carrot
  4. Potato 4 pcs.
  5. Tomato 1 pc.
  6. 2 cloves of garlic
  7. String beans 2 tbsp
  8. Sour cream (any fat content) 2-3 tablespoons
  9. Vegetable oil 4 tbsp. spoons
  10. Basil to taste
  11. Parsley to taste
  12. Salt to taste
  13. Pepper to taste
  • Main Ingredients
  • Portion 1 h 40 min


Kitchen knife, Strainer, Frying pan, Dough dish, Cling film, Bowl, Rolling pin

Cooking roast in an edible pot:

Step 1: knead the dough.

Sift the flour through a sieve, margarine finely chop with a knife and melt on weak the fire. Add sour cream, mayonnaise, margarine, salt and vodka to the flour (you can do without it, but the dough will not be so crispy). Mix the ingredients thoroughly until a uniform, elastic dough is formed. Cover the dough with foil and put in the refrigerator for half an hour.

Step 2: Prepare the filling.

We cut the meat into pieces of medium size. Lubricate the pan with vegetable oil and fry the meat until golden brown over high heat. Sprinkle the meat with basil and parsley, salt, pour hot water so that it just covers the meat, and simmer under the lid until half ready (7-10 minutes). Cut the carrots, onions and garlic into small cubes. We merge the broth in which the meat was stewed in a bowl. Add salt, pepper to the broth, 1 tbsp. a spoon vegetable oil. Add chopped vegetables to the meat and fry, stirring, 5-7 minutes over medium heat, then add the diced tomato and fry another 5 minutes.

Step 3: Cook the pot roast.

We take out the dough from the refrigerator and divide it into two equal parts. Tweak from one part 2/3 test (the rest will serve as a “lid”) and roll it with a rolling pin into a circle, thick 3-5 mm. We shift the dough into a form, forming high sides (5-6 cm). Cut the potatoes into medium-sized cubes and put them on the bottom of the formed dough. Lubricate with sour cream on top, sprinkle with chopped string beans and spread the meat fried with vegetables. From the remaining 1/3 test roll out a circle with a rolling pin and cover it with a "Pot", pinching it around the edges. In the center of the “cover” we cut a hole with a diameter of approximately 1-1.5 cm. Lubricate the “lid” with an egg, and pour it into the hole 50-60 ml meat broth. Preheat the oven to 180 degrees and bake the "pots" 1 hour. Across half an hour after the start of baking, we take out the "pots", add another 50 ml broth. Turn down the fire to 150 degrees and bother. Ready to roast let stand 10 minutes in the form, then we take it out, cover it with a paper towel and a towel and let it stand still 10 minutes. After that, carefully cut the lid along the edge, pour in the remaining broth and mix a little.

Step 4: Serve the roast in an edible pot.

Before serving, sprinkle with fresh herbs (dill, parsley). The roast is first eaten with a “lid”, and then the walls of the “pot” break off. Enjoy your meal!

Recipe Tips:

- - If you do not have cling film, replace it with a plastic bag.

- - As a form, molds for a medium-sized Easter cake are well suited.

- - If the shape is too large, the roast can be cut in portions, like a cake.