Savory Veal Loaf
|Veal tenderloin||1 3⁄4 Pound (785 Gram)|
|Chopped green peppercorns||6 Tablespoon|
|Dried rosemary||1 Pinch|
|Dried sage||1 Pinch|
|Hot roll mix||13 3⁄4 Ounce (1 Package)|
|Warm water||185 Milliliter (3/4 Cup 110Â°F, 43Â°C)|
To make filling, season meat with salt and paprika.
Heat oil in a skillet; fry meat 15 minutes, turning frequently.
Peel onion; chop finely.
Finely chop green peppercorns.
Preheat oven to 400°F (205°C).
Combine mustard, rosemary, sage, onion and peppercorns in a small bowl.
Spread mixture over cooled meat.
Grease a baking sheet.
To make yeast dough, prepare hot roll mix with warm water and egg according to package instructions.
On a floured surface, roll out dough to a rectangle large enough to enclose meat.
Place meat on dough and fold dough over carefully to cover it completely.
Press edges together firmly to seal.
Place loaf seam-side down on greased baking sheet.
Brush with milk.
Bake 35 minutes or until a rich golden brown.