Editing Meatbread (section)

==An Entry from someone who likes to cook==

Something between a recipe and a guide, for those who are lazy and have no time for detail, but at the same time meticulous and careful about themselves. Somewhere between a Кулибяка and a Wellington, this is for people who want to go the distance in detail and taste, but also something of a balanced "meal" (if you could even call it that)

The example below will attempt to be "more health" than the rest of the entries, but I doubt my capabilities.

'''you will need:'''
* meat, preferably in one-piece, trimmed appropriately to size. For this example, we will use 2x lamb tenderloin
* dough, 1-2 sheets of pastry dough is optimal. store-bought is fine, but you will need to roll it out to the appropriate thickness and dimensions
* duxelle/soft paste, used to prevent the meat from drying out, adding flavor, and also a layer to insulate meat juices.
** for this example, we will use a variation of the traditional mushroom duxelle with more garlic, rosemary, and cumin to inform the lamb.
* outer wrap. Whether paper-thin Proscuitto, savory crepes, or otherwise, this is used to trap the juices of the meat and if necessary, duxelle
** for this example, we will use a savory vegetable crepe, replacing half of the liquid ingredients with a 4:1 mixture of spinach and mint juice.
* optional add-ins. Whether it is saffron-rice or mashed egg whites and yolks, or even some leftovers from last time, this is used for more body with the dish.
** for this example, we will use a puree of roasted parsnips and confit-garlic (around 10 cloves, confit meaning boiled in butter).

Now for the assembly (note, the first few steps can be prepared early, and fridged)
# heavily salt, pepper, and quickly sear the lamb tenderloins. rest or fridge until cool.
# make duxelle, either with the help of a food processor, or with a knife, your hands, and force-of-will. fridge until room temperature
# make add-ins, and crepes. rest in fridge.
# roll out pastry dough in a single sheet, enough to overlap when folded including ingredients
# spread crepes out in the center
# in the middle, spread duxelle
# on either side of the center, lay down the meat, which has been previously brushed down with mustard
# in the middle, acting as a glue, pipe the garlic-parsnip puree
# spread the rest of the duxelle on top, as well as on the sides.
# spread crepes on top, making sure to overlap with crepes on the bottom.
# using generous amounts of egg-wash, brush and glue the crepes together.
# using generous amounts of egg-wash, wrap the pastry, first lengthwise, then folding in the two ends on top
# flip/roll onto a baking sheet
# brush down with your choice of egg-wash, melted butter, or egg-yolk
# put into 425 degree oven for 20-35 minutes, depending on size and desired doneness. For extra precision, use a probe thermometer to test for 160 internal. (I like my lamb medium-rare)
# take out and rest for 15 minutes
# cut and serve.