Paupiette is a French dish made by stuffing a thin piece of meat, poultry, or fish with finely chopped vegetables, meats, fruits, breadcrumbs, and other ingredients. The base is pounded thin, covered with filling, rolled, and cooked using various methods. It is also known as roulade.
A paupiette is a French dish made from a thin piece of meat, poultry or fish that is stuffed with additional ingredients. The base of the dish is typically covered with a filling of finely chopped vegetables, meats, fruits, breadcrumbs and tightly formed into a roll. Once stuffed fish, poultry or meat is cooked through, it is generally cut into small rounds before serving. Paupiettes are also commonly called roulades, a word based on the French word meaning “to roll.”
The process of preparing a paupiette usually begins with preparing the base of meat, poultry or fish. In order for the dish to cook evenly, the base must be pounded with a hammer to be as thin and even as possible. If the base is too thick, it may be difficult to get the inside of the meat cooked through without burning the outside. A thin base can also make it easier for the log-shaped dish to roll once it’s filled with filling.
Once prepared, the base is covered with a filling. A common filling ingredient in French paupiettes is forcemeat, a meat-based dish that is ground to a stiff, semi-firm texture. Ground beef can also be mixed with milk, eggs, potato chips, or bread to make a smoother textured product. Other common filling ingredients for a paupiette recipe include chopped vegetables, such as peppers, onions, spinach or mushrooms, herbs, rice, breadcrumbs, cheese, or fruit, especially apples.
The filling ingredients are usually spread over the thin base in a line down the center of the meat. The filling is generally not distributed to the edges of the base to make it easier for the meat to roll and fix. After the filling is placed, the meat is rolled around the filling and secured in place with toothpicks or skewers.
A paupiette can be cooked using a variety of methods. Stuffed meat roll is usually cooked in oil on the stovetop for a short time to brown each side of the roll and give it a slightly crispy outer crust. It can then be cooked in the oven until the meat is cooked all the way through. Some recipes also call for braising, a cooking method in which an item is simmered until heated through. Common braising liquids include wine, broth, or water. After the paupiette has been cooked in the preferred method, it is typically cut into several thin pieces for ease of serving and to show off the filling inside, which forms a swirl-like design from rolling.
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