Meat pie "Pastel de Carne"
March 18th, 2019 | main dishes
In Spain, meatloaf is often prepared in a puff pastry crust. This recipe comes from northern Spain, more precisely from Galicia, a meat pie with raisins and pine nuts. The raisins soaked in sherry provide a juicy-aromatic taste.
The Spanish meat pie tastes well if cold or warm, so it is also suitable for a picnic or brunch. As a side dish a fresh green salad – just delicious.
Meat pie "Pastel de Carne"
(4 – 6 servings – Preheat oven to 220° C – Attention: soaking time for raisins at least 1 hour)
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