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Fleischpastete "Pastel de Carne" nach einem spanischen Rezept

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.

Meat pie

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)

75 g raisins
4 cl Oloroso sherry
soak raisins for at least one hour
1 roll, stale
soak in cold water
1 onion, diced
2 cloves of garlic, diced
2 TS olive oil
fry the onions and garlic in the oil until translucent, don’t allow to get brown
1 bunch of smooth parsley, chopped
add to the onions and simmer for a very short time
500 g of mixed minced meat (beef/pork)
mix with the onions
1 egg
100 g pine nuts
salt, pepper from the mill
grated peel of ½ lemon
1 ts chilli powder
2 ts of dried thyme
add to the minced meat and knead together with the squeezed bread roll and raisins
2 packets of puff pastry (from the refrigerated rack)
cut a round dough sheet and line a greased spring or tart tin with it, the dough must stand over the edge
fill in the minced meat so that it bulges upwards in the middle
also cut out the second piece of dough as a cover, cut out a hole of approx. 1.5 cm in the middle (so that the steam can escape) and cover the meat with it
cut out ornaments from left over dough pieces and decorate the meat pie with it
1 egg yolk
1 ts milk
whisk and brush the meat pie with it
bake at 220° C for about 35 - 40 minutes, let rest in the oven for 10 minutes

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