Meat pie "Pastel de Carne"

Fleischpastete "Pastel de Carne" nach einem spanischen Rezept

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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Asparagus with vanilla hollandaise, garnished with lemon balm

April 25th, 2019 | main dishes

Vanilla hollandaise with asparagus

At home, we love the first asparagus in the season quite classically with smoked ham, Sauce Hollandaise and the first new potatoes. But then we love to have varieties. Since my dearest captain always likes to bring home the very best vanilla from his travels, there is nothing better than refining a hollandaise with it.