Entree: Spain – Murcia – Pastel de Carne (Baked Murcian meat pie of seasoned ground meat, vegetables and pastry)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 1 package (17.6 oz / 500 g) puff pastry, thawed (or equivalent shortcrust pastry)
- 1 lb (454 g) ground beef
- 4 oz (115 g) Spanish chorizo, removed from casing and diced
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 8 g)
- 1 small red bell pepper, finely chopped (about 4 oz / 115 g)
- 1 medium tomato, peeled and diced (about 5 oz / 140 g) or 1/3 cup (80 g) canned diced tomatoes
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) sweet smoked paprika (pimentón)
- 1/2 tsp (3 g) ground cumin
- 1/2 cup (75 g) pitted green olives, halved
- 2 tbsp (30 g) raisins (optional)
- 2 large eggs, hard-boiled, peeled and sliced (approx. 100 g)
- 1 large egg, beaten for egg wash (about 50 g)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (3 g) ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch (23x33 cm) baking dish or line with parchment.
2. Heat olive oil in a large skillet over medium heat. Sauté onion, garlic and red pepper until softened, 5–7 minutes.
3. Add diced chorizo and cook 2–3 minutes. Add ground beef, breaking it up with a spoon; cook until browned and no longer pink.
4. Stir in diced tomato (or canned tomatoes), smoked paprika, cumin, salt and pepper. Simmer 6–8 minutes until mixture is thick. Remove from heat and stir in olives, raisins (if using) and chopped parsley. Let filling cool slightly.
5. Roll out one sheet of pastry to line the baking dish, leaving an overhang. Spread half the sliced hard-boiled eggs across the base, then spoon in the meat filling evenly. Top with remaining egg slices.
6. Cover with second sheet of pastry, trim and crimp edges to seal. Brush surface with beaten egg. Cut a few vents in the top to release steam.
7. Bake in preheated oven 30–40 minutes until pastry is puffed and deep golden. Let rest 10 minutes before slicing and serving warm.