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Pastel de carne murciano
Minced beef and chorizo pie
Pastel de carne murciano: a round puff pastry pie filled with minced beef, chorizo and egg
Murcia's bakeries sell pastel de carne from first thing in the morning: a round pie with a crisp, coiled puff pastry lid, filled with spiced minced meat, chorizo and hard-boiled egg. People eat one standing at the counter with coffee, or buy a big one for Sunday lunch. Bakers make the coiled lid from a long rope of pastry; at home a scored spiral on a puff pastry lid gives the same look. This contains pork (chorizo). Chef's tip: let the filling cool completely before it goes into the pastry, otherwise the base melts and turns soggy.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the filling
- 2 tbsp olive oil
- 1 onionfinely chopped
- 2 cloves garlicfinely chopped
- 14 oz minced beef or veal
- 2 ⅞ oz cooking chorizoskinned and finely chopped
- ½ cup beef or chicken stock
- 1 pinch ground nutmeg
- ¾ tsp salt
- ½ tsp black pepper
- 2 hard-boiled eggschopped
For the pastry
- 1 ⅜ lb all-butter puff pastry2 sheets, chilled
- 1 eggbeaten, to glaze
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Method
0/7 doneStep 1: Heat the 2 tbsp olive oil in a frying pan over a medium heat and cook the 1 onion for 8 minutes until soft. Add the 2 cloves garlic and 2 ⅞ oz cooking chorizo and cook for 2 minutes until the chorizo releases its red oil.
10 minStep 2: Add the 14 oz minced beef or veal and cook for 8–10 minutes, breaking it up, until no pink remains. Add the ½ cup beef or chicken stock, 1 pinch ground nutmeg, ¾ tsp salt and ½ tsp black pepper and simmer for 5 minutes until the liquid has almost gone. The mince must reach 160°F.
15 minStep 3: Stir in the 2 hard-boiled eggs and spread the filling on a tray to cool completely, about 30 minutes. A common mistake is filling the pie while the meat is still warm or wet, which gives a pale, soggy base.
30 minStep 4: Heat the oven to 400°F (350°F fan). Cut a 24 cm circle from one sheet of 1 ⅜ lb all-butter puff pastry and lay it on a lined baking tray. Pile the filling in the middle, leaving a 2 cm border.
5 minStep 5: Cut a 24 cm circle from the second sheet, brush the border with 1 egg and lay the lid on top, pressing the edges hard to seal. Brush the lid with egg and score a spiral from the centre outwards with the back of a knife, then cut a small steam hole in the middle.
8 minStep 6: Bake for 35–40 minutes until puffed, a deep golden brown and crisp; lift the edge with a spatula and the base should be golden too.
40 minStep 7: Cool for 10 minutes before cutting into wedges. Eat warm or at room temperature.
10 min
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 25 g
- Carbs
- 34 g
- Fat
- 42 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pastel de carne murciano take?
- About 85 minutes in total: 30 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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