Pastel de Carne y Pimientos Murcianos Recipe

From Dorothy McNett's Recipe Book.

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Pastel de Carne y Pimientos Murcianos

From Dorothy McNett's recipes at This translates to Veal and Green Pepper Turnovers...and makes great tapas to begin your Costa del Sol dinner party!

1 10 oz. package frozen puff pastry sheets
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
2 green peppers, finely chopped
3 oz. chorizo, casing removed and diced
1/2 pound ground veal
pinch of saffron
1 medium tomato, diced
1/4 cup pitted and chopped green olives
1/2 teaspoon cumin
2 hard-cooked eggs, finely chopped
1/3 teaspoon sea salt
1/3 teaspoon ground pepper

2 eggs, whisked

Defrost pastry sheets according to the package directions. Heat oil in saute pan, and cook the onion, garlic, and pepper 5-7 minutes. Add the diced chorizo and ground veal and cook another 5 minutes. Add saffron, diced tomato, olives, and cumin. Cover and simmer 10 minutes. Uncover and cook 3-4 minutes to evaporate the liquids. Add the chopped hard cooked eggs and mix well. Season with salt and pepper and set aside to cool. When ready to bake, preheat oven to 375 degrees. On a lightly floured surface, roll the pastry to 1/8 inch thickness. Cut into 3-4 inch rounds. Place a tablespoon of filling on one side of each. Brush the edges of the circle with the whisked eggs. Fold the circle over, enclosing the filling. Seal the edges. Place the turnovers on a silicone or parchment lined baking sheet, and bake until golden, about 15 minutes.

Recipe created 1997-02-28.

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