Spanish Puff Pastry Meat Pie (Murcia-Style)

Name: Spanish Puff Pastry Meat Pie (Murcia-Style)
Prep time: 15M
Total time: 40M
Yield: 8 Servings
Cuisine: Spain
Ingredients: 2 pkg. Empanada Dough-Puff Pastry for Baking; 1 lb. extra-lean ground beef; 1 tsp. Sea Salt; ¼ tsp. Ground Black Pepper; 1 bag Chorizo; 2 large eggs, hard-boiled, peeled and cut into ¼-inch pieces; 1 large egg; 1 tbsp. Extra Virgin Olive Oil

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<h2 class="subheader">Pastel de Carne Murciano</h2> Enjoy the traditional Spanish Puff Pastry Meat Pie, a classic from the Murcia region that combines history and flavor in every bite. This pie is covered in flaky puff pastry, easily prepared with versatile GOYA® <a href="https://www.goya.com/en/products/empanada-dough-puff-pastry-for-baking/">Empanada Dough-Puff Pastry for Baking</a>. It’s then filled with seasoned ground beef, chorizo, and hard-boiled egg, ingredients that reflect Spain’s culinary heritage. Finally, it’s brushed with a GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a> egg wash and baked until perfectly golden brown. A delight that can be paired with salad and enjoyed for lunch, dinner, or as a delicious tapa to share.

Total Time

40m

Prep Time:15m

Cook Time:25m

Yields:8 Servings

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Ingredients

2 pkg.
(11.6 oz.)

GOYA® Empanada Dough-Puff Pastry for Baking, thawed

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1 lb.

extra-lean ground beef

1 tsp.

GOYA® Sea Salt

¼ tsp.

GOYA® Ground Black Pepper

1 bag
(3.5 oz.)

GOYA® Chorizo, cut into ¼-inch pieces

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large eggs, hard-boiled, peeled and cut into ¼-inch pieces

large egg

1 tbsp.

GOYA® Extra Virgin Olive Oil

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Directions

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Step 1

Preheat oven to 375°F. Press 8 sheets of puff pastry into the bottom of 8 4-inch tart pans, allowing the edges to slightly overhang.

Step 2

In a medium bowl, mix beef, salt and pepper together until just combined. Spread beef mixture in an even layer between tart pans. Top evenly with chorizo and egg, gently pressing into the filling to help them adhere.

Step 3

Place one sheet of puff pastry on top of each tart. Press gently around the edges to seal, trimming off any excess puff pastry. In small bowl, beat egg and oil together until combined. Brush tops of tarts with egg mixture.

Step 4

Transfer tarts to a rimmed baking sheet. Bake until golden-brown and crisp, about 20 to 25 minutes. Allow to cool on a wire rack for at least 10 minutes before handling. Remove tarts from pan and serve. Serving suggestion: Serve Pastel de Carne Murciano with a side salad of halved little gem lettuce, topped with halved cherry tomatoes, sliced GOYA® <a href="https://www.goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos/">Manzanilla Olives with Pimientos</a> and drizzled with a <a href="https://www.goya.com/en/recipes/sherry-vinaigrette/">Sherry Vinaigrette</a>.

Products in this Recipe

9167_Tapas-Empanada-Dough_5 in-Hojaldradas_Front

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Empanada Dough-Puff Pastry for Baking

Sea Salt

Ground Black Pepper

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Chorizo

Buy at Shop.goya.com

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Extra Virgin Olive Oil

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