Veal Pie of MurciaThis delectable pastel from Murcia, situated along the southeastern coast of Spain, harnesses the region's top-quality, fresh vegetables, particularly their sun-ripened tomatoes and peppers. This special empanada combines these vegetables with flavorful veal, and the result is simply outstanding.
Pastel Murciano
Veal Pie of MurciaThis delectable pastel from Murcia, situated along the southeastern coast of Spain, harnesses the region's top-quality, fresh vegetables, particularly their sun-ripened tomatoes and peppers. This special empanada combines these vegetables with flavorful veal, and the result is simply outstanding.
Ingredients
Makes: 6 individual pies
- 2½ pounds puff pastry dough homemade or store-bought
Dough
- 3 cups all-purpose flour
- ¾ teaspoon salt
- ½ cup plus 1 tablespoon salad oil
- ½ cup water
Filling
- 1 medium onion finely chopped (about ⅔ cup)
- 1 garlic clove finely chopped
- 2 medium green bell peppers finely chopped (about 2 cups)
- 2 tablespoons olive oil
- ¼ pound 2 links chorizo sausage, cut into ⅛-inch slices
- ¼ pound Serrano Spanish cured mountain ham or prosciutto, cut into ½-inch cubes
- ½ pound veal cut into ½-inch pieces
- ½ pound tomatoes peeled and coarsely chopped
- Salt
- Freshly ground black pepper
- 1 hard-boiled egg coarsely chopped
Instructions
- Prepare the puff pastry if necessary.
- To make the dough, in a medium bowl, combine the flour and salt.
- Stir in the salad oil and water.
- Turn the dough out onto a lightly floured work surface and knead until it comes together.
- Wrap it in plastic wrap and let it rest for 30 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a medium skillet over medium heat.
- Add the finely chopped onions and green bell peppers and cook, stirring, until they become tender, about 6 to 8 minutes.
- Transfer the cooked vegetables to a small bowl and set them aside.
- In the same skillet, heat the remaining 1 tablespoon of oil over high heat.
- Add the chorizo, ham, and veal, and cook, stirring, until the veal loses its pink color.
- Reduce the heat to low, add the pepper and onion mixture, the chopped tomatoes, salt, and pepper, and simmer until the ingredients are well blended, approximately 10 minutes more.
- Remove the skillet from the heat and stir in the chopped hard-boiled egg.
- Unwrap the dough and roll it out on a lightly floured work surface into a rectangle.
- Fold it lengthwise into thirds, like a business letter.
- Roll it out again to the previous size, then fold and roll it twice more (for a total of four times).
- Roll it out to a thickness of ⅛ inch.
- Cut the dough into 6 (6-inch) rounds.
- Divide the filling and place it in the center of each round, spreading it just to the edges.
- Preheat your oven to 350°F (175°C).
- Roll out the pastry to a thickness of ⅛ inch.
- Cut it into 1-inch strips and also cut 6 (2-inch) rounds.
- Arrange a strip (piecing if necessary) in a circle around the edge of the filling and pinch the ends of the puff pastry to seal.
- Repeat with a second strip in a slightly overlapping concentric circle.
- Seal the center of each pie with one of the pastry rounds, slightly overlapping the edge of the strip.
- Fold up the sides of the bottom dough and pinch it to attach it securely to the puff pastry.
- Bake for 25 to 30 minutes or until the puff pastry is beautifully golden.
- Allow the pies to cool slightly before serving.
- You can enjoy these veal pies of Murcia either hot or at room temperature.
- Bon appétit!