Galicia style meat pasty | ||||||
âEmpanada de carneâ |
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Ingredients for 4 people:100 ml of olive oil 500 g of beef or veal chunks 1 chopped onion 100 g of sliced chorizo 500 g of flour 3 eggs 100 g of lard 100 g of butter 1 pinch of salt 500 g of fresh chopped tomatoes 1 glass of white wine Preparation:Put the flour, two of the eggs, the lard, the butter and the wine in a bowl. Mix well and leave aside for 30 minutes. In the meanwhile, fry the meat in the olive oil. Add the chorizo. When the meat has a good colour remove all and drain the oil. Fry the onion and the tomatoes in the same oil until they are tender. Mix the onion and tomato with the meat and keep on the heat. Then spread out the batter you made earlier with a rolling pin and make two halves in the shape of your baking tin. Cover the tin with one of the halves. Put the meat and vegetable mix on top. Then place the second half on top and press well around the borders to seal the pasty. Paint the top with a beaten yolk and put in a fairly hot oven for about 30 minutes. | ||||||
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