Spanish cuisine · Dough, Pasta & Rice

Murcian Meat Pie

Round puff pastry pie from Murcia with seasoned ground beef, hard-boiled egg and a crisp lid.

Ingredients · for 6 servings

• 2 rolls puff pastry (275 g each)
• 500 g ground beef
• 1 onion
• 3 garlic cloves
• 2 tbsp tomato paste
• 1 tsp sweet paprika
• 1/2 tsp cinnamon
• 3 hard-boiled eggs
• 100 ml white wine
• 3 tbsp olive oil
• 1 egg for brushing
• Salt, pepper

Instructions

1. Finely dice the onion and garlic and sauté in 3 tbsp olive oil over medium heat for 8 min. until translucent.
2. Add the ground beef, stir until crumbly and fry for 8 min. until all liquid has evaporated and the meat starts to catch on the pan bottom.
3. Toast the tomato paste, paprika and cinnamon for 1 min., deglaze with the white wine, reduce uncovered for 5 min., season generously with salt and pepper and let the filling cool completely.
4. Line a 24 cm springform pan with one puff pastry roll, pull the edge up 3 cm and prick the base several times with a fork.
5. Fill in the cold meat mixture, distribute the sliced hard-boiled eggs on top, cover with the second pastry sheet, seal the edges firmly, brush the surface with beaten egg and score twice.
6. Bake at 200°C top/bottom heat for 35–40 min. until the lid has risen high and turned deep golden brown, let rest 15 min. and serve warm in pieces.