There are dishes that just by seeing them we know that everyone will like them. The one that Luisa, author of Cocinando con mi Carmela , brings us today is one of them: a traditional recipe for meat pie. A recipe that you will prepare easily and quickly, and that will surely succeed at home! It has been prepared in the Revol fountain, with that line so characteristic of the mythical French brand (you can see more products here ).

Today I bring you a recipe that is quite a classic, meatloaf or meat pie as we call it. The good thing about this recipe is that it is very popular, at least for me; and if you prepare it with dough that you buy in the supermarket even more, although I recommend that if you have time you make it at home, it is much richer.

We all know that the empanada is a dough that we can fill with meat, vegetables or fish -we can play with many combinations. Its name comes from the Castilian empanar, which means to enclose something in dough or bread to cook in the oven. This origin goes back to the custom of filling the loaves with meats or vegetables that the shepherds took when they went out into the fields. Over time the dough with the filling ended up being cooked, and later different masses were made to wrap the filling. This type of dish gave rise, for example, to the famous Italian calzone or Galician empanadas.

In the Middle Ages, this type of preparation was used because it was the way to preserve meat: cooking it inside the dough lasted several days. In Spain, at that time they were made with wheat or rye flour and filled with game meat or fish, other times with other stews.

Our most famous empanadas are those from Galicia, Asturias and Cantabria, although they are eaten in all regions, and we can also find the typical hornazo stuffed with chorizo ​​in Salamanca or Ávila.

At the time of its preparation I have used a porcelain mold suitable for the oven that is also super beautiful and goes directly to the table, the Revol one . You can also use it for cakes or as we do at home, to serve fruit on the table.

Now we go with the preparation, which is very simple.

In the photo, Revol bowl and glasses , and Pallarès carbon steel knife .


250 gr beef
250 gr pork
100 gr of smoked bacon
1 fresh spring onion
250 ml of cream
Salt and pepper
2 round sheets of shortcrust pastry
Egg to paint the dough


Preheat the oven to 180º, while in a skillet brown the onion and bacon. When it is ready, add the beef and pork, season with salt and pepper, add the nutmeg and brown. When it is half golden, add the liquid cream, leave for about 15 minutes, stirring from time to time.
In the dish that we use for the oven , place the shortcrust pastry, prick the entire surface with a fork so that it does not rise. Spread the filling evenly, with the help of a slotted spoon in case it releases a little water from the cream.

Now, cut the remaining sheet into strips and place as you see in the image, first in one direction and then crosswise, leaving a centimeter gap. When we have it ready, join the edges with the strips and paint with the beaten egg, put in the oven for about 15-20 minutes. Be aware, we know that each oven is a world and we can burn on top. Once it is ready, let it cool, it can be taken warm.

I hope you enjoy it as much as at home.


maria eugenia sanz said:

Me encantan las empanadas, esta de Luisa tiene una pinta genial, es una gran cocinera, apuntada queda.
Un saludo.

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