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Pastel Murciano

Veal Pie of Murcia
This 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.
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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!
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Course Pie / Veal
Cuisine Spain