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Murcian meat pie, flaky pastry with beef, chorizo, and hard-boiled egg

Murcian pastel de carne, puff pastry pie with veal, chorizo and eggs

Main dishes

Discover this traditional Spanish recipe, a delicious and flavorful meatloaf.

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Recipe from Rrmsjp, Edmenb, Tamorlan, adapted by Recette de cuisine · · updated on

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This delicious meatloaf is a Spanish specialty originating from the Murcian region. It requires several steps, which do take some patience, but the result is well worth it. It is often served during family meals and is also enjoyed at parties and special occasions.

Ingredients and directions

  • Prep time20 min
  • Cook time35 min
  • Resting30 min
  • Total1 hr 25 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$13.75 $1.72 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

8 people
  • $4.76
  • $0.49
  • $0.80
  • $1.14
  • $6.56

Prices from US supermarkets for 2 of 5 ingredients; Belgian prices for the rest.

Directions

  1. Brown the meat in the bacon, then add the wine, bay leaf, and cloves, and let it simmer.
  2. Preheat the oven to 200 °C. Place the dough in a baking dish and top with the meat, chopped hard-boiled eggs, and chorizo pieces.
  3. For the special version, add the brain to the meat or place it on top of the filling. ≈ 3 min
  4. For the lid, roll out the puff pastry into a sausage shape, cut it into rounds, and then stretch each one very thinly with a rolling pin: the concentric circles create the characteristic spiral design. ≈ 10 min
  5. Cover the tart with these discs, brush with lard, and bake until the pastry is golden brown.

The bill

Murcian pastel de carne, puff pastry pie with veal, chorizo and eggs

  • 500 g of ground beef$4.76
  • 50 g of bacon, plus extra for browning$0.49
  • 2 hard-boiled eggs$0.80
  • 100 g of chorizo$1.14
  • puff pastry, for the base and lid$6.56

Total$13.75

that's $1.72 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of ground beef
  • 50 g of bacon, plus extra for browning
  • 2 hard-boiled eggs
  • 100 g of chorizo
  • A quarter of a litre of white wine
  • 2 cloves of allspice and 1 bay leaf
  • Pork brain (for the “special” version)
  • puff pastry, for the base and lid

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