pastel de carne


Murcian meat pie is puff pastry filled mainly with beef, chorizo, egg and spices. This appertising recipe is typical of the Murcia countryside area, as well as the municipalities of Santomera, Cieza, Abanilla and nearby Orihuela.


  • 2 rectangular puff pastry

  • 1 shortcrust pastry

  • 300g minced beef

  • 1 fresh chorizo

  • 2 eggs

  • 1/2 glass of water

  • salt & pepper


  • Season the beef in a bowl and add the water.

  • Cut the chorizo into pieces and boil the eggs.

  • Place the shortcrust pastry base into 4 tartlet molds.
    Fill the molds with the meat, chorizo and the boiled eggs.

  • Join the two puff pastry masses, fold twice in half and roll from the closed part. Let them rest in the fridge and preheat the oven to 220ºC.

  • Cut the rolled puff pastry into medallions and flatten it with the help of a rolling pin.
    Place the lid on the meat pies and bake for 25-30 minutes.
    Remove from the oven and serve while they are crispy and warm.