Recipe: Pastry With All Kinds of Meat (La Olla Con Carne)
π Cook Time: 2 hours
π Prep Time: 20 minutes
π Total Time: 2 hours 20 minutes
Description: Mmmmm, this is so good! It is a wonderful flaky pastry filled with a tasty meat filling. This recipe comes from a vintage cookbook dating back to 1973, which was given to me by my son, who collects vintage cookbooks. This particular book, “Latin American Cooking,” is a treasury of recipes from South American countries, Mexico, and the Caribbean. I’m thrilled that this book wasn’t old enough for my son’s collection because it has some fantastic recipes! I’ll be sharing more as we try them out. For this dish, I cut very small wedges and served it as an appetizer.
Recipe Category: Savory Pies
Keywords: Lunch/Snacks, Poultry, Meat, Mexican, South American, Savory, Weeknight, Brunch, Oven, Less than 4 Hours
Nutritional Information (Per Serving):
- Calories: 895.4
- Fat Content: 62g
- Saturated Fat Content: 24.8g
- Cholesterol Content: 159.1mg
- Sodium Content: 1227.8mg
- Carbohydrate Content: 44.5g
- Fiber Content: 1.6g
- Sugar Content: 0.3g
- Protein Content: 34g
Servings: 6
Ingredients:
| Pastry | |
|---|---|
| 2 1/2 cups flour | Sifted |
| 3/4 teaspoon salt | |
| 1/2 teaspoon baking powder | |
| 6 tablespoons butter | |
| 6 tablespoons margarine | |
| 8 tablespoons cold water |
| Filling | |
|---|---|
| 1/2 pound pork | |
| 1/2 pound beef | |
| 1/2 pound boneless chicken | |
| 1/2 teaspoon salt | |
| 1 1/2 teaspoons fresh ground pepper | |
| To taste: nutmeg | |
| To taste: cinnamon | |
| 4 tablespoons flour | |
| 1/4 cup water | |
| 1/2 cup sherry wine |
Instructions:
-
Pastry:
- Sift the flour, salt, and baking powder into a bowl.
- Add the butter and blend it into the flour with your fingertips until the size of small peas.
- Mix in the margarine.
- Stir in the cold water with a fork, adding 4 tablespoons first, then 1 tablespoon at a time.
- Chill the pastry for 20 minutes.
- Cut the pastry in half and roll it out on a lightly floured board.
- Fit the pastry into a 9-inch pie pan.
-
Filling:
- Mix the meats, seasonings, and flour together.
- Fill the pastry with the meat mixture.
- Add the water and half of the sherry.
-
Assembly:
- Cover the filling with the second round of pastry.
- Cut a 2-inch slit in the center of the top crust.
-
Baking:
- Bake in a preheated 350Β°F (175Β°C) oven for 2 hours.
- Pour the remaining sherry through the slit in the top crust before serving.
This savory pie, “La Olla Con Carne,” is a delightful blend of meats encased in a flaky pastry crust, infused with aromatic spices and a hint of sherry. The flavors are rich and satisfying, making it a perfect choice for a hearty brunch or weeknight dinner. Serve it warm with your favorite sides and enjoy a taste of Latin American cuisine right at home!
