7 Reasons to Love the Authentic Murcian Meat Cake
The Murcian meat cake, known locally as "pastel de carne murciano", is a savory pastry rooted in the southeast region of Spain. It combines a delicate brisé crust, a flaky puff pastry top, and a rich, juicy filling of minced meat, chorizo, and hard-boiled egg. Baked in a tart mold, it delivers a contrast of textures: crisp exterior, tender center, and a bold and balanced flavor profile.Unlike a generic meat pie, this cake is deeply tied to Murcian identity. It's not just a recipe; it's an edible piece of history served during celebrations, family gatherings, or enjoyed at local bakeries.
Ingredients
For the shortcrust base (masa brisa):
- 250 g All-purpose flour
- 125 g Cold butter (cubed)
- 1 Egg yolk
- 1 tsp Salt
- 2-3 tbsp Cold water
For the filling:
- 300 g Minced beef or veal
- 100 g Spanish chorizo (diced)
- 2 Hard-boiled eggs (sliced)
- 1 Small onion (finely chopped)
- 1 tsp Paprika
- ½ tsp black pepper
- Salt to taste
- 1 tbsp Extra virgin olive oil
For the puff pastry top:
- 1 Sheet of quality puff pastry
- 1 Egg (beaten, for brushing)
Instructions
- Prepare the crust: Start with a shortcrust dough for the base. Chill, roll, and line your tart molds.
- Cook the filling: Sauté minced beef with chopped chorizo, adding pepper, paprika, and a touch of nutmeg. Let it cool.
- Assemble: Place the meat filling into the tart shell. Add slices of hard-boiled egg.
- Seal with puff pastry: Roll out the puff pastry and cover the top, sealing the edges tightly.
- Bake: Place in a preheated oven at 200°C (392°F) and bake for 30–40 minutes until golden brown.
- Cool slightly and serve: Best enjoyed warm, but also delicious at room temperature.