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  • 8 puff pastry bases
  • 2 chicken thighs and thighs
  • 1 hard boiled egg
  • 1 piece of sausage
  • 1 piece of white sausage
  • 1 celery leaf
  • 1 tablespoon of butter
  • 2 tablespoons cornstarch
  • 1/4 of milk
  • Spices (salt and nutmeg)

pastel de carne


  1. We boil the meat with salt and the celery leaf, shredding it later.
  2. Once the meat is minced, we make a bechamel and mix everything.
  3. Cut the puff pastry base in the center and cover the bottom with a tablespoon of the previous mixture.
  4. Put a slice of hard-boiled egg, chorizo and white on top alternately. Cover the base, placing it on a baking tray.
  5. When they are all ready, put them in the oven for about 10 minutes.

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