Pastel de Carne con Finyons

Pastel de Carne con Finyons

Sephardic meatloaf with pine nuts

Ingredients:

• ½ kg. (about 1 lb.) ready-to-use pastry dough (leaves)

Filling:

• ½ kg. (about 1 lb.) ground beef, ideally veal neck or mixed with ½ turkey (dark meat)
• 3 onions, chopped fine
• 3 Tbsp. oil
• 1 tsp. salt
• 1 tsp. black pepper
• pinch cinnamon
• 100 g. (about ¼ lb.) pine nuts
• 3 Tbsp. parsley, chopped fine
• 1 egg

Coating:

1. 1 egg, beaten, and sesame seeds

Preparation:

Meat Filling:

1. Fry chopped onion together with meat in a pan with hot oil until crumbly.
2. Cover the pan and continue to steam for about 5 minutes until all liquids are absorbed (covering it softens the mixture).
3. Add seasonings, cook another minute uncovered, and remove from heat.
4. Add pine nuts, parsley, and egg, and mix well.

Preparation:

1. Divide dough into two portions.  Roll out two circles about 1 cm. (about ½ in.) thick.
2. Oil the bottom and sides of the pan (No. 28 pan in Israel, a round baking pan with diameter 28 cm. (about 11 in.)).
3. Line pan with one leaf of pastry dough.
4. Pour meat filling over dough and cover with a second leaf of dough.
5. Press dough leaves together and seal tightly.
6. Mark 6-8 portions on the upper dough leaf.
7. Brush with egg and sprinkle with sesame seeds.
8. Preheat oven about 10 minutes to 250°C (about 480°F), then bake on lower rack about 40 minutes.

Extra Tip:

Roll out the dough into a rectangle, place filling along the edge of the dough, and roll up into a spiral shape before baking in pan.

Serving:

Add some of the liver sauce.