Monday, December 21, 2009

Rosca de Carne - Meat filled pastry dish

One thing that I always enjoyed about Christmas was the incredible array of food that was produced every year. It wasn't just a turkey, or ham... there was always a slight variation, a new recipe from an old time. It was a bit like Mums Christmas tree - all the ornaments were decades old... but every year there would be a new additon - in what seemed like an impossibly full tree!! Just as we thought you couldn't get a new ornament, whether it was one she hand made or bought, on the tree - we often couldn't believe it when we'd see a new dish on the table to suprise us for Christmas.
Rosca de Carne is a nice additon to the Christmas table as an alterative to the roast ... and great left over food!

Rosca de Carne


  • 350g of plain flour
  • 125g of butter
  • 2 egg yolks
  • 1 teaspoon of salt
  • 1 cup of cognac
  • 1 cup of milk

  • 300g of mince meat
  • 300g of pork mince
  • 1/4 minced onion, cooked to lightly golden in butter
  • 1 cup of bread crumbs soaked in white wine
  • 3 eggs
  • salt and pepper to taste
Prepare the pastry by combining the flour, eggs, salt, cognac - add enough milk to unite the pastry you may need to use a little less or more than the 1 cuo. You want a dough like consistency. Leave in the fridge to rest for 20 minutes.

For the filling, mix the mince meat and the pork mince, the onions, the bread crumbs (squeezed dry), minced onion, eggs and salt and pepper to taste.

Sretch the pastry to a square shape. Place the mixture on the full edge of one side of the square and roll into a large sausage like shape - turn the ends around to create an almost donut looking shape. On the outside of the roll cut along the side ever 4 centimetres or so.

Place in a pre-heated oven of 180 degrees and cook for 40mins or until the pastry is golden brown.

Cocinar, comer y ser feliz!


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