Pastel de Carne


Pastel de Carne


250 g (8 oz) minced chicken
250 g (8 oz) minced pork
250 g (8 oz) minced pork
1 sachet cream of mushroom soup
150 g (5 oz) pitted olives
3 eggs
1 tin foie gras
Dry sherry


Using a fork, mix the different mines with the chopped olives, the sachet of cream of mushroom, the beaten eggs, foie gras and a glass of sherry. Season with pepper. No salt is necessary, due to the packet soup mix.

Grease a sheet of tinfoil with butter and place the mixture on the foil in the form of a bow. Wrap this bow up in the foil to keep in all the juices.

Place in the oven at a medium-high temperature for 30 minutes.

Can be served cold with mayonnaise, or hot with mushrooms.


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