| Pastel de Carne |
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Pastel de Carne Ingredients:
Preparation 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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