Pastry with All Kinds of Meat (La Olla Con Carne) Recipe

"Mmmmm this is so good! It is a wonderful flaky pastry and tasty meat filling. From a book (1973) given to me by my son he collects vintage cook books, does quite well. This book was not old enough for him, I'm glad because it has some great recipes!! Latin American Cooking, a treasury of recipes from the South American countries, Mexico and the Caribbean. I will be posting more from it as we try them out. (20 minutes chill time not included in cook time) I cut very small wedges (12) and served it as an appetizer."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (273.4 g)
Calories 523.7
Total Fat - 28.5 g
Saturated Fat - 6.1 g
Cholesterol - 128.7 mg
Sodium - 1169 mg
Total Carbohydrate - 18 g
Dietary Fiber - 6.7 g
Sugars - 4.5 g
Protein - 49.6 g
Calcium - 146.9 mg
Iron - 4.9 mg
Vitamin C - 0.1 mg
Thiamin - 0.6 mg

Step by Step Method

Step 1

Pastry: Sift the flour, salt and baking powder into a bowl.

Step 2

Add the butter and blend into the flour with the fingertips until the size of small peas.

Step 3

Mix in the margarine.

Step 4

Stir in the cold water with a fork, adding 4 tablespoons first, then 1 tablespoon at a time.

Step 5

Chill for 20 minutes.

Step 6

Cut the pastry in half and roll on a lightly floured board.

Step 7

Fit the pastry into a 9 inch pie pan.

Step 8

Filling: Mix the meats, seasonings and flour.

Step 9

Fill the pastry with the meat.

Step 10

Add the water and 1/2 the sherry.

Step 11

Cover with the second round of pastry.

Step 12

Cut a 2 inch slit in the centre.

Step 13

Bake in a 350f degree oven for 2 hours.

Step 14

Pour sherry through the slit in the top crust before serving.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Instead of pork, use ground turkey - this substitution will provide a leaner option for the filling, while still providing a similar flavor.
Instead of sherry wine, use white wine - this substitution will provide a lighter flavor and will still pair nicely with the other ingredients.

Variations

Vegetarian Version Replace the meats with 1 1/2 cups of diced vegetables of your choice. Follow the same instructions for the filling and baking.

Mexican Version Replace the meats with 1 1/2 cups of cooked Mexican-style beans. Add 1 teaspoon of chili powder and 1/2 teaspoon of cumin to the filling mixture. Follow the same instructions for the filling and baking.

Serve with

Refreshing Mango Salad - This light and refreshing salad is the perfect accompaniment to the savory and hearty Pastry with All Kinds of Meat. The sweet and juicy mango slices contrast nicely with the salty and rich flavors of the dish, providing a balance of flavors that will have everyone coming back for more!

Creamy Coconut Rice: This creamy and fragrant coconut rice is the perfect accompaniment to the Mango Salad. The subtle sweetness of the coconut pairs wonderfully with the tartness of the mango, while the richness of the coconut adds an extra layer of flavor to the dish. It's a light and flavorful side that will have everyone coming back for more!

FAQ

Q: How long do I bake the pastry?

A: Bake the pastry in a 350F degree oven for 2 hours.

Q: How do I store leftover pastry?

A: Wrap the leftover pastry in plastic wrap and store in an airtight container in the refrigerator for up to 5 days.

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Fun facts:

FUN FACT 1: This dish is a popular staple in Latin American countries, especially in Mexico. It is believed to have been served to the Aztec emperor Moctezuma, who was known to have a weakness for sweet and savoury dishes.

FUN FACT 2: The recipe is also believed to have been served to the Spanish conquistadors when they arrived in the region in the 16th century. As a result, it is sometimes referred to as the “Conquistador Pie” in some Latin American countries.