Is one of the relics most appetizing and beloved of the Murcian gastronomy that has lasted to this day. It was made and consumed in Spain for centuries but nowhere else did it survive as in the Murcia. There, the Murcian meat pie It is more than a typical dish because it combines a talented pastry technique with the forcefulness that satisfies every stomach. Below we delve deeper into the history of this recipe and its preparation.
Survival in Murcia
Although it may seem obvious, when we talk about a meal being prepared keeping the tradition and history in an area, this is not always the case. Not everywhere is it possible to preserve an unshakable recipe. It may vary, innovate or simply fall into oblivion. Something that happened to him meatloaf, which was very common in many regions of seventeenth century Spain. Of course, after the passage of the years he only achieved his survival in Murcia. As a curiosity, it should be remembered that from the XNUMXth century on, Italians made their pasta puffs technically the same as the batter for this cake. Did they copy it from us?
The fact is that mentioning this dish whose roots are Arabic is to travel to the southeast of the peninsula to find it in all its authenticity. Although they have arisen over time new variants of its traditional recipe and even meat cakes exist even in other countries. However, in no case can they be compared with the one enjoyed in the capital of Segura. Without using ingredients from the garden (something surprising and atypical), its excellence has continued to seduce palates. We'll reveal why right away.
Regulated already in 1695 and with a national presence
If we go back to the century in which it began to be enormously popular we have to talk about its Regularization. In 1695 Pastry Ordinances they established the ingredients to be incorporated and how their particular characteristics had to be, among other aspects to make it. Those that differentiated it from the rest of savory cakes that were made with meats. Such was the protection that fines were even imposed on those who did not respect these rules to create it.
A multitude of renowned pastry shops that have continued their work to this day continue to offer this tasty delicacy, full of content, in the Murcian city. Examples of them are Bonache, Mayte, Espinosa, La Gloria, Zaher… You can really enjoy it in any workshop in the capital or in many towns in the province of Murcia. However, as often happens with those very popular typical dishes of a specific gastronomy, the Murcian meat pie is present in large Spanish cities such as Madrid or Barcelona.
Food shops or restaurants offer it, bringing the best flavor of the Region to all of Spain. There are even some other shop for order a packet of these cakes online to eat them wherever you are. But why is it so successful?
Traditional elaboration of Murcian meat pie
Making it is a whole and requires mastering certain technique pastry chef. Following the traditional recipe, everything begins with obtaining the dough based on wheat flour. This must be stretched manually or in a laminator and then the cladding of the molds. On these is prepared each Murcian meat pie, filling above with its content. The main ingredient is the veal chopped, which is mixed with water, salt and pepper. This is important to hydrate that meat, so that later it does not remain dry or hard after going through the oven.
Chorizo and boiled egg They complete the list of elements that this plate carries, which acquires its characteristic shape when it receives its cover. A puff pastry based on strength flour, salt and water that should draw a spiral. Achieving this texture and image is only possible if the following process is followed: stretch that layer a lot, smear it with lard, roll it up on its own, cut that elongated roll into small parts and remove the leaves with your fingers. The result? A fine texture decorated with successive circles from largest to smallest.
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Once the mold is closed with this dough, it is baked at about 230 ° for half an hour. And that would be ready Murcian meat pie golden at its right point, crunchy when biting, juicy when tasting and with a unique meat flavor! To all this we must add its great food wonder, as it is a good delicacy overwhelming that offers a fusion of those flavors of beef and chorizo with a certain spicy touch, wrapped by the puff pastry. A spectacular gastronomic bite.
Current variants of the recipe
The variants to that standard recipe they use other ingredients that can range from various meats (pork, pigeon, chicken, turkey ...) until fish or seafood salad. Other recipes also incorporate vegetables to taste. You can really enjoy this typical dish as you prefer. We, yes, we recommend you try the authentic and unmistakable.
If you have not yet had the gastronomic pleasure of tasting a Murcian meat pie, What are you waiting for? On your next visit to Murcia remember to order yours somewhere traditional pastry from the city center like the ones we mentioned above.
