Meat Pie

Name: Meat Pie (Pastelón de Carne)
Cuisine: Puerto Rican
Ingredients: 2 ounces lean cured ham, washed and diced; 1 tablespoon lard or vegetable oil; 1 ounce salt pork, washed and diced; 3 sweet chili peppers, seeded, chopped; 1 onion, peeled, chopped; 1 tablespoon lard or vegetable oil; 1 green pepper, seeded, chopped; ½ teaspoon salt; ½ cup vegetable lard, chilled; ¾ cup milk, chilled; 1 teaspoon whole dried orégano; 2 cloves garlic, peeled, chopped; 1 teaspoon salt ¼ teaspoon vinegar; 1 teaspoon salt ¼ teaspoon vinegar; 1 pound lean ground beef or pork; 1 pound lean ground beef or pork; 6 olives, stuffed with pimientos; ½ cup tomato sauce; 1 teaspoon capers; 6 olives, stuffed with pimientos; 6 dry prunes, pitted, chopped; 2 tablespoons seeded raisins; Pimientos, 1 can (4 ounces) drained, chopped; 2 hard-cooked eggs, chopped; 4 teaspoons baking powder; 3 cups flour

Pastelón de Carne

Preparation info

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 ounce salt pork, washed and diced
2 ounces lean cured ham, washed and diced

Americas
Pie
Puerto Rico
Caribbean

Method

Filling

In a caldero or heavy kettle, brown rapidly salt pork and ham. Reduce heat to low, add ingredients included in B and sauté until tender, stirring occasionally.
Add ingredients included in C, mix, and stir constantly over high heat until meat loses its red color.