Murcian Veal and Chorizo Empanada

1. Preheat the oven

Preheat your oven to 400°F.

2. Prepare the tart pan

Butter a 10-inch tart pan or mold to prevent the dough from sticking.

3. Roll out the pie dough

On a floured surface, roll out your store-bought pie dough until it’s large enough to line the prepared pan. Carefully place the dough in the pan and trim any excess with a knife, creating a neat edge.

4. Prepare the filling

In a large bowl, combine the ground veal, crushed garlic, salt, pepper, cinnamon, and finely chopped jamón serrano or prosciutto. Use your hands to work the mixture into a paste. Mixing the ingredients by hand ensures the filling is tender and well-blended.

5. Spread the filling

Spread the prepared filling evenly over the dough-lined pan.

6. Add chorizo and eggs

Sprinkle the chopped chorizo over the veal mixture. Then, arrange the hard-boiled egg wedges on top, distributing them evenly. Lightly dust the eggs with a bit of salt.

7. Roll out the puff pastry

On another floured surface, roll out the puff pastry dough into a round about 10.5 inches in diameter. Carefully place this over the filling, trimming the edges with a knife. Press the edges of the pie dough and puff pastry together to seal the empanada.

8. Brush with egg yolk

Brush the top of the pastry with the beaten egg yolk to give it a beautiful, glossy finish.

9. Cut a steam hole

Using a pointed knife, cut a small steam hole in the center of the pastry to allow steam to escape during baking.

10. Bake the empanada

Place the empanada in the preheated oven and bake for 50 to 60 minutes. After 30 minutes, cover the pastry with foil to prevent it from browning too much. The empanada is ready when the top is a rich, golden brown.

11. Cool and serve

Let it cool slightly before serving, allowing the flavors to meld together.