📝 About This Recipe
This Torta de Carne is a soul-warming masterpiece that bridges the gap between a savory pie and a delicate pastry. Inspired by the rustic 'empanada gallega' traditions, it features a rich, wine-braised beef filling encased in a buttery, flaky crust that shatters upon the first bite. The combination of slow-cooked aromatics, smoky pimentón, and tender red meat makes this an unforgettable centerpiece for any family gathering or festive dinner.
🥗 Ingredients
The Crust
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1 cup Unsalted butter (cold and cubed)
- 4-6 tablespoons Ice water (added one at a time)
- 1 teaspoon Salt
- 1 piece Egg (beaten for egg wash)
The Savory Filling
- 1.5 pounds Ground beef (80/20 lean-to-fat) (high quality for better flavor)
- 4 ounces Spanish Chorizo (finely diced)
- 1 large Yellow onion (finely diced)
- 1 medium Red bell pepper (seeded and diced)
- 4 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 1/2 cup Dry red wine (such as Tempranillo or Cabernet)
- 1 tablespoon Smoked paprika (Pimentón) (sweet or bittersweet)
- 1 teaspoon Dried oregano
- 1/2 cup Beef broth
- 1/3 cup Green olives (pitted and sliced)
- 2 tablespoons Extra virgin olive oil
👨🍳 Instructions
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1
Prepare the dough by pulsing flour and salt in a food processor. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough just starts to come together.
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2
Turn the dough onto a floured surface, divide into two discs (one slightly larger), wrap in plastic, and refrigerate for at least 30 minutes to rest the gluten.
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3
In a large skillet, heat olive oil over medium-high heat. Add the ground beef and chorizo, browning thoroughly while breaking it up with a wooden spoon. Drain excess fat if necessary.
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4
Add the diced onion and red bell pepper to the skillet. Cook for 6-8 minutes until the vegetables are soft and translucent.
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5
Stir in the minced garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant, then stir in the tomato paste.
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6
Deglaze the pan with the red wine, scraping up any browned bits (fond) from the bottom. Let the wine reduce by half.
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7
Pour in the beef broth and simmer the mixture over medium-low heat for 15 minutes until the liquid has mostly evaporated, leaving a moist but not runny filling. Stir in the sliced olives and let the filling cool completely.
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8
Preheat your oven to 375°F (190°C). Roll out the larger dough disc on a floured surface to fit a 9-inch pie plate or tart pan, leaving an overhang.
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9
Spread the cooled meat filling evenly over the bottom crust.
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10
Roll out the second dough disc and place it over the filling. Trim the edges and crimp the top and bottom crusts together to seal tightly.
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11
Cut 3-4 small slits in the top crust to allow steam to escape. Brush the entire surface with the beaten egg wash for a glossy finish.
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12
Bake for 35-45 minutes until the pastry is a deep golden brown and the filling is bubbling hot.
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13
Remove from the oven and let the torta rest for 15 minutes before slicing. This allows the juices to set so the slices hold their shape.
💡 Chef's Tips
Ensure the meat filling is completely cool before adding it to the dough; a hot filling will melt the butter in the crust and make it soggy. For an extra layer of flavor, try adding a handful of raisins to the meat mixture for a sweet-and-savory 'agrodolce' profile. If the edges of the crust brown too quickly, cover them with strips of aluminum foil halfway through baking. Don't skip the resting time for the dough—it’s the secret to a flaky, tender pastry that doesn't shrink in the oven.
🍽️ Serving Suggestions
Serve warm with a side of crisp Arugula salad tossed in a lemon vinaigrette to cut through the richness. Pair with a bold Spanish Rioja or a spicy Malbec to complement the smoky pimentón and beef. A dollop of garlic aioli or a side of chimichurri adds a bright, herbaceous kick to every bite. This torta is also excellent at room temperature, making it perfect for picnics or brunch spreads.