PASTEL

Preparation

1.

Make a dough from all flour so it is moderately soft and does not stick to the surface. Pastel pastes
should be slightly greasy with one small cup of oil and with some salt. Dough split into two parts and
make pie shell a bit larger than the baking tray in which it will be baked. Baking tray should be round.

2.

Minced meat should be loosely packed. Spice the meat with pepper and salt and fry with a little oil, just
to turn white. Then add a glass of water and cook a with a lot of parsley for another 15 minutes. If it is
necessary add more water to get dense soup. In this soup add white bread center, no crust. (of two
thicker slices). When the bread melts, mix it up to get the pulp.

3.

Place a minced meet in an oiled pie shell and cower it with another pie shell and make sure that the rim
springs over the edge of the baking tray. Fold the pie shells along the edge of the baking tray. Trim
excess dough.

4.

The paste should be baked at 250 degrees until it gently crusted. Take care not to burn from below.

The filling in the finished pastel should still be liquid so that it drains a little out of in to the plate.

Dough

500g White flour

1/2 coffee cup of oil

a glass of water

Filling

500 g of ground meat

Salt to taste

Pepper to taste

two in the middle of a white (semi-dried) bread

half a cup of chopped parsley