Pastel de Carne
MEATLOAF
Ingredients:
250 g (8 oz) minced chicken
250 g (8 oz) minced pork
250 g (8 oz) minced pork
1 sachet cream of mushroom soup
150 g (5 oz) pitted olives
3 eggs
1 tin foie gras
Dry sherry
Pepper
Butter
Preparation
Using a fork, mix the different mines with the chopped olives, the sachet of cream of mushroom, the beaten eggs, foie gras and a glass of sherry. Season with pepper. No salt is necessary, due to the packet soup mix.
Grease a sheet of tinfoil with butter and place the mixture on the foil in the form of a bow. Wrap this bow up in the foil to keep in all the juices.
Place in the oven at a medium-high temperature for 30 minutes.
Can be served cold with mayonnaise, or hot with mushrooms.
