Name: Puff Pastry Meat Cake Filled with Cheese and Vegetables
Prep time: 80 min
Cook time: 40 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 cups bacon, in small cubes, for the filling; 1/2 cups onion, finely chopped, for the filling; 1 cup carrot, in cubes, for the filling; 1/4 cups celery, finely chopped, for the filling; 1 tablespoon garlic, finely chopped, for the filling; 1 cup tomato, in cubes, seedless, for the filling; 2 1/2 cups ground beef, for the filling; 2 eggs, for the filling; 1 cup breadcrumbs, for the filling; 1 tablespoon dried thyme, for the filling; 1 tablespoon oregano, for the filling; 1/4 cups parsley, for the filling; 1/4 cups pecans, chopped, for the filling; 1/4 cups cranberries, for the filling; salt, for the filling; pepper, for the filling; 500 grams puff pastry; flour, for rolling out; 2 packages Caperucita® sliced manchego cheese; 1 egg, for brushing; salad, for serving

Preparation

40 mins

Low

In a large, hot skillet, fry the bacon for 5 minutes; it is not necessary to use oil as it will release enough fat. Once fried, remove the bacon from the skillet and drain it on absorbent paper or a strainer with a bowl underneath. Let it cool. In the same fat from the bacon, sauté the onion until it becomes shiny. Add the carrot, celery, garlic, and tomato and cook for 3 more minutes, stirring constantly. Remove from heat, let cool, and mix with the cooled bacon.