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Murcian meat pie is a type of meat pie made with puff pastry and filled with minced beef, chorizo, boiled eggs and spices. The pie originates in the Region of Murcia, particularly in the municipalities Murcia, Santomera, Cieza, Abanilla and the neighbouring town Orihuela. It has roots in Arab cuisine. [1]
Meat pies have been eaten in Spain since the Middle Ages. They were consumed in much of Spain and the Murcian recipe has been preserved to this day, enriched by local gastronomy. In 1695, a mandate by Charles II established the correct measurements, the quality of flour to be used and outlined exile penalties on artisans who did not comply with the standard. [2]
Since 2009, a day is dedicated to celebrating the Murcian meat pie in Murcia each April. During this day, thousands of meat pies are distributed free of charge to the entire public in Murcia. [3]
Due to its national fame and its tradition in regional gastronomy, it is sold across many other regions of Spain outside the Region of Murcia.
Its circular base is made of shortcrust pastry and its upper coverage is made of fine puff pastry in the shape of a spiral. Each pie serves one person, with each pie being about 15 cm in diameter. There is a variety called "especial" that incorporates lamb brains into the basic filling.
Yecla: Murcian meat pies from here generally do not have the characteristic spiral on its top.
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This led to cultural blending of criollos, Indigenous, and sub-Saharan African in the cuisine. Later, this was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas.
Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each of Spain's regional cuisines.
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. The butter is put inside the dough, making a paton that is repeatedly folded and rolled out before baking.
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.
Shepherd's pie, cottage pie, or in its French version hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The two English terms have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef.
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, Latin American countries, and the Philippines. The name comes from the Spanish empanar, and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
Börek or burek is a family of pastries or pies found in the Balkans, Middle East and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. Boreks are mainly associated with the Middle East, Caucasus, and also with the former Ottoman Empire, including the Balkans and the South Caucasus, Eastern European and Central European countries, Northern Africa and Central Asia. A borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.
Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits. The cuisine of neighbouring regions have given and received important contributions from Valencian gastronomy, amongst them Balearic cuisine, Catalan cuisine, Aragonese cuisine, Manchego cuisine and Murcian cuisine.
A curry puff is a snack of Southeast Asian origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The consistency of the curry is quite thick to prevent it from oozing out of the snack. Pap or puff reflects the Fujian Chinese dialect 泡 ('pop'), which means 'bubble, blister, puffed'. It is a truly Southeast Asian snack as it has Indian, Chinese or Malay elements.
Picadillo is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat, tomatoes, and also raisins, olives, and other ingredients that vary by region. The name comes from the Spanish word picar, meaning "to mince".
Murcian is a variant of Peninsular Spanish, spoken mainly in the autonomous community of Murcia and the adjacent comarcas of Vega Baja del Segura and Alto Vinalopó in the province of Alicante (Valencia), the corridor of Almansa in Albacete. In a greater extent, it may also include some areas that were part of the former Kingdom of Murcia, such as southeastern Albacete and parts of Jaén and Almería.
A meat pie is a pie with a filling of meat and often with other savory ingredients. They are found in cuisines worldwide.
Pastel is the Spanish and Portuguese word for pastry, a sugary food, and is the name given to different typical dishes of various countries where those languages are spoken. In Mexico, pastel typically means cake, as with Pastel de tres leches. However, in different Latin American countries pastel can refer to very different sugary dishes, and even to non-sugary ones as well. In some places, like Brazil, a pastel can refer to both a sugary and non-sugary food, depending on the filling used.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
Cuban pastries are baked puff pastry–type pastries filled with sweet or savory fillings.
The Region of Murcia is an autonomous community of Spain located in the southeastern part of the Iberian Peninsula, on the Mediterranean coast. The region is 11,313 km2 (4,368 sq mi) in area and had a population of 1,511,251 as at the start of 2020. About a third of its population lives in the capital, Murcia, and a seventh in the second city, Cartagena. At 2,014 m (6,608 ft), the region's highest point is Los Obispos Peak in the Massif of Revolcadores.
The Chato Murciano is a breed of domestic pig originating from Murcia, Spain. It is the only surviving breed of pig locally and historically produced in Murcia and is at the risk of extinction. Despite its danger of becoming extinct, the Chato Murciano is a well-managed pig known for its production of bacon and lean pork. Several Spanish authorities specialising in agriculture work on programs aiming to conserve the breed by cross-breeding and artificial insemination
Vicente Tomás Medina was a Spanish poet, dramatist and editor, and a symbol of local identity for the Murcia region of southeastern Spain. His best-known work, Aires murcianos, was taken up as a reference point for local cultural and social criticism, and was widely praised by contemporaries. In his time Medina was considered in Spain to be one of the country's most important writers, referred to as "the great contemporary Spanish poet" and "the Spanish poet of poets". His fame has since declined, and he is now little read; but he remains an important figure as the greatest poet to have written in the Murcian dialect.
Paparajotes are a typical dessert of Murcia, Spain made with lemon leaves coated with a dough made with flour and egg that are fried and sprinkled with powdered sugar and cinnamon.
The murcian nationalism or murcianism is a nationalist school of thought affirming the Murcian nation, as a people.
