Spanish-style Beef and Vegetable Panada

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup frozen peas 1 cup frozen peas
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 sheets of puff pastry 2 sheets of puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugars: 4g)
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
3. 3.
   Add the beef cubes to the pan and cook until browned on all sides.
4. 4.
   Stir in the diced carrot, bell pepper, and frozen peas. Cook for an additional 5 minutes.
5. 5.
   Sprinkle the paprika, cumin, dried oregano, salt, and pepper over the beef and vegetable mixture. Stir well to combine.
6. 6.
   Roll out one sheet of puff pastry and line a pie dish with it. Trim any excess pastry.
7. 7.
   Pour the beef and vegetable mixture into the pastry-lined dish.
8. 8.
   Roll out the second sheet of puff pastry and place it on top of the filling. Seal the edges by pressing them together.
9. 9.
   Brush the top of the pastry with the beaten egg to create a golden crust.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
11. 11.
    Allow the panada to cool for a few minutes before serving.

Treat your ingredients with care...

• Beef — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck or stewing beef.
• Puff pastry — If you prefer a lighter option, you can use phyllo dough instead of puff pastry. Just make sure to adjust the baking time accordingly.

Tips & Tricks

• To add an extra layer of flavor, you can sauté the beef with a splash of red wine before adding the vegetables.
• Feel free to customize the vegetable filling by adding or substituting ingredients based on your preferences.
• Serve the panada with a side of fresh salad or roasted vegetables for a complete meal.
• Leftover panada can be refrigerated and reheated in the oven for a delicious next-day meal.
• For a vegetarian version, you can replace the beef with mushrooms or tofu.

Serving advice

Slice the Beef and Vegetable Panada into individual portions and serve it warm. Accompany it with a side of mixed greens or a fresh tomato salad to balance the flavors.

Presentation advice

To present the Beef and Vegetable Panada beautifully, place a slice on a plate and garnish it with a sprinkle of fresh herbs, such as parsley or chives. Serve it alongside a colorful salad to create an appealing visual contrast.